Not all shrimp are equal: wild shrimp vs. farmed shrimp Sound
Consumer | August 2008 by Eli Penberthy (August 2008) — Whether
skewered on kabobs, tossed in salads or dipped in cocktail
sauce, shrimp is a quintessential summer food, as redolent of
the season as melon or sweet corn. It’s as versatile as it is
celebratory; it can be dressed up or down — perfect with beer at
a casual barbecue or with champagne at a lavish wedding. Sweet,
succulent and easy to prepare, it’s no wonder shrimp has become
our most popular seafood, accounting for 30 percent of all
seafood sold in the United States. However, not all shrimp is
delicious — or sustainable. Ninety percent of the shrimp eaten
by Americans is imported from countries such as Thailand, India
and Ecuador, where industrial shrimp farms are destroying the
environment and coastal communities, and producing unhealthy,
flavorless shrimp. Although PCC never carries farmed shrimp, we
want you to understand some of the problems associated with
shrimp found in other stor