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FOR ALL OF THE "FARM RAISED" SHRIMP FANS

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the below referenced article outlines the horrible conditions that exiost in foreign shrimp farms. Eat Gulf Seafood!!!!!!!!!!

http://www.aolnews.com/nation/article...

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  1. Thanks O

    When jfood saw the name Vietnam on the Costco shrimp he moved onto the paper goods. Those shrimp ain't welcome at casa jfood.

    4 Replies
    1. re: jfood

      Nor mine. No matter how closely Costco says they monitor the process.

      By the way, can somebody tell me why he freshwater shrimp taste so iodiney? I'd have thought they wouldn't, being from so-called fresh water.

      1. re: EWSflash

        I was under the possibly mistaken impression that once shrimp give off a smell of iodine, they have begun to decay and are really not suitable for consumption. I'd call them "a bit off" and avoid.

      2. re: jfood

        It seems to me that unless it says on the bag "wild gulf shrimp," it will indicate, somewhere, that the shrimp is from an Asian country. I've been buying the gulf shrimp though I find it a pain to have to peel and devein them, but also find that they do have a different "chemical" kind of smell. Now all of my gulf shrimp were purchased before the oil spill so it's not that, and none had frost or were stuck together; i got them all pretty much the day they came into the supermarket. I do roast them in the oven and they taste OK then but was just wondering....

        But I have seen shrimp farms in Bali. Just picture you're dirving past somebody's house with a bunch of holes dug in the ground each roughly the size of a swimming pool, maybe 20x30 filled with water. That's a shrimp farm.

        1. re: junescook

          I read somewhere that approx. 80% of the world's farmed shrimp supply is from Asia, mostly from China.

      3. Ever since reading Taras Grescoe's book "Bottomfeeder: How to Eat Ethically in a World of Vanishing Seafood" a couple of years ago we have not bought farmed shrimp... and oh how I miss it. But we do buy, in season, the wonderful northern shrimp. In our case Maine shrimp. Small, sweet and succulent but the season is relatively short.

        1. OK, so are there *any* farming operations that are safe? I'm kinda not ready to be giving up my shrimp consumption...

          2 Replies
          1. re: linguafood

            Safe= BUY GULF SHRIMP!!!!!!!!!!!!!!!!!!!!!!!!!!!!

            1. re: linguafood

              Apparently there's one here in AZ that runs a clean operation, and the old water is used to irrigate some of the other things (crops) they raise, which is win-win. At least you know they aren't destroying brackish water estuaries. Actually, a Google search of "arizona shrimp farm" pulled up a lot of links- more than I was expecting. This is the place I was thinking about-
              http://www.desertsweetshrimp.com/inde...

              Also, I've read articles about a Florida freshwater shrimp farm that uses extreme biosecurity measures to maintain high quality for its farming and the surrounding Everglades, but i have no idea what they're called, or what magazine I saw it in. And then there is the list that the Monterey bay aquarium people have put together, i'm not sure if they recommend shrimp at all these days, but they'll tell you if they do or not.

              I feel the same way you do, linguafood, especially since the Guaymas shrimp (my best, closest saltwater source) are about to be embargoed for import to the US due to their careless fishing practices and further endangerment of sea turtles. It's getting to be a case of "water, water everywhere...".

            2. Until someone shows me that the demand for worldwide shrimp consumption can be met without the use of farmed shrimp, this is what it is - a fact of life.

              And, fwiw, this kind of thing happens with all foodstuffs -- even domestically "grown" things. Egg recall anyone?

              1. We are trying to reduce our shrimp consumption exactly for these reasons. We used to always carry a couple of bags in the freezer until we realized that millions of other households probably do the same. We now try to purchase only seasonal shrimp, and then we also have to be concerned with the harvesting methods, which can be devastating to the targets' ecosystems as well. So much shrimp is caught by trawling, usually near or at the bottom of the ecosystem, thereby potentially damaging reefs and pulling up large amounts by-catch.

                Our go-to shrimp splurge is the Santa Barbara Spot Prawn. No trawling, trap-caught with little to no by-catch, deep-water, and considered sustainable seafood. The downside is that they're usually $20-$40 and pound, depending on where they're available (live seafood counter vs. restaurant with live tanks), when they're available (approx. Feb-Oct), and they need to be prepared ASAP. Upon expiring, the SB Spot Prawn releases an enzyme that turns the tissue into mush. Because this prawn is so sensitive in its handling, it requires special care compared to most other prawns. And because of this, and because it's sweet tender flesh is so good, one is almost certain of an extraordinary "shrimp experience,' which to me is far better than dozens of mediocre ones.

                4 Replies
                1. re: bulavinaka

                  This is pretty much what I have been doing lately, after learning about those giant boxes and bags of frozen shrimp. Being more selective, eating seasonally and thus greatly reducing consumption.

                  Because of this, I had to look further and was recently introduced last season to the tiny, sweet Maine shrimp. I also learned through experience that they are much more perishable too! But this means that I get to really appreciate those fresh, flavourful (and probably better for you) delicacies when they are available.

                  In addition, I now even seek out and enjoy the local fresh shrimp whenever I happen to travel to a port city. There are many varieties but usually they are cheap, plentiful and tasty.

                  1. re: bulavinaka

                    We're going to be in Ventura (south of Santa Barbara for those not familiar with those parts) the first week in Oct. Maybe I can find some. Thanks for the tip.

                    1. re: c oliver

                      I'm not familiar with that area, but I recall seeing pieces done on some places around the general area where shrimpers who catch these also have simple kitchen counters offering the catch.

                      1. re: bulavinaka

                        That to me is the perfect way to eat any fish esp. shellfood.

                  2. You are failing to make a distinction between IMPORTED farmed shrimp, and shrimp farmed in North America.

                    Seafood Watch gives shrimp from U.S., closed system, inland pools their "Best Choice" rating. For U.S., open systems farmed shrimp they grant a "Good Alternative" which happens to be the same rating they give to wild caught Gulf shrimp.

                    The "Avoid" rating is reserved for imported shrimp (farmed or wild caught).

                    The linked article describes the problems associated with imported shrimp (and one small mention of a U.S. producer). Don't paint all farm raised shrimp with the same broad brush.

                    1. Up until a few years back, I used to always have a big box of tiger shrimp in the freezer, usually from the Asian grocer. It was a convenient, versatile, lean and pretty protein component in my dishes: omelettes, pasta, stir-fries, soups and such, and it thawed in no time.

                      Then I read articles like this one on shrimp farms in Vietnam, and my life with shrimp was never the same again:

                      http://www.dailymail.co.uk/news/artic...

                      Now I only get fresh shrimp from fishmongers who can tell me where it comes from, usually from the States, even though it is so much harder to find and often pricier. It even killed a lot of my enthusiasm for dim sum, unfortunately, which is heavily shrimp-based.

                      1. http://www.montereybayaquarium.org/cr...