Hello, seafood enthusiasts! Have you ever wondered how those sweet shrimp on your plate end up there? Whether they’re searing on the grill, wokked up in a spicy stir fry, or chilled and served with a tangy sauce, shrimp are an absolute favourite. I’ve spent decades venturing through the seafood realm, and I’m stoked to take you on a tour to learn how shrimp make their journey from enormous oceans and large farms to your plate.
Americans can’t get enough shrimp, devouring roughly five pounds per capita annually far more than any other seafood. They’re a staple used in everything from backyard barbecues to high end dinner parties, a staple in our kitchens.
Here’s the crazy part: 90% of the shrimp we consume is imported from abroad. Unless you’re searching for domestic alternatives, those shrimp probably travelled across oceans to find their way onto your plate and arrived as epic as their taste.
Shrimp arrive on our plate two ways: caught wild in the ocean where they live or raised on fish farms. The World Wildlife Fund reports 55% of the world’s shrimp supply is cultivated, and 45% is wild caught, combining old fashioned fishing with high tech farming expertise.
Farmed Shrimp: Feeding a Hungry World
Farmed shrimp have become a bonanza to satisfy our passion for them. China is the giant here, with huge operations leading the way. Following them are Southeast Asian nations such as Thailand, Indonesia, India, and Vietnam, where shrimp production is thriving in coastal ponds. In the western hemisphere, it’s Brazil and Ecuador’s turn, utilizing their sun drenched coastlines to cultivate shrimp to send to markets worldwide. All these countries hustle hard to feed our appetites, just demonstrating how far reaching shrimp farming has reached.
Wild Caught Shrimp: The Gift of the Sea
Wild caught shrimp, while a smaller portion of the supply, are no less significant. They largely hail from the warm, teeming waters of the Indian and Pacific Oceans, frequently in the vicinity of the same Southeast Asian locations that sweep the farms. These areas are teeming with ocean life, both supporting wild shrimp and aquaculture in a picturesque harmony.
Where U.S. Shrimp Come From
The U.S. relies heavily on Central American and Southeast Asian imports. Thailand is a giant, with Gulf of Thailand and Andaman Sea farms churning out tons of shrimp. India provides more than 150,000 metric tons yearly, primarily from the fertile shores of the Bay of Bengal. Third is Indonesia, with its vast islands, incorporating shrimp farms into its coastal existence.
From our perspective, Ecuador dominates in wild caught shrimp, hauled from its Pacific waters with a taste that bellows ocean. Mexico contributes to the pot with both Gulf of Mexico and Pacific coast catches. Vietnam’s aquaculture, particularly along the Mekong Delta, is expanding rapidly, increasing its shipment to us. China, the world’s largest producer, distributes primarily to its own market but is beginning to send more our direction.
U.S. Shrimp: Little but Powerful
We only have around 10% of our shrimp homegrown, but it’s worth it. According to NOAA, three quarters of America’s wild caught shrimp hail from the Gulf of Mexico, where white, pink, and brown shrimp rule in warm, sunny waters. And here’s a twist of fun Kentucky, believe it or not, is diving into shrimp farming! Landlocked or not, creative arrangements are putting newly available shrimp on the table, showing that you don’t have to have a coastline to get in on the action.
A World of Shrimp Variety
Shrimp aren’t all alike they’re a heterogeneous group with distinct flavors and textures. Here are five superlative varieties:
- Whiteleg Shrimp: Farmed throughout Asia and Central America, they possess a sweet, mild flavor and soft bite, and are a crowd pleaser.
- Brown Shrimp: Wild caught in the Gulf of Mexico, they sport reddish purple spots and a strong, mineral rich flavor that’s dense and satisfying.
- Pink Shrimp: Wild caught in American waters, these possess delicate, sweet white flesh that’s clean and delicious, ideal for a light meal.
- Black Tiger Shrimp: Raised in Asia, they’re huge up to 10 inches and provide a rich, sweet taste that shines in any meal.
- Spot Prawns: Wild caught in the Pacific Northwest, these giants have a buttery, sweet flavor and firm texture, a real treat from cold waters.
Don’t count out freshwater shrimp, such as Giant River Prawns, farmed inland. They introduce a sweet, juicy element that’s distinct from their saltwater cousins, and vary up the shrimp scene.
The Hidden Costs
Our shrimp fixation has a downside. In certain areas, shrimp farms devastate mangrove forests ecosystems important to coastlines and marine life. Farm produced waste, antibiotics, and chemicals can contaminate waterways and damage biodiversity. A pound of farmed shrimp can produce a ton of CO2, it’s said. A lot to consider.
Then, of course, is the human factor. Working conditions at certain processing factories, particularly in developing nations, are harsh at times, and there’s been news of harsh treatment and even human trafficking in such facilities as in Thailand. It’s difficult to know exactly how shrimp are made or how people are treated when supply chains are long, which is a serious challenge.
A Sustainable Future
The good news? Better times are ahead. Sustainable shrimp aquaculture is on the rise, and seals such as Aquaculture Stewardship Council (ASC), Best Aquaculture Practices (BAP), Marine Stewardship Council (MSC), and Naturland assist you in identifying shrimp done well. Avoid imprecise labels such as “natural” unless they bear these reliable seals they’re the genuine article.
Opt for certified farm raised shrimp or U.S. wild caught Gulf of Mexico shrimp for more environmentally friendly options. Shrimp from recirculating aquaculture systems or freshwater based farms tend to be kinder to the world than those from open pond systems. Picking up at local fisherman stalls supports the community and keeps things green.
Shrimp fisheries in the United States are a world leader, employing bycatch reduction devices and turtle excluder devices (TEDs) to safeguard sea turtles and other wildlife. Tightly enforced regulations keep trawlers from vulnerable coral reefs, and key habitats are closed off to keep them safe. Careful catch reports and fishery observers maintain everything in the open. Shrimp mature rapidly and breed rapidly, making it difficult to overfish them. NOAA’s stock surveys and limited periods of closure for migrations guarantee healthy stocks and larger, more valuable shrimp.
Picking the Best Shrimp
At the fish counter, seek out shrimp that are shiny, firm, and springy with a sweet ocean aroma. Avoid any with black spots, yellowing, or an ammonia odor they’re not fresh. Shrimp come in count per pound; lower is larger. Shells should be intact, but some natural blemishes are no problem. Most “fresh” shrimp are frozen, so purchasing frozen guarantees quality. Thaw them under cold running water and pat dry first to achieve that ideal texture.
What’s Next for Shrimp
The shrimp industry is evolving for the best. More sustainable methods are emerging, and improved tracking systems are de mystifying supply chains. Domestic production is on the rise, with locales such as Kentucky at the forefront of indoor agriculture pretty neat, huh? NOAA’s effort in gear and science keeps sustainability in check, so shrimp remain abundant.
As consumers, we’ve got power. Choosing certified shrimp and supporting ethical practices shapes the industry. By knowing your shrimp wild or farmed, saltwater or freshwater you can make choices that keep this beloved crustacean on our plates for years to come. Every bite tells a story of sustainability, from ocean to farm to fork.
