Is there a sustainable future for America’s most popular seafood?

I stare at the beaker of cloudy water, trying to make sense of the slow swirl of particles inside — a mixture of small red specks and pale threads. “Those white squiggles,” Jim Sweeney says, pointing with just the edge of his fingernail to help orient me. “Those are the post-larvae.” He means, those are what I’ve come to see: shrimp. Specifically, they’re Litopenaeus vannamei, or Pacific White Shrimp,,, Read more here  17:26

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