The quandary of sourcing sustainable shrimp

Author and journalist Paul Greenberg discusses our options for sourcing shrimp that's grown locally and sustainably.

The downside to knowing more about where your food comes from is that nagging moral sense telling you it’s time to make a change. So if we want to eat shrimp that is grown sustainably and locally, what are our options? We get some answers from Paul Greenberg, a journalist who can make a book on seafood as engaging as any mystery novel. He wrote the James Beard award-winning book “Four Fish: The Future of the Last Wild Food” and “American Catch: The Fight for Our Local Seafood.”

Bags of Frozen Shrimp by Mike Steele
Do you really know the full story of how your shrimp was sourced? (Photo by Mike Steele)
SONY DSC
If you’re looking for local sustainably caught seafood, try fresh spot prawns from the California coast. (Photo by Ruocaled)