Today, Explained
America’s shellfish behavior
May 27, 2024
In this discussion, Nicola Twilley, co-host of the Gastropod podcast and a food systems expert, dives into America's obsession with shrimp. She reveals how shrimp became a culinary staple, tracing its rise from novelty to national favorite. Twilley also uncovers the darker side of the shrimp industry, from labor abuses in factories to environmental concerns linked to farming practices. With insights into sustainable fishing efforts in the Gulf of Mexico, the conversation highlights the complex dynamics of consumption, ethics, and environmental impact.
25:52
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Quick takeaways
- Americans consume more shrimp than salmon and tuna combined, reflecting a significant preference for shrimp in the US diet.
- Shrimp farming revolutionized the industry, leading to mass production, lower prices, and increased consumption, but raised concerns about environmental impact and labor practices.
Deep dives
Evolution of Shrimp Consumption in America
Americans eat more shrimp than any other seafood, with an average consumption of about six pounds per person. Shrimp consumption surpasses the combined consumption of tuna and salmon. Over time, shrimp became a significant part of American cuisine, with a notable rise in popularity starting in the late 1800s due to dried shrimp from Chinese immigrants in San Francisco Bay, leading to a national emergence of shrimp as a favored seafood.
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