In yesterday’s Austin American-Statesman, Helen Anders reported on Gulf shrimpers and how they’re faring against competition from farmers and importers. She tells us that about 90% of the shrimp Americans eat is imported. But on South Padre Island, where her story takes place, the scampi, ceviche, and tacos all boast locally harvested shrimp.
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My mother-in-law constantly warns against the risks of eating imported shrimp, specifically from China. This is one of her caveats that I take to heart, because Chinese waters are incredibly polluted. I can always find Gulf shrimp at Central Market and Whole Foods.
We buy shrimp from Roberto at the San Miguel Seafood stand at the Austin Farmer’s Market. It’s pulled out of the ocean the day before, and iced, not frozen. His coolers of seafood smell like the ocean.
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