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Shrimp (farmed U.S.)

©B.Guild/ Charting Nature, www.chartingnature.com

HIGHLIGHTS

  • The U.S. is the largest importer of farmed shrimp
  • Recently, a handful of U.S. shrimp farms have begun to produce shrimp in a more environmentally friendly manner than foreign shrimp producers

HOW U.S. FARMED SHRIMP IS DIFFERENT?

A handful of U.S. farms use re-circulating, closed-water systems and rear shrimp in tanks, thus eliminating discharge problems; others use ponds located in inland areas and treat effluent by using settling ponds or use the effluent as a natural fertilizer for plants. A few U.S. shrimp farms have received organic certification for meeting U.S. Department of Agriculture (USDA) standards for organic livestock, at least until U.S. standards are developed for aquaculture.

KIDSAFE

The KidSafe Seafood program recommends U.S. farmed shrimp. It is sufficiently low in mercury and PCBs to be safe for children age three and up to eat at least once a week.

Shrimp is the most consumed seafood in the U.S. In 2003, Americans consumed about four pounds of shrimp per capita, and in 2004, shrimp imports accounted for over 34 percent of the $11.2 billion in U.S. seafood imports. To fill this burgeoning demand, U.S. shrimp buyers have had to rely in large measure on imported product, primarily from farming operations in Southeast Asia and Latin America.

A growing number of U.S. shrimp farmers are succeeding in developing better practices for shrimp culture. For example, some of these farmers use closed-system, inland operations rather than farming shrimp along sensitive coastal areas. These farms recycle much of their water and drastically cut back on impacts such as pollution, the spread of disease, and habitat destruction. Some farms have also received organic certification by meeting current U.S. organic standards for livestock, as there is no current organic standard for aquaculture. Shrimp farms in the U.S. may use saltwater, brackish water, or freshwater to raise Pacific white shrimp (Penaeus vannamei), black tiger shrimp (Penaeus monodon), and freshwater shrimp (Macrobrachium rosenbergii).

Driven by demand, shrimp farmers in Southeast Asia and Latin America now produce “certified organic shrimp” in increasing quantities. Although still a small percentage of overall production, the supply of organic farmed shrimp is expected to grow rapidly. Labeling any shrimp as organic on the U.S. market is quite controversial, however, as the U.S. has no organic standards for aquaculture. Some environmental organizations are concerned that current organic certification requirements for agriculture are not stringent enough for aquaculture. In fact, California recently banned the use of the term “organic” for seafood due to this lack of standards. Organic standards for aquaculture are under development in the U.S. but it is likely going to be several years before the USDA organic label begins appearing on farmed seafood. (See the Glossary for more information on current status of the organic label for seafood.)

CONSERVATION NOTES

Many shrimp farming practices in Southeast Asia and Latin America have been linked to numerous negative environmental and social effects, including destruction of important coastal habitat such as mangrove forests, spread of wastes and antibiotics into the surrounding environment, and competition for land. Conservation organizations and shrimp producers are working together to develop better shrimp-farming standards and practices, which may result in a greater supply of shrimp farmed with less harmful environmental impact. Currently, U.S. farmed shrimp is an environmentally sound alternative to imported farmed shrimp.

IN SEASON

Highly seasonal, with fresh shrimp available in fall (some farms only sell locally)

PRODUCT FORM

FRESH:

  • Live
  • Whole
  • Headless (shell on or off)

FROZEN:

  • Headless (shell on or off)

BUYING TIPS

  • Buying shrimp from inland shrimp farmers in the U.S. poses a few challenges, as most farms have just recently begun selling product. However, perseverance can pay off in the form of fresh sweetwater shrimp with a local cachet.
  • Build a relationship with a local grower. In response to customer demand, some shrimp farming companies have worked to better meet the needs of their restaurant or retail customers.
  • Expect to pay a premium for “organic shrimp”. In the U.S. in particular, shrimp farming is an expensive and risky undertaking, and producers have to receive a substantial enough premium to stay in business. Imported organic shrimp is considerably cheaper because the farms producing it have much lower production costs.