|Indiana-farmed shrimp ready for our lunch!|
|A barn with vats for raising shrimp.|
Not so in Indiana! The local method of shrimp farming produces no wastewater -- water and salt are added to the tanks where the shrimp are raised, but does not discard any water. Obviously, this is a very small-scale operation compared to those in Asia.
|Our purchase ready to be bagged: around 1.5 pounds of still-alive shrimp.|
|Worker preparing food, testing, or whatever.|
I make it a point to avoid eating farm-raised shrimp from Asia, both for ecological reasons and for health reasons. I eat shrimp only if I know where they came from -- for example, from day boats in Santa Barbara, or from other clearly labeled wild shrimp sources. I felt extremely lucky to have these sweet and delicious shrimp for lunch!