…perfectly cooked shrimp are another thing entirely. They’re sweet and juicy, with a tender, plump body and a slightly crisp bite. So wouldn’t it be nice if there was a foolproof way to guarantee excellent shrimp every single time?
It’s a familiar ecology story: human dam-building activities in the 1980s wiped out a species of prawn in the Senegal River by blocking its migration routes. But this tale takes an unexpected turn into human health. A pilot study suggests that reintroducing the prawns to the river wouldn’t be good just for biodiversity—it could also help to control a parasite that causes disease in humans.
The research, published today in PNAS, found that when river prawns were reintroduced to a village’s water supply, the number of parasite-carrying water snails dropped substantially compared to a village with no prawns. This drop had a significant impact on the disease levels of the villagers.
This reads like a poorly constructed experiment. The “control” village really wasn’t. There should have been a third village with a net, and no prawns or medication if they were going to do it correctly. Or at the very least set up a third net in a similar setting and conduct snail counts in all three. But I could understand the reluctance to withhold medication just for the study, assuming there was enough to go around outside the study area already.
The article didn’t mention if the prawns were edible, but I’d take prawns over snails any day.
To find out which species are in the most danger, we spoke with Reid Bogert, sustainability coordinator at the Shedd Aquarium in Chicago, who in addition to scaring us skate (zing!), offered some tasty alternatives. Read on to learn more about which salmon is safe, which seafood certifications to look for, and why grouper are basically screwed.
This is a Yankee take on the classic French recipe for beurre de homard, which incorporates cooked lobster meat into a compound butter. It is thriftier, using the shells to bring flavor instead of the lobster meat, but is no less delicious for that. The process is akin to making a lobster stock, with butter in place of water. Use the lobster butter as a melted dip for shrimp or yet more lobster, or as a topping for sautéed scallops or fish.
For double lobster-y butter, you can cook the tails by basting over hot butter in a small saucepan – basically poaching them. The lobster itself tastes great this way, and the leftover butter is amazing. You can add the shells back in (and more butter if needed) and follow the basic steps here. Play around with it – add a few other flavors, a little salt and pepper, small amount of cream sherry, some thinly sliced lightly sauteed shallots and/or garlic… Toss with fresh linguini, brush onto grilled bread to serve alongside clam chowder.
You could also boil shrimp shells down… Strain and freeze the broth in ice cube trays. Then use it to make corn and potato chowder later when you want the flavor without the actual shrimp.
They could always bring back the old gem: “Guaranteed not to go pink in the can”.
So distinctive is salmon’s orangey-pink hue that Crayola named a crayon after it. It’s an accurate representation of the flesh of wild salmon, but not that of farmed salmon, whose meat is naturally gray. Or at least, it would be, if salmon farmers didn’t spike their artificial diet with pink-ifying pellets.
…Thanks to a 2003 lawsuit, they have to alert customers to the fact of “added” coloring.
As part of a sweeping review of nutrition recommendations, the Dietary Guidelines Advisory Committee recently reiterated the current seafood guidelines: Americans should eat a wide variety of seafood. The report also acknowledges the risk of mercury exposure from certain kinds of seafoods, and notes that women who are pregnant, nursing or may become pregnant should avoid certain kinds — tilefish, shark, swordfish and king mackerel — because of their high mercury content.
The panel withheld a recommendation about tuna, second only to shrimp in popularity in the United States. Current guidelines from the Food and Drug Administration and the Environmental Protection Agency warn pregnant and nursing women to limit tuna consumption to six ounces per week.
From reading the article, it does seem like a promotion for tuna/seafood. Flaxseeds and walnuts are a far better source, and have a better shelf life. Iodine? That’s what in common table salt, for sake of the fact that most diets are iodine deficient. Vitamin B12 is the most difficult to source of the B vitamins, depending on your diet (IE vegan).
According to exobiologists at NASA, these mysterious shrimp and its symbiotic bacterium may hold clues “about what life could be like on other planetary bodies.” It’s life that may be similar—at the basic level—to what could be lurking in the oceans of Europa, deep under the icy crust of the Jupiter moon.
…for all the wondrous things shrimp are, there is something they are not, always: honest. You may have suspected that the crustaceans—what with their soft shells and their tiny legs and their tendency to turn from gray to pink in just the tiniest bit of heat—have their secrets. Now, we know they do. A third of the shrimp sold in restaurants and supermarkets are, a new study has found, misleadingly labeled. Farm-raised masquerading as wild-caught. One species masquerading as another.