Following shrimp from the shore to the plate
BAYOU LA BATRE, Alabama – We spent the best part of a day down here in the seafood capital of Alabama learning the local shrimp fishing industry and the challenges it faces.
From the shrimp boat to the processor and distributor, we followed the shrimp on their journey all the way to the kitchen and the plate in a local eatery, The Lighthouse Restaurant.
Thanks to the kindness and of local members of the shrimping industry and others, we were able to see how shrimp journey from the shore to the plate.
This is a way of life that locals say is under threat from imported farm-raised shrimp and they maintain that without some form of help ever fewer U.S. shrimpers will ply the waters of the Gulf of Mexico.
Photo by Carlos Barria
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