date:May 23, 2012
ost of this volume is sent to the UnitedStates, where it represents over a quarter of the shrimp imported to the U.S.
One of the authorities ABC relied on was Brian Landry, who runs a seafood restaurant in New Orleans and uses only wild shrimp from the Gulf of Mexico. A shrimp that's farm-raised in a foreign country to produce the yield they need and the quantity they need, they'll use any means necessary that we don't use here, Landry said. And Avila himself claimed that some shrimp farms rou