Shrimp is tasty, easy-to-find and downright seductive bathed in a buttery sauce. But before you serve your partner scampi tonight, make sure you get these small crustaceans from a source that is safe and will last. That’s because the imported, farm-raised shrimp that Americans eat might come at a huge human and environmental cost. Why should you buy shrimp from responsible farms and fisheries this Valentine’s Day? Because they don’t use forced labor or clear-cut forests, and because they don’t put antibiotics in their food that haven’t been approved by the FDA.
Uncovering the Origins Tracing the Journey of Fisherman’s Wharf Shrimp
Fisherman’s Wharf is an iconic seafood destination in San Francisco, renowned for its fresh, succulent shrimp. But have you ever wondered exactly where that shrimp on your Fisherman’s Wharf plate originates?
In this article, we’ll explore the supply chain that brings shrimp from the ocean to the Wharf. We’ll look at fishing methods, processing, sustainability practices, and more Read on to learn all about the origins of Fisherman’s Wharf shrimp!
Fishing for Shrimp in the Pacific
The shrimp served up at Fisherman’s Wharf is harvested right from the Pacific Ocean. Local fishermen head out into the waters of the Northern California coastline and Central California to trap fresh shrimp.
The main species caught are Pacific white shrimp and spot prawns. These shrimp thrive in the cold, nutrient-rich waters off the coast. Fishermen use sustainable methods like trawl nets and traps to catch shrimp while minimizing environmental impact.
Once the boats return with the day’s bountiful haul, the shrimp are quickly unloaded and transported to Fisherman’s Wharf for preparation. This ensures an exceptionally fresh product, as the shrimp go from sea to plate within hours.
Processing Shrimp at the Wharf
After shrimp are caught, they are brought directly to Fisherman’s Wharf for processing. This on-site preparation is a key factor that sets Wharf shrimp apart in terms of quality and flavor.
The shrimp are peeled, deveined, sorted by size, and packaged, all right at the Wharf. Experienced workers skillfully complete processing steps by hand. This artisanal approach helps retain the shrimp’s natural taste and texture.
The shrimp are then snap frozen to lock in freshness. Freezing enables the shrimp to be sold year-round, outside of peak fishing seasons. But thanks to the rapid freezing process, the shrimp maintain a just-caught flavor and bite.
Commitment to Sustainability
Fisherman’s Wharf is dedicated to sourcing shrimp sustainably through partnering with ethical fishing operators. Their boats target abundant shrimp populations and avoid overfished areas.
Trawl nets are designed to let non-target species escape unharmed. Size limits prevent harvesting juvenile shrimp. Third-party audits validate that all shrimp meet sustainability benchmarks.
The Wharf also utilizes bycatch from its shrimp fishing to create value-added products. For instance, ground fish caught in shrimp nets may become seafood salad or fish cakes. This inventive approach reduces wastage.
Traceability from Ocean to Plate
Unlike some seafood purveyors, Fisherman’s Wharf provides full traceability for its shrimp. Each package features a tracking code that allows customers to look up when and where the shrimp were caught, as well as details on the fishing vessel.
This unprecedented transparency enables diners to make informed choices and verify sustainability claims. It also connects consumers directly to the fishermen who caught their food, showcasing Wharf shrimp as a local, small-batch product.
The Perfect Ingredient for Any Meal
With its exquisite taste and texture, Fisherman’s Wharf shrimp can elevate any dish. From classic shrimp cocktails to pad Thai to gumbo, the options are limitless. Its versatility and responsibly-sourced credentials make it a top choice for home cooks and restaurants alike.
So next time you bite into plump, juicy shrimp at Fisherman’s Wharf, you can appreciate the intricate journey and careful stewardship required to bring this seafood delicacy from ocean depths to your table. Sourcing shrimp locally and sustainably truly makes a difference you can taste.
In Thailand, shrimp processing facilities have been linked to human trafficking
Thailand, the biggest supplier of shrimp imported to the U.S., is also a major hub for human trafficking and slavery. In 2014 and 2015, investigations from several major newspapers revealed that a sizeable portion of the farmed Thai shrimp that wound up in American, European and Asian grocery stores and restaurants had directly or indirectly passed through the hands of trafficked workers.
A 2015 Associated Press exposé, for example, uncovered rampant abuses in Thailand’s shrimp-peeling plants. In these facilities — often little more than sheds — impoverished migrants from Myanmar, Cambodia and Laos were tricked or sold into debt bondage. Victims recounted 16-hour shifts, grueling child labor and physical abuse. Some were forced to work through severe illness and miscarriage. Others were locked inside for months or years on end.
Trafficked workers in Thailand might also catch the fish that feed farmed shrimp
Thai people catch small fish like anchovies and sardines as bait, cook them, and then grind them up to make pellets that are fed to shrimp farms, animals, and pets. But because Thailand’s oceans are drying up, fishing trips have to last longer and go farther to catch fewer fish. This means that fishermen can’t make much money. For some vessel owners, the gruesome solution to this problem is human trafficking.
As a 2014 Guardian investigation discovered, men kidnapped to work aboard Thailand’s so-called ‘ghost ships’ were starved, drugged and forced to work 20-hour days. Men too sick to work were thrown overboard. Those who disobeyed their captors were tortured or executed.
After these revelations about human trafficking in shrimp feed and processing, many victims were rescued. A flurry of lawsuits followed, along with vows from Thailand that it would compensate victims and promises from the shrimp industry that it would eliminate slave labor from supply chains. However, a subsequent investigation in late 2016 found that some Thai shrimp companies and government officials had failed to follow up on these promises.
Buying Seafood at Steveston Fisherman’s Wharf #steveston – Vlog #19
FAQ
Are Fisherman’s Wharf shrimp Farm raised?
Where does the best shrimp in the US come from?
Where do most of the imported shrimp come from?
Where are most shrimp caught in the US?
Does fisherman’s wharf have a seafood restaurant?
Fisherman’s Wharf has no shortage of seafood restaurants offering the city’s famous tomato broth-drenched seafood stew of Cioppino, and anything made with our local briny, sweet, and meaty Dungeness crab. Scoma’s has a leg up on the competition, having its own fishing boat that docks right by the restaurant to offer “pier to plate” dining.
Where is fisherman’s wharf?
Fisherman’s Wharf is about halfway between the Golden Gate and Bay Bridges. The historic “F” waterfront trolley goes there, and the cable car stop at Mason and Bay (about a block away) is less busy than the one at Hyde Street below Ghirardelli Square. If you’re driving, expect to pay exorbitant rates for parking.
What is fisherman’s wharf famous for?
Fisherman’s Wharf is known for its delicious seafood, including the world famous Dungeness crab, clam chowder, and San Francisco’s cioppino.
Where is fisherman’s wharf in San Francisco?
Technically, Fisherman’s Wharf is between Pier 35 and Aquatic Park along the San Francisco waterfront. That area includes Pier 39, but there’s so much to do there that it deserves its own list: the guide to seeing Pier 39 .