We are “a seafood debtor nation,” with imported seafood gracing more than 85 percent of our plates. Why not embrace the ocean bounty that can still be found off America’s shores, Paul Greenberg’s book asks.
Seafood consumed in restaurants like Red Lobster is likely to be imported from foreign factory-style farms, where antibiotics, bacteria and carcinogenic drugs are found in products that often go uninspected by the Food and Drug Administration.
Americans get half of their shrimp from the Gulf of Mexico, but that was before it was contaminated by 190 million gallons of oil and 2 million gallons of chemical dispersant. Shrimp season officially started Monday, but it will be some time before we know whether the ravaged Gulf waters—and American appetites—are up to it.