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Talk of the Bay

Like wine, some shrimp are vintage

By WILLIAM R. LEVESQUE
Published July 17, 2006

If consumers start looking at shrimp like fine wine, American shrimpers might get a leg up on foreign imports.

That's the word from the University of Florida, which is working with other academic institutions on a training program for shrimp inspectors who will work with Wild American Shrimp Inc. to assure the quality of domestic product.

"Just like you've got choices for wine, you've got choices of shrimp, and that's what makes the romance of seafood so much fun," said Steve Otwell, a professor with UF's Institute of Food and Agricultural Sciences.

For the past 18 months, WASI has offered to certify shrimp as fresh, American product using Department of Commerce inspectors. But in September, those inspection duties will fall to WASI, a South Carolina industry group promoting shrimp.

UF's seafood extension service will offer inspectors training that includes textbook study, lectures and hands-on pointers. The hope is that better inspection will assure consumers they're getting the highest-quality product available, thereby expanding domestic shrimp sales.

One day, consumers may be able to accurately differentiate between the merlots and pinot noirs of the shrimp world.

[Last modified July 17, 2006, 06:14:39]