shrimp: the endless quest for pink gold -...

Shrimp

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ShrimpThe Endless Quest for Pink Gold

Jack Rudloe and Anne Rudloe

Vice President, Publisher: Tim MooreAssociate Publisher and Director of Marketing: Amy NeidlingerEditorial Assistant: Pamela BolandDevelopment Editor: Kirk JensenOperations Manager: Gina KanouseDigital Marketing Manager: Julie PhiferPublicity Manager: Laura Czaja Assistant Marketing Manager: Megan ColvinCover Photo: Dave BarfieldCover Designer: Chuti PrasertsithManaging Editor: Kristy HartProject Editors: Julie Anderson and Jovana San Nicolas-ShirleyCopy Editor: Gayle JohnsonProofreader: William Woods Publishing ServicesIndexer: Lisa StumpfSenior Compositor: Gloria SchurickManufacturing Buyer: Dan Uhrig© 2010 by Pearson Education, Inc.Publishing as FT PressUpper Saddle River, New Jersey 07458FT Press offers excellent discounts on this book when ordered in quantity for bulkpurchases or special sales. For more information, please contact U.S. Corporate andGovernment Sales, 1-800-382-3419, [email protected]. For salesoutside the U.S., please contact International Sales at [email protected] and product names mentioned herein are the trademarks or registeredtrademarks of their respective owners.All rights reserved. No part of this book may be reproduced, in any form or by anymeans, without permission in writing from the publisher.Printed in the United States of AmericaFirst Printing December 2009ISBN-10: 0-13-700972-0ISBN-13: 978-0-13-700972-5Pearson Education LTD.Pearson Education Australia PTY, Limited.Pearson Education Singapore, Pte. Ltd.Pearson Education North Asia, Ltd.Pearson Education Canada, Ltd.Pearson Educación de Mexico, S.A. de C.V.Pearson Education—JapanPearson Education Malaysia, Pte. Ltd.Library of Congress Cataloging-in-Publication DataRudloe, Jack.Shrimp : the endless quest for pink gold / Jack Rudloe and Anne Rudloe.

p. cm.ISBN 978-0-13-700972-5 (hardback : alk. paper) 1. Shrimp fisheries. 2. Shrimp

culture. 3. Shrimps. I. Rudloe, Anne. II. Title. SH380.6.R83 2010639’.58—dc22

2009034974

We dedicate this book to Edward Keith, Glen Buffkin,

Geno Litcheldello, Nick Mosconis, Joe Morgan Cruse,

Fuzzy Lively, and all the other shrimpers who died at

sea or passed away after a lifetime of providing

everyone with delicious shrimp.

VII

Contents

Foreword . . . . . . . . . . . . . . . . . . . . . . .ix

Chapter 1 Going Shrimping . . . . . . . . . . . . . . . . . .1

Chapter 2 About Shrimp . . . . . . . . . . . . . . . . . . .15

Chapter 3 Glory Days . . . . . . . . . . . . . . . . . . . . . .27

Chapter 4 Shrimp in the Grass . . . . . . . . . . . . . .49

Chapter 5 Microscopic Monsters . . . . . . . . . . . .73

Chapter 6 The Shrimp Run . . . . . . . . . . . . . . . . .93

Chapter 7 Rock Shrimp and Spotted Prawns . .121

Chapter 8 Turtles, TEDs, and Troubles . . . . . .139

Chapter 9 Wetlands and Real Estate . . . . . . . . .175

Chapter 10 In Search of the Perfect Prawn . . . .205

Chapter 11 The Miracles of Chitin . . . . . . . . . . .229

Acknowledgments . . . . . . . . . . . . . . .241

About the Authors . . . . . . . . . . . . . .242

Index . . . . . . . . . . . . . . . . . . . . . . . . .243

IX

Foreword

I became acquainted with the shrimping industry four or fiveyears ago when I was asked to do a TV commercial for theAlabama Shrimpers’ Association. It was under a severe strainbecause of foreign pond-raised shrimp being dumped into themarket. The object of the campaign was to get people to eat—and stores and restaurants to sell—Alabama, or at least South-ern, wild-caught shrimp. I thought it was a worthy cause. Alarge seafood wholesale house I am familiar with once hadnearly a hundred shrimp boats. Now what it has is big 18-wheelers at the dock unloading box after box of frozen pond-raised shrimp from Asia, which the wholesaler repackages inits own boxes with its logo on them.

I guess I was a logical choice to do the TV ad, since somany people associated the character in my book ForrestGump with shrimping. In fact, I am reliably informed that in aNew York Times survey that sought to find out why the percapita consumption of shrimp had skyrocketed from 1.4pounds per person per year in the 1980s to 4.1 pounds in2007, a significant number of people responded that it wasbecause of the Forrest Gump movie. Whether this is true Idon’t know, but it has certainly left me with a sense of connec-tion to shrimp and shrimpers.

And now along come the Rudloes, who, in Shrimp, bringan entirely new dimension to the subject, much as WilliamWarner brought to the Chesapeake Bay blue crab in his unfor-gettable book Beautiful Swimmers.

Rich in stories of seamen and the sea, Shrimp tells a fasci-nating story not only of the little creature itself, but of all the

trials and tribulations the intrepid shrimper goes through toharvest it up. As scientists and marine biologists, the Rudloesknow whereof they speak, and as writers, they have the talentand grace to make it interesting.

This is one of those rare books that will do honor to anybookshelf.

Winston GroomAuthor, Forrest Gump

X SHRIMP: THE ENDLESS QUEST FOR PINK GOLD

About Shrimp

Shrimp are abundant, easy to catch, and delicious.Whether they’re fried, steamed, boiled in beer, or served withsauces and dips, people love the sweet succulent flavor ofshrimp. This is a book about shrimp, people who love to eatshrimp, fishermen who roam the seas catching them, andfarmers who grow them in ponds. And it’s a book about a conflict that is as old as humanity itself, hunter-gatherers ver-sus agriculture—or, in this case, “aquaculture.” Farmers haveprovided such a huge global supply of pond-grown cheapshrimp that low prices have nearly destroyed the fishermen.

All of this human behavior and activity swirl around smallbut enormously abundant crustaceans with long whiskers,bulbous eyeballs on stalks, ten legs, and a delicious tail. Theycan flip themselves off the seafloor and then dive into the mudto escape predators. Shrimp are laterally compressed crus-taceans (flattened from side to side) with a streamlined shape

2

15

for swimming. They have slender delicate legs for perchingbriefly on the bottom rather than the stronger walking legs ofcrabs and lobsters. They swim forward with paddle-likeappendages called pleopods on the underside of theabdomen. Backward swimming is accomplished by tail flip-ping of their uropods, the flat plates on the tail that enablepropulsion (see Figure 2.1). Depending on which expert isasked, there are approximately four thousand species ofshrimp. Different species occur from the tropics to the arctic,from the edge of the sea to the ocean depths and in freshwaterlakes and streams. All shrimp are essential links in marinefood chains. Several shrimp species support multibillion-dollar commercial and recreational fisheries.

16 SHRIMP: THE ENDLESS QUEST FOR PINK GOLD

Anatomy of a Shrimp

Rostrum Eye Carapace Abdomen

Antennae

Maxilliped

Cheliped

Walking Legs

Swimmerets

Uropod

Telson

Abdomen

Figure 2.1 Anatomy of a shrimp

Courtesy of the Louisiana Sea Grant College Program

Approximately four hundred of those species, collectivelycalled the penaeids, release their eggs into the ocean. These

hatch as very undeveloped nauplius larvae, the first and sim-plest developmental stage of all crustacean species. A nauplius-stage shrimp is little more than a swimming head with thethorax or middle parts of the body and abdomen still absent.Among the twenty-eight hundred species of mostly tinycaridean shrimp, females carry their eggs on their abdomensuntil they pass through the nonfeeding nauplius stage. Thenthe eggs hatch as a more developed larval stage, which hasmore segments and appendages. Most carideans are tiny,inconspicuous, and known only to marine biologists, but a fewspecies are large enough to eat and support fisheries.

In both the penaeids and carideans, the newly hatchedbaby shrimp are barely visible to the eye, look nothing like theadult shrimp they will become. They live independently in theplankton as they grow, molt, and develop through a long seriesof larval stages. When they become fully formed juvenileshrimp, they leave the plankton and take up life on the seafloor.Figure 2.2 shows the life cycle of the shrimp.

The approximately eleven hundred species of opossumshrimp or mysids are small shrimp like crustaceans, only dis-tantly related to the penaeid and caridean shrimp. Thefemales have brood pouches in which the developing youngcomplete all the larval stages prior to hatching as small butfully developed mysids. Another group, the stenopodids,include only about twenty species of shrimp, but many ofthem, such as the banded coral shrimp, are beautifully coloredand are popular in home aquariums. They have large clawsand are more closely related to crabs and lobsters than to thepenaeid or caridean shrimp.

CHAPTER 2 • ABOUT SHRIMP 17


1. Fertilized Egg

3. Protozoea Larvae

4. Mysis Stage

2. Nauplius Larvae

Figure 2.2 Life cycle of the shrimp

Courtesy of American Shrimp, LLC

And it gets even more complicated!

“So many things are called shrimp that it’s confusing,”chuckled Greg Jensen, an expert on crustaceans at the Uni-versity of Washington, when we asked him to define the wordshrimp. “Seed shrimp are ostracods; fairy shrimp, clamshrimp, brine shrimp, and tadpole shrimp are brachiopods;and skeleton shrimp are amphipods. Then there are mud andghost shrimp, which are yet another group, and mantis shrimpor stomatopods. As I see it, ‘shrimp’ seems to be almost anycrustacean that isn’t a lobster, barnacle, or crab.”

The word shrimpe originated in Britain. It means some-thing very small, although there is nothing small about theimpact of shrimp on the world. The idea of smallness nodoubt came from people catching the little gray shrimp, Cran-gon crangon, in European waters. “Prawn,” on the other hand,is a term usually reserved for the largest species, like Pandaluseos and P. playceros, the holy grail of shrimp.

Of all species of shrimp known to science, only a few areeaten by man. Most of those are large penaeids of several dif-ferent species that occur in huge numbers. They may be sun-dried, canned, iced, or frozen, or even freeze-dried forastronauts and backpackers. Everywhere in the world, whenedible shrimp show up, the human feeding frenzy begins.Outbreaks of shrimp fever occur aboard trawlers working atsea, among people in Africa dragging them ashore with beachseines, and in recreational fishermen from South Carolina toBritish Columbia.


In the Pacific Northwest, the six-inch-long cold-waterpinks, Pandalus jordani, and spot prawn, Pandalus playceros,are commercially trapped or trawled from Oregon to Alaska,as are the closely related Pandalus borealis, caught off thecoast of Maine. In Europe there is a food market for the littlegray caridean, Crangon crangon, and in Asian waters fisher-men set nets to catch tons of thumbnail-sized grass shrimp,Palemonetes.

All of those are minor fisheries compared with penaeidshrimp. Wild and farmed, penaeid shrimp are a fifty-billion-dollar-a-year industry, which makes them the most valuablecreature in the sea. The vast majority of wild-caught shrimp inthe United States are three closely related species known inthe U.S. as pink Farfantepenaeus (=Penaeus) duorarum,brown Farfantepenaeus (=Penaeus) aztecus, and whiteLitopenaeus (=Penaeus) setiferus shrimp, from the estuaries,bays, and sounds of the South Atlantic and Gulf of Mexico.These shrimp are so similar that only a specialist can tell thedifference. The commercial pinks and browns are “groovedshrimp” with a slit along the back of their last segment, infront of their tail fins. If you can insert your fingernail into thegroove, most likely it’s a pink. If the slit is too narrow, it’s abrown, and if it has no groove at all, it’s a white shrimp, whichusually has a beautiful green tail fin.

There is a shrimp for every habitat. Some species seek outsea grass meadows; some dwell in soft mud, coarse sand, andshells. Shrimp are harvested wherever rivers flow to the sea,sinuously winding their way down to the bay, and slowlyblending fresh water with salt within bays, estuaries, and


barrier islands. Sea bobs in the genus Xiphopenaeus, sugarshrimp Trachypenaeus constrictus, rock shrimp Sicyonia bre-virostis, and royal reds Pleoticus (=Hymenopenaeus) robustusare also landed in small numbers. Royal reds are foundbetween one and three hundred fathoms by a few large com-mercial vessels with big winches. Miles of cable drag them upfrom the frigid deep waters at the edge of the continentalshelf in an area that snapper fishermen call “the end of theEarth.”

The scientific names of shrimp not only confuse, but theyalso put anyone who isn’t an ardent invertebrate zoologist tosleep. Yet scientists rely on these Latin names to eliminateconfusion since common names for the same species oftenvary from region to region and language to language. Scien-tific names change only because zoologists working in differ-ent places may decide that the original classification didn’taccurately reflect who is related to whom biologically. Two dif-ferent biologists might independently describe the samespecies, resulting in two different names for what later provesto be the same animal. Or the same name might be used foranimals that are later discovered to actually be two differentspecies. Then a decision has to be made as to what the beastwill be called, using an elaborate set of rules based on whenthe species were first discovered and by whom.

Carl Linnaeus, the father of the system for classifying liv-ing species, first named the white shrimp from North AmericaCancer setiferus in 1767. When Harvard naturalist LouisAgassiz examined the white shrimp in 1849, he reclassified itas Penaeus setiferus (Linnaeus). Scholars in those early days of


biology were schooled in the classics. Penaeus was the Greekriver god who turned his daughter, Daphne, into a treebecause Apollo was after her with dishonorable intentions.The magical transformation didn’t stop the great sun god fromtrying to make love to the laurel, but that’s another story.

In due course the closely related pink and brown shrimpof the southeastern U.S. became Penaeus duorarum andPenaeus aztecus. Other species of Penaeus were laterdescribed from other parts of the world. All was well until1997, when Perez Farfante and Brian Kensley published amonograph of the prawns and shrimps of the world. Afterexamining morphological differences in different species ofthe genus Penaeus, they decided that the most commerciallyimportant invertebrates in the world were misclassified, andthey instituted sweeping changes. The genus of all the warm-water pink, brown, and white shrimp should no longer bearthe name Penaeus, but instead should be Litopenaeus forwhite shrimp and Farfantepenaeus for brown and pinkshrimp. Other species became Marsupenaeus and Fennerope-naeus The delicious deep-water royal red shrimp that wasonce called Hymenopenaus got a new name, Pleoticus. Withthat monograph, twenty-seven well-established scientificnames for twenty-seven species of penaeid shrimp bit thedust, to the annoyance of many in the aquaculture industries.Only the giant tiger prawn, Penaeus monodon, was allowed tokeep its original name.

Since then many scientific research papers have beenpublished, dutifully using the new names. The change is nowin dispute, however. A shrimp expert in Thailand, where the


world’s biggest shrimp growers live, insisted that no DNA evi-dence justifies the renaming of all those species. Also, a loop-hole in the rules for bestowing scientific names allows theretention of older, well-established names. The scholarly bat-tle rages on as different scientific authors choose to use eitherthe new or old names in their technical publications. In themost recently published research papers, the new names arewinning by a margin of 2 to 1, so we’ve grudgingly adapted thenew names in this book. This practice may yet be reversed inthe future as more taxonomic research is done.

By whatever name they are called, shrimp have beencooked and eaten for thousands of years. “There have alwaysbeen customers for shrimp ready to fall upon them wheneverand where they could be discovered,” wrote M. Gavius Api-cius, a Roman author of cookbooks in the first century A.D.One of the first recorded foodies, he cooked at his own ban-quets. It’s said that when he heard that there were large deli-cious shrimp to be had in Libya, he traveled to Africa to eatthem on the spot, but he was so disappointed by the size ofwhat he saw that he sailed home without ever going ashore.

Whether they are the tiny caridean grass shrimp of thegenus Palemonetes or the gray Crangon shrimp of the NorthSea and China, the cold-water pinks of the North Pacific andNorth Atlantic, the warm-water penaeid shrimp, or thefarmed tiger prawns and big freshwater Macrobrachiumshrimp of the tropics, they’re all good to eat. There are no poi-sonous shrimp, although some unfortunate people are highlyallergic to them. Although we’ve never tasted the blind caveshrimp, nor have we feasted on the bizarre eyeless shrimps


that live in the hydrothermal vents at the bottoms of the deep-est oceans, we’re sure they are delicious. We know of no onewho has eaten the semi-terrestrial mangrove burrowingshrimp of New Guinea, but a shrimp is a shrimp, and it mightbe worth a try.

Today, farmed shrimp outnumber wild-caught shrimp inthe marketplace. Before the 1990s, approximately 70 percentof shrimp consumed worldwide were caught at sea. By 2000,50% were farmed. By 2009, 70 percent had never seen theocean but grew up in ponds in China, Thailand, Vietnam,India, Taiwan, Ecuador, Mexico, and other Asian and LatinAmerican countries, as well as Australia. Black-and-whitetiger prawns from Pacific mangroves, Penaeus monodon, arefarmed in Asia. Giant freshwater caridean shrimp Macro-brachium rosenbergii and South American white shrimpLitopenaeus (=Penaeus) vannamei are being raised in green-houses in Colorado, Kansas, Alabama, and Maryland, as wellas ponds and impoundments across Central and South America.

Gourmets, epicureans, and seafood purists insist thatwild-caught shrimp fresh from the ocean are superior toshrimp that are raised in ponds and fed artificial feed. We pre-fer a wild shrimp that has spent its life roaming the oceans,eating a wide variety of foods, but we have eaten farm-rearedvannamei that were excellent. In one shrimp taste test in Seat-tle a few years ago, tasters preferred wild-caught vannameiover wild whites and browns; farmed vannamei came in welldown the list. Nevertheless, farmers claim their product ismore uniform and has a better quality and consistency than


wild shrimp that may have been sitting on ice in the hold of ashrimp boat for a week before coming to the dock. Farmedshrimp are seined out of the ponds and go immediately intothe freezer, often still kicking.

The fresher the shrimp, the less flavor they have. Slightlyaged shrimp taste “shrimpy,” just as hunters hang game for afew days to improve the taste. Processors produce peeled,gutless, beheaded, and breaded popcorn shrimp by lettingthem age until the meat separates from the shells so that theycan pass easily through the shelling machines. Peeling freshshrimp by hand is a tedious process. Some people practiceshrimp peeling meditation by simply switching off theirbrains, putting down all their opinions, and just doing it. Or itis possible to boil them whole and let everybody peel theirown at the dinner table.

The habitat where wild shrimp are caught affects theirtaste. White shrimp from the Atlantic are sweeter and firmerthan whites from the Gulf of Mexico. The little hard-shelledrock shrimp that are trawled offshore from the east coast ofFlorida at a depth of eighty feet taste like bites of lobster.Royal reds, which live on the bottom at the edge of the conti-nental shelf in depths of twelve hundred feet, are so sweet andtender that they taste more like scallops than shrimp. Brownshrimp feed on iodine-rich algae that gives them a heartyiodine flavor, while brownies from the West Coast of Mexicohave a milder flavor. When pink shrimp from the Tortugas are cooked, their shells turn a deeper shade of pink than other species, and their meat turns from translucent to pinkskin tones. Their flavor is excellent—almost as good as the


succulent white shrimp from the Carolinas and Georgia,which, except for the northern spot prawn, are the sweetest ofall. But it’s all subjective and a matter of taste. If you eat thembreaded and covered with cocktail sauce, you’ll never noticethe difference.


243

INDEX

Aadventures

first shrimping trip, 1-4Madagascar, 5-13

African slaves, 34Agassiz, Louis, 21agriculture development, loss

of wetlands, 198Akima International, 207Ambariaka, 5, 10, 183American sea turtles, 140American shrimpers, 225anatomy of shrimp, 16antibiotics, 220Apicius, M. Gavius, 23aquaculture, 15, 205-207, 222aquaculture shrimp, 220Artemia, 75Asia, tiger prawns, 222Atlantic Coast (U.S.), 39

Bbait shrimp, 60-69Bangladesh, shrimp farms,

219Barret, Captain, 124biological communities,

environmental problems,171

Birdseye, Clarence, 36

black-and-white tiger prawns,24

Blessing of the Fleet, 44boats, confiscated, 104Boone, Pearl Lee, 212-213BRDs (bycatch reduction

devices), 168-170breaking in new bottom, 171brine shrimp, 75brown shrimp, 20, 35, 103bryozoans, 95Bubba Gump Phenomenon,

186Buffkin, Glen, 149bulkheaded shorelines, 176bumper crops of shrimp after

hurricanes, 185bycatch, 3, 116-117, 169bycatch reduction devices

(BRDs), 168-170Byrd, Senator Robert, 225

CCalifornia, San Francisco

(history of shrimp industry),29

Cannerella, Paul, 33Cape Canaveral, sea turtles,

148Captain Daddy, 152

244 INDEX

Captain Ed’s Seafood Restaurant, 162

caridean shrimp, 17, 38cast netting, 70-71Charlie G, 154-161Cheshire, John, 208-210China

chitin, 234farming shrimp, 217

China Camp village, 30Chinese in California,

shrimping, 29-31chitin, 231-233

China, 234filters, 239fungus, 238glucosamine, 235healing powers of, 234-237plastics, 238producing, 233

chitosan, 231cleaning up, sea grass, 69Coast Guard

closing ports, 191protecting sea turtles, 152,

157-158, 164Charlie G, 154, 157-161

cold-water pinks, 20colossal shrimp, 40Commander, 128confiscated boats, 104consumption of shrimp, rise

in American consumption,44

contact lenses, chitin, 237Continued Dumping and

Subsidy Offset Act(CDSOA), 225

Cook, David, 153cooking shrimp, 41-42, 45coon-striped shrimp, 136

coral, harvesting, 171coral fishery, 171Costa Rica, TEDs (turtle

exclude devices), 165counting shrimp, 39crabbers, 102Craig, Dr. Kevin, 197, 200Crangon crangon, 19-20, 30Crangon franciscorum, 29Crum, David, 184Cruse, Captain Joe Morgan,

109-111

DDaugherty, Ned, 230de la Valdene, Guy, 30dead zones, 194-202deep-water shrimpers, 98diatom oil, 195diatoms, 195

red tide, 203dinoflagellates, 196diseases, 214

Tara Syndrome Virus, 214white spot virus, 213-214

Dixie Crossroads SeafoodRestaurant, 125

Donohue, Dr. Joseph, 171dredging, 180Dunlap, Sam, 46

EEames, Gregg, 159Ecuador

organic shrimp, 230shrimp farms, 219white spot virus, 187

Edwards, Edwin, 147eggs, 79

INDEX 245

Endangered Species Act,TEDs (turtle excludedevices), 147

energy crisis, effect onshrimpers, 189-190

England, history of shrimp, 30environmental problems,

166-169bycatch, 169coral, 171sea turtles. See sea turtlesseafloor and biological

communities, 171trawls, 172-173

environments, protecting, 166-173

equipment for shrimping, 32-34

Eritrea, Sewater Farm, 229Espejo, Manuel, 74Eurofomia, 2Exclusive Economic Zones,

173

FFarfantepenaeus, 22Farfantepenaeus (=Penaeus)

aztecus, 20Farfantepenaeus (=Penaeus)

duorarum, 20farmed shrimp, 47

versus wild-caught shrimp,24-25

farmers, versus fishermen,192

farming shrimp, 205-212, 219, 222diseases, 213-216human rights, 220white shrimp, 211

female shrimp, 76white shrimp, 77

Fenneropenaeus, 22Fenneropenaeus (=Penaeus)

indicus, 217festivals, 43filters, chitin, 239first shrimping trip, 1-4fish cops, 105fishermen

versus farmers, 192prejudices against, 192-193versus shrimpers, 102sports fishermen, 168

Flagler, Henry, 178Florida, 38, 61

bait shrimp, 62-69Fort Walton Beach, 176Port Canaveral, 191wetlands, loss of, 180

Florida Fish and WildlifeConservation Commission,203

food, for shrimp, 87Forrest Gump, 186Fort Walton Beach, Florida,

176France, history of shrimp, 30frozen shrimp, 36

bait cups, 68fuel, costs, 188Fujinaga, Dr. Motosaku,

205-207fungus, preventing with

chitin, 238

GGalveston, Texas, 191Gillespie, Bruce, 128-132Global Aquaculture Alliance,

221

246 INDEX

glucosamine, 234grass shrimp, 20, 89gravid mama shrimp, 114Gulf Coast Conservation

Association, red snapper,170

Gulf of Mexico, 31, 184-185dead zones, 198, 203

Gulf Specimen MarineLaboratory, 55-57

Gump, Forrest, 193

Hhard heads, 125harvesting coral, 171hatcheries, 86headers, 107healing powers of chitin,

234-237history of shrimp, 27-38

in England, 30in France, 30in San Francisco, California,

29Honduras, Hurricane Mitch,

187human rights groups, shrimp

farms, 220Hurricane Bonnie, 186Hurricane Camille, 184Hurricane Floyd, 186Hurricane Fran, 186Hurricane Katrina, 184Hurricane Mitch, 187Hurricane Rita, 184hurricanes, 184-187Hymenopenaus, 22hypoxia, 197, 203

Iice, costs, 188imported farmed shrimp, 187Intercoastal Waterway, 178internal combustion engine,

33

JJapan, farming shrimp, 217Jensen, Greg, 19, 130, 135Jubilees, 193-194jumbo shrimp, 115junk DNA, 121

KKawaguchi, Aki, 207Keith, Captain Edward, 95,

98-99, 102, 112, 119Kemp’s ridleys, 141Kirchner, Steve, 165, 188Kirvin, Bobby, 202krill, 88, 231

LLaBarse, Captain, 7, 12Lady Murle, 99, 118Laitram Machinery, 126Laitram shrimp-peeling

machines, 125Lapeyre, J. M., 126larvae, 79-80

nauplius larvae, 80protozoal larvae, 81

lawsuitsContinued Dumping and

Subsidy Offset Act (CDSOA), 225

INDEX 247

TEDs (turtle excluder devices), 163

leatherbacks, TEDs, 165lifecycle of shrimp, 17-20,

79-88, 91Linnaeus, Carl, 21LipSan Ultra, 237Litopenaeus, 22Litopenaeus (=Penaeus)

setiferus, 20, 212Litopenaeus (=Penaeus)

vannamei, 24, 211Litopenaeus (=Penaeus)

vannamei Boone, 213little gray caridean, 20loggerhead sea turtles, 149

TEDs (turtle excluder devices), 148

London, Jack, 29Louisana, 31Louisiana, loss of wetlands,

181-182Lycett, Jim, 227lycum, 76

MMacrobrachium, 28, 217Macrobrachium rosenbergii,

24Madagascar, 5-13

fish farm, 216shrimp populations, 183TEDs (turtle excluder

devices), 165tiger prawns, 222

Madei, Jeret, 176Magnuson Fisheries Act, 162Makson, Frank, 150Malaysia, 30

shrimp farms, 219

male shrimp, 76mama shrimp, 114Marifarms, Ltd, 208-210Marine Resources

Commission, 104marsupenaeus, 22Marsupenaeus (=Penaeus)

japonica, 217mating shrimp, 74-79McNeil, Rod, 223Meador, Jimbo, 193Melchoire, Mike, 159migration of shrimp, 73-74,

84, 88-90Miss Joysea, 110Mississippi, 32, 103Mississippi River, 182

dead zones, 198molting, 232Monodon, 218Montgomery, Tiggitha, 191Moody, Steve, 65Mosconis, Captain Nick, 1Mosquito Fleet, 34mosquitoes, 177-179mysid shrimp, 49-57

NNational Marine Fisheries

Service (NMFS), 142, 217TEDs (turtle excluder

devices), 145National Marine Fisheries

Service engineers, 37natural shorelines, 176nauplius larvae, 80needle shrimp, 52NMFS (National Marine

Fisheries Service), 142, 217NOAA Fisheries, Oculina,

128

248 INDEX

northern pink shrimp, 135nutritional value of shrimp, 46

OOculina, 127opening day in Pascagoula,

105-109opossum shrimp, 17, 54Oregon, dead zones, 199Oregon II, 124organic shrimp, 230otter trawls, 32overfishing, 46oxygenless dead zones,

196-202

PP. playceros, 19Pacific Coast, 38Pacific white-legged shrimp,

218Palemonetes, 89Pandalidae, 128Pandalus, 38, 135Pandalus borealis, 20, 38, 235Pandalus eos, 19, 130Pandalus jordani, 20Pandalus platyceros, 128Pandalus playceros, 20Pascagoula Bay, 106

opening day, 105-109Pascagoula Ice Company, 126peanuts, 125peeling shrimp, 25penaeid shrimp, 59, 89

lifecycles, 91reproduction, 78

penaeids, 16, 20Penaeus aztecus, 22

Penaeus duorarum, 22Penaeus monodon, 22, 217phytoplankton, 81, 194

dinoflagellates, 196Pichon, Dr., 7, 9Pink Gold, 36pink shrimp, 20, 35, 58

sounds of, 59pistol shrimp, 53plankton, 194plastics, 238Pleoticus (=Hymenopenaeus),

21-22pluff mud, 189poachers, 104pollution, stopping with

shrimp, 239-240Port Canaveral, 191Ports, closing, 191prawning, 128-132, 134-135prawns, 19, 128-129, 136

black-and-white tigerprawns, 24

spot prawns, 128, 132-133, 136-138

tiger prawn mothers, 218tiger prawns, 222

prejudices against fishermen,192-193

preserving shrimp, 37producing chitin, 233prop scars, 180protecting

environments, 166-173sea turtles, 148-154,

157-158, 164Charlie G, 154, 157,

160-161protozoal larvae, 81

INDEX 249

QQuitmyer, Irv, 28

RRalston Purina, 207, 211Raymond, Paul, 148-149, 159recreational fishermen, 70

shrimping, 105South Carolina, 71trading with shrimpers, 117

red snapper, 166, 170red tide, 203reefs, 167regulating use of TEDs, 145remotely operated vehicles

(ROVs), 199reproduction of shrimp, 74,

76-79of spot prawns, 136

Ricketts, Mike, 152Robinson, Tommy, 68rock shrimp, 21, 122-123,

126-127trying to sell, 123-125

roller-frame trawls, 63-64rostrums, 76, 135rotenone, 209ROVs (remotely operated

vehicles), 199royal red shrimp, 37royal reds, 21RV Georgia Bulldog, 139

SSalicornia plant, 230San Fransisco, California

(history of shrimping), 29

Sandy O, 184scientific names, 21-23scrapping, 93, 101sea bobs, 21sea grasses, 50-53

cleaning up, 69sea turtles, 141, 143

death by shrimpers, 142-144loggerhead sea turtles, 149protecting, 148-158, 164

Charlie G, 154, 157, 160-161

TEDs, 144-148leatherbacks, 165

seabirds, bycatch, 116seafloor, environmental

problems, 171seafood festivals, 43Seawater Farm, 229Seineyard, 46Selangor, Kuala, 30selling rock shrimp, 123-125sharks, 117shorelines, natural versus

manmade, 176shrimp, 15

anatomy of, 16brine shrimp, 75brown shrimp, 35, 103caridean shrimp, 38colossal shrimp, 40coon-striped shrimp, 136dead zones, 200grass shrimp, 89gravid mama shrimp, 114imported farmed shrimp,

187jumbo shrimp, 115lifecycle of, 17-18, 20

250 INDEX

mating, 74-76mysid shrimp, 49-57needle shrimp, 52northern pink shrimp, 135on top of the water, 111opossum shrimp, 17, 54organic shrimp, 230penaeid shrimp, 59, 89

lifecycles, 91pink shrimp, 35, 58pistol shrimp, 53rock shrimp, 122-123,

126-127trying to sell, 123-125

royal red shrimp, 37species of, 16, 19white shrimp, 35, 87

migration, 90shrimp farmers, subsidizing,

225shrimp farming, 47, 205-212,

219, 222diseases, 213-216human rights, 220white shrimp, 211

shrimp farms, 223shrimp fisheries, 37shrimp migration, 73-74, 84shrimp ponds (Texas), 211shrimp runs, 93, 96-100, 103,

110, 114, 117-119wave surge, 109weather, 112-113

shrimpers, 94American shrimpers view of

farmed shrimp, 225deep-water shrimpers, 98versus fishermen, 102sea turtles, 142, 144trading with recreational

fishermen, 117

shrimping, 97shrimping equipment, 32, 34Sicilians, history of shrimping,

32Sicyonia brevirostis, 21Silva, Dave, 122skimmer trawls, 229Smith, Willie, 110soft TEDs, 150sounds of pink shrimp, 59South American white

shrimp, 24South Carolina

energy crisis, effect onshrimpers, 191

pluff mud, 189recreational fishermen, 70

South Carolina Fish andWildlife agency, 72

Southern Shrimp Alliance, 225-227

spawning, 78. See alsoreproduction of shrimp

species of shrimp, 16, 19spermatophores, 75sports fishermen, 168spot prawns, 20, 128, 132-133,

136-138Stokes, Al, 205stopping pollution with

shrimp, 239-240Stormy Seas, 201subsidizing shrimp farmers,

225sugar shrimp, 21Sugar Two, 153sun stars, 134Suriname, 38

INDEX 251

TTara Syndrome Virus, 214TEDs (turtle excluder

devices), 139, 142-148lawsuits, 163leatherbacks, 165regulating use of, 145soft TEDs, 150

Texas, shrimp ponds, 211Thailand, 164

glistening black-and-whitestriped tiger prawns, 218-219

tiger prawns, 218-219Thompson, Rodney, 124Thompson, Tim, 201tiger prawn mothers, 218tiger prawns, 218-219, 222toxic algae blooms, 194Tozeuma, 52Trachypenaeus constrictus, 21trash, 121trawls

environmental problems, 172-173

roller-frame trawls, 63-64skimmer trawls, 229

turtle excluder devices(TEDs), 139, 142-148lawsuits, 163leatherbacks, 165regulating use of, 145soft TEDs, 150

turtles, sea turtles, 140-143death by shrimpers, 142-144loggerhead sea turtles, 149protecting, 148-158, 164

Charlie G, 154, 157, 160-161

TEDs (tutle excluderdevices), 144-148

leatherbacks, 165

UU.S. Army Corps of

Engineers, 181U.S. Fish and Wildlife

Service, sea turtles, 142University of Delaware Sea

Grant College Program, 235

VVanna Whites, 213Vanname, Willard Gibbs, 212vannamei, 24, 211, 222Voorhies, Barbara, 27

W-X-Y-ZWaddell Center, 214wave surge, 109weather, 109, 112-113

hurricanes, 184-187wetlands, 175

agriculture development,198

loss of, 179-183mosquitoes, 177-179

white shrimp, 20, 35, 87migration, 90

white spot virus, 187, 213-214wild-caught shrimp versus

farmed shrimp, 24-25World Trade Organization,

lawsuits, 226World Wildlife Fund, 221worms, 110

shrimp: the endless quest for pink gold -...

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