River Shrimp

Author Ben Williams is a board member of St. Johns Riverkeeper.

By Ben Williams

»OVER THE years the question has remained the same, “Are those river shrimp?” But the reason for the question has changed. Almost 30 years ago, when I fi rst worked in a fi sh market, the customers wanted river shrimp. Th ey knew that shrimp from the river had a diff erent texture and a slightly different taste to them. Th e customer didn’t know that what they called river shrimp were actually juvenile Atlantic White shrimp or that the slightly diff erent taste and texture was the result of the shrimp living in, what was many times, almost freshwater. Th ey just knew they liked them.

Today our customers will ask the same question, but for a signifi cantly diff erent reason; they don’t want river shrimp. Th ey’re skeptical of the safety of river shrimp. Th ey’re skeptical of any seafood coming from our river. Th at’s a sad thing, for our St. Johns is still a magnifi cent and productive estuary. It nurtures not only shrimp but many other commercially valuable fi sh and crustaceans. Just as importantly though, our river also nurtures and sustains the fi sherman who have traditionally, and sustainably, harvested them for our tables.

Having been a commercial fi sherman, and for the last 25 years worked in and owned fi sh markets, it’s been clear to me for a long time that if we are to sustain, not only the fi sh and shrimp and crabs, but the fi sherman who harvest them, then we need to protect our river. When you harvest seafood for a

When you harvest seafood for a living, it becomes quite clear that if the underlying environment is not healthy, your economic prospects aren’t going to be healthy either.