To suck or not to suck….tales that relate.

Lets apply this to shrimp. Its not prawnographic but in Spain the market sells more of heads-on shrimp that any other offering.

However market research shows that when people eat out in Spain they are not so keen on head sucking. They prefer to do this in the privacy of their own homes. Main reason is risk of getting shrimp all over clothes and fingers.

Heads-on shrimp reflects a quality to discerning seafood markets like that of Spain that there has been no processing of the product and that the quality is of a higher standard.

Waiting for the definitive report.


‘Loss of the Mediterranean diet’: Children in Southern Europe more at risk of severe obesity, WHO finds

I have touted a lot the healthy Mediterranean diet and consumption of healthy seafood but this is a negative for children.

It could be just simply down to a lower height to age ratio and also linked to educational levels. That the Southern Europeans, especially Spanish, currently live longer and are healthier is an interesting counter part.

Maybe its a generational thing.

Still seafood and shrimp is good for you!

Shrimp in Japan…..for those of you who remember.

It was 30 years ago that the death of Emperor Hirohito caused a drop in global shrimp prices as the Japanese people went into mourning for a year and consequently did not eat shrimp, a festive offering, out of respect.

However, the abdication of Emperor Akihito and the start of the Reiwa era with Naruhito, is seen as festive and celebratory.

Here is wishing them and the Japanese people well in the coming reign.

…oh, and go out and enjoy eating lots of healthy, good for you shrimp!

Seafood is an “under developed market”…..

“Opens up possibility to disrupt a whole category”….they say. What a load of tosh…

Aquaculture disrupted the seafood category and now supplies over 50% of seafood.

These sort of stories are more like riding on the coat-tails of aquaculture’s success.

Of course if your baseline is zero a small increase is still a huge growth.

But can other protein sources grow over 7% per year for 30 plus years and with no end in sight – like aquaculture has done?