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Black Market Seafood – how do you trust a restaurant?

Are you eating black market seafood?

Black market seafood makes you wonder which restaurants you can really trust. With the recent bust in New Zealand, we are all reminded that unsafe practices do happen in the seafood industry. When it comes to sushi and raw fish, you need to be especially vigilant.


A recent case in New Zealand is just the latest instance of black market seafood sold in a restaurant. We will not release the name of the restaurateur who just admitted to three charges relating to black market crayfish. But what comes as a shock is that the perpetrator has been in the restaurant business for years. It isn’t just up a coming restaurant owners that resort to selling black market seafood. It can be owners who have worked in the industry for decades cementing a solid reputation with their clientele.

The recent case is not the only one from New Zealand this year. In September of 2016, two men were caught in an undercover sting and fined $20,000 in New Zealand for buying black market fish. This is not one isolated incident but a potentially worrisome trend.

Think black market fish is only a problem in NZ? Think again

2010 was a record year for the states, when a $7 million dollar bust uncovered massive striped bass black market. Black market fish are all over the world, and it is not hard to see why. Whenever money is involved, people are going to cheat, steal, and work around the edges.

Why do restaurants serve black market fish?

It comes down to one consideration. Price. When you buy fish from recreational fishers rather than a licenced source, you can get it for a third of the price. In the cutthroat restaurant industry where profit margins are slim, this can be irresistible.

But we have regulations for a reason. When you go to a restaurant, you want to know you are protected by your government’s food and safety regulations. With black market fish, you are trusting the restaurant owner’s judgement on where the fish originates from and if it is safe. Is that a risk you want to be taking with sushi? Not me.

Black market seafood showcases the need for trust

For sushi lovers, black market seafood is a matter of safety. Eating raw fish carries an extra level of risk when you compare it to eating cooked fish. The existence of black market seafood in the restaurant industry is very troubling for sushi lovers. It showcases the need to trust the sushi restaurants that you go to. So how do you decide where to eat? We have a guide to choosing a sushi restaurant for exactly this question.

Naked Sushi: The so called “art” of Nyotaimori


Nyotaimori, or Body Sushi is the bizarre practice of eating sushi off a woman

Nyotaimori restaurants will paint the practice of body sushi as stemming from ancient Japanese culture. They claim to offer an authentic Japanese experience. Some assert that it originated in the Samurai period of Japanese history serving as celebrating of defeating an enemy. Samurai would carouse at a geisha house, relishing in their victory. Others say that it originated in Japanese crime families, enjoyed by rich and powerful Yakuza members. The images these origin stories conjure are of a mysterious oriental experience. That’s exactly the kind of imagery that lets naked sushi providers charge premium prices. If you want to learn more about what is and what isn’t authentic, you’ll enjoy our article on the difference between Japanese and Western sushi.

Wherever nyotaimori sushi truly came from it is not as prevalent in Japanese society and culture as the people selling it want you to believe. It has always been on the fringe, existing most commonly in the shadier districts. Don’t be fooled by companies trying to sell you authenticity.

Sushi has always had a sexiness to it in the western world, and some argue that eating it perfectly arranged on a beautiful woman (or man) is an extension of this. Despite this, the idea of authentic traditional Japanese body sushi is more a myth than reality.

As sushi soared to popularity in the Western world, nyotaimori restaurants started to pop up in New York and L.A. in particular. Before you book a flight, read on. If you are still asking where can I eat sushi off a girl then you might want to learn a little more about the practice.

Is eating sushi off a woman even safe?

Here’s the thing. Sushi is raw fish, and requires the highest degree of attention and care in preparing. There are definitely sanitary considerations to keep in mind. From a purely food safety standpoint, you’re probably better off skipping the naked woman. Anyone even slightly squeamish about their food will be turned off by the idea of eating food off a woman.

Raw fish must be kept cool, and body heat will raise the temperature of the sushi. Some models take very cold showers before having the sushi arranged on themselves. As well, due to food safety laws the practice is almost always done using banana leaves or even a layer of plastic wrap between the woman and the sushi itself. This helps with reducing the effect of body heat. In a well attended event, the sushi is never staying for long on top of the woman. It is replaced usually before even ten minutes has elapsed.

What’s the appeal?

Customers vary from bachelor parties to large corporations holding team building sessions. It’s hard to argue against the fact that there is an exoticism to body sushi. Those drawn to it feel that it is novel, artistic, sensual, and most of all unusual. Body sushi is found at events like openings of expensive nightclubs that thrive on word of mouth and the buzz of being the newest, hottest thing around. There’s one thing for certain. It certainly is unique. When else will you be eating sushi off a woman?

Body sushi experiences often have alcohol involved. People trying it out for the first time will feel nervous at first. Alcohol lets people feel comfortable, but if customers start to push the boundary with lewd comments or touching the model, the practice can get ugly fast. Most of the companies have strict rules as to the hard and fast limits to the practice. In particular they enforce the no touching rule. Despite this, is it really so hard to imagine a situation where rich businessmen who are paying a hefty premium for the service may step over the bounds? There is certainly a power imbalance with a model who is relying on tips. I want to believe that all the companies offering naked sushi have strict standards and ethics, and I hope that this is pure speculation.

The visual appeal of sushi explains the popularity of the practice

Sushi has an edge. It’s visually appealing and has never lost its trendiness. People who are enjoying naked sushi like to have the idea in their head that the woman they are eating it off of has extensive training in the art of keeping perfectly still. In reality, many of the woman are given little to no training prior to the experience and may feel great pressure to get through the sometimes up to 5 hour event without moving. Is this really an art form or something less profound? The experience is going to be vastly different depending on which company you use.


Is body sushi even legal?

We do want to warn that there are loopholes in the law make it possible for shady businesses to skirt the law. These loopholes revolve around the fact that many people offering the service are simply catering rather than taking guests at an actual physical restaurant. It’s harder for regulatory bodies to enforce against catering services in many jurisdictions and “under the radar” operations are certainly an extra risk. You may find that while a company acquired licencing, they are not technically licensed sell the experience of eating sushi off a woman. If you ask about the companies licence and hear the word “loophole”, it’s probably best to turn tail. You need to be 100% certain that sushi is up to standards.

If you do decide to attend a nyotaimori event, whatever you do, don’t skimp on the price. Because risks are greater than a normal sushi experience, the freshness and quality are even more important than usual.

Body sushi controveries

While those defending body sushi would say that it is not about objectifying women and that there are even men who model for the process (called nantaimori), the majority of body sushi models are women. Events – at least the mainstream ones – have no touching or photographs. I personally will not judge a persons choices or voice an opinion of what a woman can or cannot do as employment.

Some feminists have called the practice objectifying and humiliating for women. Using a woman as a human sushi table is literally objectifying in that they are being used as furniture, or a human sushi platter. Eating sushi off a woman does have a distasteful ring to it. Do all the models feel this way? In some companies, models are highly paid, and may be some of the greatest defenders of the practice.

Body sushi purveyors use the idea that nyotaimori is an ancient art form in Japan and that it stems for a rich traditional background. As you have learnt, this doesn’t seem to hold much weight.

Welcome to the future: Sushi Making Robots

It might not be as good as an expert sushi chef, but robotics have improved drastically over the last decade.

sushi robot

As shown in the video below, this robot can make simple sushi rolls.

While it is simply assembling ingredients that have already been laid out, you have to admit that technology is pretty damn cool. Would you eat at a sushi restaurant where a machine was making your food?

This robot is not the only one that can make sushi. There is also a rather creepy robot that has a human hand! Honestly, this some seems like it would be a little off-putting as it served you up a roll.

Sushiburger – the newest sushi craze to hit the internet!

Sushi burger

Want a burger without breaking the diet? Sushi burger has your back! Everyone knows sushi is a low calorie option compared to fast food, and sushi burgers are the latest trend to blow up insta and fb, with restaurants competing to make the best sushi burger around. While sushi burgers are just now seeing massive popularity thanks to the internet, some commentators say they have been around for years.

A photo posted by Thrillist (@thrillist) on

I’ve never seen them before. Have any of our readers tried a sushi burger? Would love to hear what you think of them. Check out how it’s made in the video below.

10/10 would DEVOUR! Freshest #sushiburger I've ever seen! 📽: @thenaughtyfork from 📍: @postmates

A post shared by foodbeast (@foodbeast) on

All I know is I want to try it! If anywhere near me offered a sushi burger, I know it would be it’s most popular dish – at least until the internet craze dies down. This is one of the most fun sushi ideas we’ve seen! Of course, purists are going to turn their nose at the sushi burger, but if you don’t mind something silly and fun it could be quite delicious. Sometimes I want a burger but don’t want to feel the self-loathing and uncomfortable fullness after I polish off a massive meal…

A photo posted by Mezcla (@mezcla_bari) on

If I am craving sushi, I think I’ll go for something a little more traditional. But if I wanted to try something new, hell yeah I’d chow down on a sushiburger. If you liked looking at sushi burgers, you’re going to love checking out Rainbow Sushi!

Rainbow sushi is dazzling the internet

rainbow sushiYou may have ordered a rainbow roll before at a restaurant. The newest trend in sushi, however, is not rolls with a selection of seafood to give the roll an appealing colour, but something altogether different – the use of natural ingredients to bring colour to the rice itself! While the taste shouldn’t be much different (we hope) than regular sushi, you have to admit that the new trend is aesthetically beautiful.

Sushi is as much art as it is food, and seeing new ways of presenting my favourite dishes are always fun, even if in this case it’s a little wild!

A photo posted by Kelly Lamug (@kellylamug) on

Some crafty creators of rainbow sushi have ditched food colouring altogether to create all-natural hues. A popular way to make a brilliant yellow, for example, is the use of tumeric. Tumeric is part of the ginger family, and we all know that sushi is often served with ginger slices. I’m not so certain how adding it to the rolls itself would affect the taste! I think I’d prefer my ginger on the side…

A photo posted by @earthfawn on

Rainbow sushi might be nice to look at, but if you ask me, I’ll stick to plain rice. Maybe I’m just not adventurous enough! Would you be willing to try rainbow sushi?

Is sushi perfect for a first date?

Sushi - The Perfect First dateWe’ve always known sushi is the perfect first date, and now it’s scientifically proven. Every year, releases its Singles in America study, the most comprehensive national study of American singles that exists. The data is put together by biological anthropologist Dr. Helen Fisher, the premier anthropologist on love and dating. The study found that taking your date out for sushi didn’t just help make for a great first date, it also improved the chance of a second date by 170%!

What makes sushi such a perfect first date? Here’s our take on why sushi is scientifically the best choice.

A first date is all about getting to know someone, and sushi is perfect for it. It’s fun, light, and easy to share. Going out for sushi is the polar opposite of a stuffy French restaurant. Instead of ending the meal feeling full and lethargic, you feel energetic and vibrant from a healthy meal. You can practice using chopsticks, laugh when a roll doesn’t quite make it to your mouth, and enjoy a varied meal with plenty of choices. It’s also possible that barbecue eel was ordered – which is known in Japan for its aphrodisiac qualities!

Sushi is a little different than safer, more boring alternatives. The study found that 75% of respondents preferred simple American food for a first date. That might be one of the keys to understanding why sushi improved the odds of a second date by 170% – you either love sushi, or the idea of eating raw fish creeps you out. It’s likely that when discussing options for a date, sushi is either a solid yes or an avoid at all costs meal. I’ve never met a single person (pun intended) that just “sort of liked” sushi. If you’re a sushi lover, It’s common sense that going on a date for something you love is going to leave a good taste in your mouth!

So, what’s the take-away? If you want to lock down that second date, make sure sushi is on the menu.

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Is there carbon monoxide in your sushi? US retailers continue to use a shocking practice banned internationally

Tuna carbon monoxideI recently read an article in the news which said that sushi grade tuna might be being treated with carbon monoxide in order to give it a bright, fresh red color. I instantly did a quick search online, and the first information on the US government Center for Disease Control and Prevention said this: “Carbon Monoxide, or CO, is an odorless, colorless gas that can kill you”.

Is it possible that sushi vendors are using a deadly substance in order to appeal to the eyes of consumers? I could not believe it, so I researched it further.

Apparently, carbon monoxide prevents oxidation in tuna. That means that instead of going brown, fish stays bright red and fresh looking. While carbon monoxide poisoning in large amounts can and does kill hundreds every year, the FDA has ruled that treating fish and meat with the preservative is “GRAS”, or “Generally Recognized as Safe”.

Why are seafood vendors using carbon monoxide? When tuna is flash frozen, not all of the microbes are killed. The process is simply not cold enough. Because of this, tuna will go brown quite quickly. Seafood dealers found that they could preserve the cherry red coloring of the fish, making it more appealing to consumers. When your competitors are able to offer older tuna which looks as if it was just hauled out of the ocean, it becomes difficult to compete unless you join standard industry practices of hiding signs of decay with preservatives.

Even though it has been considered safe by the FDA, there are restrictions. Tuna that has been treated with the chemical additive of carbon monoxide must have the information clearly stated on its label. It cannot be marketed or branded as fresh frozen, because carbon monoxide is a preservative.

But can you trust the labels? While the FDA has required tuna vendors to clearly indicate the existence of carbon monoxide as a preservative, they have allowed at least two different meat vendors to use the exact same process – without labeling their product in any way. If the meat industry can get away with selling carbon monoxide treated products, I would not be surprised if things could change for seafood.

While carbon monoxide as a preservative is sanctioned by the US government, international response is different. In 2003 the European Union unilaterally banned the use of carbon monoxide in both meat and seafood. Their reasoning? The bright red, fresh looking coloring that carbon monoxide gives can hide harmful growth of bacteria. China, which is not known for consumer protections has also banned the use of carbon monoxide in food products. It should also come as no surprise that Japan, the sushi capital of the world, does not allow the practice.

When you see a beautiful, bright red packaged tuna, check the ingredients. If tuna has partially decomposed, adding tasteless carbon monoxide smoke can hide the fact that the fish is no longer fresh. If you are lucky, it will only be the taste that is ruined. Sushi, in its essence, depends on simplicity. If the main ingredient that the sushi roll revolves around looks beautiful but tastes fishy, the experience suffers.

Personally, I am going to be reading labels carefully. When I eat sushi, I want to feel healthy and revitalized. Carbon monoxide is just not an ingredient I am comfortable putting in my body, even if the FDA rules it as “generally considered safe”.

When you eat sushi, you are taking a slight risk. The simple fact that you are eating raw food carries with it a higher risk because there is no cooking process to kill harmful bacteria. It is incredibly important that you use good quality, fresh ingredients. My advice? When it comes to sushi, skip the monoxide. Consumers should be allowed to pick their food using their eyes without having to worry that signs of old, decaying fish have been hiding with chemical preservatives.

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WWF Living Planet Report offers dire news for sushi lovers

bluefin tunaThe World Wild Fund for Nature (WWF) publishes the Living Planet Report every two years. A special edition was published in 2015 delves into the deeper implications of the 2014 report on our world’s oceans, and with it comes alarming news for sushi lovers worldwide.

While in the last 40 years the human population has risen 75% from 4 billion to 7 billion, the world’s mammal, bird, reptile, amphibian and fish populations have fallen by half. Some species have fared worse than the average decline. The report shows an index of 17 species of mackerel and tuna plummeting 74% between 1970 and 2010.

Fishery collapses can be drastic and sudden. Canadians will remember the collapse of the cod fisheries of the Atlantic, where a combination of greed and lack of foresight caused a catastrophic drop in the largest cod fishery of the world, reducing the biomass of the species to 1% of its former levels in the early 1990s. Even now over a decade later, stocks have not recovered. The world depends on fish as a source of food and a source of income, but this dependence has put a toll on species that are struggling to stay alive as demand grows.

There is a huge focus worldwide on populations of bluefin and yellowfin tuna, along with other premium sushi fish, but there needs to be an awareness of the base of the food chain. Feed conversion ratios for large fish such as tuna are generally between 15-20:1, meaning that for every kilogram of tuna in the grocery store, there was a required 15 to 20 kilograms of smaller fish – including mackerel. This is one of the reasons that it is difficult to farm tuna. The species, as an apex predator, require a huge amount of food to sustain their speed and size. If mackerel populations lose more of their biomass, the impact on apex predators and the entire ocean food chain will be felt.

The World Wide Fund for Nature is obviously a pro-conservation and pro-nature group. While the decline of 74% in tuna and mackerel populations may seem drastic, it is important to note that the majority of the decline occurred in the 1970s and 1980s. While there has been slight decline since, populations have not been continuing the steep plummeting of past decades. Unfortunately, there have been no signs of overall recovery, but ocean conservation groups such as the Marine Conservation Society and Monterey Bay Aquarium Seafood Watch still list most species of mackerel as “fish to eat” and “best choices”. Mackerel is however missing from the Marine Stewardship Council’s list of fish to eat. When mackerel can experience such a drop and still be considered a good choice to eat compared to other options, I personally start to get worried at how bleak the big picture is.

As stocks of fish drop, competition for dwindling supplies intensify. China, the nation with the largest fishing fleet in the world, has been increasing their fishing fleet, especially for tuna. Radio Australia reported in 2003 that Chinese fleets were receiving 4.1 Billion dollars in subsidies for fishing tuna, with a 5 year plan to increase the fleet of 1300 by 300 as of 2015.

Nations continue to fish against illegal fishing in their waters. Indonesia blew up 41 foreign fishing boats in May of 2015, including risking an international incident by exploding a Chinese fishing boat seized in 2009. There have also been allegations of under-reporting of international catch by China. The Fish and Fisheries report in 2014 estimates that the true catch was an estimated 4.6 million tonnes per year, whereas China declared only 386,000 tonnes. This was facilitated by increased catch in African waters, where it is more difficult to monitor and regulate fisheries. For further information, this article can be found at (PDF document).

The barriers to sustainable fishing are huge. Fisheries form the livelihood of over 10% of the world, and restricting fishing can lead to thousands of people forced into unemployment without marketable skills outside of their industry. Increased regulation leads to increases in prices, and as prices rise the reward for illegal and unreported fishing increase as well. The reality of the global oceans means that multiple countries compete for the same resources, and if any one country voluntarily reduces their fishing, their economies suffer while other countries profit. While international agreements are in place to support sustainable fishing, they have been unable to bring back the populations of fish to the levels seen before industrialized fishing and trawling. Even more depressing, it is not only overfishing that is the cause of the decline. Ocean acidification, rising sea temperatures and population are all putting our oceans at risk. If populations are going to return to healthy levels, a concrete, global effort to protect our ocean’s will be required.

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From Zero to Hero: Six popular foods that used to be for peasants

cat-sushiIf you know about sushi’s history, you might have heard that tuna used to be considered peasant’s food in Japan. Bluefin toro is one of the most expensive fish in the world, and is universally considered a delicacy. The only people who ate it in ancient Japan were people that could not afford anything else! The fatty belly of tuna (toro) which is now the most prized cut of the fish was considered absolutely repulsively disgusting, and people did everything they could to hide the flavor of the fish.

This inspired me to write about six foods (including tuna) that went from dirt cheap to trendy – and usually out of my price range.

1. Lobster
I’ve lived in Prince Edward Island, the beautiful province on the east coast of Canada and one of the few places in the world where you can get delicious, fresh and affordable lobster. When you think of lobster, you might think of fancy restaurants and snooty waiters bringing out meals on silver platters. If you could go back in time, do you know what you would see? Rich kids with ultra cool baloney and spam sandwiches making fun of the poor kids forced to eat the disgusting, sea crawling bugs. They were often ground up and ploughed into the soil to add nutrients and help crops grow.
Of course, back then lobster was not served up with delicious garlic butter, but its change from trash of the sea to its high falootin’ current status is one of the biggest social class jumps a food can make! The next time you are lucky enough to dig into a delicious lobster dinner, just remember that not so long ago you would have been taunted for eating the “garbage of the sea”.

2. Snails
Snails have french cuisine to thank for their elevated status in the culinary world. Well, maybe thanks is too strong a word – I’m sure if you asked the snails being served up to hungry customers, they might disagree. Mollusks have been eaten in many cultures since the dawn of humanity, but pulling the live creatures out of their shells and chowing down can’t have been pleasant! Once again, the addition of butter made a huge difference, bringing these lowly creatures to the forefront of the culinary world.

3. Chicken wings
Unlike the other items mentioned in this article, chicken wings are more likely to be found in a pub on a Wednesday wing night than in a fancy restaurant. But that does not change the fact that one of the most popular parts of the chicken used to be considered the garbage of the animal, thrown out or sold to whoever was desperate enough to buy it. There was simply very little meat on the bone, and what little there was was considered stringy and meager. Chicken wings surged to popularity in the ’60s when people started to realize that wings and drumsticks were the perfect way to transport delicious sauces from the plate to your mouth. Now you can find them at any pub or bar, and even most restaurants – sometimes for 12 bucks a plate!

4. Sushi
You guessed it, our favorite food was born out of necessity, not culinary genius. Before refrigeration, people had to be clever about storing their meats and seafood. Some cultures used salting and curing, and some (the Japanese) decided that they could ferment sushi with rice. It wasn’t tasty, it stank, but it was a way to preserve protein for fishing villages. It was tasty, but you had to hold your nose!

5. Tuna
The fish that inspired me to write this post. This fish was considered so disgusting that people would literally bury the tuna under the ground to make the muscles ferment, which managed to make the fish barely palatable to the poor sods who had to eat it. The fish did not manage to shake it’s status as a poor man’s food, even being used for fertilizer and cat food during it’s ignominious history.

6. Caviar
Fish eggs, otherwise known as caviar, have been eaten since the 12th century in Persia (Iran) and what is now Russia, and was eaten by the bowl full with porridge by fisherman. It was considered a by-catch, or waste, when they would sell the fish. Yet it was plentiful, and not even considered edible by anyone but the lowly fishermen who ate whatever they could at the time. That was until Ivan the Terrible developed a taste for it, its status changed and it immediately became a delicacy for the aristocrats.

I hope you enjoyed this post! Were there any foods you remember being way cheaper in your childhood? Feel free to share it in the comments!

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Invasive Species Profile: Tiger Prawn (or what’s happening to ama ebi?)

ama ebi

Only ten percent of the global shrimp market is sourced from the Atlantic Ocean and the Gulf of Mexico, but they remain important areas for the global ebi and ama-ebi market. The Gulf of Mexico region is important for consumers who wish to have seafood sourced in a manner with stricter consumer regulations than the other 90% of the shrimp market, which originates mostly from Southeast Asia and South America. The Gulf of Mexico is home to four native species of shrimp, including brown shrimp, white shrimp, pink shrimp, and rock shrimp. The native species are currently being threatened by Giant Tiger Prawns (Penaeus Monodon), which are the largest, most virile species of shrimp in the world. These tiger-striped monstrous shrimp can be over a foot long, and can spawn up to a million eggs at a time.

How did these shrimp travel the vast distances between their native habitat and the Gulf of Mexico? There are many theories, some more far flung than others. One possibility is ballast water. Cruise ships, tankers, and cargo carriers use enormous amounts of ballast water in order to give stability to the ship when crossing vast oceans. Ballast water discharge can contain viruses, bacteria, non-native plants, and, in the case of Gulf of Mexico, most likely some unwanted hitchhikers in the form of the foot long tiger prawns.

Ever heard of frogs raining down from the sky? While it might seem crazy, it is possible that hurricanes transported tiger prawns from South America, where the shrimp are farmed, to the Gulf of Mexico. Hurricanes Earl and Irene took paths in 2010 and 2011 respectively which could have potentially carried the shrimp into the Gulf, or, more probably, simply damaged and destroyed shrimp farms allowing the species to escape into the wild in vast numbers. While this is one of the most unlikely theories as to how Giant Tiger Prawns found their new home in the Gulf of Mexico, it does raise a very valid concern as to the impact of fish farming. Even with non-invasive species, it is possible for diseases to spread in a fish farm and then be released into the wild through accidents or natural disasters. Generally, samples of Tiger Prawns found in the Gulf of Mexico tend to have similar genes, meaning that they could potentially come from the aquaculture industry (fish farms) as there is a much higher incidence of inbreeding in these conditions.

Though the invasive species made an appearance in the Gulf of Mexico in 2006 after an 18 year absence, there is still not a clear consensus of the impact of the invasive species on the ecology of the Gulf of Mexico. As well, their appearance remains a mystery. Where this species came from and what effect they will remains a burning question for the fisheries, as Tiger Prawns are large, virile, and predatory. Even worse, Tiger Prawns are a resistant species, surviving salinity changes better than native shrimps and offering not only competition for resources but the potential to spread diseases to the native populations.

The native species of the Gulf of Mexico span more than just the shrimp market. The crab and oyster market are also multi-million dollar industries which are at risk of invasive species such as the Giant Tiger Prawn – and also another unwanted visitor, the lionfish. The theories as to how Tiger Prawns got into the Gulf of Mexico are just as wild as one strategy to reduce their numbers – eating them! Tiger Prawns are delicious with melted butter, and one proposed solution to the invasion is simply to do what humans do best- overfish, overeat, and consume consume consume until Giant Tiger Prawn populations go the way of the bison.

Fuller, Pam, David Knott, Peter Kingsley-Smith, James Morris, Christine Buckel, Margaret Hunter, and Leslie Hartman. “Invasion of Asian Tiger Shrimp, Penaeus Monodon Fabricius, 1798, in the Western North Atlantic and Gulf of Mexico.” Aquatic Invasions 9.1 (2014): 59-70. Web.

Jackson, Scott. “Invasive Species of the Day: Tiger Prawn and Climbing Ferns.” University of Florida Newsletters. N.p., 26 Feb. 2015. Web. 18 Mar. 2015.

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