Pacific white shrimp raised in Eco Shrimp Garden's indoor aqua farm in New York's Hudson Valley, which owner Jean Claude Frajmund describes as a spa for shrimp. They grow for six months before they're ready for harvest. Allison Aubrey/NPR hide caption

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Allison Aubrey/NPR

Barbecue head-on shrimp made at Pascal's Manale. It may be hard to find head-on shrimp in cities away from the coast, so Pascal's Manale co-owner and chef Mark DeFelice came up with a shortcut. awiederhoeft/Flickr hide caption

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awiederhoeft/Flickr

Hacking Iconic New Orleans Barbecue Shrimp Far From The Gulf

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Burmese migrant Thazin Mon Htay and her father Ko Ngwe Htay were trafficked to Thailand to peel shrimp. They worked 16-hour shifts, seven days a week, for less than $10 a day, Ko Ngwe told PBS NewsHour. Jason Motlagh/Pulitzer Center on Crisis Reporting for NPR hide caption

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Jason Motlagh/Pulitzer Center on Crisis Reporting for NPR

Paul Greenberg says the decline of local fish markets, and the resulting sequestration of seafood to a corner of our supermarkets, has contributed to "the facelessness and comodification of seafood." J. Scott Applewhite/AP hide caption

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J. Scott Applewhite/AP

'The Great Fish Swap': How America Is Downgrading Its Seafood Supply

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Trawlers in the Gulf of Maine are allowed to catch Maine shrimp during a limited season that started this week. Gulf of Maine Research Institute hide caption

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Gulf of Maine Research Institute