a West African Black Tiger Prawn. I have never seen shrimp this big (these things are each the size of my forearm), and we’ve had a lot of fun selling them, putting them on the menu as "A Shrimp." They weigh about a pound apiece, and we’re serving them marinated in lemon, thyme and olive oil, grilled, over squid ink risotto.That's from Barton Seaver of Hook. He continues:
this (shrimp) from Partenaire Co. is in our hands within 24 hours of its capture, and $.80 of every dollar that I spend goes to the West African village fishermen, thus directly to the communities which need it most.By the way, this shrimp is sustainably caught, and by now YOU WANT IT, and you're ready to try it. But how did it go for you? Are you (1), (2), (3), or (4) below?
(1) Ready to try it before you heard sustainable?
(2) Wanted it, but since most shrimp are unsustainable you waited until you heard sustainable?
(3) Want it, but ready to fire off a comment asking "who says it's sustainable?"
(4) Other--maybe still don't want it?
I think this is the future of sustainable seafood, and so does Barton Seaver. It's shrimp or other products that come with a story. It's not just about sustainability standards, and 3rd party audits with paper trails. People will buy sustainability stories that include biological sustainability but go beyond avoiding overfishing and into social and economic issues. But most of all, people will buy stories. And...here's the most important point...people will buy sustainable seafood that tingles their desire. These kind of stories will live and die with the credibility of the person or business making the claim. If you trust Hook, you'll buy the story of the African shrimp.
Am I right? And if you don't mind, take a second and post a comment saying when the deal closed for you (or didn't close), 1, 2, 3, or 4. Thanks. Tweet