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| (Image: evan p. cordes) |
In the village straddling Licking and Muskingum counties, a large building is tucked away on a quiet road less than a quarter-mile north of Interstate 70, writes Jennifer Smola in The Columbus Dispatch.
With several large garage doors and simple gray siding, the structure is unassuming, but three little words on the blue sign at the gate of the property would make many do a double-take: Ohio grown seafood.
Miles from any sea, the village of Gratiot has more saltwater shrimp than it does people.
They’re in eight tanks at The Ocean’s Friend Aquaculture, a saltwater shrimp farm on Hopewell Lane that began operating last fall. Each tank, about 14 feet in diameter, holds about 250 to 300 pounds of all-natural Pacific white leg shrimp.
Started by 23-year-old Ashtyn Chen, a Cambridge native, the facility uses a biofloc system, where water is filtered naturally with bacteria, and oxygen, temperature, salinity, pH levels and other conditions can be manipulated to the shrimp’s liking.
It’s not an easy feat to grow these crustaceans that ultimately land, cooked to pink perfection, on a plate.
“A lot of people call them the sissies of the sea,” Chen said after scooping a live, grayish-opaque blob of a shrimp out of one of the tanks.
“I guess they are, because they have to be taken care of so badly.”
Read the full article HERE.
With several large garage doors and simple gray siding, the structure is unassuming, but three little words on the blue sign at the gate of the property would make many do a double-take: Ohio grown seafood.
Miles from any sea, the village of Gratiot has more saltwater shrimp than it does people.
They’re in eight tanks at The Ocean’s Friend Aquaculture, a saltwater shrimp farm on Hopewell Lane that began operating last fall. Each tank, about 14 feet in diameter, holds about 250 to 300 pounds of all-natural Pacific white leg shrimp.
Started by 23-year-old Ashtyn Chen, a Cambridge native, the facility uses a biofloc system, where water is filtered naturally with bacteria, and oxygen, temperature, salinity, pH levels and other conditions can be manipulated to the shrimp’s liking.
It’s not an easy feat to grow these crustaceans that ultimately land, cooked to pink perfection, on a plate.
“A lot of people call them the sissies of the sea,” Chen said after scooping a live, grayish-opaque blob of a shrimp out of one of the tanks.
“I guess they are, because they have to be taken care of so badly.”
Read the full article HERE.
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