The Maine Shrimp Drought

Once again global warming is ruining how we eat. This time it's the Maine shrimping industry that's being hit. What that translates into is shutting down fisheries and locals losing jobs. It also means that the taste of Maine shrimp will be a memory.

Mary Pols who's more into sustainability than cooking and a regular contributor to Down East wrote this extensive and in depth look into her native Maine's  shrimp industry.It's the main story in today's New York Times Food section. This won't be the first time the industry will be closed. It first happened in 2014 when regulators shut down fishing. The hope was that the shrimp would reproduce enough to replenish the waters and jump start a local industry that was ion the verge of dying. Now the fisheries are being closed through the upcoming year - and it's not the fault of local fisherman. Rather it's climate change - and in effect - all of us that are responsible for this problem. To the average person Maine waters may still seen chilly - even in the summer but water temps have been rising four and a half degrees since 1906. This results in poor egg production and even poorer survival rate for shrimp larvae. Fisherman still want to bring them in. After all, they reason, why not reap what's left?There's also a plus in all of this. Prices for them will rise thanks to the scarcity which means a bigger profit.

Maine shrimp isn;t really widely known outside the state. They're a very small breed, usually used in shrimp cocktails, soups and shrimp salads. They similar to Oregon shrimp in color - a bright reddish pink and size.  Many Downeasters prize it, using it in all sorts of dishes. There have always been cookbooks written about it, the first starting in 1906 with the Proved And Tested Cooking Receipts by The Ladies of The Universalist Society of Rockland. The dish reflected the times, shrimp a la creme, a dish similar to Lobster Newberg. Local home chefs even canned it.Politicians tried to raise its' profile as did Everett F Greaton, the executive secretary of Maine's Development Commission and a booster of all Maine products.He served Maine apples stuffed with the crustaceans (!!) to the governor of the time. Mind, you this was back in 1942.More modern recipes include the roadside favorite, deep fried shrimp served piled high in a paper tray and doused with ketchup. For home chefs interested in cooking Maine shrimp, be warned. They are very expensive.Prices can range from $70  fro just two pounds!use them in bisque or salads, They're not really good for kabobs or as an hors d'ouevres.

Maine shrimp are just the latest victims in the climate change disaster. Hopefully the ban starting January 1st will help in saving them. However, it's up to us to also try to preserve them.