NPR's Ayesha Rascoe asks SEAD Consulting's Erin Williams, whose company tests seafood, how often U.S. restaurants use farmed and imported shrimp rather than local and wild-caught shrimp.

NPR's Ayesha Rascoe asks SEAD Consulting's Erin Williams, whose company tests seafood, how often U.S. restaurants use farmed and imported shrimp rather than local and wild-caught shrimp.

NPR's Ayesha Rascoe asks SEAD Consulting's Erin Williams, whose company tests seafood, how often U.S. restaurants use farmed and imported shrimp rather than local and wild-caught shrimp.

But where did the high-priced shrimp on your plate really come from? A group backed by the Southern Shrimp Alliance test shrimp being served up in areas popular with tourists. They recently focused on ...

This place hides in the Pocono Mountains like a real pirate hideout. The building looks like it belongs on a tropical island. Palm trees and tiki torches line the entrance walkway. Inside, you’ll find ...

Pan-seared halibut arrives with seasonal vegetables and herb butter. The cioppino bubbles with chunks of fish, shrimp, and mussels. Grilled swordfish steaks are thick enough to satisfy the biggest ...