The oil spill in the Gulf of Mexico has raised concerns about that region's shrimp harvest and underscores the perilous nature of seasonal fishing industries, perennially at the mercy of disasters natural or manmade, as well as the fickle appetite of the American diner.
Ask any fisherman: It's not an easy way to make a living.
Still, from Alaskan wild king salmon to lobsters plucked from the chilly waters off Maine, the industries have for the most part survived, many benefiting from the newfound appreciation for local, sustainable food sources.
"Small U.S. fisheries understand now that marketing and promotion are as important as ever and there is a niche of consumers out there that is willing to spend more for a product that may be local or has more of a story behind it or is caught in a particular manner," says Steven Hedlund, editor of Seafood Source, an online publication following the industry.
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