You find them on the sushi, in woks or at the barbeque… Tiger prawns and giant shrimps have become a popular ingredient on many plates in Sweden. But after increasing discussions and campaigns about the downsides of tiger prawn production (destruction of mangrove swamps, sweet water goes salty, agricultural land becomes infertile…) not to mention the long transports from the other side of the world, more and more food shops and restaurants have chosen to stop selling these big prawns.
The future might bring them back on the menu, though. Earlier this summer, Matilda Olstorpe was one of the winners at the Smart Lunch competition I have mentioned here on the blog.
Matilda Olstorpe is a researcher at the Swedish University of Agricultural Sciences, and she has developed a method for breeding giant shrimps together with the Tilapia fish, using the excess heating and sugar by-product from a papermill.