However the shrimp is produced, the only important thing is whether the end product contains poisons or toxins in a dangerous level. You'd think they could test for this and are in fact testing for this, here on this end. I wouldn't worry about it based simply on anti-globalization activists' scare stories. Remember, science = (1) hypothesis + (2) experimental verification of hypothesis. You can't stop after step 1. Do the PCBs actually exist in shrimp as delivered to the U.S? Has the level of PCBs been scientifically shown to cause disease to a non-trivial portion of the population that consume them? The media seems to be full of alarmist anti-seafood stories these days: PCBs, mercury, etc. To the extent I've investigated the various stories, they turn out to be somewhat crackpot. If you're not going to eat seafood, you end up with beef (BSE, hormones), vegetables (hepatitis), whatever. In Japan, where I live, everyone eats seafood everyday, and the average lifespan is just fine. I think the key, for food safety as well as nutrition, is to eat a variety of foods, including a variety of seafood. Mark