Singh (right) and a research assistant testing shrimp from a hotel conference room in New Orleans. — Bryan Tarnowski/The New York Times
IMAGINE sitting down for a seafood meal at a coastal American restaurant. You’re on holiday. The decor is nautical – fishnets, framed boats and even a stuffed marlin or two.
You order shrimp, assuming it’s from nearby waters.
Already a subscriber? Log in
Save 30% OFF The Star Digital Access
Cancel anytime. Ad-free. Unlimited access with perks.
