Steve Otwell, a professor with the University of Florida’s Institute of Food and Agricultural Sciences, assesses the quality of peeled white shrimp at a UF lab in Gainesville – June 7, 2006. Otwell is part of a group of seafood experts developing a training program for inspectors with Wild American Shrimp Inc., which promotes domestically caught shrimp to consumers. The organization inspects shrimp for affiliated fishermen, processors and wholesalers in eight Southern states.

(AP photo/University of Florida/IFAS/Marisol Amador)
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