A Receipt, Not a Markup

Cold-water shrimp costs more than tropical. Here’s what that price is actually made of: it grows over years, not months, and nothing speeds that up. It’s wild — supply is capped by quotas and seasons, not scaled to a plan. It’s cooked and processed at sea, within hours of the catch. And it’s small, so peeling it cleanly is painstaking, often by hand.

That’s not a markup. It’s a receipt. You’re not paying more for the same shrimp — you’re paying for a different thing entirely.