Responding to forced labor, retail sushi’s rise, and the forming of a global shrimp council

On our first episode, Editor Chris Chase joins SeafoodSource Presents to explain the ongoing fallout from a report that forced labor from the Uyghur ethnic minority in China has been used in seafood production, Editorial Project Manager Maddie Kearns discusses how sushi is defying trends with retailers, and we’ll listen in to an excerpt from our most recent webinar about the need for a global shrimp council.

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