How It’s Made: Salmon, Oysters, Imported Shrimp

A pound of salmon at your local grocery store can run anywhere from fifteen to twenty-five dollars — sometimes even more if it’s labeled wild-caught. 🐟🦪🍤 That’s pricier than steak, and yet it sells out every week. So why is salmon so expensive? Is it the way it’s caught, the way it’s processed, or something else entirely? Captain Discovery takes you behind the scenes of seafood production — from filleting lines that slice hundreds of salmon per minute to oyster shucking systems and massive plants cleaning imported shrimp by the ton. Let’s take a closer look and see whether the price we pay truly makes sense in How It’s Made: Salmon, Oysters, Imported Shrimp. 👉 Like, subscribe, and hit the bell 🔔 to keep exploring the sweet side of the world with Captain Discovery! If you are the owner or if you want to be featured please contact us at: [email protected] We will follow your request as soon as we receive your message. Copyright disclaimer section 107 of the Copyright Act 1976. "Fair use" is allowed for purposes such as criticism, comment, news reporting, teaching, scholarships, and research. We are not affiliated with the businesses whose products are shown in this documentary! #captaindiscovery #salmon #howitsmade