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?