Last winter, his hot water heaters all gave out.Īfter years of planning and construction – not to mention the two years it took to have Pacific white shrimp added to the list of species that can be legally farmed in Ontario – the 49-year-old farmer nearly gave up. They got wiped out from over- and underfeeding a few grams of food either way spelled certain doom. And it’s a surprisingly finicky business growing baby crustaceans, each of them translucent and about the size of an eyelash, into the sort of full-sized, sweet-flavoured specimens that could grace a proper seafood plate.Ĭocchio, who had spent most of his life raising pigs and dairy cows and farming his 450 rolling acres, and who had devoted his years so far to the terrestrial and the visible, could barely keep the tiny things alive. There is no manual, after all, for converting a rural Ontario hog barn into a temperature-stable complex of tropical saltwater shrimp pools – nobody had ever tried it before him. Paul Cocchio’s introduction to inland shrimp farming did not go well.
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