Indoor Shrimp Farming: A Sustainable Seafood Solution from the Heartland
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“We can bring the ocean to you, wherever you are. If we can do it in Kentucky, we can probably do it anywhere in the world.”
— Dr. Andrew Ray, Chair and Associate Professor, School of Aquaculture and Aquatic Sciences, Kentucky State University
How Kentucky is Redefining Aquaculture for a Healthier, More Resilient Food System
In a state better known for bluegrass than brine, researchers at Kentucky State University are proving that sustainable seafood can be farmed far from the coast. At the forefront of this movement is Dr. Andrew Ray, Chair of the School of Aquaculture and Aquatic Sciences, whose team is leading cutting-edge research into indoor shrimp farming. As the most consumed seafood in the United States, shrimp presents both a challenge and an opportunity. With up to 90% of it currently imported — often from countries with weak or nonexistent food safety regulations — Ray and his students are working to change that, bringing safer, more sustainable shrimp to tables across America.
By testing scalable technologies and improving production techniques, the team is developing new systems that can work for farmers anywhere, including small, landlocked operations. In Kentucky, shrimp are being raised without antibiotics or environmental degradation, demonstrating a model that can relieve pressure on wild fisheries, generate local jobs, and strengthen food security.
This is more than a research initiative; it’s a vision for the future of American aquaculture. By training students and educating consumers, Kentucky’s aquaculture program is laying the groundwork for a resilient seafood industry rooted in science, sustainability, and local opportunity.
About Kentucky State University SAAS
KSU’s SAAS pioneers sustainable shrimp farming with recirculating aquaculture systems, providing safe seafood while reducing pressure on global fisheries.
