| UGA Today

Skidaway Institute scientists study black gill in shrimp

Scientists at the University of Georgia Skidaway Institute of Oceanography are investigating black gill in shrimp, a condition Georgia shrimpers are blaming for an ongoing downturn in shrimp harvests. Very little is known about black gill, so professors Marc Frischer and Dick Lee are working with shrimpers and a number of agencies in a collaborative project to answer some key questions about the condition.

Black gill is a symptom of a health problem in the shrimp. The affected shrimp are easy to identify because they exhibit large black areas on their gills, which are right behind their head. The black gill has no effect on the edible qualities of the shrimp. Shrimp affected with black gill are perfectly safe to eat, and the condition has no effect on the taste of the shrimp.