OK, admitedly, I've never eaten mothballs but this is the closest I can come to describing the taste and aftertaste of fresh shrimp from two different reputable purveyors (in Philadelphia) now. Has anyone else noticed anything like this, and if so, can you shed any light on it? Is it some kind of preservative?
I have done a google search without any info to speak of. My husband claims that he doesn't detect anything different, so I suppose it's possible that it's in my head... but I don't think so. Thanks in advance for any feedback!