A recent genetic investigation conducted by SeaD (Seafood Development) Consulting into shrimp served at restaurants in Lafayette, Louisiana, revealed that 33 percent of shrimp served in local restaurants is not locally-sourced.
Though the sample was small (24 restaurants), the findings are in keeping with the results of genetic testing of shrimp served in other Gulf states.
“To find that one in three dishes being served in the heart of Cajun country are imported farm-raised shrimp instead of local, domestic wild-caught shrimp that supports the Cajun shrimp industry was surprising," SeaD Founder Dave Williams said in a statement.
Louisiana, like many other Gulf states, has labelling laws which require retailers to disclose their use of imported shrimp; nonetheless, a number of shrimp industry stakeholders and industry groups, including the Southern Shrimp Alliance, have alleged that customer confusion over shrimp origins and widespread mislabeling has been a major factor in the sharp contraction of the American shrimp industry. In December 2024, the U.S. The International Trade Commission (ITC) concurred that confusion was leading to unfair competition between local and foreign shrimp, and alerted U.S. consumers to be on the lookout for deceptive advertising practices involving imagery related to Gulf and Cajun shrimping culture.
SeaD, which consults for seafood stakeholders, conducted a three day survey of randomly chosen shrimp dishes from 24 Lafayette restaurants in early February. According to a company release, “the results revealed that 8 establishments were selling non-gulf shrimp. Of the 8 restaurants, 4 were misrepresenting their shrimp offerings, deceiving consumers who expect genuine Gulf seafood in dishes like shrimp étouffée, gumbo, and po' boys.”
Concerns about seafood mislabeling in general, and shrimp mislabeling in particular, are rife in the area. Georgia lawmakers recently approved a bill requiring restaurants to label imported shrimp; Mississippi already has a similar seafood labeling statute on the books, which lawmakers hope to expand after recent high profile cases have stoked public worries about the extent of the problem.
One of the Mississippi cases, in fact, ended in jail time for the co-owner of a historic Biloxi restaurant after he pleaded guilty in federal court to charges of conspiracy, mislabeling, and wire fraud. At the time, U.S. Attorney Todd W. Gee of the Southern District of Mississippi said he hoped the charges would deter others from similar behavior.
"This case will help convince restaurants and seafood suppliers that it is not worth lying to customers about what is on the menu," Gee said.
Louisiana’s seafood labelling laws impose gradually increasing fines, ranging from USD 200 (EUR 193) to USD 1,000 (EUR 964), on restaurants and retailers that fail to label properly. The law also includes provisions for punishing wholesalers who market seafood deceptively. These much heftier fines range from USD 15,000 (EUR 14,460) for a first offence to USD 50,000 (EUR 48,200) for a third offence.
