May 8, 2026 — Just over two months after it was approved by the state legislature, Georgia Governor Brian Kemp has signed a bill requiring clear labeling of imported shrimp into law.
“The enactment of HB 117 is a huge victory for Georgia shrimpers, who organized an effective grassroots campaign to ensure that consumers have the ability to choose U.S. wild-caught shrimp when they dine out,” Southern Shrimp Alliance Director Blake Price said in a release.
April 30, 2026 — The U.S. House Committee on Energy and Commerce held a hearing on several food safety bills 29 April, including the Safer Shrimp Imports Act.
Introduced in Congress nearly a year ago, the Safer Shrimp Act would require foreign shrimp producers to meet many of the standards domestic producers face before exporting their shrimp to U.S. markets.
April 30, 2026 — The Sustainable Shrimp Partnership (SSP) has announced it will integrate living wages as a formal criterion into its member standards.
SSP, which is an organization that brings together firms committed to improving shrimp sustainability standards, will look to implement this measure within the operations of its member base and progressively expand its application to other stages of the global shrimp-farming value chain, it said in a release without specifying a timeline.
April 23, 2026 — The following was released by SeaD Consulting:
A new round of genetic testing conducted in April 2026 using the RIGHTTest™ reveals meaningful progress in the fight against restaurant menu mislabeling along the Mississippi Gulf Coast—but also confirms that deceptive practices continue to undermine consumer trust and harm American shrimpers.
This follow-up investigation builds on SeaD Consulting’s landmark December 2024 report, which exposed widespread shrimp mislabeling in Biloxi and surrounding coastal communities. At that time, 82% of restaurants tested were potentially misleading customers, often substituting imported shrimp while marketing dishes as local Gulf shrimp. Last year, 44 randomly selected seafood restaurants were sampled and tested. This year, half of the previously tested restaurants (22) were randomly selected to get a snapshot of mislabeling status since the initial study.
The latest findings show that increased awareness, public pressure, and assistance from the Mississippi Department of Marine Resources (MDMR), along with SeaD’s continued testing, are driving change:
64% of restaurants (14 of 22) are now serving American Wild-Caught (AWC) shrimp (up from 18% in 2024)
9 of 14 were consistently serving authentic shrimp across both testing periods
5 of 14 corrected previous mislabeling practices and are now serving AWC shrimp
“This data shows that transparency efforts are making an impact,” said Erin Williams, COO and Founder of SeaD Consulting. “More restaurants are doing the right thing—but there is still work to be done.”
Executive Director of the Mississippi Department of Marine Resources Joe Spraggins said:
“We are pleased to see the marked improvement in the number of restaurants in the area that are providing correct and honest labeling. We have been working with Mississippi legislators to introduce regulations and new legislation (HB 1466) was signed by Governor Reeves to give restaurants and businesses multiple ways to comply. We will implement the new legislation starting July 1, 2026.”
Despite progress, seafood mislabeling remains a serious issue:
36% of restaurants (8 of 22) were found to be serving imported/farm-raised shrimp
Of those:
63% (5 of 8) misled customers by indicating the shrimp were local or wild-caught, either by menu labeling or staff assurances
37% (3 of 8) were transparent about serving imported/farm-raised products
Notably:
Three restaurants misrepresented shrimp in both testing periods
Some establishments showed inconsistent practices between the two rounds. Of the 8 restaurants serving imported/farm-raised shrimp, 3 accurately disclosed it at some point—though only 1 did so consistently across both testing periods—while 5 misrepresented their shrimp as American wild-caught. Some restaurants that initially disclosed correctly failed to do so upon retesting, highlighting inconsistency in labeling practices.
In the testing area, Royal Red shrimp were also found to be falsely marketed, substituting imported Argentine shrimp while assuring customers it was local
While overall inauthenticity rates have declined, premium products remain at risk. The 2024 investigation found that 92% of Royal Red shrimp dishes were mislabeled, and the 2026 follow-up confirms that substitution of imported alternatives is still occurring in this high-value category.
SeaD Consulting utilized the RIGHTTest™ to determine whether samples obtained were Royal Reds or Argentine Red Shrimp. In this market, research revealed that 2/3 of the restaurant dishes described as Royal Red shrimp were incorrectly labeled.
Seafood mislabeling continues to threaten the livelihoods of Gulf Coast shrimpers while misleading consumers who are often paying premium prices for what they believe is local catch.
“Consumer sales that legitimately belong to U.S. shrimpers and their communities are ending up overseas. That’s not right. If a restaurant says it is Gulf shrimp, it should never be farm-raised shrimp from halfway around the world,” said Leann Bosarge, Southern Shrimp Alliance Board Member and Head of New Business Development at Bosarge Boats in Pascagoula, MS.
“U.S. wild-caught shrimp are higher quality, better regulated, and simply taste better due to their natural diet and movement, so we hope labeling laws will be strongly enforced.”
Nine restaurants were confirmed to be serving authentic American wild-caught shrimp in both testing periods:
Anthony’s Under the Oaks – 1217 Washington Ave, Ocean Springs, MS 39564
Bayview Café and Bar at IP – 850 Bayview Ave, Biloxi, MS 39530
Catch 110 – 110 Lameuse St, Biloxi, MS 39530
Da Best Wings – 157 Hardy Court Shopping Ctr Rd, Gulfport, MS 39507
Parrain’s Cajun Cooking / Parrain’s Jambalaya Kitchen – 179 Reynoir St, Biloxi, MS 39530
Patio 44 – 124 Main St, Biloxi, MS 39530
Phoenicia Gourmet Restaurant – 1108 Bienville Blvd, Ocean Springs, MS 39564
Port City Café – 2561 Pass Rd Unit A, Biloxi, MS 39531
Rouses #88 – 2384 Pass Rd, Biloxi, MS 39531
Additionally, these five restaurants were found to be serving authentic American wild-caught shrimp in the retest:
Bacchus on the Bayou – 705 Bienville Blvd, Ocean Springs, MS 39564
Buzzy’s Breakfast Downtown – 1019 Desoto St, Ocean Springs, MS 39564
Quality Poultry and Seafood – 895 Division St, Biloxi, MS 39533
Shrimp Basket – 9265 US 49, Gulfport, MS 39503
Under the Oak Café – 9380 Central Ave, D’Iberville, MS 39540
Shrimp Basket made a commitment to feature tail-on shrimp caught in Gulf waters in May 2025 after learning about SeaD Consulting’s reports, coupled with consumer demand for authentic wild-caught product.
“We want to deliver seafood that reflects the flavor and heritage of the Gulf Coast, which is what our customers expect from us. If we say it’s Gulf shrimp, you can bet we’re serving it,” said Brand President of Shrimp Basket Jeff Brooks.
Customers at Shrimp Basket have a choice of eating imported/farm-raised shrimp or the more premium-priced wild-caught option if preferred.
“People deserve to know what they’re eating and should receive what they’re paying for,” says Brooks. “We’re committed to truth in menu labeling.”
Ask questions about where shrimp is sourced
Request proof when seafood is marketed as local
Support restaurants that demonstrate transparency
Advocate for enforcement of seafood labeling laws
While the improvement from 18% honest restaurants in 2024 to 64% serving authentic shrimp in 2026 marks significant progress, the persistence of deception underscores the need for stronger enforcement and continued oversight.
“Consumers deserve honesty, and Gulf Coast shrimpers deserve a fair marketplace,” said Williams. “We’ve made progress—but until mislabeling on menus is eliminated, the work isn’t done.”
The Southern Shrimp Alliance (SSA) is an organization of shrimp fishermen, shrimp processors, and other members of the domestic industry in the eight warmwater shrimp-producing states of Alabama, Florida, Georgia, Louisiana, Mississippi, North Carolina, South Carolina, and Texas.
SSA has funded SeaD Consulting’s genetic testing at restaurants throughout their region. The list of restaurants found to be serving American wild-caught shrimp in the samples taken by market can be seen here.
SeaD (Seafood Development) Consulting works with diverse stakeholders—seafood producers, academia, governmental agencies, and environmental organizations—to foster innovation and sustainability throughout the sector, bridging commercial fishery science with testing and processing technologies to combat seafood mislabeling and substitution. They currently hold the patent, in partnership with Florida State University, for the portable rapid ID high-accuracy genetic test RIGHTTest™, being used in a multi-state study to determine shrimp species being served at seafood restaurants. For more information about the investigation and how you can support ethical seafood sourcing, please visit www.seadconsulting.com
March 31, 2026 — The following was released by SeaD Consulting:
SeaD Consulting today announced the results of genetic testing using its Rapid ID Genetic High-accuracy Test (RIGHTTest) conducted on shrimp dishes served at restaurants across the US 190 Corridor in Louisiana. Testing, conducted during Lenten season—a period of heightened seafood consumption in the region’s deeply rooted Catholic community—revealed that 50% of sampled restaurants (12 of 24) were serving imported/farm-raised shrimp. Of these, 38% of sampled restaurants (9 of 24) explicitly claimed to be serving American wild-caught shrimp.
Starting from Krotz Springs through Opelousas, visiting towns like Eunice and ending in Kinder, the corridor was selected to demonstrate what a typical road trip through Louisiana, with seafood restaurant stops along the way, might look like to a consumer. The area is known for its strong Louisiana heritage and tradition of homestyle cooking, such as plate lunches, and sees a surge in seafood demand during Lent. Shrimp dishes—particularly po’boys and fried platters—are widely served in gas stations, small cafés, and local eateries where consumers expect authentic, locally sourced shrimp.
Between the sampling dates of March 17–19, 2026, SeaD teams conducted random genetic testing of 24 restaurants along the 190 Corridor. Samples were analyzed to determine whether shrimp marketed or described as American wild-caught shrimp were authentic.
Key Findings
12 of 24 restaurants (50%) were confirmed to be serving American wild-caught shrimp
12 of 24 restaurants (50%) were serving imported/farm-raised shrimp while implying or representing American wild-caught origin
9 of 24 restaurants (38%) explicitly claimed to be serving American wild-caught shrimp either through staff verbalization or menu description
3 of 24 restaurants (12%) correctly identified they were serving imported/farm-raised shrimp
These findings highlight a significant gap between consumer expectations and verified sourcing in a community where seafood plays both a cultural and religious role. Testing occurred during Lent, when consumer reliance on seafood increases significantly.
Louisiana Labeling Law Compliance Concerns
Louisiana law requires restaurants serving imported shrimp to clearly disclose that information to consumers through signage or menu language.
SeaD’s findings indicate widespread non-compliance among the restaurants found to be serving imports. In multiple cases, shrimp was marketed, labeled, or verbally represented as American wild-caught despite genetic testing confirming imported/farm-raised origin—creating a high likelihood of consumer deception during a peak seafood season.
Andrew Blanchard, Head of the Louisiana Shrimp Task Force, said, “With Lent being one of the most important seafood seasons in Louisiana, it is critical that consumers can trust what they are being served. When imported shrimp is passed off as local catch—especially in communities like Eunice where seafood traditions run deep—it harms both consumers and the livelihoods of Louisiana shrimpers. We are prepared to share these findings with the Louisiana Department of Health for further review.”
Restaurants Identified in Testing
The following 190 Corridor establishments were found to be serving American wild-caught shrimp:
B + B Boiling Shack — 17607 US-190, Port Barre, LA 70577
Billy’s Boudin & Cracklins — 24467 US-190, Krotz Springs, LA 70750
Crawfish Corner — 529 S Union St, Opelousas, LA 70570
DC’s Sports Bar & Steakhouse — 1601 W Laurel Ave, Eunice, LA 70535
Fausto’s Family Restaurant — 14514 US-165, Kinder, LA 70648
Joe’s Sandwich Shop — 1633 W Vine St, Opelousas, LA 70570
Lawtell Food Mart, F&M Quick Stop — 10477 Prejean Hwy, Lawtell, LA 70550
Mo’ Crawfish — 29017 Crowley Eunice Hwy, Eunice, LA 70535
Morrow’s Diner — 24442 US-190, Krotz Springs, LA 70750
Rascal’s Cajun Express — 17681 Hwy 190 Port Barre, LA 70577
Sebastien’s West End Seafood — 1538 W Landry St, Opelousas, LA 70570
Soileau’s Dinner Club — 1618 N Main St, Opelousas, LA 70570
Context and Consumer Impact
SeaD’s 190 Corridor testing underscores ongoing challenges in seafood transparency across Louisiana markets. The high rate of misrepresentation—particularly during Lent—raises concerns about:
· Consumer trust in local seafood establishments
· Economic impact on Louisiana shrimpers during peak demand periods
· The need for stronger enforcement of seafood labeling laws
· The importance of accurate menu descriptions and staff communication
Maintaining the integrity of Louisiana’s seafood brand depends on restaurants truthfully delivering on what they are claiming to serve—and what most diners are expecting.
About the Louisiana Shrimp Task Force
The Louisiana Shrimp Task Force advises the Louisiana Department of Wildlife and Fisheries and related agencies on protecting and promoting the state’s wild shrimp industry. The group works to strengthen transparency, local economies, and seafood quality for consumers.
March 12, 2026 — A NOAA Fisheries snapshot report concluded that the Gulf of Mexico shrimp fleet “cannot sustainably compete” with imported shrimp, though the authors suggest domestic harvesters can find success by presenting Gulf shrimp as a differentiated or premium product.
“This report puts numbers to the economic challenges facing the U.S. shrimp industry. Achieving a truly resilient Gulf shrimp industry hinges on its ability to sustain profitability,” NOAA National Seafood Advisor Sarah Shoffler said in a release. “The path forward will likely involve a strategic combination of technological investment, market differentiation, and robust public-private partnerships. We are committed to exploring solutions that could support this industry into the future.”
February 23, 2026 –A human trafficking lawsuit originally brought against California-based Rubicon Resources in 2016 and dismissed in 2018 has resurfaced after an appeals court remanded it for another look.
The lawsuit alleged Rubicon Resources – which is now owned by High Liner Foods – as well as affiliates Wales & Co. Universe and Thai companies Phatthana Seafood and S.S. Frozen Food, took part in a joint venture that profited off trafficked labor in violation of U.S. and international law. Seven Cambodian workers – Keo Ratha, Sem Kosal, Sophea Bun, Yem Ban, Nol Nakry, Phan Sophea, and Sok Sang – filed the complaint in U.S. federal court in 2016 but were ultimately denied when U.S. District Judge John F. Walter dismissed the case in 2018.
February 17, 2026 — The Georgia state legislature has passed a bill requiring restaurants to clearly label imported shrimp on their menus or with a public placard, sending it to Governor Brian Kemp to be signed into law.
“This bill simply requires that shrimp sold in foodservice establishments must be labeled as foreign imports IF they are not domestic,” State Representative Jesse Petrea, who sponsored House Bill 117, said in a social media post shortly after it passed the Georgia General Assembly. “This measure provides transparency for consumers and will benefit our GA Shrimpers.”
November 10, 2025 — Louisiana Sens. Bill Cassidy (R-La.) and John Kennedy (R-La.) are worried about the safety of imported shrimp sold in major grocery stores nationwide.
The senators sent letters this week to the CEOs of Walmart, Kroger, and Albertsons, saying the stores continue to sell imported shrimp that could contain Cesium-137, a radioactive substance linked to cancer and other health problems
“Ensuring that American families have access to safe, quality food is essential for us to advance President Trump’s agenda to Make America Healthy Again,” the senators wrote.
Read the full article at Yahoo! News
November 5, 2025 — A federal judge has dismissed the lawsuit brought by the South Carolina Shrimpers Association, which alleged that local restaurants had violated federal and state law in selling imported shrimp.
“We are incredibly disappointed that a judge dismissed our ‘Shrimpgate’ lawsuit, denying us the chance to present the undisputed DNA evidence of shrimp fraud in the Lowcountry,” the association said in a statement. “This ruling hurts shrimpers, consumers, and the many honest restaurants that work hard to serve you real local shrimp. Once again, it feels like big money is winning over the truth.”