In Wanchese, recent genetic testing has unveiled a surprising truth about shrimp served at many Outer Banks restaurants. A study revealed that 64% of the shrimp, labeled as wild-caught, were actually imported.
SeaD Consulting, working with the Southern Shrimp Alliance, tested shrimp from 44 restaurants in popular spots like Duck and Kitty Hawk. While 43 businesses claimed to offer local shrimp, only 16—about 36%—actually did. The rest served farmed shrimp from overseas but only one restaurant admitted it. Most used images suggesting their shrimp was local.
“This raises serious concerns about seafood transparency in a region known for its fishing heritage,” the report stated. Even more alarming, Wilmington fared worse, with a 77% mislabeling rate in similar tests conducted earlier.
The testing was conducted with a special genetic tool called the RIGHTTest, developed by SeaD and Florida State University. The Southern Shrimp Alliance funded this project to promote honesty in seafood labeling in the region.
Interestingly, shrimp is hugely popular in the U.S., generating an $8 billion market in 2025. However, a staggering 93% of the shrimp consumed in the country is imported, according to the U.S. International Trade Commission. The volume of imported shrimp has increased significantly, with 1.7 billion pounds arriving in 2024. Meanwhile, local shrimp catches are declining, with Gulf of Mexico and South Atlantic harvests dropping from $522 million in 2021 to $269 million in 2023.
David Williams, a fishery scientist and co-founder of SeaD, highlighted a shift in how shrimp is featured in American cuisine. “A generation ago, it was just shrimp cocktail. Now, it’s a diverse range of dishes. We shouldn’t undervalue our local shrimp,” he said.
The issue isn’t just about local pride. Imported shrimp often comes at a lower price due to questionable labor practices and use of antibiotics. Some countries impose hefty tariffs on U.S. shrimp, which complicates the situation for local fishermen. Additionally, prices for shrimp dinners are high in restaurants, but the dock prices for local shrimp are low, leading to unfair competition.
Blake Price, a deputy director at the Southern Shrimp Alliance, emphasized that tackling mislabeling is vital. “This testing shows that American fishermen are losing sales to shrimp farmed in countries with safety and labor issues.”
Mark Vrablick, a seafood general manager in Wanchese, expressed concern about the impact of imports on local businesses. While he hasn’t directly witnessed mislabeling, he knows that some restaurants misrepresent shrimp origins. He believes customers deserve to know what they are eating.
Climate change has influenced shrimp fishing seasons. In the past, it was a short summer industry. Now, due to warmer waters, the season extends from July to December or even later. However, local shrimpers struggle to meet the ever-growing demand. Vrablick noted that North Carolina doesn’t have laws requiring restaurants to specify shrimp origins, adding to the confusion.
With such challenges facing local fishermen, there’s a call for greater awareness and support for wild-caught shrimp. Quality needs recognition, and restaurants should be transparent about what they’re serving.
As this issue unfolds, it’s crucial for consumers to understand that wild-caught shrimp is a seasonal product. If restaurants emphasized this, they could adapt to supply changes, just as they do with other seasonal foods. It’s time to ensure diners enjoy quality seafood without falling prey to misrepresentation.
For a list of eateries committed to serving authentic local shrimp, check out Seafood Alliance for more details.
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economy,food,science,seafood
