Imported Shrimp Dominates Galveston Menus, Shrimpers Call for Change

When dining in Galveston, one might presume that the shrimp served is fresh from the Gulf. A recent investigation by SeaD Consulting has uncovered that nearly 60% of the shrimp served at restaurants in Galveston and Kemah is imported, frequently farm-raised, despite claims or implications suggesting otherwise.

The DNA testing, initiated by the Southern Shrimp Alliance, reveals extensive consumer fraud. Certain restaurants misrepresented their shrimp as wild-caught Gulf seafood, while others employed marketing that subtly suggested a local origin.

Nikki Johnson-Kunz, referred to as the "Shrimp Diva," became part of a Galveston shrimping family through marriage and found the findings to be unsurprising. “It’s not surprising, but it’s unfortunate,” she said. “Restaurants should be transparent with customers and prioritize supporting local shrimpers.”

The Texas shrimping industry has faced challenges for years due to competition from less expensive, imported shrimp. Johnson-Kunz observed the significant reduction in local shrimp boats, decreasing from 300 to only a few today.

Dave Williams, the founder of SeaD Consulting, discussed the challenges of identifying Gulf shrimp compared to imported varieties based solely on their appearance. His company’s DNA testing offers a definitive identification, even on cooked shrimp.

Of the restaurants evaluated, BLVD Seafood stood out as one of the rare establishments that offered genuine Gulf shrimp. Executive Chef Chris Lopez highlighted the significance of integrity in sourcing. “Visitors seek out regional seafood.” “They deserve the genuine article,” he stated.

SeaD Consulting intends to inform the restaurants in violation, with the hope that they will willingly modify their practices. At the same time, local shrimpers are urging for more stringent enforcement of consumer fraud regulations to safeguard their livelihoods and maintain the integrity of Gulf seafood.

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