(By Mark Stone/FMN and Nolan McKendry/The Center Square) Tampa and St. Petersburg are facing a startling revelation with only two out of 44 sampled restaurants serving authentic, wild-caught Gulf shrimp.
A recent investigation, led by SeaD Consulting, exposes a 96% fraud rate, with most establishments relying on imported, farm-raised shrimp from countries like India, Vietnam and Ecuador.
The investigation identified just two restaurants – Salt Shack on the Bay in Tampa and Stillwaters Tavern in St. Petersburg as serving genuine Gulf shrimp, putting into question the region’s seafood reputation.
Gulf shrimp are known for their sweeter, earthier flavor due to their natural diet in the Gulf waters, while imported shrimp can sometimes have a milder taste. Additionally, US regulations for wild-caught shrimp harvesting are often considered stricter than those in some other countries where farm-raised shrimp is produced, potentially leading to higher quality Gulf shrimp. So yes, there IS a difference.
Shrimp is the most popular seafood in the United States, but in the pursuit of cheaper prices, many supermarkets are now stocked with shrimp sourced from the South China Sea—a region known for lax regulations and questionable quality control.
“When diners think of Tampa and St. Pete, they think of seafood fresh from the Gulf,” said David Williams, a commercial fishery scientist and founder of SeaD Consulting, in a news release. “To discover that the majority of restaurants are serving shrimp sourced from overseas is a wake-up call for the area’s food scene.”
For family-owned shrimp businesses operating out of the Port of Tampa, the consequences of this deception are dire. “Local restaurants [are bamboozling] customers into thinking locally caught shrimp are being served,” said John Williams, executive director of the Southern Shrimp Alliance in a news release. “If restaurants wish to serve shrimp from countries associated with labor abuses, environmental harms, and banned antibiotics, that is their choice. But be honest and let consumers decide.”
The Gulf Coast’s shrimp industry faces stiff competition from cheaper imports. Over 90% of shrimp consumed in the U.S. is imported, often produced with banned chemicals or under unethical labor conditions. Meanwhile, local shrimpers struggle with rising fuel costs and shrinking market demand for genuine Gulf shrimp.
While the Florida Department of Agriculture prohibits seafood mislabeling, enforcement efforts focus primarily on grouper, leaving shrimp fraud unchecked. The Federal Trade Commission also warns restaurants against misleading claims about shrimp origins, but enforcement remains sparse.
The findings in Tampa-St. Pete are consistent with similar investigations across Gulf Coast states. In Biloxi, Mississippi, 82% of restaurants were found to misrepresent imported shrimp as Gulf-caught, and in Louisiana, the state recently enacted Act 372, mandating clear labeling for imported shrimp and crawfish.
Louisiana’s new law includes penalties for noncompliance.
“Transparency is essential. Diners deserve to know what they’re paying for and to have the option to support sustainable, local fishing practices,” said David Williams, founder of SeaD Consulting.
Parts of This Story Were Reprinted under agreement with The Center Square
