Don’t skimp the shrimp: Study shows area restaurants are selling shrimp from other countries

"If we don't protect the name and culture of our fishing community and the communities that depend on it, we will have a dead industry."

SURF CITY (WWAY) –The shrimp you may enjoy eating at local restaurants may not be local. The Southern Shrimp Alliance (SSA), an organization of shrimp fishermen, shrimp processors, and other members of the domestic industry in eight warmwater shrimp-producing states, commissioned SNEAD consulting to perform genetic testing on shrimp served at 44 restaurants in the Wilmington, NC area. Results show only 10 out of the 44 restaurants are serving authentic, wild-caught domestic shrimp. These are the businesses:

Princess Seafood, 3016 Princess Pl Dr; Wilmington, NC 28405
Cape Fear Seafood Company, 143 Poole Rd; Belville, NC 28451
Seaview Crab Company, 1515 Marstellar St; Wilmington, NC 28401
Shuckin’ Shack, 127 N Front St; Wilmington, NC 28401, Carolina Beach, Leland, and Surf City locations
Coquina Fishbar, 890 Town Center Dr; Wilmington, NC 28405
King Neptune, 11 N Lumina Ave; Wrightsville Beach, NC 28480
Flying Oyster Machine & Bar, 530 Causeway Dr T-1; Wrightsville Beach, NC 28480
Carolina BBQ & Seafood, 1602 College Rd; Wilmington, NC 28403
Boathouse Calabash Seafood, 6328 Oleander Dr; Wilmington, NC 28403
Riverview Restaurant, 121 Riverfront Rd; Fort Fisher Blvd S; Kure Beach, NC 28449
The remaining 34 are serving imported farm-raised shrimp– mostly from countries like India and Vietnam, most of the time, it cuts down on cost.

David Williams is a founder of SNEAD Consulting. He says the lack of buying gulf shrimp hurts the shrimp fishermen’s business.

“If we don’t protect the name and culture of our fishing community and the communities that depend on it, we will have a dead industry,” Williams explained.

Williams wants the state to create a new law about disclosing where the shrimp is coming from.

“What we want is state-by-state legislation that is enforceable that stops deceptive practices in restaurants,” Williams said.

Currently, there isn’t a North Carolina law that does that. Due to the results, the Southern Shrimp Alliance says they will be sending letters to the establishments that are selling imported shrimp. The letter will urge businesses to source domestic shrimp or fix misleading advertising.

It’s a topic catching steam– imported vs. domestic seafood, and for one restaurant owner, there’s only one right choice.
Meet Beverly Simas, owner of the Shuckin’ Shack in Surf City. She takes deep pride in serving her customers seafood caught right here in U.S. waters.

“It was our goal to let people taste the waters where they are either living or vacationing, and you do here,” Simas said.

Simas says her shrimp is sourced from Surf City Crab and Seafood. But, it’s not just the shrimp that’s local. Simas says other items like her oysters are all sourced from domestic suppliers. Although buying locally can sometimes be a challenge, it’s something her customers truly value.

“You have to put in extra effort. It’s much easier to get frozen seafood from a truck,” Simas said.

When you walk into her restaurant, you’re instantly greeted with an orange neon sign that reads ‘Got to be NC.’ They are an initiative that lets customers know the food is bought locally. Simas says most of the time, a visible sign will indicate if food is from the U.S. She also says you can ask the business owner.

“‘Got to be NC,’ is an initiative that shows the customer when you walk in the door, the restaurant or the establishment is striving to serve the best local seafood or produce available,” Simas explained.