(The Center Square) − Diners in Slidell, La., can take pride in knowing that when they order shrimp, they’re usually getting the real thing.
A new round of genetic testing from SEAD Consulting found that 87% of shrimp dishes tested in Slidell restaurants contained wild-caught Gulf shrimp as advertised. Out of 24 dishes sampled, 21 were confirmed authentic, while three restaurants were found to be serving imported shrimp despite menus or servers claiming otherwise.
The results put Slidell in rare company, alongside New Orleans, which posted the same 87% authenticity rate earlier this year. Both cities now hold the lowest seafood mislabeling rates in a Louisiana-wide study funded by the Louisiana Shrimp Task Force.
“Slidell has always been a place where shrimping is more than business – it’s a way of life,” said Rodney Olander of the Louisiana Shrimp Task Force. “Family-owned boats and restaurants traditionally work hand in hand to bring wonderful Gulf shrimp to eager diners.”
Seafood fraud remains widespread across the South, with some states reporting mislabeling rates as high as 78% in the absence of labeling laws. Louisiana, however, has required origin disclosure at restaurants since 2008 and strengthened the law this year with tougher enforcement measures.
The Slidell findings underscore the impact of those protections. Stricter labeling requirements and routine verification checks not only guard consumers from being misled but also protect the legacy of Louisiana shrimpers, who face steep competition from cheaper imported seafood.
The authenticity matters for consumers’ wallets as well. Studies show that dishes marketed as Gulf shrimp often cost $4 more per plate than those openly labeled as imports. Fraudulent dishes can fetch the same price – or even more – than authentic Gulf offerings, making mislabeling a lucrative tactic for bad actors.
Slidell’s performance mirrors other Louisiana cities that have fared better than their Southern counterparts in the ongoing study. Recent testing in Lake Charles showed a 79% accuracy rate, while Baton Rouge, Shreveport and Lafayette also scored significantly better than seafood markets in Florida and Georgia, where fraud rates exceeded 70%.
At this spring’s New Orleans Jazz & Heritage Festival, nearly every shrimp dish tested was confirmed to contain wild Gulf shrimp – even though festival vendors are not required by law to disclose sourcing.
“Louisiana’s seafood labeling laws, when paired with strong enforcement, reward honest restaurants and give our shrimpers a fighting chance against lower-value imports,” said John Williams, executive director of the Southern Shrimp Alliance.
For consumers in Slidell, the results mean they can order shrimp po’boys or gumbo with confidence. But the three cases of misrepresentation serve as a reminder that vigilance is still needed. Without genetic testing, even seasoned diners can’t always tell what’s on their plate.
Still, the high rate of authenticity is a point of pride for a community deeply tied to the Gulf.
“This is a win not just for restaurants and diners,” Olander said, “but for every shrimper who gets up before dawn to make sure Louisiana can keep serving the best seafood in the world.”
