MCCLELLANVILLE, S.C. (WCSC) – One genetic testing company is working on proving whether or not shrimp at some Lowcountry restaurants is actually local or really from imported waters.<\/p>\n
Genetic testing company SeaD Consulting\u2019s Founder and CEO, Erin Williams, comes from a family of shrimpers. So, for her, this is more than just a job.<\/p>\n
\u201cSeventy percent of all seafood consumed in the U.S. is done at restaurants,\u201d Williams said. \u201cSo, any level of fraud at this level is a detriment to our industry.\u201d<\/p>\n
SeaD is taking samples of shrimp from a random selection of 44 Lowcountry seafood restaurants to see if this is happening. Williams says the restaurants are mainly from the Charleston area and the surrounding beaches.<\/p>\n
In their rapid tests, the SeaD tester takes a handful of shrimp from a fish at one of the restaurants. They then snag a tiny bit of shrimp from the tip of a toothpick to put in their rapid testing system, which brings results within two hours.<\/p>\n
Strips of solution should then confirm whether it tests positive or negative for an imported shrimp they\u2019re comparing it to. If it tests positive, that shrimp is not from the Lowcountry.<\/p>\n
Acme Lowcountry Kitchen on the Isle of Palms was one of the tested restaurants. They say their shrimp is locally sourced, holding up a box that reads \u201cProduct of U.S.A. Wild Caught Fresh Frozen Shrimp.\u201d<\/p>\n
Williams says two other restaurants they\u2019ve tested have already admitted that their shrimp is not local, but the tests still need to prove it. She says they\u2019ve already gone to a few other states up the coast to see what their product is like.<\/p>\n
\u201cTampa-St. Pete area in Florida and we did, again, 44 restaurants,\u201d Williams said. \u201cAnd out of those 44 restaurants, only two were selling domestic, wild-caught product.\u201d<\/p>\n
Williams says this imported product can affect the consumer\u2019s health, wallet and ultimately, their trust.<\/p>\n
S.C. Shrimpers Association Vice President and long-time shrimper Bryan Jones says folks around the Lowcountry wouldn\u2019t just assume their shrimp isn\u2019t from the area.<\/p>\n
\u201cThey can end up getting the same shrimp they get at their local Applebee\u2019s in Boise, Idaho, or Columbus, Ohio,\u201d Jones said.<\/p>\n
Williams says it should frustrate the consumer.<\/p>\n
\u201cWe found that those price points per dish on average are the same as the authentic dishes, or actually even higher,\u201d Williams said.<\/p>\n
Acme Lowcountry Kitchen owner Bobby Simons agrees.<\/p>\n
\u201cIt\u2019s expensive to go out and eat, and why should people spend their hard-earned money on eating imported Asian seafood when they\u2019re here by the coast?\u201d Simons said.<\/p>\n
So far, Williams says states like Louisiana have stricter labeling laws, which means most restaurants they tested that promoted local shrimp were legit.<\/p>\n
Jones says that it should exist here, too.<\/p>\n
\u201cI think people should be held accountable and provide information to consumers so that they can make it intentional, informed decisions about whether or not they want to eat local, wild-caught shrimp, or imported shrimp,\u201d Jones said.<\/p>\n
He says folks around here should be supporting the Americans in their own backyards.<\/p>\n
\u201cIt does support our local industry,\u201d Jones said. \u201cIt supports families like mine, families like the folks I tie with, and not only the shrimpers, but also all the support industries as well.\u201d<\/p>\n
SeaD says the next time one goes to a Lowcountry seafood restaurant, one should ask where their shrimp comes from, even if they promote it as local. She says they should be transparent and show the box.<\/p>\n
SeaD\u2019s test results should be released around June 10.<\/p>\n
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