(The Center Square) − A new report has cast a harsh spotlight on Shreveport's restaurant scene, revealing that more than half of sampled eateries are misleading customers about the origin of their shrimp.

Genetic testing conducted earlier this month found that 58% of the 24 sampled restaurants falsely advertised or implied that their shrimp were wild-caught from the Gulf of Mexico, when in fact they were serving farm-raised imports.

The investigation, commissioned by the Louisiana Shrimp Task Force and carried out by SEAD Consulting, uncovered the highest mislabeling rate in the state to date.

Six restaurants went a step further, explicitly labeling their dishes as "Gulf shrimp" despite serving foreign-sourced seafood.

"This is not just about a menu mistake. This is food fraud," said John Williams, executive director of the Southern Shrimp Alliance. "Consumers believe they're supporting local fishermen and eating a premium, domestic product. Instead, they're being served something entirely different — often at the same price."

The findings highlight an ongoing issue in the U.S. seafood market, where 94% of shrimp consumed are imported.

Shreveport's 71% import rate, paired with a 58% mislabeling rate, underscores what industry leaders say is a widespread and damaging deception that's robbing consumers and squeezing Louisiana's struggling shrimpers.

In a broader sampling across Louisiana, Shreveport's numbers far outpaced other cities: Baton Rouge recorded a 30% mislabeling rate in December, Lafayette 33% in February and New Orleans just 13% in January.

"This is a blow to the culture of Louisiana, where authenticity in food is paramount," said Rodney Olander, chair of the Louisiana Shrimp Task Force, in a news release. "When consumers are misled, it hurts local shrimpers and damages the reputation of our beloved seafood industry."

Beyond the cultural betrayal, the economic fallout is steep. Shrimpers across the Gulf Coast are already struggling to compete with cheap, imported shrimp often raised in massive aquaculture farms overseas — operations that don't face the same regulatory costs or environmental constraints as U.S. fisheries.

The problem stretches far beyond Louisiana.

Recent investigations, in Biloxi, Mississippi, also performed by SeaD, found 82% of 44 restaurants sampled were misrepresenting shrimp.

Nearly 40% of shrimp sold as "Gulf White" was imported, and 92% of dishes labeled as "Royal Red Shrimp"— a name protected by the U.S. Food and Drug Administration —were actually lower-value Argentinian shrimp. Only eight restaurants in Biloxi were found to be truthful.

In Florida, the findings were even more stark. SEAD's investigation revealed a 96% mislabeling rate in Tampa and St. Petersburg, with just two out of 44 restaurants serving genuine Gulf wild-caught shrimp.

"Even when it's not profitable, U.S. shrimpers are forced to harvest just to stay in the game," Williams said. "We can't just rely on supply limits. The real solution is boosting demand for authentic Gulf shrimp, and that starts with accurate labeling."

SEAD estimates that reducing the mislabeling rate from 71% to 30% could inject up to $750 million annually into the domestic shrimping economy.

Advocates argue that buying U.S. wild-caught shrimp isn't just about taste or loyalty — it's also about health, ethics, and sustainability.

Domestic shrimp is harvested under strict environmental regulations and labor laws.

In contrast, shrimp from countries like India and Vietnam—two of the top exporters to the U.S.—have been linked to forced labor, child labor, and the use of banned antibiotics. The U.S. Department of Labor recently added Indian shrimp to its list of goods produced with forced or child labor.

"Consumers deserve honest and accurate information to make decisions," President Donald Trump noted in his National Consumer Protection Week proclamation earlier this month — a sentiment echoed loudly by the shrimping industry.

Still, the report suggests that enforcement has been lax — especially in regions like Shreveport, where consumer awareness about the plight of coastal communities and the shrimp industry remains relatively low.

"We need stronger oversight, and we need the public to demand better," said Erin Williams, COO of SEAD Consulting. "This isn't just about shrimp. It's about trust."

The Southern Shrimp Alliance and the Louisiana Shrimp Task Force are calling for immediate action to address the issue, warning that continued inaction will lead to more closures of local businesses and greater consolidation in an already fragile industry.

"If we don't protect the authenticity of our seafood, we risk losing not just a product — but a way of life," Olander said.