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A recent study by SeaD Consulting found that Lake Charles, Louisiana restaurants have a 79% authenticity rate in Gulf shrimp dish labeling. This positions Lake Charles second in Louisiana, behind New Orleans. The study revealed that 19 out of 24 sampled dishes were accurately labeled, thanks to stringent state laws. The results could influence legislative discussions in Texas regarding seafood labeling. Consumers are encouraged to inquire about shrimp sourcing to help combat seafood fraud.

Lake Charles – A recent study has discovered that restaurants in Lake Charles, Louisiana, have achieved a 79% authenticity rate in labeling Gulf shrimp dishes. This means that 19 out of the 24 sampled shrimp dishes were either made with verified wild-caught Gulf shrimp or were accurately labeled as imported. The findings were released on May 26, 2025, following a sampling conducted by SeaD Consulting on May 7 and 8, 2025. This study was part of a broader examination commissioned by the Southern Shrimp Alliance (SSA) and the Louisiana Shrimp Task Force.

The 79% authenticity rate positions Lake Charles second among cities in Louisiana, just behind New Orleans, which boasts an impressive 87% accuracy rate. This high level of compliance is attributed in part to Louisiana’s stringent country-of-origin labeling laws and effective enforcement measures, which have helped limit the mislabeling rate to just 21% in Lake Charles. In comparison, states without such robust laws reported an average inauthenticity rate of 78%, with lower enforcement states exhibiting a 34% mislabeling rate.

Among the restaurants that complied with labeling standards in Lake Charles were well-known establishments such as Landry’s Seafood House and Vic & Anthony’s Steakhouse, both owned by billionaire Tilman Fertitta. The findings reveal that restaurants serving Gulf shrimp can charge approximately $4 more per dish than those that serve imported shrimp, indicating a potential financial incentive for proper labeling.

Prior tests before this study highlighted the disparity in shrimp sourcing practices, showing that only 18 out of 44 restaurants sampled in Galveston and Kemah, Texas, accurately served the Gulf shrimp they advertised. This inconsistency in sourcing has drawn attention to the seafood industry, prompting discussions on the necessity for improved labeling laws.

In response to these challenges, Louisiana amended its seafood origin disclosure law in 2025 to mandate explicit labeling for shrimp origin, which now includes disclaimers for imported seafood. This legislative change underlines the importance of transparency for consumers regarding the food they consume.

The results of this recent study may influence ongoing legislative discussions in Texas. Pending bills in the Texas Legislature aim to tighten regulations around shrimp and seafood labeling. Glenda Beasley from SeaD Consulting presented support for House Bill 2343, which intends to stop restaurants from misrepresenting imported shrimp as local Texas-caught shrimp. The proposed law highlights the growing concern regarding seafood fraud and the need for accurate labeling to protect consumers.

The Louisiana Shrimp Task Force has emphasized that the findings of the study reflect the critical need for food quality, consumer trust, and fairness to local shrimpers. In light of these results, consumers are encouraged to be proactive when dining out, asking about the sources of shrimp dishes and reporting any suspected seafood fraud to SeaD Consulting. This collective effort aims to sustain the integrity of the seafood industry and ensure consumers receive the quality they expect when ordering dishes featuring Gulf shrimp.

Lake Charles Restaurants Achieve 79% Authenticity Rate for Gulf Shrimp

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Author: HERE New Orleans