Thursday, August 27, 2026
By Coastal Review on December 22, 2025
WANCHESE — Genetic testing of purportedly wild-caught shrimp served earlier this month at dozens of Outer Banks restaurants found that 64% of the shrimp was actually imported.
On behalf of the Southern Shrimp Alliance, SeaD Consulting collected and analyzed shrimp samples from randomly selected seafood restaurants in Duck, Southern Shores, Kitty Hawk, Kill Devil Hills, Manteo, Nags Head, Rodanthe, Salvo, Avon, Buxton, Frisco and Hatteras, according to a Dec. 17 press release from SeaD.
Of the 44 restaurants tested, 43 had verbally claimed to serve local American wild-caught shrimp, but only 16 — 36% — were found to be serving local shrimp in the tested dishes. The remaining 28 restaurants had served imported farm-raised shrimp, but only one of them admitted it. All 44 of the eateries had used imagery to imply that they served local shrimp.
“The findings raise concerns about seafood transparency in an iconic coastal region known for its local fishing heritage,” the release said.
Despite the Outer Banks’ poor showing, it was noted that Wilmington did even worse, with an “inauthenticity rate” of 77% in previous testing.
SeaD (Seafood Development) Consulting, in partnership with Florida State University, holds the patent for the Rapid ID Genetic High-Accuracy Test, or RIGHTTest, that was used in the survey conducted Dec. 2-6. The Southern Shrimp Alliance, an advocacy trade group, has funded the genetic testing of shrimp throughout the region.
Shrimp, the most popular seafood in the U.S., was an $8 billion market in 2025, with Americans consuming 5 pounds per capita of shrimp a year. But it’s not local shrimpers who are raking in big profits.
According to the U.S. International Trade Commission, 93% of the shrimp consumed in the United States comes from overseas, with 1.7 billion pounds of shrimp products imported in 2024, valued at $6 billion. Meanwhile, commercial shrimp harvests in the Gulf of Mexico and the South Atlantic declined from $522 million in 2021 to $269 million in 2023; $25 million to $14 million, respectively, in North Carolina.
The demand for shrimp is only increasing, along with the creativity in how to serve it.
“We don’t need to undersell our industry and our product,” David Williams, a commercial fishery scientist and co-founder of SeaD, told Coastal Review in a recent interview. A generation ago, shrimp cocktail was the extent of its use in most American cuisine; now there’s a dozen different shrimp dishes on menus, he said.4 “It should be a proud part of our industry.”
As the Alliance detailed, imports, depending on the country, can be “dumped” at lower prices because they use cheap labor, and sometimes even forced, trafficked or child labor. Some countries use a lot of antibiotics, or grow shrimp in polluted ponds. A few countries impose tariffs ranging from 13% to 45% on U.S. wild-caught and farmed shrimp.
While most restaurant prices for shrimp dinners are on the higher end of the menu, they’re not reflecting the dock prices, which have remained low. But more recognition for the quality of wild shrimp as a food source would increase its value.
“The only real way of doing that is that people in restaurants appreciate wild caught shrimp,” Williams said. And diners who choose to eat wild seafood should be able to trust that they’re getting what they’re paying for, otherwise, it’s misrepresentation.
“You charge a premium for a product that’s not a premium,” he said.
North Carolina does not have a law that requires restaurants to disclose the origin of shrimp on menus. Certain retail seafood products fall under federal country-of-origin requirements, but they do not apply to restaurants. North Carolina U.S. Rep. David Rouzer, R-7th District, has recently met with the Alliance and others in the industry and is looking into the legislative remedies and other shrimp industry issues.
“Tackling mislabeling is crucial to ensure that consumers receive the shrimp they are sold,” Blake Price, deputy director of the Southern Shrimp Alliance said in the release. “This testing shows American fishermen are regularly losing sales of their own product to shrimp farmed in countries with safety, labor, and environmental abuses.”
Mark Vrablick, general manager of Willie R. Etheridge Seafood in Wanchese, said that he’s not directly aware of Outer Banks restaurants misrepresenting imported shrimp as local. Still, he has had people tell him that they were told the seafood they were served had come from Etheridge’s, when he knew it didn’t.
“I would love for it not to be this way, but I wouldn’t dare sell a farm-raised shrimp and call it domestic,” he told Coastal Review in an interview. People have a right to know what they’re eating, he added. “I’m not going to sell something marked one thing and it’s something else.”
Vrablick, 66, agrees that the biggest problem with imported shrimp is that the dock price shrimpers are paid is almost too low to make it worth the costs and work involved.
Probably 25 countries send shrimp here, including Saudi Arabia, Turkey, Ecuador, Peru, Mexico and Venezuela, he said.
“When fuels went up real high two years back, (local shrimpers) were going to have to either raise prices or just get out of it, because they were going to go broke,” Vrablick said. Even with gas lower now, he said, the “homeboys” should still be getting prices 30% to 40% higher.
“But because of the millions of pounds of farm-raised that’s available daily, it’s just overwhelming,” he said. “The market is staying down because of the supply.”
Vrablick, who is a member of the Etheridge family, once one of the most powerful fishing clans on the Outer Banks, began fishing when he was 14 years old, and later joined the family restaurant business for a few years before taking over commercial management and sales.
Until about 20 years ago, shrimping was a short summer fishery in North Carolina, he said. But as the climate changed, the waters warmed to the shrimp’s liking. Now the season stretches from July Fourth until December or later.
“I don’t like imports, Vrablick said. “They’ve crushed us like cockroaches. They’ve taken our markets away, and our fishermen can’t get the fair share what they should be getting. When I fished, I made a lot of money. We didn’t have imports.”
But the fact is, he said, the increased demand for shrimp on the Outer Banks, and elsewhere, exceeds what local shrimpers can catch. And almost all farm-raised shrimp is from overseas.
“We produce shrimp in this country, but we do not produce enough,” Vrablick said, and referred to the 1.7 billion pounds that were imported last year. “Where would we find something like that?”
To his point, he explained, Etheridge Seafood doesn’t have the capacity or bargaining power to meet the volume of the demand.
“We keep a heavy inventory of shrimp, and it’s just the whole world dumps on us,” Vrablick said.
Bottom line, Vrablick says that something has to be done about the unfair competition from imported shrimp. Ideally, restaurants and fish markets should prioritize serving local catch, but when they can’t, they need to be honest about the origin of the shrimp they’re selling. And it would help if consumers remember that wild-caught shrimp also is a seasonal product.
“When restaurants say ’Mark, what will we do if we went three or four months without shrimp?’ I said, ‘If I got no shrimp … we could treat it like we do soft crabs or scallops or oysters when it comes in season.’ People come buy them just like they do watermelons. When it comes out of season, guess what? You come up short.
“Then they’ll just buy more fish from me,” he said, “because they can’t compete with me with fresh fish.”
The following eateries on the Outer Banks found to be serving authentic, American, wild-caught shrimp in the random sample of 44 restaurants:
Read more at Coastal Review, coastalreview.org.
Comments
Cam
Great story…glad to have a list I can trust…but I kinda know at first bite if they’re local. Lets have the full list of 44 restaurants tested so we can know who failed and exclude those who were not tested from the bad guys.
keep the tourists happy
The article says the “restaurants … verbally claimed to serve local American wild-caught shrimp” but it does not say who they talked to. It is one thing if they specifically asked the owner and the owner knowingly lied to them. It is something else entirely if they asked a busy waitress who didn’t know for sure and was just trying to tell a tourist what they wanted to hear. Smile, keep the customer happy, hope for a good tip.
Much of our tourist economy of the Outer Banks is based on telling tourists fables, myths, and fabrications that locals know aren’t necessarily true.
Like the myth of the “lost colony” that was never lost just abandoned. Locals knew all along that the colonists had moved to Croatan to live with Manteo, as documented in John White’s journals. But the play was written during the depression and the production became became an important income generator when it was desperately needed.
Or the one about the wild Spanish mustangs dropped off on the outer banks by dashing Conquistadors even though the locals know these are just standard stock feral horses that made their way down the sandbridge from Virginia. Gullible tourists love this one. This myth has made a few horse tour owners a lot of money and caused a major nuisance for everyone else.
Or the most implausible of all, the one about two bicycle mechanics coming to the Outer Banks all the way from Ohio at the turn of the last century to invent the airplane. Oh wait – I think that one might be true.
Smelling Fishy
I used to work at 2 of the restaurants on the “good” list several years ago.
And can confirm their seafood came straight off a Sysco truck weekly.
A 50 year old “famous” restaurant in Baltimore got caught doing the exact same thing in June.
Advertising Chesapeake Bay Blue crabs when it was actually foreign imported crab meat used for their $66 crab cakes. A restaurant has the right to source their food from anywhere they choose. But… They SHOULD NOT be able to lie about it in print!!!
Michael Liggan
I am so glad that you listed the restaurants that WERE serving authentic, American, wild-caught shrimp. Thanks for the article
Addie Patuto
The conclusion of this article is extremely faulty for two reasons:
1. The testing was on shrimp only, yet the article continually refers to local seafood. So all 300+ restaurants in the Outer Banks that are not on the list of 16 seem “guilty” of not serving local seafood.
2. Approximately only 13% of restaurants in the Outer Banks were tested. I count about 320 on Sam Walker’s restaurant list. So we are given a list of 16 places that are “truly local” based on a rather small sampling.
While the in-depth reporting on the issue of local seafood is appreciated, to preferentially list 16 restaurants as a conclusion is really unfair to many who are not on the list. Many of the places I eat are not on this list, and I know their seafood is local by taste and texture. If you want to eat any food out of season, then you have to know that it is either frozen, or sourced from far away.
South Skyler
I like my hot rods and gas guzzlers, but to me it is pathetic to have your shrimp come from halfway around the world and burn all the fuel to get it here just to save a buck. The local fishermen could really use the support and it would be much more authentic to advertise and serve local American shrimp. Save those nickles and the planet by investing in your local industries!