Beaufort shrimper talks impact new SC shrimping law could have on industry

BEAUFORT, S.C. (WTOC) - People eating along the South Carolina coast will soon know exactly where their shrimp comes from under a new state law designed to bring transparency to menus and support a struggling industry.

The “Truth in Shrimp Labeling Act,” which mirrors similar legislation in Georgia, requires food service establishments to disclose if they are serving imported shrimp explicitly. Restaurants across the state have until October 28 to comply with the new regulations.

Combatting ‘Shrimpgate’ with Transparency

The push for the legislation gained momentum following “Shrimpgate.” A consulting firm tested shrimp at 44 Charleston-area restaurants and discovered a startling truth: only four of those establishments were actually serving local, wild-caught shrimp. The rest were passing off cheaper, imported products as local seafood.

For local shrimpers who have spent decades competing against a massive influx of imports, the law is a long-overdue victory.

“It has been a struggle for local shrimpers along the southeastern coastline for 20 to 30 years,” said Craig Reaves, a veteran Beaufort shrimper since the 1980s and owner of Sea Eagle Market. “They weren’t buying from the local fishermen. They were buying an inferior product and passing it off as local.”

Reaves is a board member of the Southern Shrimp Alliance, which helped advocate for the bill, and hopes the law will restore trust and drive consumers back to authentic Lowcountry seafood.

“We’re excited that this is going to drive people to get what they think they are getting,” Reaves said. “They are getting local, wild-caught seafood.”

New Requirements for Restaurants

Under the new law, dining establishments face clear disclosure rules:

• Imported Shrimp: Restaurants serving imported shrimp must post a conspicuous sign at their main entrance and include a disclaimer on their menus identifying the country of origin.
• Mixed Menus: Establish his offering both domestic and imported shrimp must clearly notify customers that some menu items may contain imported shrimp.

Craig Reaves believes that letting customers make an informed choice will directly benefit local dockworkers, boat captains, and markets.

“We see that people want to know where their food comes from,” Reaves said. “Now, people are aware of what’s been going on in the shrimp industry, and so we see a definite uptick in usage of local seafood. If our boats can work, and our markets are full of people, and our restaurants are putting ‘heads in beds,’ it all multiplies.”

Enforcement and Penalties

Establishments that fail to comply with the Truth in Shrimp Labeling Act after the October 28 deadline will first receive a warning.

Subsequent violations, however, will carry stiff financial penalties. Non-compliant restaurants face daily fines ranging from $100 to $5,000 per day until they come into full compliance.