95% of Tested Food Dishes Verified to be Using U.S. Wild-Caught Shrimp
Genetic testing conducted by SEAD Consulting verifies that virtually all shrimp dishes available at the New Orleans Jazz and Heritage Festival use U.S. wild-caught shrimp, supporting the shrimp industry that is integral to Louisiana’s history and culture. The study, commissioned by the Southern Shrimp Alliance, tested samples of the shrimp-based dishes offered by the festival’s food vendors. It concluded that eighteen dishes voluntarily used U.S. wild-caught shrimp, while only one dish used imported shrimp.
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“When it comes to sales of premium U.S. wild-caught shrimp, truth in advertising is rare enough to make headlines,” stated Cheri Blanchard, a Louisiana board member of the Southern Shrimp Alliance. “We celebrate the Jazz Fest’s commitment to Louisiana’s culinary heritage and support for domestic shrimpers. What consumers don’t know is that more than 90% of the shrimp market is now imported shrimp. They think they are still eating U.S. wild-caught shrimp, which is sustainably harvested by family businesses that have worked these waters for generations.”
Seafood Transparency
The festival testing was part of a broader effort by the U.S. shrimp industry to enhance transparency in seafood sourcing. Over the past six months, the Southern Shrimp Alliance and the Louisiana Shrimp Task Force have funded SEAD Consulting to perform genetic testing on shrimp served at more than 300 randomly selected restaurants across seven shrimp-producing states.
The Jazz Fest results are refreshing compared to those of restaurants, many of which regularly imply or state they serve premium U.S. wild-caught shrimp while actually providing imported farm-raised shrimp. These deceptive practices occur a staggering 78% of the time in states lacking seafood labeling laws and 36% of the time in states, like Louisiana, with such regulations. New Orleans boasts one of the best accuracy rates of tested markets.
“In prioritizing U.S. wild-caught shrimp, Jazz Fest vendors have demonstrated their commitment to Louisiana’s heritage and authentic culinary excellence,” said John Williams, Executive Director of the Southern Shrimp Alliance. “The New Orleans community is an example of how accountability and local support go hand in hand. Regulations that address mislabeling and false advertising of shrimp enable consumers to choose premium seafood that supports the local, sustainable shrimp industry.”
The following vendors and dishes were found to be selling authentic wild-caught shrimp:
Food Area One
- Panorama Foods: Shrimp Bread
- Ten Talents Catering: Sunflower Salad with Grilled Gulf Shrimp
- Papa Ninety Catering: Shrimp & Lump Crab Ravigote
- TCA Brocato: Seafood, Sausage & Okra Gumbo
- Patton’s Caterers: Shrimp Beignets
- Vuchinovich’s Restaurant: Friendship Po Boy
- Gallagher’s Grill: Seafood Mirliton Casserole
- Café Dauphine: Shrimp & Crawfish Eggrolls
Food Area Two
- Ajun Cajun: Shrimp Yakisoba
- Fritai: Grilled Shrimp Pikliz
- TJ Gourmet: Shrimp Remoulade Po-Boy
- Tempero’s Market Kitchen: Grilled Gulf Shrimp Tacos
- Caluda’s Cottage Catering: Shrimp & Grits
Heritage Square
- Ba Mien Vietnamese Cuisine: Shrimp Skewers
- Ba Mien Vietnamese Cuisine: Shrimp Vermicelli
- Li’l Dizzy’s Cafe: Trout Dizzy
Louisiana Folklife Village
- United Houman Nation: Shrimp Macque Choux
Cultural Exchange Village
- Tempero’s Market Kitchen Y Ella: Tostada De Ceviche De Camrones
Every vendor offering shrimp at the Festival carried U.S. wild-caught shrimp, although testing identified a single dish that used imported shrimp. In response to that finding, the Southern Shrimp Alliance expressed its appreciation to the vendor for carrying U.S. wild-caught shrimp options but politely requested that it clearly identify whether its shrimp dishes contain domestic or imported shrimp to enable informed consumer choice. It extends sincere appreciation to the participating food vendors for their remarkable dedication to using U.S. wild-caught shrimp, truly honoring the festival’s spirit and supporting working families in coastal communities that depend on the local shrimp industry.