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Started By
Message
re: Seafood testers find Shreveport restaurants deceiving customers with foreign shrimp
Posted on 3/27/25 at 5:55 pm to Blizzard of Chizz
Posted on 3/27/25 at 5:55 pm to Blizzard of Chizz
quote:
Ok, I’ll ask. How do they determine if the seafood is foreign if they are sampling it undercover? Are they performing genetic testing or using some other means?
quote:
SeaD Consulting launched its testing efforts last year using undercover inspectors to purchase shrimp dishes from vendors and restaurants. The inspectors run the shrimp through a rapid field testing kit that examines seafood tissue genetics in a process similar to the way medical professionals detect viral infections.
Dave Williams, a commercial fishery scientist and SeaD Consulting’s founder, developed the test in collaboration with Florida State University microbiologist Prashant Singh. Their process has been published and undergone peer review in a scientific journal.
In December, the Louisiana Shrimp Task Force, an advisory panel for the Louisiana Department of Wildlife and Fisheries, asked SeaD Consulting to analyze shrimp from restaurants across the state in an effort to eliminate consumer seafood fraud. Its analysis includes sampling batches of 24 randomly selected restaurants in different cities across the state.
1
Posted on 3/27/25 at 6:00 pm to sabbertooth
I think they just check shrimp and crawfish.
Agreed about the swai. Restaurants in Louisiana and Texas aren't allowed to have "catfish" on the menu, unless it's actually legit catfish. So you see a shitton of places with just "fried fish basket" or "fried fish poboy". You should just assume that's the swai crap when they won't identify the fish on the menu.
Some are places whose food I've enjoyed much and get recommended even by the good food posters on the F&D Board.
Agreed about the swai. Restaurants in Louisiana and Texas aren't allowed to have "catfish" on the menu, unless it's actually legit catfish. So you see a shitton of places with just "fried fish basket" or "fried fish poboy". You should just assume that's the swai crap when they won't identify the fish on the menu.
Some are places whose food I've enjoyed much and get recommended even by the good food posters on the F&D Board.
Posted on 3/27/25 at 6:03 pm to LordSnow
quote:
They should 100% release those restaurant names to the public.
They're genetically testing fully cooked tissue.
I'm sure a plethora of lawyers smarter than me can sue and argue that those tests don't hold up to scrutiny.
Posted on 3/27/25 at 6:14 pm to deltaland
AGREE!!!!!!
Pisses me off to see a place called some form of catfish in the name and when you sitdown and get a menu it says "fried catfish" and it ends up being Vietnamese catfish. They arent lying as it is "catfish" but not what we as redblooded Americans expect.
Pisses me off to see a place called some form of catfish in the name and when you sitdown and get a menu it says "fried catfish" and it ends up being Vietnamese catfish. They arent lying as it is "catfish" but not what we as redblooded Americans expect.
Posted on 3/27/25 at 6:36 pm to ragincajun03
quote:
The inspectors run the shrimp through a rapid field testing kit that examines seafood tissue genetics in a process similar to the way medical professionals detect viral infections
I’m intrigued. I’d like to know more about the test. It seems to me that if I was a vendor or restaurant, I’d want a bit more proof than some guy running a quick field test out of the back of his pickup in the parking lot, especially if my money and reputation were on the line.
Posted on 3/27/25 at 6:39 pm to ragincajun03
Noticed just last week that Walkons switched from having “(imported)” next to each shrimp item.. to having a very time fine print “gulf seafood when available” on the back underneath their story.
Pretty interesting since it sounds like the rules are getting stricter vs. less strict.
Unless, of course, they’re actually making efforts to have gulf seafood at all times.
Pretty interesting since it sounds like the rules are getting stricter vs. less strict.
Unless, of course, they’re actually making efforts to have gulf seafood at all times.
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