A New York Times investigative report dives deep into the rampant mislabeling of shrimp in U.S. restaurants and festivals — especially along the Gulf Coast. Despite décor and menus that suggest locally caught seafood, many establishments are serving cheaper, imported shrimp instead of wild Gulf varieties.

This deception not only misleads diners but robs Gulf shrimpers of income and is pushing their industry toward collapse. Commercial fisheries scientist Dave Williams and his company, SEAD Consulting, are fighting back with a portable, rapid genetic test that exposes seafood fraud. The test is helping enforce labeling laws and restore much-needed accountability.

Read more about the shrimp fraud — and the small team of scientists exposing it (paywall).

Photo of Gulf shrimp by Feini Yin. Shrimp provided by Lance Nacio’s Anne Marie Seafood in Montegut, LA.