MOUNT PLEASANT, S.C. (WCSC) — South Carolina restaurants will soon have to tell customers whether the shrimp they serve is local or imported under a new law supporters say will increase transparency and help protect the state’s commercial shrimping industry.
Gov. Henry McMaster signed the Truth in Shrimp Labeling Act into law last week after lawmakers overwhelmingly approved the measure during the 2026 legislative session.
Under House Bill 4248, food service establishments serving imported shrimp must post a sign at the main entrance and include a disclaimer on their menu identifying the country of origin of the shrimp they serve. Restaurants offering both domestic and imported shrimp must notify customers that some menu items may contain imported shrimp, while restaurants serving only imported shrimp must disclose that the shrimp they serve is imported. The law applies to restaurants, cafeterias, food trucks, food stands and other establishments that sell ready-to-eat food.
The legislation followed what became known as “Shrimpgate”; last July, a consulting firm found just four of the 44 restaurants tested were serving local, wild-caught shrimp. The remaining 90% were serving imported or farm-raised shrimp, with some allegedly marketing those products as local. A second round of testing in February showed improvement but still found 77% of restaurants tested were serving imported shrimp.
One of the four restaurants verified for serving local shrimp was Acme Lowcountry Kitchen.
Executive chef and co-owner Charles Arena said the restaurant has long made it a priority to support South Carolina shrimpers while giving customers confidence they are getting an authentic Lowcountry seafood experience.
“It’s always been our number one mission to kind of keep the shrimpers in business the best we can as a single restaurant,” Arena said. “I think it also is important because people, nowadays more than ever, want to know where their stuff is coming from.”
Arena said the new law reinforces the transparency his restaurant has always tried to provide.
“I think it’s a positive thing,” Arena said. “I think it gives us an opportunity as restaurants to be truthful to customers.”
Arena said he hopes the new labeling requirements will encourage greater transparency throughout the food industry.
“Hopefully we’ll start seeing it a little bit more in other areas, whether it’s, you know, ‘this is domestic beef’ or ‘this fish is from this area,’ that kind of thing,” Arena said.
Arena said serving local shrimp often costs restaurants more in price but also incurs additional expenses because domestic shrimp typically arrive with the shell on, requiring additional labor before it reaches the plate.
“There is a price difference, and some restaurants are willing to pay that price and pay the extra labor,” Arena said. “Most of the time, domestic shrimp comes shell-on, so you’ve got to pay somebody to peel them. For some restaurants, that’s what they want to do and other restaurants don’t.”
Arena also emphasized the human effort behind the industry.
“You’re taking advantage of people that are killing themselves to bring shrimp, and they’re not reaping any of the benefits for it,” Arena said.
Arena said the new labeling requirements will help customers understand why they may pay more for locally sourced seafood while giving South Carolina shrimpers a fairer opportunity to compete.
“I think now, with the transparency, at least people know what they’re getting,” Arena said. “Maybe then they’ll understand, ‘OK, I’m paying a little bit more at Restaurant A because it is domestic and local versus Restaurant B, where they are imported.’”
Arena said the law also gives local shrimpers an advantage they have not had in years.
“It’s giving the shrimpers an opportunity to compete now,” Arena said. “For years, they’ve been undercut by product coming out of foreign countries that’s cheaper, and people may not want to pay that price. I think it gives them an advantage to compete now because restaurants have to be honest about it.”
Arena said transparency also benefits visitors looking for an authentic Lowcountry seafood experience.
“If you’re sitting on the water in Charleston or close to it, you’re expecting what you’re eating to come from that area,” Arena said. “I think it’s important for them when they’re traveling, just as it is for residents, to know where their stuff is coming from.”
Restaurants have 120 days from the date the law was signed to comply, making the deadline Oct. 28.
Businesses that fail to comply will first receive a warning and have three days to correct the violation. Repeat offenses can result in fines ranging from $100 to $5,000.
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