How and Why You Should Support Local Texas Seafood

In partnership with: Texas Department of Agriculture

With approximately 367 miles of coastline, the Texas Gulf is home to a rich seafood history. Known for its iconic brown shrimp and red drum fish, Texas is proud of its sustainable commercial fishery and aquaculture industries providing high-quality seafood to the U.S.

The Texas seafood industry doesn’t come without its challenges. Foreign markets have posed threats to local fisheries.

In response, Texas seafood organizations and community action can help keep the important industry afloat.

Challenges in the Gulf

Despite a thriving domestic industry, the U.S. imports much of the seafood consumed each year, including an astounding 94% of farm-raised shrimp. Maintaining high U.S. standards of sustainability and quality places a higher cost burden on domestic shrimp producers than foreign exporters. Plus, imported seafood comes at far lower prices, and forces domestic competition.

“The shrimpers aren’t asking for much, they’re simply requesting a level playing field,” says Maria Jaross, executive director at Texas Shrimp Association (TSA). “They want to do the work they’ve been doing for many generations. But the price of shrimp is so low, many are operating at a loss.”

See more: Top 10 Texas Agriculture Products

Carol Huntsberger, owner of Quality Seafood Market in Austin, says many shrimp boats have reluctantly ended operations.

“The price of foreign shrimp has dropped, forcing them out of business,” she explains.

With the costs associated with harvesting and fishing, the Texas seafood industry has taken a big hit.

“The fabric of our coastal community is struggling right now,” says Laura Picariello, sustainable fisheries and aquaculture program director at the Texas Sea Grant. “Many of these communities are considered economically disadvantaged. Seafood is a big part of their economy, providing them with jobs, and it’s under threat.”

Advocating for Texas Seafood

The Texas Sea Grant and TSA have been working to promote and create awareness about local, wild-caught Texas seafood.

According to Picariello, most seafood served at restaurants along the coast isn’t local, and they aim to change that.

“People assume they’re eating fresh, local seafood at restaurants along the coast,” she explains. “But in most cases, that’s not true. We’re trying to create awareness about asking where your seafood comes from and choosing a local species or restaurants that serve local.”

This year, Texas Sea Grant launched the Trail of Texas Seafood along the Gulf Coast to highlight establishments known to support local seafood.

The map features areas where consumers can visit fishing vessels and buy products straight off the dock.

“Shrimpers are wonderful people,” Jaross says. “Visiting with them, you’ll find they talk with great pride. Unfortunately, fishermen and shrimpers don’t have the same access to programs and guaranteed loans the agriculture industry has. We’re working with state and federal legislators to address and change this.”

Change on the Menu

Supporting the Texas seafood industry is simple. Ask where your seafood comes from and choose to prioritize restaurants that only serve Texas seafood.

“We have to support the industries that are part of our state,” Huntsberger says. “When we buy local, we keep our money here. Doing so, we create sustainability for our state and nation.”

Picariello says she’d love to see the community seek out and support local seafood more.

“We want to have a healthy and thriving Texas coast community,” she says. “It takes all of us.”

See more: Local Food is the Secret Ingredient for Texas Chefs

Discover the Trail of Texas Seafood

Help support local seafood by hitting the Trail of Texas Seafood. To see the full map, visit texasseagrant.org/ programs/trail-of-texas-seafood.