The highly anticipated commercial shrimp trawling season in South Carolina officially opened last week, allowing shrimpers to begin harvesting the state’s popular crustacean. This annual event is a significant boost for South Carolina’s seafood industry and promises fresh, local shrimp for consumers.
The opening date for the statewide season is determined annually by marine biologists with the South Carolina Department of Natural Resources (SCDNR). Their decision is based on extensive biological sampling of white shrimp populations, with a crucial focus on ensuring that a majority of female shrimp have completed at least one spawning cycle before harvesting begins. This practice is vital for protecting the shrimp population and ensuring a robust fall crop.
Despite a brief cold snap experienced in late January, SCDNR biologists reported that white shrimp numbers across South Carolina’s estuaries have generally been near the long-term average this winter and spring, indicating a healthy start to the 2025 season.
The full statewide opening follows an earlier launch on April 24th of eight smaller, provisional areas located further offshore. These provisional openings allowed shrimpers to begin harvesting some larger white shrimp from deeper waters while safeguarding the main spawning population closer to the shore.
South Carolina’s commercial shrimp calendar typically features three peak harvesting periods. The late spring and early summer bring in “roe white shrimp,” which are larger, early-season shrimp that often command higher prices. The summer months see a surge in brown shrimp, similar in size and taste to white shrimp. Finally, the fall and into winter bring a second crop of white shrimp, which are the offspring of the spring spawners.
The opening of shrimp season is a welcome sight for consumers and a vital period for the state’s shrimping community.
