Chef Clarifies Shrimp Controversy, Says Misleading Species Labeling
A Phuket chef's viral Facebook post about low-quality shrimp sparked debate after he identified them as mislabeled "ko shrimp" sold at market price, revealing concerns about misleading species labeling and possible reheating of unsold inven
A chef has sparked a social media debate after posting images of grilled shrimp on Facebook with comments suggesting they came from an unsold batch that had been reheated multiple times. The post, which went viral on July 15, drew widespread criticism and jokes from online users who identified the shrimp as "ko shrimp"—a species with a disproportionately large head and meager meat that becomes even more rubbery when cooked.
When reached for comment, the chef clarified that he intended only to share professional observations, not attack the restaurant. He admitted he initially mistook the shrimp for tiger shrimp because six came on a plate for just 50 baht, purchased from a market in Pa Tong sub-district, Kathu district, Phuket. Upon peeling the shrimp, he found the meat far smaller than expected and unusually tough, suspecting repeated reheating from unsold inventory.
The chef acknowledged that ko shrimp's resemblance to tiger shrimp could easily mislead consumers who fail to inspect them carefully. The restaurant named in the post has not yet issued a response to the allegations.
