The seafood industry’s empty net syndrome impacting restaurants

Insider
CRABBY TIMES: Getting blue crabs, which have scampered away from their traditional grounds because of an intrusion of freshwater, has gotten tougher—and more expensive—for Baton Rouge restaurants. (iStock)
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Summer in Louisiana means blue crab season, when local consumers flock to seafood markets for boiled crabs and chefs add crab-centric specials to their menus. It’s when the crab supply peaks and p…

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