Supply chain issues and labor shortages have created a fishy situation for restaurants and diners alike.
Lee explained that while there are crabs up for grabs, there just aren't enough people to pick the actual crab meat out of them."You can't pay them enough to do it," he said.are also a factor in getting seafood onto diner's tables. Local crab meat is priced very high now, while the crab meat from the Gulf is"more reasonable," said Lee.
In the beginning of the summer seafood season, Lee's restaurant was forced to do a slight price increase. Other restaurants have dealt with the shortages in a different way. He's seen neighboring eateries switch their menus from offering crab cakes to shrimp cakes, which are more readily available. The substitutions are all due to a situation that's forced us to rethink our favorite summer seafood dishes.
"It makes sense, you can’t make a cream of crab soup at the prices we're seeing now," he said."You would have to charge 10 dollars a bowl versus five dollars a bowl."after a long year-and-a-half indoors during the pandemic, are coming to fancy seafood restaurants and roadside shacks in droves and you have a recipe for a fishy situation.
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