The seafood industry’s empty net syndrome impacting restaurants

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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)

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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