Americans and the chefs who cook for them love domestic seafood. But a simmering stew of labor concerns and changing government regulations are merging to create what may become a costly shortage in the supply of those fish. While many large seafood restaurant chains harvest from international waters, smaller operations prefer to lure customers with local seafood offerings. Without access to those supplies at reasonable prices, many foresee a time when they will be forced to purchase ...
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Contact: Desiree Torres Desiree.Torres@penton.com