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 ...

Register to view this article

It’s free but we need to know a little about you to continually improve our content.

Why Register?

Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.

Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now.We promise it will only take a few minutes!

Questions about your account or how to access content?


Already registered? here.