Seafood sector faces 'unknown' fears on oil spill
Source: Agencies |
May 4, 2010, Tuesday
|
Print Edition
Print Edition
AS a giant oil slick lapped at southeastern Louisiana's ecologically sensitive coast, chefs, restaurant owners and seafood dealers were certain it would squeeze the state's US$2.4 billion seafood industry. They just weren't sure how badly or for how long.
US federal officials shut down fishing for at least 10 days from the Mississippi River to the Florida Panhandle on Sunday because of the uncontrolled gusher spewing massive amounts of oil into the Gulf of Mexico.
"It's called fear of the unknown," said Ricky Power, a suburban New Orleans seafood distributor. Power was certain, however, that prices will rise and availability will fall.
Among the unknowns: how much longer it would take oil giant BP to stop the flow of oil from the site of last week's offshore rig explosion; how successful would be the attempts to keep the oily water out of seafood habitat; and how the oil would affect reproduction of oysters, shrimp, crabs and finfish.
"This isn't just going to be a short-term thing," said Ben Wicks, owner and chef at Mahony's PO-Boy Shop, a neighborhood eatery in a converted shotgun house in uptown New Orleans.
Harlon Pearce, chairman of the Louisiana Seafood Promotion and Marketing Board, said he applauded the federal government's decision to shut down fishing for at least 10 days to "ensure everyone that all seafood in the Gulf is of the highest quality and is safe to eat."
Award winning chef Donald Link, whose Herbsaint and Cochon restaurants in New Orleans are popular with tourists and local residents alike, said another problem is the publicity surrounding the slick. He didn't want anyone to think that Louisiana seafood had disappeared or was unsafe, or that New Orleans restaurants were closed.
"I'm probably more concerned at this point with Louisiana getting a bad rap in the media and tourism dropping off than I am lack of seafood," said Link.
Clam growers in Cedar Key, a small island community that juts out into the Gulf of Mexico from Florida, echoed Link's concern, even though the oil remained far from their muddy waters.
US federal officials shut down fishing for at least 10 days from the Mississippi River to the Florida Panhandle on Sunday because of the uncontrolled gusher spewing massive amounts of oil into the Gulf of Mexico.
"It's called fear of the unknown," said Ricky Power, a suburban New Orleans seafood distributor. Power was certain, however, that prices will rise and availability will fall.
Among the unknowns: how much longer it would take oil giant BP to stop the flow of oil from the site of last week's offshore rig explosion; how successful would be the attempts to keep the oily water out of seafood habitat; and how the oil would affect reproduction of oysters, shrimp, crabs and finfish.
"This isn't just going to be a short-term thing," said Ben Wicks, owner and chef at Mahony's PO-Boy Shop, a neighborhood eatery in a converted shotgun house in uptown New Orleans.
Harlon Pearce, chairman of the Louisiana Seafood Promotion and Marketing Board, said he applauded the federal government's decision to shut down fishing for at least 10 days to "ensure everyone that all seafood in the Gulf is of the highest quality and is safe to eat."
Award winning chef Donald Link, whose Herbsaint and Cochon restaurants in New Orleans are popular with tourists and local residents alike, said another problem is the publicity surrounding the slick. He didn't want anyone to think that Louisiana seafood had disappeared or was unsafe, or that New Orleans restaurants were closed.
"I'm probably more concerned at this point with Louisiana getting a bad rap in the media and tourism dropping off than I am lack of seafood," said Link.
Clam growers in Cedar Key, a small island community that juts out into the Gulf of Mexico from Florida, echoed Link's concern, even though the oil remained far from their muddy waters.
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