August 5, 2021 — A post-Covid-19 economic inflationary surge has seafood places rewriting their menus—sans lobsters, scallops, crab and many fish dishes.
Prices have risen by as much as 50 percent in the last quarter due to a lack of fishers and truck drivers combined with climbing consumer demand, reports Christine Blank of SeafoodSource.com.
“The price we had to charge to be profitable was almost insulting,” Josue Pena, chef at The Iberian Pig in Atlanta, tells SeafoodSource.com. He was forced to remove the restaurant’s signature crab coquettes after crab prices nearly doubled.
Overall, the wholesale price of finfish and shellfish rose 18.8 percent from June 2020, according to the Bureau of Labor Statistics, reports Will Feuer of the New York Post. Halibut soared from $16 a pound to $28, while blue crab skyrocketed from $18 to $44—an increase of more than 140 percent.
Per Bloomberg’s Adam Jackson and Kate Krader, the jump in seafood prices is part of broader inflationary increase working its way through the economy as the United States continues to emerge from the pandemic. However, the seafood surge is also related to an employment shortage, port congestion, lack of product, rising prices and transportation issues.
“Distributors used to hustle and bustle to get your business,” Jay Herrington of Fish On Fire in Orlando tells Bloomberg. “You don’t get a delivery, or it’s a late delivery. Sometimes we have to go and pick it up.”