News
Area Seafood Vendors Weigh Impact Of Oil Spill
By Ryan Fennell
Approximately five weeks ago Jim Filip, owner of Doris and Ed's in Highlands, stopped purchasing seafood products from the Gulf of Mexico. Filip made the decision because of concerns from his customers over the origin of the food that he was serving.
Since the oil spill in the Gulf of Mexico restaurant owners, especially those that serve seafood have been fielding increasing questions about where their food is coming from.
"Even though some of the products are fine, it was just a lot easier for us to go ahead and say I'm not going to purchase from the Gulf," Filip said. "It sets my customers at ease."
He said that he had an increasing number of customers ask him where his seafood originated.
Filip said that he purchases his seafood from reputable suppliers with whom he has long-term relationships, and for that reason he is confident that the products he receives are not from the Gulf.
Filip and other area restaurateurs believe that the destruction of the seafood industry in the Gulf will undoubtedly impact the price of seafood purchased elsewhere.
"I think there's going to be a definite rise in cost. We're seeing a little bit of it now. The more concern I have is the long-term," Filip said. "If those restaurants along the Gulf are going to want to use seafood, they're going to have to go to other sources. There's only so much product and it will cause the prices to go up."
Filip said he is doing everything he can to protect his customers.
Ruddy Field, owner of Navesink Fishery in Navesink, has also had customers ask him where his products originate.
"I've had a couple people come in and ask if it's from the Gulf," Field said.
Field said most of his shrimp comes from South America. Even so, Field said that he has seen an increase in the price of shrimp.
"It remains to be seen what effect (the spill) will have," said Field. "That's a big chunk of water people aren't fishing. People that were using that product will have to get it from somewhere else which puts pressure on the whole world-wide product."
Jay Cosgrove of Bahrs Landing in Highlands said that they always buy shrimp from the Gulf of Mexico in the beginning of the season because shrimp prices fluctuate and they like to have their menu prices set, however, his next purchase would likely be from the Pacific Ocean side of Mexico.
"We get most of our stuff locally and our fresh fish is local," Cosgrove said. "The same fish can be acquired in many parts of the country and the world. We try to keep it as local as possible (between Virginia and Maine). Our local waters are very clean and productive."
Cosgrove said that the questioning from customers is a good thing.
"I think people should ask where it's from and go more local and be more involved and make sure their local waters are clean," he said.
Doug Douty, owner of Lusty Lobster in Highlands, agreed that the same species of fish can be found in other areas but the oil spill in the Gulf is certainly going to affect the industry.
"Without a doubt it's going to have an effect on the supply and possibly have some increase in prices on seafood," Douty said. "Right now the supply of shrimp has kind of dried up a little bit. We're waiting on product to come in and a lot of it is coming from other countries."
Douty said he has also seen an immediate price increase as a result of the diminishing supply in the Gulf.
"We've seen a continued weekly increase in the cost of shrimp. We've started to get some questions whether the fish has been affected yet," he said. "We are still able to get product but it's been a burden on the industry for sure."
Vincent Petruzziello, owner of Mr. Shrimp in Belmar, has also been fielding numerous questions about his product.
Petruzziello said that the majority of his product is from the Northern Atlantic Ocean and his shrimp is the Caribbean Pink variety.
"We have seen an increase in questions of where our product is from, however currently we're not experiencing much of a (negative) impact," Petruzziello said. "It's not hitting too many of the products I buy."
Petruzziello said that he expects to see an increase in costs as the crisis in the Gulf continues.
"We probably will see an increase (in cost) as it becomes a supply and demand issue. It won't be a huge impact until we find out what the other areas are able to harvest."
"Obviously anytime you close an area it cuts down the amount of product and results in a supply and demand issue," Petruzziello added. "If people can't buy product directly harvested in the Gulf areas they're going to look to buy stuff outside that area. There is an increase in concern over where products are coming from."
