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May 3, 2010 09:36 AM

feeling the effect of the spill

Went to Luke for happy hour oysters Sunday. Due to the spill, "25 cent oysters" has been suspended. Oysters are now $13 a dozen. The oysters were great, just glad to ge them while I can.

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  1. I'm physically ill over this mess. My best to those there.

    1. We're also very of our good friends is an oyster distributor and this may ruin his businesss...

      4 Replies
      1. re: Liz Gober

        Do you think we won't get them at all or will they just be more expensive? We will be down the beginning of June. I haven't been back since before Katrina and was looking forward to my raw oysters.

        1. re: ncara

          The restaurants may have them but the won't be gulf oysters, they will have to ship them in from elsewhere driving up the price

          1. re: roro1831

            For more on this subject, check out this post thread that was moved by the CH powers-that-be to the Food and Media Board:


            1. re: luckywonton

              Thanks for that link. I hope the Chowhound folk will exercise a little compassionate flexibility in this situation. I think I am not the only one rendered a little speechless by all this, and in a looming state of dread about what the ultimate impact this will be, on all levels, not just the seafood. On the food front, almost everyone I know is out there (with my passionate new orleans vegetarian encouragement) enjoying as much Gulf seafood as they can. Many are also signing up for whatever prospective volunteer opps will arise. (the audubon institute seemed to have a good sign up system in place for those interested)

      2. Galveston, TX is supposed to miss the effects of the oil spill. Local shrimp night go to $10/pound. Lot of seafood will start coming from TX. They will be shipping from TX to all points East.

        2 Replies
        1. re: Littleman

          A restaurant owner up in Baton Rouge told me Thursday that he had juist bought 30,000 lbs of shrimp..says he can make it through the summer with that.

          1. re: hazelhurst

            Good thing he has storage for that much shrimp. It is indeed heart rendering and sickening. "Waiting for the black tide to reach the shores, our stomachs and our pocketbooks.

        2. Here's a website report from a restaurant in Fairhope, AL. Eating seafood is fixing to cost more.

          I just got off the phone with my seafood guys and here is the latest update on how the oil spill

          is going to effect the seafood industry in our area: current weather conditions and future fore-

          casts indicate that the Gulf waters of Texas, especially Galveston Bay will remain unaffected by the

          the spill. This means that shrimp and oysters will continue to be supplied to our area. Crab ,

          on the other hand is going to be in short supply as all of it comes from Louisiana, Mississippi,

          and Alabama waters. Other sources for the seafood we currently sell include North Carolina,

          Maryland, and the west coast. The current situation will be monitored daily and certainly

          subject to change daily as this crisis continues. The seafood industry along the entire Gulf

          Coast has taken a beating the past several years and it looks like this BP mess could mean

          rough times for a long time. Big Daddy's will continue to purchase as much Gulf seafood as

          possible for as long as possible. In the event that this changes, you will be made aware of

          what is happening and why. We encourage everyone to do what they can to help with this

          disaster. Contact local environmental agencies and conservation groups to see where help is

          most needed.

          Gulf Coast Restaurants
          1200 S Clearview Pkwy, New Orleans, LA 70123

          Big Daddy's Bar
          2513 Royal St, New Orleans, LA 70117

          10 Replies
          1. re: Littleman

            I second the motion Littleman - please contact local environmental agencies and conservation groups to see where we can help. This is tragic on many different levels.

            1. re: Cookie Baker

              Littleman, not true on the crabs. We have just as much crab in Texas as anywhere else on the coast. The only problem is most of it goes to Maryland. The La. folks are going to have to outbid them.

              1. re: James Cristinian

                An owner in Annapolis sheepishly confessed to me that almstt all his "maryland Crab" can from Texas, some from LA, and some from Mississippi. It is still too soon to tell but it is looking like Mississippi and ALA will be slammed and much of LA will escape. If it afffects the Appalachicola oysters, I know one friend who will be up to do murder.

                1. re: hazelhurst

                  The same thing kinda happened to me. I was in New Orleans pre-Katrina, had oysters at Felix Oyster Bar, and I get back to Houston and read a couple of articles about how there were a bunch of boats from Louisiana fishing Texas bays due to a bumper crop. These guys move around from bay to bay, as some years one bay will be hot, and another not so. Maybe your friend can get by on some Texas oysters. The ones from Matagorda Bay are particularly good.

                  1. re: James Cristinian

                    I'll tell him....I usually check rainwater and ask to se the tag so I kow where they are comnig from. BUt I pul the plug on oysters this time of years because I think it is not fair to the oyster...I'd rather we let them live and grow until cold weather

                    1. re: hazelhurst

                      Yes, I'm with you. I stop eating oysters when the water tempeatures get into the sixties, except for the occasional fried or grilled ones.

                2. re: James Cristinian

                  excellent observation your the only person beside myself that knows that maryland crabs are actually texas crabs.

                  1. re: joedontexan

                    Maryland gets a good amount of LA crabs as well.

                    1. re: JazzyB

                      i believe southwest airlines flies more crabs from nola to maryland than people. so i've heard.

                      1. re: JazzyB

                        Reminds me of a time when we were on the Chesapeake Bay, and I dragged my (very reluctant) husband to a small dive-y restaurant many miles out of the way that I had heard had the best she-crab soup in the area. We ordered the soup and some carbcakes, and while waiting for it, I noticed that the small cracker-filled plastic tub on our--and every other--table was for lump crabmeat from Louisiana. We asked about it, and the server rather sheepishly acknowledged that for all but a few months, they got their crabmeat from La. (And then neither the soup nor the (very bready) crabcakes were anything to write home about, or travel any distance for.)

              2. All fisheries are still open west of the Mississippi.

                1 Reply
                1. re: BayouTeche

                  Right on. West of the Mississippi River is 80% of Louisiana's seafood. So only 20% is affected. The best side and majority hasn't been affected at all.