With the Ash Wednesday kick off of the prime mudbug season, crawfish fanatics are in for a roller coater ride on whether peeled crawfish will be available for etouffee and other favorite dishes served across the state in famous restaurants and at home, according to Gulf Seafood Institute (GSI) founding member Frank Randol.
“This is a government-made disaster, on two fronts,” said the Lafayette seafood processor and owner of Randol’s Restaurant about an industry that has face hurricanes, floods and manmade disasters.
Problems rest in the federal government’s handling of how H2B guest workers enter the U.S. and are paid for seasonal work. Louisiana’s seafood processing depend upon these workers who come mostly from Mexico and Central America.
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