The billion dollar question haunting the Gulf seafood industry, as well as fisheries across the U.S, is how domestic seafood can compete with imports when fish in the freezers or on the counters of almost every grocery store, and in the kitchen of almost every restaurant, comes from another country? Countries that often fail to impose any semblance of quality control or inspections.
“This has almost reached the point of absurdity,” said Delaune, who sits on the Louisiana Seafood Promotion and Marketing Board and is vice-president of Tommy’s Seafood, a New Orleans-based seafood processor. “Even here in Louisiana, hell along the entire Gulf Coast, consumers continue to eat more imported seafood than from the Gulf of Mexico.”
According to a 2017 study conducted by the U.S. Governmental Accounting Office, some foreign seafood entering the country is possible unsafe.
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