The oil spill in the Gulf of Mexico is looming over the seafood industry.
Prices are going up and the crisis could lead to more imported seafood in the coming months. But some people are questioning the safety of imported seafood.
Lasting Impact
Tom Robey runs around like a mad man. Or maybe a mad scientist.
His laboratory is the kitchen. Robey is executive chef at Veranda on Highland in Birmingham, Alabama. His specialty is regional seafood: Louisiana crawfish, Florida crab, Alabama shrimp.
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Photo by S. Baragona, Voice Of America
