Oil Spill Puts Desert Restaurants In Bind

Desert restaurants said they are already paying more for their seafood, which could also lead to higher prices on the menu.

Tar balls are starting to hit the shore on Key West. But, Officials in Florida cannot confirm whether or not that oil stems from the spill in the Gulf of Mexico on April 20. However, it’s possibly the first sign of bad things to come for the coast of Florida.

Five million gallons of oil have already spilled into the water, and that amount is rising.

The huge spill is putting a big dent in the fishing industry, and desert restaurants said Tuesday that it could take a bigger bite out of your wallet.

The National Oceanic and Atmospheric Administration expanded it’s fishing ban in the Gulf, which now spans more than 45,000 square miles of water.

The kitchens are still cooking. But, the sizzle these days is costing a little extra.

“I’m worried that I’m going to have to continually pay more for seafood,” said Brad Luckinbill, head chef at Pacifica Seafood Restaurant in Palm Desert. He also said that the fishing industry is still recovering from Hurricane Katrina, and “the Chilean earthquake destroyed a huge portion of the salmon market.”

Now, shrimp seems to be selling at a premium.

“I’ve seen my shrimp raised 20 to 25 percent just in the last week, and they see no relief in sight,” said Luckinbill.

Pacifica buys its seafood from San Diego and Los Angeles fish markets.

The Crab Pot, which opened a month ago in Rancho Mirage, also buys its seafood from Southern California fish markets.

“You’ve had your Alaskan oil spills and things like that,” said Randy Adams, general manager at the Crab Pot. “But a Gulf spill of this size hasn’t occurred,” which is why Adams said he can’t explain how long food prices will be affected.

Though, considering the fishing ban in the Gulf of Mexico, he said demand will be high for seafood no longer available in the Gulf, which means more restaurants will serve West Coast seafood.

“The demands are there and yet the supply is going to be diminished by the loss of the product out in the Gulf Coast,” said Adams.

The Crab Pot hopes customers won’t have to feel the pinch.

“This isn’t the time when you like to raise the menu price,” said Adams.

But, Pacifica said it may have no choice.

“We try to be fair in pricing, certainly,” said Luckinbill. “But, at some point, we’ll have to raise our prices if [the distributor’s prices] continue to rise.”

Both restaurants told us that the oyster industry could also see price hikes. But, there is a large supply of oysters around the U.S., according to fishing experts, who don’t believe the price hikes will match the increase for a pound of shrimp.