As the ruptured BP well spews oil into the Gulf of Mexico, seafood restaurants nationwide are rewriting menus to cope with volatile prices and spot shortages for shrimp, oyster and crab. Some menu items, such as Gulf oysters, may disappear entirely.
Other restaurants may import seafood to fill in the holes. Prices for harder-to-find foods may increase, and portions may shrink.
The National Oceanic and Atmospheric Administration (NOAA) has closed about a third of the Gulf of Mexico to fishing, shrimping and oystering, fearing oil contamination. As idled fishermen wait out the spill, seafood stock in the region is running out.
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