Seafood Supply Disruption

Before COVID, 80% of Shrimp went to Restaurants and Foodservice

Article from Reuters demonstrates both the interdependency of the seafood supply chain and the specificity of sourcing. Mismatches between consumer and foodservice consumption patterns mean frozen and canned fish are now highly in demand whereas fresh fish, most of which goes to restaurants, has nowhere to go. Pivots between species, processing, packaging and customer preferences are complicated. The crisis is open ended; many states and countries are easing restrictions. But there is no guarantee that diners will return to restaurants, nor that COVID case won’t increase, causing new restrictions. Producers, processors and distributors don’t know what changes are temporary and which are long-term.

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