Whether you live in Seattle, Baltimore, or Schenectady, N.Y., if you’ve had an oyster dish, chances are the shelled delicacies came from the Gulf of Mexico, most likely off the Louisiana coast, which produces a third of the nation’s oysters. Crabs? Hate to break it to you, but those luscious “Baltimore” crab cakes — yep, those are from Louisiana too.
This has been a fact for a long time, but it might soon become an artifact. The reason: the BP oil spill disaster of 2010, which dumped over 205 million gallons of oil and another 2 million gallons of possibly toxic dispersants into the Gulf, devastating the area that’s responsible for 40 percent of the seafood sold commercially across the U.S. For the end user, this just means Maryland chefs actually using Maryland crabs again. But on the supply side, this means that…
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