Today's Main Story: Oregon's Pink Shrimp Fleet Elects to Stand Down as Catches Yield Too Many Smaller-Sized Shrimp   Today, Oregon's coldwater shrimp fleet elected to stand down from fishing to allow stocks more time to grow after initial catches produced too many smaller sized shrimp. The season was already delayed for three weeks because of price disputes. This time, the trawl fleet elected to a temporary tie-up after initial catches yielded a lot of small shrimp. No specific dates have been announced for when the boats will go back out. “Oregon’s seafood processors are fully supportive of the shrimp fleet’s decision to delay the harvest and let the shrimp grow to legal size,” said Rod Moore, senior policy advisor to the West Coast Seafood Processors Association.  Performance Food Group (PFG) announced a multi-year deal to supply Red Lobster’s 670 stores in the US market. The broad line foodservice provider expects the deal to boost its sales by $500 million. "We are excited to announce that we have secured Red Lobster as a new customer to our Customized segment,” said George Holm, PFG’s President, and Chief Executive Officer. “Our new opportunity is a testament to our capabilities in foodservice distribution, the value of our supply chain efficiencies, and our shared commitment to providing high-quality products and a world-class experience to Red Lobster’s millions of loyal customers.” In other news, a survey from the National Restuarant Association said seafood will be the preferred menu option for Mother's Day this weekend. The occasion is traditionally a dine out and seafood event among consumers. Finally, P.E.I's Seafood Processors Association said its expects a worker shortage at lobster plants across the province. Provincial officials were hopeful efforts to recruit more workers would prevent such shortages but it appears operators will be understaffed once lobster processing reaches its peak need. "I think across the board we would say we're still understaffed compared to what we would need for a full complement of employees," said  Dennis King, executive director of the Seafood Processors Association.