A Look at the Impact of COVID-19 on West Coast Seafood Processors, Key Species
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The West Coast Seafood Processors Association (WCSPA) provided insight into the impacts the COVID-19 pandemic has had on some key west coast species and processors.
For many seafood species, the restaurant market is key. COVID has led to many eateries limiting capacity or sticking to takeout and delivery models, forcing a lot of seafood into freezers.
This has been the case with an otherwise productive Pink shrimp species.
“Pink shrimp is a restaurant favorite product due to its versatility, but pandemic restrictions...
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