date:Apr 28, 2014
d- and third-grade product is out there that, in normal times, would rarely make it to market because they are lower quality, Tesvich said.
As a result of the shortage, oysters are becoming more of a delicacy rather than a standard item in restaurants, according to Tesvich. Prices are going up accordingly in restaurants, he said.
I have had to raise prices once. Earlier, we had two months where we had a hard time procuring enough oysters. Right now, if you are willing to pay the price, you can