Six weeks ago, Jimmy Galle would have said he had one of the hottest, fastest-growing little food businesses in the Bay Area. And he might have been right.
For more than a year, his seafood company, Gulfish, has been supplying fresh head-on shrimp, blue crab, crawfish and other interesting varietals of whole fish from the Gulf of Mexico to an ever-expanding number of the area's finest restaurants.
But with oil continuing to seep into the waters off Louisiana in what scientists are calling the worst spill in U.S. history – now declared a national fisheries disaster by the federal government – his main focus has shifted to supporting the gulf fishermen and raising awareness about the fishery. It's a higher priority than helping himself.
"These guys are under duress … but as long as they can fish, the consumer should feel very confident" about what they're catching, Galle says.
To read the rest of the story, please go to: The San Francisco Chronicle.
Photo by Lacy Atkins, The San Francisco Chronicle