crab, redfish, snapper, cobia in the places that are available. >> it's affecting the way -- definitely i think of write get my fish from and how accountable it is for the fishermen and the traceability back to the certain boat. that's something to take into consideration. >> i don't look at sea foot the same right now. i think, oh, my god, this could be the last time in how many years we might not be able to taste fresh shellfish from our own coast. i think the future might be importing, which is just awful. >> i think as chefs, we can pretty much get what it is we're looking for. it doesn't necessarily all come out of the gulf of mexico. our hurts come out to people who are suffering with regard to the people out there fishing. >> i think it had to happen. i am so sorry for the families down there. i feel their pain. i have relatives down there. i know the deal. but you know what, i'm kind of glad it happened because we have to change the way we do things as a whole. i hope that's what this leads to.