$3. that s about half your menu? that s correct. that s because everybody loves the louisiana seafood. barbecue shrimp. who chose the barbecue shrimp? ahh. reporter: it pushes it out of the reach of potential customer and he s not alone. normally, this back would be stacked. the containers would be three and four high. reporter: supply at this seafood distributor in new orleans is down by half. they re trying to fill gaps with frozen imports. how much of this is imported right now? i would say import fishing right now is probably 40%. reporter: a big part of ray alford s problems when he comes to the distributor, he s competing with 7 other restaurants and retailers for the same supply of diminishing fish. this is pushing it up 10%, 20%