It's the Gulf Coast gold, fresh fish caught daily and either served at the finest restaurants or sold at the local markets, but the gold rush is running dry.
The recent hurricanes caused fuel shortages and a shift in the ecosystem. Then there's red tide, which has meant some types of seafood are off-limits.
Fifty four years of dealing an average of 40,000 pounds of seafood a week.
Gandy says these days he's lucky to get an average of 25,000 pounds. Even Gandy's spice rack is running low due to the lack of manufacturing in New Orleans.
Customers are bearing the brunt of the shortages and higher costs, but oyster lovers may be suffering the most.
Local markets are doing everything they can to provide as much as they can. Trying to get past this dry spot, so the sea of gold can flow once again.
This seafood crisis is having a trickle-down effect. Some local markets have had to cut employees hours to make up for the lack of inventory and higher costs.