WESLACO – The short red snapper season isn’t only concerning fishermen, some restaurant owners are worried their businesses may be impacted.

Edgar Soberon said the red snapper is one of the largest selling items on his menu.

“We move more than 60 pounds a week. I’d say about 15 a day,” he said.

He said the red snapper fish draws in a crowd, selling around 50 to 60 plates a week. He wasn’t aware of the new regulation for fishermen bringing the item to the table.

“It has my concern because that’s a fish that we move a lot. It’s a very, very important and famous fish in our industry,” Soberon said.

This year, fishermen will only have a three-day window to catch the red snapper in federal Gulf waters. They had more than 50 days less than seven years ago.

“In this industry prices go up and down, so yeah we might have to make an increase on our menu,” he said.

According to Soberon, customers would be willing to pay the increase. But before making that decision though he is weighing his options.

He said he will get in contact with the people he purchases the fish from.

Soberon said he’s used to the fluctuating prices for the fish he buys. He mentioned he’s had to increase prices on his menu before when the oyster industry was hit due to Red Tide.

He said he’ll wait it out before making a final decision.