English name: American Lobster Sales Tips The unique flavor of high-grade shrimp and shellfish seafood is low between September and February, which is the best time to promote US lobster. The US lobster is placed in a fresh seafood tank to showcase and attract customers and promote sales. Product Description American Lobster Scientific Name (Scientific Nomenclature): Homarus americanus
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Common name: Lobster, Maine lobster.
Origin and production period:
North American states.
Introduction:
American consumers refer to American lobster as Maine lobster. This famous shrimp shellfish (Homarus americanus) can be caught from New Jersey, USA to Newfoundland, Canada. American lobster is exported to all parts of the world including China, and in the Chinese market this kind of lobster is commonly referred to as Boston lobster.
Each year, the United States and Canada produce about 70,000 tons of American lobster. In recent years, American lobsters caught by American fishermen account for about half of the total North American lobster production. About 75% of the American lobsters are caught by small-scale fishing vessels. They are usually operated in the offshore waters of Maine. Massachusetts and Rhode Island also produce large quantities of American lobster, but they are mainly caught by deeper fishing vessels in deep seas.
Maine lobster (Homarus americanus) and European lobster (Homarus gammarus) are close relatives and both have two large claws, which weigh approximately 15% of the weight of the lobster. From Europe to North America, both lobsters are a symbol of delicacies. European lobster production is less, and its annual output is less than 5,000 tons.
Although American lobsters can be harvested throughout the year, most catches are concentrated from July to October each year. September and October are the best time for lobster promotions. Although product fishing is still good, but with the end of the summer holiday, the demand for lobster in the tourism area is decreasing, and the price will drop.
Similar to other shrimp shellfish products, the lobster also has a crusty process, which removes the old shell in order to grow a larger new shell. In summer, this "soft-shelled" lobster accounts for a high proportion of total catch. Soft-shelled lobsters are more susceptible to damage than meat lobsters of the same age, and the meat is not full. Because it is more vulnerable to damage and has a short survival time from water, softshell lobsters are not suitable for long-haul air transport.
Although most American lobsters are between half a kilogram and one kilogram, American lobsters can reach a maximum of 15 kilograms. Lobster grows slowly and generally takes six years to grow to one pound (a lobster weighing 15 kilograms can be over fifty years old).
In the United States, the minimum size (crustacean length) of legally harvested live lobsters is 3.25 inches, which is equivalent to about 1 kilos. It is estimated that 85-90% of the lobster caught in the United States has just reached this legal specification.
Many Maine lobster suppliers operate a lobster holding pool, which holds lobsters in specific waters along coastal coves. These operators buy when the lobster price is low, and then store the lobster in the breeding area for raising. Most of the suspended lobsters are sold during the winter, when the fishing license is off-season and the lobster prices are higher.
U.S. lobsters are usually sized on a half-pound basis (227 grams). Currently there are the following market names: Chicken or Chix (454 grams), Quarters (454-681 grams), Selects (681-908 grams) and Jumbo (908 grams and above). Losing one or two clawed lobsters is called cull.
Live lobster curls when it is touched. If you do not respond after being touched, you are likely to have died and should be discarded. Similarly, lobsters that have lost their legs or need to grow mossy for long periods of time on the farm will become unresponsive or depressed, resulting in higher mortality rates.
Most of the American lobsters caught by American fishermen are sold lively to restaurants and supermarkets, but in recent years, lobster processors have started using cryogenic technology (using nitrogen and carbon dioxide) to freeze cooked lobsters. This product is almost the same quality as fresh lobster after cooking. Frozen lobster with low freight and low price in China is the best alternative to live lobster. Frozen products include whole cooked lobster, half-cooked (freshly whitened) lobster (partially cooked for 90 seconds), raw lobster tail and cooked lobster meat.
Common name (market name): Lobster, Maine Lobster Individual size: Usually 0.5-1 kg, up to 20 kg Yield: From whole lobster to shelled lobster meat: 21%-29%
The main products: fresh, frozen: whole cooked lobster, semi-cooked whole lobster, cooked lobster meat and shrimp pliers, raw lobster tail.
Preservation treatment: Most live lobsters are packed in 25-50 lbs. boxes with seaweed or newspapers immersed in sea water plus gelatin ice. Water lobsters can survive for 36-48 hours at 40 degrees Fahrenheit (4 degrees Celsius). Before delivery to customers, they should be placed in water at 40 to 45 degrees Fahrenheit (4-7 degrees Celsius) to delay metabolism and relieve depression.
Taste: soft texture: solid nutrition index (per 100 grams)
Calories: 90 kcal Protein: 18.8 g Fat: 0.9 g Cholesterol: 95 mg Non-saturated fatty acid (Omega-3): 0.2 g Sodium salt: 253 mg Main origin: North-Eastern states Distribution: Northwest Atlantic Ocean, from North Carolina to New York Finland's main fishing methods: trap box fishing season: throughout the year, from July to October is the United States lobster fishing season peaks of inferior identification:
Broken legs or broken tendons are the result of improper handling, which can lead to high tension and high mortality. Soft-shelled lobsters (such as after the clam shell) produce less meat than hard-shelled lobsters and are more likely to die during transportation. If the lobsters have moss, Probably from the lobster "farm". Although the meat quality has not changed, cullets that affect the appearance of losing one or two clawed feet should be sold at a reduced price.