2013 Florida Spiny Lobster Seasons

The 2013 Florida commercial and recreational lobster season starts Aug. 6 and runs through March 31. Regular spiny lobster  lobster harvesting is preceded by a two-day spiny lobster recreational season July 24 and 25.

The two-day sport season occurs on the last consecutive Wednesday and Thursday in July each year (July 24 and 25, 2013). Commercial fishermen may begin putting their traps in the water Aug. 1, and recreational and commercial fishermen may harvest spiny lobsters starting Aug. 6.

source: Florida Fish and Wildlife Conservation Commission

Maine Lobster Facts

Maine lobster aka American lobster

The Maine lobster, also known as American lobster, is one of North America's most popular seafood delicacies. This delicious crustacean is caught in Canada as well as the United States.

The following are a few Maine lobster facts:

Although it is often called "Maine lobster", the species occurs in American waters from Maine through North Carolina.

Maine lobsters are solitary and territorial by nature, often laying claim to a burrow or crevice for protection. Although they move within their habitat, adult lobsters usually remain within a home range of a few square miles. Large adults often live in deep ocean water but make seasonal migrations inshore to reproduce.

Maine lobsters molt 10 times in their first year, reaching lengths of 1 -1.5 inches. Lobsters can grow back new claws, legs, and antennae. A lobster that has lost 1 claw is called a cull. One that has lost 2 claws is called a bullet.

The largest known Maine lobster weighed a whopping 44 pounds. Scientists have not discovered an accurate method for measuring the exact age of Maine lobsters. Based on growth estimates, biologists believe that some lobsters live for nearly 100 years.

The American (Maine) lobster fishery, with an ex-vessel value of nearly $400 million in 2010, ranks as one of the most value Atlantic coast fisheries. Maine's lobster landings make up almost 80% of the value of the U.S. fishery.

The vast majority of Maine lobsters are caught in lobster pots. A small percentage of overall landings are caught by trawling. SCUBA divers sometimes catch Maine lobsters by hand.

In the USA, Maine lobsters are managed regionally by the ASMFC American Lobster Management Board. The board regulates three distinct stocks, including Gulf of Maine (GOM), Georges Bank (GBK), and Southern New England (SNE).

New Zealand CRAMAC5 Rock Lobsters Receive FoS Certification

New Zealand Rock Lobster harvested by members of the CRA 5 Rock Lobster Industry Association Incorporated (CRAMAC5) will now be certified by Friend of the Sea.

The CRA 5 rock lobster fishery is located on the East Coast of the South Island of New Zealand.

CRAMAC 5 represents 54 quota owners, 27 active commercial crayfishing vessels and two main processors. The bulk of the catch is exported live into Hong Kong and China.

Rock lobsters harvested in the fishery are caught by potting, which has a minimal bycatch and a very low impact to the seabed.

The fishery is regulated by the New Zealand Ministry of Fisheries within the Quota Management System. The Total Allowable Commercial Catch (TACC) is 350 tonnes per year. Size limits for Rock Lobster are specified in the Fisheries Regulations 2001, with a minimum tail width of 60mm for females and 54mm for males. Rock lobsters caught below these limits are returned to the sea alive.

The production chain is short as the catch is taken by an owner-operated vessel and generally landed to a processor who is also an exporter.

source: FoS

Seafood From New England

Atlantic Cod

New England is one of the top seafood producing regions of the USA. Home to several of the nation's oldest fishing ports, New England has a long tradition of harvesting and serving seafood. Connecticut, Rhode Island, Massachusetts, New Hampshire and Maine all have coastal access and support active commercial fisheries.

New England is world famous for its landings of groundfish, coastal species and pelagic saltwater fish. Among the most sought after species are Atlantic cod, Atlantic haddock, Atlantic pollock, hake, whiting, yellowtail flounder, winter flounder, fluke, monkfish, redfish, spiny dogfish, scup, weakfish, black sea bass, bluefish, giant Atlantic bluefin tuna, swordfish, and others.

New England is also an important producer of shellfish, including lobsters, coldwater shrimp, sea scallops, quahog clams, soft-shelled clams, sea clams, oysters, blue mussels, and other delicacies.

A wide range of fish and seafood is available locally (in season), while others are processed and shipped across the USA and worldwide.

In addition to wild caught fish and shellfish, New England is an important state for aquaculture.

The region is known for dishes such as clam chowder, baked cod or haddock, fried soft shelled clams, lobster rolls, clam bakes, and other seafood recipes.

Florida Spiny Lobster Season Opens

The commercial fishery for spiny lobster in Florida waters will open Friday, August 6, 2010. The season is set to close as usual on March 31, 2011.

Buying and Cooking American Lobsters

American lobster

Among the most famous types of seafood is the American lobster, also known as Maine or northern lobster. This species is found from Newfoundland Canada south to North Carolina and is abundant in Maine, Massachusetts and Connecticut.

These delicious shellfish are important to seafood industries in Canada and New England USA.

Lobsters shed their shells many times before reaching market size, which takes 5 to 7 years. Hard-shelled lobsters are sought after for live tanks which are popular in USA seafood markets.

A lobster that has shed its shell has less meat inside than a hard-shell of the same size, which tends to lower prices for soft-shell lobsters. Although there is less meat in a soft-shelled individual, some people prefer the taste of soft-shell lobster meat, considering it to be sweeter and more tender.

Lobsters are simple to cook and process. Their claws and tail contain the most meat but a small amount can be also be found in the legs and body.

In North America, lobsters are often served whole; boiled or steamed. Lobster meat is served in a variety of ways such as salads, bisques, or other dishes.

MSC Certifies Eastern Canada Offshore Lobster

The Eastern Canada offshore lobster (Homarus americanus) fishery operating within the Canadian Exclusive Economic Zone (EEZ) off the eastern seaboard of Canada has earned Marine Stewardship Council (MSC) certification having been independently assessed and found to be sustainable and well-managed.  Products from the Eastern Canada offshore lobster fishery will now be eligible to bear the blue MSC ecolabel.

source: MSC

Bank of Montreal Urges Canadians to Eat Lobster for New Years

BMO Financial Group has reaffirmed its support for customers affected by the downturn in the Atlantic lobster fishery, and encouraged Canadians across the country to show their support by buying lobster this holiday season.

In its press release, a BMO official called on Canadians to support Canadian lobster fishers by making lobster a part of their New Year’s festivities. “I encourage everyone to bring more lobster home. There’s no better way to enjoy New Year’s Eve than to have lobster. Prices have collapsed to a near 20-year low, and Canadian lobster fishers need your support. You’ll be having a treat and helping out your fellow Canadians at the same time.”