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).

Responsibly Harvested Gulf of Maine Seafood Label

The Gulf of Maine Research Institute (GMRI) has announced a new program that makes it easy for seafood shoppers to identify responsibly harvested seafood from the Gulf of Maine region. Seafood suppliers earn the ability to use the Gulf of Maine Responsibly Harvested seal on products based on criteria that support the long-term health of the regions fisheries and fishing communities.

The seal will initially appear on cod, haddock, lobster, and northern shrimp products from the Gulf of Maine region at Hannaford and other retail stores. GMRI is in the process of assessing additional fisheries, with the goal of adding more seafood products to the program later this year.

In addition to finding the Gulf of Maine Responsibly Harvested seal in retail stores, consumers may also see the seal displayed at local restaurants and fish markets in Maine and throughout New England in the coming months.

"The seal lets consumers know that an objective science institution has verified responsible harvest and traced the product to the Gulf of Maine," said Jen Levin, GMRI's sustainable seafood program manager.

Scientists, environmental organizations, fishermen, processors, retailers, and restaurants contributed to the development of the requirements for use of the seal. The seal will assure consumers of the following:

 * The product came from the clean, productive waters of the Gulf of Maine.

 * The fishery is managed in a way that contributes to the long-term health of the resource.

 * A portion of the proceeds contributes to GMRIs efforts to motivate and reward progress throughout the supply chain toward increased sustainability of Gulf of Maine fisheries.

Food retailers also benefit from providing information to consumers through an easy-to-spot seal.

For more information, visit www.gmri.org/seafood

2009 Maine Red Tide Caused Commercial Fishery Disaster

On December 22, 2010, U.S. Commerce Secretary Gary Locke determined that the economic effects of closing shellfish fisheries in Maine in 2009 due to a harmful algal bloom, commonly referred to as red tide, caused a commercial fishery failure.

"The natural disaster, which forced the closing of shellfish beds to protect human health, hurt Maine's commercial shell fishermen and their families," said Locke. "Should Congress appropriate funds for disaster assistance, the Department of Commerce and NOAA will work with Maine to develop an effective program to provide assistance to the fishery."

In October 2009, Maine Governor John Baldacci requested the disaster determination in a letter to the Department of Commerce and provided information detailing how the disaster affected the softshell clam, blue mussel and mahogany quahog fisheries.

The closures due to the harmful algal bloom began in April of 2009 and resulted in closures of 97 percent of the fisheries at the peak. Some areas of the Maine coast were closed to shellfishing until late September. After reviewing this information, the Department of Commerce determined the natural resource disaster met the requirements of a commercial fishery failure under the Magnuson-Stevens Fishery Conservation and Management Act.

source: NOAA press release

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.