The Canadian Atlantic Ocean Lobster Journey – “King of Seafood”

To acquire that much prized Atlantic Ocean Lobster flavor is not an easy process. It is a journey that requires, strength of man power, abdominal fortitude, patience and a canny business sense.  The industry now believes that, compared to the expensive Australian lobster, Canadian lobster is more accessible and is “flying into the homes of ordinary Chinese people,”.  The choices are the Australian lobster which is a soft-shell lobster or a Canadian lobster that is a cold hard shell lobster. Canadian lobster is delicious and nutritious and known as the “King of Seafood”. The main lobster producing areas are located in the North Atlantic Ocean from southern New Jersey to northern Canada the names may be localized to a region such as Canadian lobster, American lobster, Atlantic lobster, Maine lobster, or Boston lobster but they are just different names for the same species.   “The world has 126 kinds of lobster and, lobster production takes place in Australia, Canada, the US and Europe. The vast deep sea cold waters of the North Atlantic Ocean well places Canada and its Maritime provinces to provide the best in sustainable lobster production.A survey in China indicated that the Chinese consume 10 tonnes of live lobsters a day.   The company founder, Liu Yun believes according to her estimate, Canada is the world’s largest lobster producer. Canada currently supplies more than half of the world’s fresh Atlantic lobster and lobster products.  Therefore, the management and operation of sustainable development for the future of the fishing industry is crucial. Canada’s Department of Fisheries and Oceans regulate fisheries management has implemented a series of laws and regulations to ensure that fisheries harvest is sustainable. Sara Liu yun, is a testimony to China’s indomitable spirit in this new land that became her home and a home that her life with lobster built.    Canada’s fisheries management system is the most complex and sophisticated in the world. In the Lobster industry, for example, the focus of management is on an effort to control fishing and staging and to replace quantitative fishing with designated fishing areas.  Other efficiencies are the development of a staggered fishing season, and limiting access to licenses and trap cage quantity. Additionally each trap cage escape system allows for undersized lobsters to escape the trap cage.  Larger than the maximum size of lobsters are re-released for reproduction. Also the cage trap contains biodegradable plates that when accidentally lost at sea they will decompose. In this way ghost fishing is reduced and any trapped lobster can escape.   While lobsters have lived for thousands of years at the bottom of the Atlantic and on Prince Edward Island the history of lobsters fishing was related to the spearing of the abundant lobsters in the shadow waters of the bay.  It was once considered poor man’s food.  It wasn’t until the second half of the 19th Century that the lobster as an industry began to flourish.    North Atlantic lobster requires 7-8 years to grow to one pound, molting many times and its weight doubling. Statistics show that the largest lobster ever caught was about 65 years old and weighed 44 pounds (about 20 kilograms). Scientists believe that lobsters do not get older. They are not prone to aging organ failure with a potential for eternal life. A lobster’s longevity may depend on lobster predation.     China and its people have a long relationship with fishing that now includes lobster fishing. Liu Yun told reporters: ” Handling and procuring fresh seafood is dirty, hard work. westerners generally are reluctant to do this kind of business, but the hard-working Chinese people adapt better and as a result, all fresh seafood business is now basically controlled by the Chinese people.” She said, “San Francisco, Los Angles, the fresh seafood trade on the west coast of Vancouver and other cities in North America are basically under Chinese owner operators.     Buyers and consumers are more concerned about price. Liu Yun believes Canadian lobster has a price advantage. Due to abundant production in recent years, Canadian lobster prices are stable. Weather is a factor affecting the price, so the price will be higher in winter, but in summer the price will fall. According to residents of Prince Edward Island, the summer fishing season, the lobster prices in the local fish market is only $ 2.50 per pound (about 28 yuan 1 kg).   Liu Yun said, “for this season lobster is selling in Halifax, the FOB price is $ 8 per pound, or about 88 yuan per kilogram, plus shipping and customs duties, the price of Chinese domestic supermarket and restaurant is 150 yuan per kg to ranging from 288 yuan. “”Canadian lobsters though very far from China; the price is 2-8 times less than the larger Australian lobster. The Canadian lobster weight ranges in the 2 to 4 kg range, it is more suitable for easy consumption. “Liu Yun said, Canadian lobster is more suitable for Chinese to cook in their own kitchen, as it fits a Chinese family’s pots and plates. Liu Yun also did not forget her fresh tips recommendation  “Canadian lobster survive longer for at least one week, in the refrigerator, covered with a damp cloth layer, they stay fresh.” Now that you have acquired the taste for this delicious creature the North Atlantic Maritime lobster, preparation can be as simple or as laborious as you choose.   Professional chefs are knowledgeable about their ingredients. Halifax ,Chef  and Restaurateur Peter Mang, of 9 plus 9 Chinese restaurant  has cooked with lobster for forty years and learnt its inner most culinary secrets. Mang carefully explains the lobster anatomy “First of all to distinguish between male and female lobsters, females first pleopods are, finer  and softer. Males are coarse and hard, is in the male and female lobsters the most obvious difference.” Mang in less than one hour, has created eight kinds of Lobster dishes. “In the past local Canadians did not eat much lobster, but I soon changed their minds. He believes that Canadian lobster is good and when combined with Chinese cooking methods they complement each other,” I recommend spring onion, ginger and steamed lobster, to retain the original lobster flavor. ” Liu Yun and her seafood traders have such high hopes for all Chinese to enjoy the Atlantic Oceans most delicious lobster bounty. “Over the years, there has been a dream in my heart, to take Canadian lobster seafood to every Chinese home in China. This Deep Sea, wild Canadian lobster, every Chinese person deserves to eat more not less”

written by Cristoph De Caermichael



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