CRAB & LOBSTER REPORT - MARCH 2017
November 23, 2017
Well there I was early this morning, contentedly sipping a coffee in my nice warm office and looking forward to a relaxing day. I innocently asked Captain Dwayne Strong, if it would be possible to purchase some of his crab catch.
"Sure", he said. There was just one minor condition. I had to go along as the #2 deckhand. This glamorous job involves washing smelly bait jars and refilling them. The idea is to keep up as the traps come aboard which they do at an alarming rate.
It's almost ten years since I pulled a deck shift on a crab boat and I am feeling the pain right now.
These guys work hard and earn every dollar by doing so. I am back in the safety of my office now with my respect for fishermen renewed.
Thanks for the crab and a great adventure to go with them Captain Dwayne!
Hot off the press, the second edition of About Crabs has landed on Amazon. It only took 15 years to sell (give away?) the first run of 500 copies. Get yours today and become a wiser person (results may vary). Use the link below:
Alaska King Crab
December 3, 2017
We now have live Alaska King crab in stock. The season is very short so if you want to try it we need to know soon. They weigh between six and eight pounds and are gorgeous, not to mention very tasty. I'm guessing that one would feed six people, maybe more. Call me for a quote. 250.361.5846.
December 3, 2017
The shore price for Dungeness has been on a tear. A lack of supply as a result of delayed openings in Washington State and Oregon has pushed the shore price way up.
The good news is that quality has been consistently excellent and we have been able to secure enough product from our Vancouver Island fishermen to fulfill demand. We are seeing quite a number of over two pound crab from our Juan de Fuca fishermen and have been working to find markets for them.
Our friends at Finest at Sea here in Victoria have been offering B grade (missing a claw and/or a leg or two) to their clientele at a very favourable discount. Lots of savvy shoppers have been getting in on the action. These crab provide the same meat yield percentage as the A grade, but at a fraction of the cost. If you're out to impress, they stock our A grade crab as well. During periods of expensive crab the crab culls are a nice option.
Give us a call for your wholesale crab quote. We have a dedicated refrigerated truck that goes to the lower mainland every Thursday. We also have another that can get there any day of the week if Thursday doesn't work for you. You can customize your order for crab size (over two lbs and under two pounds). We use couriers and air cargo services and seafood distribution companies to serve the rest of the province.
Our dock sales program was a success this summer and we met lots of people down on the docks at Fisherman's Wharf. We are winding things down now but are always around at the plant for those special days when crustacean cravings hit you, You can reach Tim at 250.361.5846 by voice or text.
December 3, 2017
lobster prices were typically on the high side during the summer months. Lobster fishing is open in LFA 35 which encompasses most of the Bay of Fundy. Price have dropped as this supply reached the market. We are seeing further drops as the big openings in LFA 33 and LFA 34 are also now in full swing.
Our supplier in Nova Scotia, Ryers, has been doing a great job of sending us some very nice looking and tasting lobster and we have been trying to keep the cost to our customers reasonable.
We would be delighted to cover your lobster requirements. We generally stock 1.0 lb "chix" and 1.5 lb "halves" as well as 2.0 lb "deuces". Give us a shout for a quote for your next promotion or get together of any sort. We offer free delivery of our lobster in the Victoria area as well as truck service to the lower mainland on Thursday.
Here are some amazing lobster facts. Study these and you will be able fascinate the guests at the next social event you attend. Or not as the case may be.
Canadian Atlantic Lobster are truly fascinating creatures. We have listed some interesting facts that you may, or may not know about this charismatic crustacean.
Did you know that...
The largest lobster ever caught was reported to be approximately 44 pounds and up to 65 years old (wow!). Scientists believe that lobsters do not get old and could potentially live indefinitely, since their organs do not degenerate. Some feel that the longevity of lobsters is only limited to predation.
No pain! The Atlantic Lobster does not feel pain when he immersed into hot water due to its decentralized nervous system (it has no brain, just a series of ganglia).
Steam scream! The Atlantic Lobster does not have any vocal cords and contrary to rumor it does not scream. The sound we hear when boiling lobster is only the steam escaping from the shell.
Right clawed versus left clawed. The lobster has two different type of claws, the crusher claw and the pincer claw. If you examine a lobster, you will find that some have their crusher claw on the right side while others have it on the left.
Hard shelled versus soft shelled. Since the Atlantic Lobster must moult (shed its shell) in order to grow, it will display a thinner softer shell after it has molted. In Canada, the lobster season is staggered around the summer moulting period and most Canadian Atlantic Lobster are harvested hard-shelled.
Moulting is done through out the life of the lobster to enable it to grow. During its first year a lobster will molt as many as 10 times. Lobsters will continue to molt approximately once a year until maturity. Older lobsters may molt only once every two to three years.
It takes a lobster six to eight years to reach a market weight of approximately 1 pound. Lobsters grow quicker in warmer water and can achieve market weights in less time.
Regenerating limbs. Also known as autotomy, lobsters can regenerate appendages lost to predation. This would include their claws, legs, antennules and antennae. Sometimes, for no apparent reason, lobsters will also drop a claw.
Hard-shell Nutrition. While hard-shell lobster meat is considered to be the tastiest, it is also proves to be the most nutritious. Soft-shelled lobsters lose nutrients as part of the moulting process and absorb considerable amounts of water. Hard-shelled Canadian Atlantic Lobster maintains all of its nutrition and provides the healthiest choice for consumers.
The natural colour of a Canadian Atlantic Lobster will vary from blue-green to a rusty brown and can even be found with a blue or white (albino) shell. They will all turn red when cooked (except the white shelled lobster) and will afford the same great taste regardless of shell colour.
Multicoloured innards. Lobster meat is generally a delicate white colour. When eating a lobster several other colours will be encountered. The waxy red colour next to the meat is found in female lobsters and is the roe (eggs). Many consider this to be that lobster caviar. The textured green material is referred to as a tomalley and is a fancy name for the liver. Again, many consider this delectable and a tasty part of the lobster experience. The white foamy substance often encountered is the lobsters' fat and blood and is also edible.
Cannibalistic? Lobsters were once accused of being cannibalistic to their own species because of lobster shell found in their gut. It is now believed that the shell material was simply discarded shell from moulting. While lobsters may scavenge, it has been shown they prefer fresh food, which includes a fish, crabs, muscles and sea urchins.
Lobster teeth. Lobsters do have teeth, however instead of being found in the mouth they are found in the stomach.
To put a lobster to sleep, simply invert it on to its back for a few minutes. Some prefer to do this before placing lobster in the boiling water before cooking.
Foot Buds? Along with the mouth parts, lobster has taste organs located in the feet.