CRAB & LOBSTER BLOG
March 16, 2018
Dock sales are back!
Last weekend was our first weekend back on the Hi Gear selling crab and lobster . We will be at Fisherman's Wharf in Victoria selling both again this weekend. The only thing that stops this is awful weather so not a bad idea to call or text us us at 250.361.5846 beforehand. Crab is pretty cheap these days so have a nice treat!
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The U.S. Coastal fishery has finally opened and we have been enjoying the subsequent dip in ex-vessel values lately. Meat yields have been terrific. We picked the meat out of six large crab culls last week and were rewarded with close to three pounds of meat. This was enough to make a huge batch of our lovely crab cakes for a party. You can find Margaret's cake recipe on this website and impress your friends at you next social gathering.
Demand has been a bit sluggish which is fairly typical for this time of the year. The last week we have been watching things pick up however as word gets out that crab are on sale. Our friends at Thrifty Foods are featuring our crab as in-store special this week for example.
Our colleagues 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. They have a nice sale on this weekend.
Get in touch for your wholesale crab quote. We have space on 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.
Give us a call when you give in to the lure of our delicious west coast offerings.
Atlantic Lobster February 22, 2018
I would describe lobster prices as moderate at the moment. Weather has been an issue for our eastern cousins so supply has been on the tight side although things are looking better as winter begins to slowly ease.
We received a nice shipment from our NS supplier a couple of days ago. Air Canada managed to get them here on time and they were lively coming out of the cartons. We have in stock the 1.0 lb "chix" as well as the more satisfying 1.5 lb "halves".
January 22, 2018
The gun was fired this morning and the U.S. Coastal crab fleet is steaming towards the crab grounds in order to "dump" their traps as I type.
It has been an unusual start to the season in northern California, Oregon and Washington State. Normally things get started in early December, just in time for the holiday season. The past two years have seen delays due to toxins caused by warm ocean water and other variables. This year the concerns were mostly due to a lack of meat filling into the crabs. Then, once the meat yield threshold was reached the weather turned ugly with thirty foot seas and relentless winds.
The American fleet will soon be returning with holds hopefully plugged with crab. This will cause the price of crab to drop and presents an excellent opportunity for our customers to enjoy our crab at a very reasonable price.
We will be able to provide updated quotes within a day or two so give us a call and start planning your next crab event!
Our dock sales program was a great success this summer and we met lots of people down on the docks at Fisherman's Wharf. We are closed now but are almost 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.
January 22, 2018
The lobster season in Southwest NS is still underway and prices have remained quite stable having come up a bit since the opening in early December. We just received another shipment from our supplier and have both 1.0 lb "chix" and 1.5 lb "halves" in stock. The quality has been consistently good. We have been enjoying them at home lately. I like cooking them up, letting them cool and then dipping them in a mix of olive oil, horseradish, a pinch of sugar and pepper and a squeezed lemon. Simple but very tasty!
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.
Blog Entry 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!
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.