Research papers, quality training programs, and federal initiatives all agree: adopting specific lobster handling methods during processing will result in superior lobster quality.
It's been ten years since the first study
on lobster handling was published. Back in 1999, this study found that it was not air exposure that caused great stress on lobsters, but the physical disturbances the lobster were experiencing did, however, cause them significant stress and injury.
Since this breakthrough, there have been numerous lobster quality training programs and government initiatives launched to educate lobstermen on the methods they can adopt to raise the quality of live lobster. From the MLCA
(Maine Lobstermen's Community Alliance) in the United States to the Department of Fisheries and Aquaculture in Canada
, handling methods to achieve superior lobster quality is on the front of everyone's mind. In the end, this also helps those in the lobster industry to generate more revenues from their limited resources. In a sense, it's a win-win for all.
"It was not air exposure that caused great stress on lobsters, but the physical disturbances they were experiencing did, however, cause them significant stress and injury."
Alliance Rubber Company has been providing the seafood industry with solutions to meet their traceability requirements, branding, and FDA compliance for over 50 years. We are no stranger to the industry. We take pride in the fact that we stay heavily involved from catch to table. We do this by spending as much time as possible on the very boats we supply in an effort to understand all of the challenges our lobstermen face.
A member of our R&D team recently attended a training program which was held at the NSDFA Minister's Conference on this very topic. We compiled information from this lobster handling training program, as well as information from the USDA Trade Adjustment Assistance For the Northeast US Lobster Industry's Intensive Training program to publish our own informational document to the industry called, "Product Quality and Lobster Handling: The Power is in Your Hands."
This free document highlights the research behind the training programs, the recommended improvements that lobstermen can make during processing, and links to the published papers with contact information. It's available for download simply by clicking on the "Contact Us
" button on the above menu bar and filling out our contact form.