Lobster fishing are highly regulated and structured to promote sustainability, while obtaining the hardest shelled, full-meat lobster. Lobster seasons vary in Atlantic Canada
Over half the world’s supply of Canadian lobster, Homarus americanus, comes from the clear, cold waters of Atlantic Canada. Prized for its hard-shelled and full meat qualities, Atlantic Canada lobster is in demand by food service professionals seeking flavour, consistency and value.
Such a valued natural resource must be protected. Atlantic Canada’s inshore lobster industry sources product from a strictly limited number of independent fishers who tend their own traps and adhere to sustainable harvesting practices. There are also offshore fishermen participating in trapped lobster fishing. Each lobster is individually handled, inspected and measured, with the undersized and females with eggs released to protect the future of the fishery.
After harvesting, lobsters are carefully maintained in tidal pounds and inland seawater holding tanks that mimic the natural environment. Careful monitoring ensures water purity and optimal temperature as the lobsters are conditioned for travel. This minimizes stress, resulting in a quality product at its prime.
Innovative packaging means less environmental impact. In addition to delivering a quality product, those in the Atlantic lobster industry strive for higher levels of client satisfaction through personal relationship, reliability, service and hospitality.
Nutritional Analysis (per 100 g of steamed meat)
Energy 98 cal
Protein 20.57 g
Fat 0.6 g
Cholesterol 72 mg
Carbohydrates 1.3 g
Minerals 1.6 g
Sodium 380 mg
Potassium 352 mg
Calcium 61 mg