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Lobster; 'Canadian' (Homarus americanus)
early settlers to the area that is now Canada were amazed at the profusion of large lobsters, that were literally flung-up on their beaches. Indeed, they developed a lobster phobia, and this took until the mid-nineteenth century to overcome.
Then, the surge in demand almost destroyed the lobster beds. Catches reached a colossal peak of over 58,000 tons (over 6 million kilos) in 1885, but forced was down to a figure of under 15,000 tons (1.5 million kilos) by 1918.
With conservation laws, catches have been brought back to over 30,000 tons a year (over 3 million kilos) a year - although some of these figures include lobsters from "Maine".
Canadian lobsters are divided into 4 commercial sizes; from "chicken lobsters" (about 1 lb/ half a kilo), through medium and large to jumbo (about 4 lbs / 2 kg). Most arriving on British shores are the first variety, and found cooked in frozen bags in deep-freeze cabinets.
The record is a 42 lbs / 19 kilo monster caught off Virginia in 1935 - its shell hangs in Boston's Museum of Science.
Canadian lobsters are good if found fresh & alive, but not as good as our own.
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