Live Maine Lobster from Denmark

PRODUCT DESCRIPTION: FROZEN LOBSTER TAILS

Pack size: 1 x 10 lbs.
Net Weight per box: 10 lbs
Gross Weight per box: 12 lbs
Approved Specie: Homarus Americanus
Country of Origin: Canada, United States
Catch Method: Wild

Grading/Sizing:
Target: For size range: 100% of tails must be within specified range, or for single digit size:90% be
between .3 oz below and .5 oz above specified size.
Tolerance:
Max 5 %-below lower limit, never lower than .5 oz.
Max 5%-above higher limit

BOX DIMENSION:
Box dimension 11 ¾ x 15 x 15
Inner Bag
Food grade poly bag 4 mm
Shipping/handling
Frozen products shall be held and maintained at or below 0 F (-18 C) throughout all phases of shipping
and distribution. Containers shall be pre-chilled prior to loading.

PALLET ARRANGEMENT:
9 boxes per tier
13 tiers high
117 boxes per pallet
Frozen Lobster 4 OZ.
Tails 10 lbs NET( 4.54 kg)
This package contains lobster meat, a known shellfish allergen, and
may contain naturally occurring sulfites.
Product of USA, Wild Caught
1170 lb. Net/1404 lb. Gross Weigh

arieties of Lobster Tails

There are 8 main types of lobster tails, but these 3 are the most common in the US:

• American Lobster Tails (Live Maine Lobster)
• Australian Lobster Tails
• Spiny Lobster Tails

Description

Lobsters come in a variety of colors ranging from brownish, to rust-red, to green-brown, to bright blue.  If purchasing live lobsters, weight ranges start at “chics” which are 1 – 1 1/4 pound, and go up to up to sizes over 6 pounds.

Typical Wholesale Products

Fresh Live, Frozen Tails, Frozen Cooked Meat

Culinary Notes

There are a number of specific culinary features pertaining to lobster.

• If using fresh lobster, be sure that they are still alive before you prepare to cook them.  You may choose to kill you lobsters immediatly prior to cooking, but they should be alive up to that point.  Dead lobsters deteriorate very quickly and the meat disintegrates.
• The female tails may have two black sacks which, if punctured, release a black liquid which may stain the white meat.  These sacs are the egg sacks (roe).  If cooked they turn red.  If the meat is stained while removing the sacks this is not a problem as far as eating the flesh goes.
• Lobster Tomalley (Tomale) – along with the roe, tomalley is considered a delicacy and is used for making some sauces.  It is the liver & pancreas of the lobster and turns green when cooked.
• July 28, 2008 — The FDA warned consumers to avoid eating tomalley in American lobster (also called Maine lobster) because of a potential contamination of dangerous levels of toxins that can cause paralytic shellfish poisoning.  The liver & pancreas (tomalley) may accumulate environmental contaminants , but these are not passed on to the meat of the lobster.  Cooking doesn’t eliminate paralytic shellfish poisoning (PSP) toxins.
• Occationally there will be a white substance covering a cooked lobster tail.  This is the blood of the lobster, which is clear when raw, and white after it is cooked.
• White Foam – the white foam floating on the water after cooking the lobster, and sometimes appearing in the cooked tail if cooked in the shell, is “lobster fat” or “lobster protein” and is normal.
• Tail texture – if you have cooked a frozen tail and it is mushy, ragged and disintegrating after cooking then it is bad.  It was problably a dead, or very near dead, lobster when it was processed.  Return it for credit.  The texture should be firm and “clean”, with the exception of the above mentioned characteristics.

Lobster Availability

Fresh seafood availability chart: green areas show peak availability, light green show limited availability, gray indicates not available fresh.  Frozen available all year long.

Live Lobster Storage

Most people do not  have a sea water live tank for their lobsters, so the best way to store them is in a cool place between 34 – 38 degrees.  Wrap in seaweed, wet towels or wet newpaper but do not store in cold fresh water as this will kill them.