Lobster Council of Canada

Calico lobster on display at New England Aquarium

lccadmin — Mon, 14 May 2012 17:26:46 +0000

So you think blue lobsters are rare? The New England Aquarium is holding a lobster that’s way rarer than that.

The aquarium in Boston says it has a calico lobster that could be a 1-in-30 million find.

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Campaign looks to lure P.E.I. lobster lovers

lccadmin — Mon, 14 May 2012 17:17:38 +0000

The provincial government is teaming up with local business to encourage Islanders to eat more lobster.

This is the fourth year of the Love Our Lobster Campaign.

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St. Andrews Seafood Forum

lccadmin — Tue, 10 Apr 2012 13:19:35 +0000

Join us for the 3^rd annual St. Andrews Seafood Forum!

www.standrewsseafoodforum.com

Welcome to our e-newsletter

lccadmin — Tue, 10 Apr 2012 13:10:10 +0000

We hope you enjoy the new format and the information contained in these pages. Please let us know what you think and feel free to forward onward to your distribution list. Our plan is to produce this on a monthly basis, in French and English for use by the lobster industry in Canada.

LCC Newsletter April 2012

Working groups to get to work

lccadmin — Tue, 17 Jan 2012 19:14:44 +0000

Working groups aimed at finding ways to improve the lobster industry in Atlantic Canada will be sinking their claws into their task starting in January.

“Link to full article”

Lobster Council of Canada releases initial report on lobster traceability

lccadmin — Tue, 01 Nov 2011 14:16:41 +0000

Halifax, November 1st, 2011 – The Lobster Council of Canada has just released a report on the state of readiness of the lobster industry relative to full traceability. The gap analysis, conducted by Cube Automation, compared the current operations of the industry to international traceability standards.

The Council’s acting chair, Léonard LeBlanc, is enthusiastic about this project: “The gap analysis is the first step of a full chain lobster traceability pilot project, involving industry participants in three provinces. The goal is to test the implementation of traceability in the lobster industry, with real life situations and challenges, from boat to plate. Our hope is that these tests will broaden the industry’s collective knowledge and understanding of the workings of full chain traceability. Another positive aspect is that lessons learned in this pilot project will be shared with interested sectors of the fish and seafood industry”.

Among the conclusions of the gap analysis, the consultants found that lobster buying companies, like restaurant chains and large food distributors, are increasingly asking for more timely and detailed information from their suppliers relative to the origin and processing of products they buy. “We know that food safety is becoming ever more crucial for anyone involved in food production. In this context, all parties want to be able to reduce the time and cost of a food recall, should it ever happen. As an exporting industry, we need to be ready to fulfill our customers’ requirements” said Mr. LeBlanc.

Participants in the pilot project include representatives from two lobster fishermen organizations, six live shipping and processing enterprises, and two brokers from New Brunswick, Prince Edward Island, and Nova Scotia. The next phase of the project will be the implementation of software and mechanisms to make traceability work with the participants in lobster season, most probably next spring.

As the proponent of this project, the Lobster Council of Canada is assisted by representatives of the Department of Agriculture, Aquaculture and Fisheries of New Brunswick who are leading the project’s activities. The project was initiated by the Traceability Task Group of the Canadian Council of Fisheries and Aquaculture Ministers. Funding was provided by the Atlantic Canada Opportunities Agency, as well as the Fisheries departments of the five Eastern Canadian provinces: New Brunswick, Prince Edward Island, Nova Scotia, Newfoundland and Labrador, and Quebec.

Report

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Information:
Geoff Irvine, Executive Director
902-423-1155

Joanne Losier, Project Officer
Department of Agriculture, Aquaculture and Fisheries of New Brunswick
506-743-7228

The Taste of Nova Scotia Lobster Award

lccadmin — Mon, 25 Jul 2011 17:39:50 +0000

Taste of Nova Scotia and Food Day Canada are pleased to announce the award for Most Creative Use of Nova Scotia Lobster.

The lobster industry is the largest fishery by landed value in Canada with export market value approaching 1 billion dollars in 2010.

We want to see which restaurants and chefs use our local, sustainable and nutritious (lobster contains healthy amounts of iron, zinc, calcium, and iodine, as well as vitamins A, B, and B6) Nova Scotia lobster in the most creative way.

Menus will be selected from all submitted, then judged by the Food Day Canada Panel of Canadian culinary experts.

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On Being Two/Celebrating With Lobster

lccadmin — Fri, 15 Jul 2011 12:40:51 +0000

Spurred on by visions of Julie Powell with turquoise rubber glove, freaking out in a bid to cook three lobsters a la Julia Child, in ‘Julie and Julia’, encouraged by a great 4-pager in the May 2011 issue of delicious (UK) and confronted by swimming lobsters at Sligro on my weekly shop, I bit the bullet and walked up to the ‘Fish man’ saying, ‘I´d like to buy a lobster please’.

On our short walk to the ´tank´, I asked him where the lobsters came from and was truly shocked to hear ´Canada´. Looking at my widened eyes, he said ´Don´t worry, they didn´t swim, they came by air´. And I actually thought they were local.

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Photos: Rare blue lobster caught in P.E.I.

lccadmin — Thu, 14 Jul 2011 13:26:15 +0000

Prince Edward Island fisherman Blair Doucette has seen many different colours of lobsters — bright red, orange, yellow-red — in his 35-year career, but none like the rare blue lobster he caught on Wednesday.

Mr. Doucette trapped the lobster near North Rustico on the Island’s north shore. “I had only ever seen one of those on the television,” he says

The extremely uncommon pigment is the outcome of a genetic disorder.

Mr. Doucette put the lobster in a tank in his house, took some photos, and called a friend from the Rustico Harbour Fisheries Museum. “They have a little holding tank where they can put seafood for it. So we’re going to keep him in there.”

Click here to see photos

Quebec chef wins Iron Chef with lobster poutine

lccadmin — Thu, 14 Jul 2011 13:17:46 +0000

Quebec chef Chuck Hughes has won the epic TV food battle, Iron Chef America, beating out his heavyweight competitor with a plate of lobster poutine.

The Montreal cooking show host was the second Canadian and first Quebecer to “reign supreme,” as they say on the show, which aired Sunday night on Food Network Canada.

Hughes beat out Bobby Flay, one of the show’s resident culinary masters, in the kitchen stadium battle, which featured the secret ingredient — Canadian lobster.

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