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Lobster History
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Maine Lobster has been
harvested along the Maine coast for generations,
but it was not always the highly-esteemed
seafood that it is now. But as times and
tastes evolved, Maine lobster gained popularity
on menus in the nation’s fine restaurants
that catered to the well-to-do. The value
of the lobster catch increased, and in the
1840’s, Maine established its first commercial
lobster fishery.
Innovation Happens
Mainers – being the hardy self-sufficient
folks they were (and still are) – noticed
the growing popularity of their cold-water
crustacean and put recent innovations to
work:
A Well Smack – a fishing vessel with
a tank that circulated cold seawater – was
put to use to ship live lobsters longer
distances.
Adopting a technique that preserved food
in tin cans, Mainer’s set up Lobster Canneries
and by 1880, canned Maine Lobster surpassed
the live product in volume. Canned Maine
Lobster was making its way all the way to
California.
As a result, the Maine Lobster harvesters
thrived and Maine Lobster started to make
a name for itself.
Changes & Advancements
As the country became more closely
linked by the railroads shipping live lobster
all over the nation packed in moist seaweed
and ice became a reality. As a result, live
lobster shipments from Maine increased and
lobster canneries began to shut down. Of
course, when air shipment burst onto the
scene in the 1950’s, lobsters could leave
Maine on Monday and be eaten – fresh –-
in California on Tuesday.
The more things changed. The more
they stayed the same.
Modern lobster harvesters operate much like
their predecessors did – hauling lobsters
by hand in traps. And, just as it was when
the industry was in its infancy, lobstering
in Maine is often a family affair – techniques
and territories are passed from one generation
to the next. It’s a close-knit community
of harvesters who take care of and watch
out for each other.
They also take great care to make certain
lobsters are not over harvested and that
breeding stock remains in Maine’s cold clean
waters. |
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