A lobster that is cooked when it is still fresh happens to be a delicacy for most people. Among other ways of preparing it, cooking when alive is one of the best ways. It is not a simple task to transport them as they are used to environments of cold salty water. Creating such an environment in your tool of transportation is quite difficult. Delivering a live lobster to your place therefore takes good planning.
To become successful in transporting these creatures, whether from a fish market or from a grocery store, one has to do proper planning. You should ensure a moist as well as cool surrounding for them at all times, when moving them to your place of residence. One of the biggest reasons for many of them making it through the journey is oxygen deprivation. Keeping them cool therefore makes use oxygen in reduced amounts.
When temperatures are high, lobsters tend to use oxygen at a much faster rate. Consequently, this leads to an increase in the probability of the lobsters drying out. Keeping them moist is even more essential, because they use gills and moisture is required for them to breath. With proper handling, a lively, hard-shelled lobster can live out of water very easily for up to 5 days.
For one to keep lobsters moist at all times, he or she does not have to keep them submerged. They actually survive better during transportation when not placed in water. Having them packed directly in dry ice is dangerous and not advisable. This has serious repercussions when the ice melts. They will swell and eventually burst when in fresh. They will also asphyxiate in dry ice as it has great amounts of carbon dioxide.
Unless the shipping equipment has an outfitting to allow for aeration, transporting them in sea water is bad. The lobster uses up dissolved oxygen very fast when there is not enough aeration and thus ends up suffocating. Refrigerated trucks are the most ideal for use since they help maintain the necessary moisture and temperature.
For perfect results, it is important to keep lobsters relatively cool prior to them being packed. This helps in acclimatizing them as they go from warm to cold temperatures. Despite the fact that lobsters are more successful in dealing with temperature changes from warm to cold, they are generally not good in dealing with rapid temperature changes.
They should also not be fed for a period of two to three days before being relocated. When they are transported after a very recent feeding, there is a high chance for them to vomit as well as use up more oxygen than they would have on empty stomach. They should be packed closely, also not tight to avoid breaking their shells.
Boiling them alive immediately is important as they go bad quickly. However, one can preheat then freeze them. This will help them stay fresh for about four days. Take care when preparing preserved ones so as not to overcook and end up hardening them.
To become successful in transporting these creatures, whether from a fish market or from a grocery store, one has to do proper planning. You should ensure a moist as well as cool surrounding for them at all times, when moving them to your place of residence. One of the biggest reasons for many of them making it through the journey is oxygen deprivation. Keeping them cool therefore makes use oxygen in reduced amounts.
When temperatures are high, lobsters tend to use oxygen at a much faster rate. Consequently, this leads to an increase in the probability of the lobsters drying out. Keeping them moist is even more essential, because they use gills and moisture is required for them to breath. With proper handling, a lively, hard-shelled lobster can live out of water very easily for up to 5 days.
For one to keep lobsters moist at all times, he or she does not have to keep them submerged. They actually survive better during transportation when not placed in water. Having them packed directly in dry ice is dangerous and not advisable. This has serious repercussions when the ice melts. They will swell and eventually burst when in fresh. They will also asphyxiate in dry ice as it has great amounts of carbon dioxide.
Unless the shipping equipment has an outfitting to allow for aeration, transporting them in sea water is bad. The lobster uses up dissolved oxygen very fast when there is not enough aeration and thus ends up suffocating. Refrigerated trucks are the most ideal for use since they help maintain the necessary moisture and temperature.
For perfect results, it is important to keep lobsters relatively cool prior to them being packed. This helps in acclimatizing them as they go from warm to cold temperatures. Despite the fact that lobsters are more successful in dealing with temperature changes from warm to cold, they are generally not good in dealing with rapid temperature changes.
They should also not be fed for a period of two to three days before being relocated. When they are transported after a very recent feeding, there is a high chance for them to vomit as well as use up more oxygen than they would have on empty stomach. They should be packed closely, also not tight to avoid breaking their shells.
Boiling them alive immediately is important as they go bad quickly. However, one can preheat then freeze them. This will help them stay fresh for about four days. Take care when preparing preserved ones so as not to overcook and end up hardening them.
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