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.
Getting lobsters home alive from a fish market or grocery store requires some planning if you are to get the ultimate results. The important thing that you should consider while shipping lobsters to your home is to ensure that they are cool and moist at whichever time. Most common cause of death during shipping is deprivation of oxygen. The importance of keeping the lobsters cool is that they use less amount of oxygen.
In high temperature environments the lobsters use a lot of oxygen. This makes them more susceptible to dying out of deprivation of oxygen. Since they use gills, keeping them moist helps them maintain their breathing. It is possible to maintain a live, hard-shelled lobster, outside water for as long as five days when you handle them properly.
Ensuring that lobsters are moist does not mean that they get kept submerged in water. They are in fact better placed to survive when not in water while being transported. Directly packing them on top of ice is not advised as this will bring them problems when it melts up. Dry ice produces a lot of carbon dioxide, which would cause the lobster to asphyxiate. They also tend to swell and burst when kept in fresh water.
Shipping in seawater is not ideal, not unless the tank is outfitted with equipment that provide aeration. Lack of aeration leads to a lobster using up the dissolved oxygen in a faster rate, which leads to suffocation. Use of refrigerated trucks are ideal as they maintain the right temperature and moisture.
It is necessary for the lobsters to be kept cool for a while before they are packed so as to attain positive outcome. The main reason for doing this is in order to avoid acclimatization, which happens when they are moved from warm temperatures abruptly to cold ones. Being known to possess the ability of handling change of temperatures well, we should also have in mind that they will not do so well if the change is rapid.
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.
Since lobsters do not stay fresh for long out of water, it is important that you boil them immediately while they are still alive. However, a preheated lobster can be preserved by freezing and it can remain fresh to almost 4 days. Be keen as you prepare lobsters that had been preserved in order to avoid overcooking them and making them hard.
Getting lobsters home alive from a fish market or grocery store requires some planning if you are to get the ultimate results. The important thing that you should consider while shipping lobsters to your home is to ensure that they are cool and moist at whichever time. Most common cause of death during shipping is deprivation of oxygen. The importance of keeping the lobsters cool is that they use less amount of oxygen.
In high temperature environments the lobsters use a lot of oxygen. This makes them more susceptible to dying out of deprivation of oxygen. Since they use gills, keeping them moist helps them maintain their breathing. It is possible to maintain a live, hard-shelled lobster, outside water for as long as five days when you handle them properly.
Ensuring that lobsters are moist does not mean that they get kept submerged in water. They are in fact better placed to survive when not in water while being transported. Directly packing them on top of ice is not advised as this will bring them problems when it melts up. Dry ice produces a lot of carbon dioxide, which would cause the lobster to asphyxiate. They also tend to swell and burst when kept in fresh water.
Shipping in seawater is not ideal, not unless the tank is outfitted with equipment that provide aeration. Lack of aeration leads to a lobster using up the dissolved oxygen in a faster rate, which leads to suffocation. Use of refrigerated trucks are ideal as they maintain the right temperature and moisture.
It is necessary for the lobsters to be kept cool for a while before they are packed so as to attain positive outcome. The main reason for doing this is in order to avoid acclimatization, which happens when they are moved from warm temperatures abruptly to cold ones. Being known to possess the ability of handling change of temperatures well, we should also have in mind that they will not do so well if the change is rapid.
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.
Since lobsters do not stay fresh for long out of water, it is important that you boil them immediately while they are still alive. However, a preheated lobster can be preserved by freezing and it can remain fresh to almost 4 days. Be keen as you prepare lobsters that had been preserved in order to avoid overcooking them and making them hard.
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