A couple of weeks ago the New England Aquarium took possession of a calico lobster and was touting it through their marketing efforts as a one in 30 million lobster.
Either the numbers they are using are off or we here at the dock are the luckiest lobster dealers on the planet and should be stocking up on megabucks tickets because we get 2-5 a year.
Click here for pictures of the Calico Lobster at The New England Aquarium
I’m pegging the over/under on number of speckled lobsters that are landed at our dock this year at 3.
Here’s the first one I’ve seen this year landed June 1st by our Fisherman Mark Davis aboard the Holy Mackerel-
Just another mutant to add to the gallery of blue, marbled, albino, speckled, yellow, double clawed, triple clawed and other odd lobsters landed here at our dock, Captain Joe and Sons.
Click below to see the pictures I’ve taken over the years of mutant lobsters landed at our dock.
Thank you to the dozen or so of you who have forwarded me this story from the New York Times about the guy in the Upper West Side of New York who has been selling freshwater crawfish meat as lobster for at least 15 years
Lobster Salad, but a Key Ingredient Was Missing
Only the name has changed. The ingredients remain the same: wild freshwater crawfish, mayonnaise, celery, salt and sugar.
For at least 15 years, Zabar’s, the Upper West Side grocery with the big crowds and even bigger prices, sold that as lobster salad — thousands and thousands of pounds of it, by itself in a plastic tub or on a bagel or a roll. Apparently no one noticed.
Then Doug MacCash, a reporter from The Times-Picayune of New Orleans, stopped at Zabar’s while vacationing in Manhattan last month.
“Lobster salad on a bagel: Why not?” he wrote on Aug. 1 on the newspaper’s Web site. “It was delicious, but the pink/orange tails seemed somehow familiar.”
He checked the label. “Wild fresh water crayfish?” he wrote. “Really? At $16.95 per pound?” He photographed the label, just to be sure.
Mr. MacCash had discovered a fact of New York culinary life that New Yorkers had not: There was no lobster in the lobster salad at Zabar’s.
click here for the rest of the Story at the New York Times website
Hey New Yorkers, for future reference:
Seafood For Dummies:
This is a lobster-
This is a crayfish-
This is a steroid user-
Captain Chris Orsillo and Mate Steve Redfern bang out a trawl.
What is very encouraging and a testament to the conservation efforts of the lobster industry is how many short lobsters there are that will be there to be harvested as they grow. You can see how many small lobsters get thrown back and it is quite a few, to live and grow for next season’s lobster harvest!
Filmed using the Kodak Zx3 and KayaluGear RAM camera mount.