Nova Scotia Lobster

NOVA SCOTIA LOBSTER Nova Scotia, Canada East Coast Canadian Lobster is a world treasure. Sweet, salty, meaty and fun to eat. Cooking Methods: Steeping, poaching, grilling whole Information: The Nova Scotia lobster fishery operates year round, moving to different fishing zones every 6 weeks to 3 months. The lobster stocks are abundant, mainly due to the poor state of the cod fishery in Atlantic Canada. Lobster are trap caught: fishers go out in the wee hours, bait their traps and drop them. Later that same day, the traps get hauled into the boat, lobsters get sized and are then banded (elastics applied to the claws) or thrown back if over or under sized. There is little to no bycatch in the lobster fishery. Most lobster is sold through one big processor and then held in tanks for months until sold. We at Hooked prefer to buy directly from a lobster fisherman. Our lobster arrives fresh and live Fridays, having only been held a day or two in tank. It’s worth it: the fisher gets...

Selva Shrimp

SELVA TIGER SHRIMP Mekong Delta, Vietnam Firm, sweet and clean are the defining characteristics of this shrimp success story. Cooking Methods: Pan frying, poaching, grilling, brining, Information: Tiger shrimp at Hooked? You bet. This is one of the greatest success stories in modern aquaculture. These shrimp live and grow naturally in the mangroves of southern Vietnam. Mangroves are a natural nursery and breeding grounds for many species. While the destruction of the vital mangroves has been rampant, the Selva company has a reforestation plan in place. The shrimp are not fed at all, and so are free of anything not naturally occurring in the ocean. Once the shrimp have reached a mature size, they naturally head out to sea. At this point, the ‘farmers’ harvest the shrimp using hand nets between the mangroves and the open ocean. The shrimp are iced, cleaned and frozen within 24 hours of harvest. Both farmers and processing plant workers are paid a fair wage for their...