Many people find a lobster that is cooked when fresh to be a delicacy. Cooking it when it is alive happens to be one of many ways it is prepared best. They, however, pose a great challenge when it comes to transporting them as they are adapted to cold salty water environments. It is not easy to create a similar environment in your transporting equipment. It therefore takes some planning in order to deliver a live lobster at your home.
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.
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.
It is also advised not to feed them for two or three days before shipping them. They use more oxygen and have a high chance of vomiting when transported on full stomach. One should also ensure that he or she packs them closely, though they should not be too tight as their shells might break during transportation.
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.
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.
It is also advised not to feed them for two or three days before shipping them. They use more oxygen and have a high chance of vomiting when transported on full stomach. One should also ensure that he or she packs them closely, though they should not be too tight as their shells might break during transportation.
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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