ABOUT LOBSTERS 97 



advisable not to feed the lobsters because of the very 

 heavy demand on the oxygen supply of the storage 

 water. 



Experiments have shown that a lobster can do 

 without food for more than three months at 60° F. Be- 

 cause of the already mentioned deterioration of the 

 meat texture, it is recommended that the lobsters 

 should not be stored for more than three or four weeks 

 under such conditions. 



Finally, it can be mentioned that the lobsters show 

 great activity at high temperature and may easily harm 

 each other. If the animals appear dull at high tempera- 

 ture, the reason is probably lack of sufficient oxygen. 3 



Sea and Shore Fisheries has undertaken to determine the 

 best temperature of water in which lobsters should be kept. 

 They used four temperature ranges, namely: 35°-40°F.; 

 45°-50°F. ; 55°-60°F. ; and 65°-70°F. 



The activity of the lobsters was observed in each range 

 for five days, and from the results a temperature was chosen 

 at which the water was kept throughout the study. Thirty 

 fresh lobsters were used in each temperature range. The re- 

 sults obtained were as follows: 



From the results obtained, the 45°-50°F. range was 

 chosen as the highest temperature to be used. 



8 Bramsnaes and Boetius, op. cit. 



