THE LOBSTER FISHERY 647 



Live Lobsters in Hermetically Sealed Cans 



A method known as the "Live Pak" is being promoted for handUng live lobsters. 

 It is reported that this development has covered a period of approximately 3 years, 

 and is suggested that it may be particularly applicable to those markets situated 

 at points distant from production areas. 



In the commercial application of this method 2 live lobsters are packed in a 

 2-gallon tin can, about /a full of fresh synthetically prepared sea water. A pellet 

 of a chemical mixture, of secret formula, is added to furnish oxygen and destroy 

 waste materials. The lids of the cans are hermetically sealed and the cans are 

 then packed in ice or some other refrigerant for shipment. It is stated that the 

 cans must be refrigerated to a temperature of 40° F (4.4° C) in order that the 

 contents reach their destination in good condition. At this temperature the metab- 

 olism of the lobsters is at a minimum and they are able to remain alive for at 

 least 6 days; in some shipments it has been found that they remain alive as long 

 as 16 days. 



In conjunction with this development tanks for use in stores have been de- 

 signed which will hold from 700 to 8,000 pounds of live lobsters for display and 

 sale. In the case of handling large quantities of live lobsters for air transport to 

 retail stores a container for 250 pounds of live lobsters has been designed. This 

 container is made of aluminum and is so constructed that a spray of synthetic sea 

 water is played on the lobsters each 25 minutes during transit. It is recommended 

 that the temperature of this container also remain 40° F (4.4° C) during transit. 



United States Spiny-Lobster Fishery 



The spiny lobster or sea crayfish is found in the warmer waters throughout the 

 world. While it is related to the true lobster, there are several distinct, easily 

 recognized differences: It does not have the large heavy claws, which are one 

 of the distinguishing characteristics of the true lobster; it is covered with spines 

 on both body and legs, which accounts for its name; and it has long slender an- 

 tennae. Smith (1948) states that there are two species found in the United States: 

 Panulirus argus ranges from Beaufort, N. C, south to Rio de Janeiro, Brazil and 

 is caught chiefly in the Florida Keys; and Panulirus interruptus ranges from Ore- 

 gon south. It is usually found in the kelp beds in cold weather and, migrates to 

 more shallow water during warm seasons. Florida and California are the princi- 

 pal producing areas. In 1945 Florida produced 777,100 pounds, valued at $157,- 

 427; while in California the production was 479,100 pounds, valued at $114,812. 



Other species of spiny lobster are caught in Hawaii, the Philippine Islands, 

 Japan, Australia, and South Africa. Considerable quantities are imported into the 

 United States from South Africa and the Caribbean Islands. The imports are 

 composed of the large muscular tails, frozen as a means of preservation. 



In Florida the closed season is March to July, and it is illegal to take them less 

 than 9 inches long and about 1 pound in weight. In California the fishing season 

 extends from October to March 16. It is reported that spiny lobsters weighing 

 from 4 to 6 pounds are fairly common in the California area. Those caught in 

 Florida are usually between 1 and 2 pounds in weight. The best fishing grounds 

 in Florida are along the southern shores of the reefs and keys extending from 

 Boca Grande Key on the west to Sugar Loaf Keys on the east. 



