THE LOBSTER FISHERY 653 



lobster," and "red crab"; it is not a true lobster though it is often classed with 

 lobsters. In Great Britain it is commonly called the "thorny lobster." Although it 

 has been found in various localities along all the coasts of the British Isles, it is 

 common only on the southwest coast of England. The langouste is much esteemed 

 as an article of food although considered of inferior flavor to the lobster. A closely 

 related species is found on the American coast from California to Mexico and 

 along the Gulf Coast of Florida. 



Present Extent of the European Fishery. Although the lobster fishery is an 

 important industry in Norway and the British Isles, it is very small when com- 

 pared to the American fishery. The latest available figures regarding the British 

 lobster industry indicate that production in 1946 was 823,400 animals, valued at 

 148,633 pounds. 



Lobsters are very high-priced in Europe, particularly in France. Many attempts 

 have been made to export live lobsters from the United States to England, but 

 this has never proved financially successful because of the large losses en route. 

 Large numbers of Scandinavian lobsters are sold in England. Many of the lobsters 

 caught in the British Isles are exported to France. 



The high price of lobsters in Europe has made canning unprofitable; conse- 

 quently, practically all that are taken are sold alive. 



REFERENCES 

 Ackerman, E. A., "New England's Fishing Industry," Chicago, University of Chicago 



Press, 1941. 

 Allen, B. M., "The Problem of the Spiny Lobster, Panulirus interriiptus," California Fish 



and Game Commission, Fish. Bull., 1, 18-26 (1913). 

 Allen, B. M., "Notes on the Spiny Lobster Panulirus interruptus of the California Coast," 



Univ. of Calif. Pub. in Zoology, 16, No. 12, 139-152 (1916). 

 Anon., "For Inland Oceans," Industrial Bull., No. 261, 1, Cambridge, Mass., Arthur D. 



Litde, Inc. (Jan., 1950). 

 Atwater, W. O., "Chemical Composition and Nutritive Values of Food Fishes and 



Aquatic Invertebrates," 17. S. Fish Comm. Rept., 679-868 (1888). 

 Carson, R. R., "Food from the Sea-Fish and Shellfish of New England," U. S. Fish and 



Wildlife Ser\'ice, Conservation Bull, 33 (1943). 

 Chace, F. A., Jr., and Dumont, W. H., "Spiny Lobsters— Identification, World Distribu- 

 tion, and U. S. Trade," U. S. Fish and Wildlife Service, Commercial Fishery Review, 



11, No. 5,. 1-12 (1949). 

 Clark, F. W., and Steiger, C, "The Inorganic Constituents of Lobster Shells," Proc. Nat. 



Acad. Set., 5, 6-8 (1919). 

 Cobb, E. W., "Improved Equipment for Lobster Rearing," Am,. Fisheries Soc. Trans., 



84-87 (1933). 

 Crawford, D. R., and Desmidt, W. J. J., "Spiny Lobster, Panulirus argus of Southern 



Florida, Its Natural History and Utilization," U. S. Bureau of Fisheries Bull., 38, 281- 



310 (1921-22). 

 Down, L., "The Story of the Maine Lobster," Augusta, Bidl. of Dept. of Sea and Shore 



Fisheries (1949). 

 Firth, F. E., and Knake, B. O., "Construction and Operation of Lobster Fishing Gear," 



U. S. Fish and Wildlife Service, Fishery Leaflet, 64 (1944). 

 Herrick, F. H., "Natural History of the American Lobster," U. S. Bureau of Fisheries Bull., 



29, 149-408 (1909). 

 Mead, A. D., "A Method of Lobster Culture," U. S. Bureau of Fisheries Bull, 28, 219- 



240 (1908). 



