Western Australian Lobsters are found along 250 miles of the west coast of
Australia between Cape Leeuwin and Shark Bay, and is the basis of the most
valuable single - species commercial fishery in Australia. Western Australian
Lobsters are harvested from the middle of November through the end of June.
Although lobster are still caught in traditional ways, technological advances,
including specially designed high - speed boats, radar and satellite navigation
have enabled the fishery to become more efficient.
Western Australian Lobsters live under ledges, and in crevices, and caves
among coral growths on the limestone reefs of the continental shelf. Although
they are found in depths down to 200 meters, most live in waters shallower than
60 meters. The habitat of the Western Australian Lobster is such that they can
only be caught in special baited Lobster pots. The post are set overnight to catch
these nocturnal animals as they search for food. Baits are used to entice Lobsters
into a pot. The pot has a tapered top entrance through which escape in difficult.
After harvest, Lobsters are transported live to shore based plants where they are
processed into tails, Frozen, Packed, and Shipped.
The color of live Lobster varies according to its habitat, however they are
generally radish brown in color. When cooked, a red pigment in the shell is
released turning the crustacean a bright red. The tender meat, is white red
tinges, and is firm and sweet thing. The Lobster feed on fish and other
crustaceans, which account for the sweetness of there meat. The most common
market is for the tail portion which provides the bulk of the succulent white flesh.
Western Australian Lobster Tails can be baked, broiled, steamed or boiled,
and make an Meridian are packed only for Lobsters and are one of the most
desirable seafood's in the world. No chemicals are use in the processing of this
fine product.
Australia between Cape Leeuwin and Shark Bay, and is the basis of the most
valuable single - species commercial fishery in Australia. Western Australian
Lobsters are harvested from the middle of November through the end of June.
Although lobster are still caught in traditional ways, technological advances,
including specially designed high - speed boats, radar and satellite navigation
have enabled the fishery to become more efficient.
Western Australian Lobsters live under ledges, and in crevices, and caves
among coral growths on the limestone reefs of the continental shelf. Although
they are found in depths down to 200 meters, most live in waters shallower than
60 meters. The habitat of the Western Australian Lobster is such that they can
only be caught in special baited Lobster pots. The post are set overnight to catch
these nocturnal animals as they search for food. Baits are used to entice Lobsters
into a pot. The pot has a tapered top entrance through which escape in difficult.
After harvest, Lobsters are transported live to shore based plants where they are
processed into tails, Frozen, Packed, and Shipped.
The color of live Lobster varies according to its habitat, however they are
generally radish brown in color. When cooked, a red pigment in the shell is
released turning the crustacean a bright red. The tender meat, is white red
tinges, and is firm and sweet thing. The Lobster feed on fish and other
crustaceans, which account for the sweetness of there meat. The most common
market is for the tail portion which provides the bulk of the succulent white flesh.
Western Australian Lobster Tails can be baked, broiled, steamed or boiled,
and make an Meridian are packed only for Lobsters and are one of the most
desirable seafood's in the world. No chemicals are use in the processing of this
fine product.
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