Boil

MARKET REPORT  |   BUYING TIPS  |  HEALTH / NUTRITION

Market Report - February 2014

Don’t look for any good buys on snow crab this winter. The Alaska opilio fishery, which got off to an early start in December – a month earlier than normal – has a quota of about 25,000 metric tons, a reduction of 22% from last season. More than half of the catch will be exported again this year. Chinese processors, who will take almost 60% of the U.S. catch, crank out a variety of value-added products, mainly for the Japanese market but now also for the booming Chinese domestic market. Last year, Chinese processors paid an average price of just under $5/lb. for bulk sections, FOB Dutch Harbor. 

Fortunately for U.S. seafood buyers, though, snow crab imports reached a record of almost 60,000 metric tons last year, an increase of 33% over 2012. Most of the increase in supply came from more Canadian production being exported to the U.S., as Japanese buyers reduced their purchases.  U.S. imports of Canadian snow crab jumped almost 20% to 44,000 metric tons through the first 11 months of 2013, which is about 75% of Canada’s total production. In spite of the jump in supply, the price of 5/8 oz. Canadian opilio sections to distributors climbed through the second half of 2013 and early 2014 from a low of   $4.70/lb. to about $5.50/lb. Look for prices to stay high until this spring when production from the 2014 Canadian season starts hitting the U.S. market. 

Buying Tips

size-taste-texture  

• Average size is 2lbs.
• Rich and sweet in taste
• Delicate texture

seasonality

• Peak season for the Canadian snow crab fisheries is April through August.
• The Alaska harvest is from January to April.

sourcing 

Most snow crab consumed in the US is imported, with 80% coming from Canada. Best-quality, high-price snow crab comes from the Gulf of St. Lawrence, where some Canadian processors use cryogenic freezers that produce a superior product, but most of this crab goes to the Japanese market. Most snow crab sections will be packed with some broken legs in the box and should be checked for excess glaze and broken pieces—the industry standard for broken pieces is 10%. Snow crabs are usually sold as sections or “clusters” (4 walking legs and a claw arm), typically graded 3/5 oz., 5/8 oz. and 8 ups; with 5/8 oz. sections compromising the bulk of the production. The meat yield from snow crab is about 17% compared to approximately 25% in king and Dungeness. The dirty brown barnacle-covered shells of older snow crab shells may look unappetizing but can have higher meat content, making them a good bargain, according to some buyers.

fresh & frozen products

• Fresh: Not readily available, cluster forms.
• Frozen: Clusters (sections) and picked meat

substition options

The affordability of snow crab make them a good alternative to king crab and shrimp.

Health & Nutrition

food safety:

There are no food safety or contaminant concerns for snow crab.

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Market Report updated October 2014

Alaska crabbers got some good news when the state announced in early October that this year’s quota for Bristol Bay red king crab will be bumped up 16% over last year to just under 10 million pounds. Boats can start fishing October 15th and the fishery should last about a month. The Bristol Bay fishery accounts for over half of all the king crab landed in Alaska. More than half the catch is typically exported with Japan being the largest single market.

While the increased harvest is welcome news, it’s only about half as much red king crab as was harvested in Bristol Bay in 2008 and 2009. ADF&G also announced it would allow a small 650,000-pound harvest of blue king crab off of St. Matthews Island. That fishery has been closed off and on in recent years.

This year’s quota for golden king crab remains at about 6.3 million pounds, as Alaska’s Board of Fisheries denied a request by crabbers in March to bump the quota up by 5 percent.

Meanwhile, supplies of Russian king crab still dominate the U.S. market. Last year, the U.S. imported 8,600 metric tons of frozen king crab sections from Russia, which represents a live harvest of about 14,300 metric tons, or 31.5 million pounds.  Figuring in the U.S. king crab exports, the Russians supply about 80% of the king crab sold in the U.S. And that share could be higher this year, as imports of Russian king crab were up a whopping 37% through August of this year.

The strong supplies of Russian king crab continue to drive prices down from the frothy levels of the past few years. Since the beginning of 2012 the price of 9/12 legs and claws have dropped from $21/lb. to $14/lb. this October. The price of smaller 20/24 golden king crab has been less volatile and they have been selling at between $9.50 to $10/lb. this year. Look for king crab prices to hold at these levels, although there could be a slight uptick before the holidays.

Buying Tips

size-taste-texture  

• Size: King Red: 8-10 lbs. King Golden: <6 lbs.
• Rich & sweet in taste
• Delicate texture

seasonality

• Red: October
• Golden: August

sourcing 

Red king crab is the largest and most common species of the Alaskan king crab species and accounts for 75% of the Alaska catch, with more than 90% of that caught in Bristol Bay. Alternatively, golden king crab is the smallest of the Alaskan king crab species and is found mostly in the Aleutian Islands. King crab is low in saturated fat and a good source of vitamin B12, phosphorus, zinc, copper, and selenium. It has fleshy claws and legs with sweet, rich meat, and crab caught later in the year tends to have a higher meat fill. King crab is sold as sections, claws, legs, and split legs bandsawed down the middle.

Most king crab is delivered live to shore-based processors and cooked while live and then brine frozen; some king crab is processed on board catcher processors. Some buyers say that shore-based processors use more fresh water than fishermen who process onboard, resulting in a less salty product. Glaze for king crab should be 3-5% so it’s recommended that periodic glaze tests be done on crab legs to make sure you’re not paying for water. Be sure to check that the count is correct; king crab are graded by the number of walking legs per 10 pounds. Hence, a 20-pound box of 9/12 count king crab should contain 18 - 24 walking legs. Industry standard king crab packs contain 1.5 pounds of "broken" crab per 20lb. box

Buyer beware: Russian king crab is sometimes mislabeled as “Alaska king crab” and sold in the U.S.

fresh & frozen products

• Fresh: Primarily cooked
• Frozen: Year-round availability

substitution options

King crab may be substituted for other shellfish.

Health & Nutrition

food safety:

MARKET REPORT  |   BUYING TIPS  |  HEALTH / NUTRITION

Market Report - August 2014

Following a mediocre brown shrimp fishery so far this summer, shrimpers on the Gulf of Mexico are hoping for a better white shrimp season late this summer and into the fall. Rain and colder than normal weather are blamed for the lackluster brown season, but a hot summer has resulted in a good showing of white shrimp larvae in the Louisiana marshes. Gulf shrimpers typically land between 50,000 to 60,000 metric tons of white shrimp a year (heads-off weight), with about half the total being landed by Louisiana boats. Fishing for whites picks up in August and typically landings peak in October, when fishermen monthly landings can reach 10,000 metric tons.

Even if white shrimp catches are lower than normal, Gulf shrimpers will have little to complain about. Prices for Gulf shrimp remain at record levels due to the overall robust demand for shrimp. Even though increased shrimp imports from Ecuador and India have more than made up for the continuing sharp decline in imports from Thailand, traditionally the largest source of white shrimp for the U.S. market, demand for shrimp has kept prices surprisingly high.

In late July, the price to distributors for frozen 21/25 shell-on Gulf white tails passed $9/lb. for the first time in anyone’s memory. That’s more than $3/lb. more than distributors were paying last July.  If shrimping is good, look for prices to ease in August as the high prices will no doubt slow demand sooner or later.    

Buying Tips

size-taste-texture  

• Size and count vary
• Sweet in taste
• Less firm in texture

seasonality

• Late summer, fall

sourcing 

U.S. white shrimp are caught from August to November, and are usually available frozen as tail meat year-round. White shrimp is low in saturated fat and is a very good source of selenium and vitamin B12. Random tests are recommended to ensure that the shrimp that arrives is actually what was ordered.

Buyer Beware: Most shrimp is treated with the preservative sodium tripolyphosphate, but too much will make the shrimp appear translucent and give them a soapy feel. Buyers recommend asking for specific moisture content since processors sometimes undercook the shrimp to increase weight. Many fishermen prevent black spots on shells by using bisodium sulfates but overuse causes pitting on the shells.

fresh & frozen products

• Fresh: Seasonal
• Frozen: Year-round

substitution options

White shrimp may be used as a substitute for imported shrimp.

Health & Nutrition

food safety:

There are no food safety or contaminant concerns with white shrimp.

MARKET REPORT  |   BUYING TIPS  |  HEALTH / NUTRITION

Market Report March 2014

Fishing for Key West pinks was winding down in late March and shrimpers were smiling.  Through the end of February Florida Gulf shrimpers had landed about 1 million pounds of shrimp, most of which were pinks. That’s about 25% more than they landed last year over the same period. While that was good news, the price the boats were getting was a record $7.15/lb. for 21/25 count shrimp, a whopping $1.70/lb. more than they received last year. 

The big jump in pricing is a reflection of the overall increases in shrimp prices due to the problems with EMS disease experienced by shrimp farmers in Southeast Asia.  Despite the rise in pricing, demand has held up surprisingly well, as most foodservice operators are reluctant to do new menus or take shrimp, a staple item of almost any restaurant, off the menu.

The fishery for pink shrimp off the Florida panhandle starts this summer and shrimpers there are hopeful they will also get a premium price for their pinks. These pinks, though, are less pink and pricing may not be as high as that for Key West pinks, which have developed a very loyal niche market following in recent years among higher end retailers. 

Buying Tips

size-taste-texture  

• Size and count vary
• Sweet in taste
• Less firm in texture

seasonality

• Summer

sourcing 

Pink shrimp are marketed fresh or frozen, shelled or unshelled, raw or cooked.  They are caught year-round but tend to be most abundant during the winter and spring. These shrimp are tender and mild with sweet-tasting flesh in their tails. Raw pink shrimp should smell like the ocean without any ammonia smell. Pink shrimp landed in northern Florida can be difficult to distinguish from brown and white penaeid shrimp when raw, as they all can look translucent pink to gray in color; Key West pinks are easy to distinguish as they have a bright pink color when raw. Cooked and shelled pink shrimp should be plump.

fresh & frozen products

• Fresh: Seasonal
• Frozen: Year-round

substitution options

Pink Gulf shrimp may be used as a substitute for imported shrimp.

Health & Nutrition

food safety:

There are no food safety or contaminant concerns with Pink shrimp.

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Market Report Updated July 2014

The Gulf of Mexico summer brown shrimp fishery was off to a slow start, as a cold spring made conditions less than ideal for shrimp growth. The Mississippi brown shrimp season opened June 18th, several weeks later than usual. The National Marine Fisheries Service is predicting a brown shrimp harvest this year of about 24,000 metric tons (headless weight), about 1,500 metric tons below the historical average.

A lower than normal harvest, however, isn’t wiping the smiles off of shrimper’s faces. Prices have risen to record levels due to ongoing disease problems on shrimp farms in Mexico, China and Thailand. Prices for Gulf browns, which rose throughout 2013, ended up the year at $8/lb. for shell-on 21/25 shrimp. By the end of June this year they approached $9/lb., which means Gulf boats will see the best prices in memory this summer. Prices could ease a bit in late July and August after the Texas season opens around July 15th. (Texas produces about half of all the Gulf browns.) If Texas has a decent season in spite of the state’s ongoing drought, which has increased the salinity of near shore waters, some packers may be anxious to move inventory quickly by lowering prices.  

Buying Tips

size-taste-texture  

• Size and count vary
• Sweet in taste
• Less firm in texture

seasonality

• Summer

sourcing 

Most U.S. brown shrimp are caught between May and August, and are usually available frozen as tail meat year-round. Brown shrimp is low in saturated fat and is a very good source of selenium and vitamin B12. Random tests are recommended to ensure that the shrimp that arrives is actually what was ordered. 

Buyer Beware: Peeled brown shrimp may be treated with sodium tripolyphosphate to add moisture, but too much will make the shrimp appear translucent and give them a soapy feel. Many fishermen prevent black spots on shells by using bisodium sulfates but overuse causes pitting on the shells.

fresh & frozen products

• Fresh: Limited; whole
• Frozen: Raw, whole, shell-on tails

substitution options

Spot shrimp may be used as a substitute for imported shrimp.

Health & Nutrition

food safety:

There are no food safety or contaminant concerns with brown shrimp.

MARKET REPORT  |   BUYING TIPS  |  HEALTH / NUTRITION

Market Report updated November 2014

This year’s spot shrimp (aka spot prawn) fall fishery in Southeast Alaska was a mirror image of last year’s short season. The quota was about the same, 230 metric tons this year versus 220 metric tons last year. The season, for all practical purposes, was over just two weeks after it opened on October 1. The good news is that Alaska’s spot prawn fishery appears to have bottomed out after a steady decline from a harvest of 500 metric tons about 10 years ago. Ex-vessel prices were averaging about $8/lb. this year, the same level of the past few years. Prices could have been lower because of a weaker yen, but markets for spot shrimp are not as dependent on Japan as they once were. 

On the West Coast, fishermen landed about 265 metric tons of spot shrimp through the end of October at an average price of about $9.50/lb.  It appears unlikely that West Coast fishermen will catch the 350 metric tons they landed last year.

B.C. fishermen said fishing for spot prawns was better this year after the poor harvest last year, which was the smallest since 1999. Landings in B.C. have been declining from a high of about 2,000 metric tons to less than 1,600 metric tons last year. This year’s fishery, which opened on May 1, lasted about six weeks. Average ex-vessel prices in B.C. have jumped to more than $12/lb. as fishermen have enjoyed great success at holding local prawn festivals, which celebrate fresh prawns. Still, some restaurateurs in B.C. are pushing back due to the high prices. “I can buy lobster for less,” one chef told the Globe and Mail. 

Buying Tips

size-taste-texture  

• Size and count vary
• Sweet in taste
• Medium in texture

seasonality

• Year-round

sourcing 

Most spot shrimp are frozen aboard the boat and sold frozen raw, whole, and raw shell-on tails.  These shrimp have a sweet flavor, particularly the largest ones. These are expensive so some buyers recommend looking for deals in the fall, right after the Alaskan season ends. Spot shrimp, especially head-on, are treated with a sulfite-based antioxidant to preserve its bright red color. They do have an extremely short shelf life so buyers generally recommend buying frozen instead.

Buyer beware: Make sure the count per pound is accurate rather than relying on terminology such as “jumbo” because grading varies.

Fresh & Frozen Products  

• Fresh: Limited; whole
• Frozen: Raw, whole, shell-on tails

substitution options

Spot shrimp may be used as a substitute for imported shrimp.

Health & Nutrition

food safety:

There are no food safety or contaminant concerns with spot shrimp.

MARKET REPORT  |   BUYING TIPS  |  HEALTH / NUTRITION

Market Report Updated August 2014

It was the best of times. It was the worst of times. It all depends what coast you’re on.

On the West Coast, shrimpers were reporting near record hauls and record prices for Pandalus jordani. As of mid August, shrimpers off Washington, Oregon and California had landed almost 25,000 metric tons of shrimp with an average ex-vessel value of $.52/lb.  Last year, West Coast shrimpers landed almost 32,000 metric tons when the fishery closed at the end of October. The average dock price was $.48/lb.

So with 2 ½ months still to go in the fishery, West Coast landings could approach the all time record of almost 36,000 metric tons by the end of the season. Meanwhile, there is little doubt that the fishery will set an all time record for value.

On the East Coast it’s a whole different story. There was no season this winter off New England as stocks are “the lowest on record,” say biologists. In a good year, that fishery will yield landings of about 5,000 metric tons.

North of the border, the Canadian Atlantic fishery for Pandalus borealis is mired in controversy after quotas were sharply cut again this spring. The largest fishery off Newfoundland and Labrador saw its quota slashed another 11% to 111,000 metric tons. But what really riled the fleet was the fact that the inshore fleet had to absorb a cut of 10,000 metric tons while the quota for the offshore fleet, which freezes on board, was only cut 1,000 metric tons. Since the inshore fleet means jobs in processing plants, there was the predictable outcry from provincial politicians. Fisheries managers, though, say that back in 1997, when new licenses were issued to the inshore fleet, they agreed that should quotas be cut, the newest boats would have their quotas cut first.

Canadian landings have declined since 2007, when almost 190,000 metric tons were caught. This year, production should drop to about 130,000 metric tons.

Given the drop in production from Canada, the largest producer of coldwater shrimp in the world, and lower production from Greenland and Norway, prices have spiked. The average wholesale cost of 250/350 count coldwater shrimp has jumped about $1/lb. since the start of the year to about $5/lb. Although the situation was still confused in mid August, Russia’s ban on seafood imports from Norway and Canada could lead to some price softening later this summer and fall if Norwegian and Canadian exporters cannot find alternative markets. 

Buying Tips

size-taste-texture  

• Count ranges from 250-400 #
• Sweet in taste
• Less firm 

seasonality

• Spring

sourcing 

Pacific pink shrimp (aka ocean shrimp), Pandalus jordani, are only found in the North Pacific and are smaller than Pandalus borealis (aka northern shrimp), a species that is widely fished in the North Atlantic, where more than 200,000 metric tons are landed a year. Typically, pink shrimp average more than 250-400 count per pound, compared to 100-250 for the larger Pandalus borealis. Almost all Pacific pink shrimp are cooked and peeled and sold fresh or frozen. Frozen cooked and peeled shrimp are always sold glazed (a 5% glaze is the industry average). While about a dozen species of commercially fished coldwater shrimp belong to the Pandalidae family, larger shrimp are preferable and more expensive. 

fresh & frozen products

• Fresh: Cooked & peeled
• Frozen: Cooked & peeled

substitution options

N/A

Health & Nutrition

food safety:

There are no food safety or contaminant concerns with pink shrimp.

MARKET REPORT  |   BUYING TIPS  |  HEALTH / NUTRITION

Market Report Updated August 2014

It was the best of times. It was the worst of times. It all depends what coast you’re on.

On the West Coast, shrimpers were reporting near record hauls and record prices for Pandalus jordani. As of mid August, shrimpers off Washington, Oregon and California had landed almost 25,000 metric tons of shrimp with an average ex-vessel value of $.52/lb.  Last year, West Coast shrimpers landed almost 32,000 metric tons when the fishery closed at the end of October. The average dock price was $.48/lb.

So with 2 ½ months still to go in the fishery, West Coast landings could approach the all time record of almost 36,000 metric tons by the end of the season. Meanwhile, there is little doubt that the fishery will set an all time record for value.

On the East Coast it’s a whole different story. There was no season this winter off New England as stocks are “the lowest on record,” say biologists. In a good year, that fishery will yield landings of about 5,000 metric tons.

North of the border, the Canadian Atlantic fishery for Pandalus borealis is mired in controversy after quotas were sharply cut again this spring. The largest fishery off Newfoundland and Labrador saw its quota slashed another 11% to 111,000 metric tons. But what really riled the fleet was the fact that the inshore fleet had to absorb a cut of 10,000 metric tons while the quota for the offshore fleet, which freezes on board, was only cut 1,000 metric tons. Since the inshore fleet means jobs in processing plants, there was the predictable outcry from provincial politicians. Fisheries managers, though, say that back in 1997, when new licenses were issued to the inshore fleet, they agreed that should quotas be cut, the newest boats would have their quotas cut first.

Canadian landings have declined since 2007, when almost 190,000 metric tons were caught. This year, production should drop to about 130,000 metric tons.

Given the drop in production from Canada, the largest producer of coldwater shrimp in the world, and lower production from Greenland and Norway, prices have spiked. The average wholesale cost of 250/350 count coldwater shrimp has jumped about $1/lb. since the start of the year to about $5/lb. Although the situation was still confused in mid August, Russia’s ban on seafood imports from Norway and Canada could lead to some price softening later this summer and fall if Norwegian and Canadian exporters cannot find alternative markets. 

Buying Tips

size-taste-texture  

• Count ranges from 125-250 #
• Moderate in taste
• Soft in firmness

seasonality

• Atlantic: December - May
• Pacific: April - October

sourcing 

Northern shrimp is available fresh and frozen as meat as well as cooked and peeled in the 100/300 size grades. A large supply of small shrimp that is cooked and peeled is available throughout the year. Larger coldwater shrimp have a better, sweeter flavor than smaller sizes and are worth the additional cost, according to some buyers. Coldwater shrimp meat is increasingly being sold fresh and most fresh meat is ungraded. The industry average is a 5% glaze, and those that are frozen, cooked and peeled meats always have a glaze. 

Buyer Beware: Additives such as tripolyphosphates commonly used by most processors to make cooked and peeled meat have a tendency to take away natural flavor.

fresh & frozen products

• Fresh: Seasonal; cooked & peeled
• Frozen: Year-round; cooked & peeled

substitution options

North shrimp may be used as a substitute for farmed shrimp.

Health & Nutrition

food safety:

There are no food safety or contaminant concerns with Pink salmon.

MARKET REPORT  |   BUYING TIPS  |  HEALTH / NUTRITION

Market Report updated November 2014

The markets for spiny lobster have been relatively calm in recent months, although steady increases in Chinese demand for spiny lobster has increased the prices for most sizes. U.S. exports of spiny lobster to China and Hong Kong (where most of the imports are subsequently smuggled to the Mainland) rose a modest 8% through the end of August to 522 metric tons, which represents about a third of all the spiny lobster landed by U.S. fishermen. Exports of live lobster to China and Hong Kong actually declined, while exports of frozen whole lobster jumped another 30%, surpassing exports of live spiny lobster for the first time.

On the import side, supplies of frozen spiny lobster tails continued their long decline, as imports totaled 4,500 metric tons through August, a decline of 7% over the same period last year. Imports from Brazil, the largest single source of frozen spiny lobster tails for the U.S. market, actually increased slightly through August to 803 metric tons, an increase of 2%. Supplies of spiny lobster from the Bahamas, the second most important supplier, dropped almost 20%, as more of that country’s production is exported to China. 

Prices of most frozen spiny lobster tails climbed sharply late this summer. The ex-distributor price of 14-16 oz, Caribbean tails jumped about $.50/lb. to $17.lb., while 6 oz. tails jumped $.60/lb. to $16.80/lb. Look for prices to remain steady until early next year when prices will spike due to demand from the Chinese New Year holidays.

Buying Tips

size-taste-texture  

• Size 1-5 lbs.
• Rich & sweet in taste
• Soft texture

seasonality

• Fall-Winter

sourcing 

Spiny lobsters are sold fresh live and frozen in raw tails and meat as well as whole, either blanched or fully cooked. Spiny lobsters are typically graded by the ounce and fresh supply is mostly available before the new year. These warmwater lobster tails will be smooth and have a spotted, greenish shell. It has a soft texture, delicate flavor and is frequently marketed as warmwater tails. The quality and texture of warmwater lobster tails varies considerably depending on handling. Unlike American lobster, spiny lobsters have a spiny hard shell for protection and lack large front claws.

Buyer Beware: Avoid diver-caught tails that are mushy and textured from sitting too long on a boat.  Some buyers recommend finding trusted brands and sticking with them since some producers add weight with excessive glaze or a tripoly solution soak

fresh & frozen products

• Fresh: Live
• Frozen: Raw tails, whole, cooked

substitution options

Spiny lobster may be substituted for other shellfish.

Health & Nutrition

food safety:

• Children 0 to 6 should eat no more than 4 meals per month

MARKET REPORT  |   BUYING TIPS  |  HEALTH / NUTRITION

Market Report updated November 2014

The markets for spiny lobster have been relatively calm in recent months, although steady increases in Chinese demand for spiny lobster has increased the prices for most sizes. U.S. exports of spiny lobster to China and Hong Kong (where most of the imports are subsequently smuggled to the Mainland) rose a modest 8% through the end of August to 522 metric tons, which represents about a third of all the spiny lobster landed by U.S. fishermen. Exports of live lobster to China and Hong Kong actually declined, while exports of frozen whole lobster jumped another 30%, surpassing exports of live spiny lobster for the first time.

On the import side, supplies of frozen spiny lobster tails continued their long decline, as imports totaled 4,500 metric tons through August, a decline of 7% over the same period last year. Imports from Brazil, the largest single source of frozen spiny lobster tails for the U.S. market, actually increased slightly through August to 803 metric tons, an increase of 2%. Supplies of spiny lobster from the Bahamas, the second most important supplier, dropped almost 20%, as more of that country’s production is exported to China. 

Prices of most frozen spiny lobster tails climbed sharply late this summer. The ex-distributor price of 14-16 oz, Caribbean tails jumped about $.50/lb. to $17.lb., while 6 oz. tails jumped $.60/lb. to $16.80/lb. Look for prices to remain steady until early next year when prices will spike due to demand from the Chinese New Year holidays.

Buying Tips

size-taste-texture  

• Size: 1-5 lbs.
• Sweet in taste
• Firm texture

seasonality

• Typically winter, however increasingly available year-round.

sourcing 

Western Australian rock lobster is sold fresh live, and frozen as raw tails with meat and whole either blanched or fully cooked. Rock lobster are typically graded by the ounce. Rock lobster meat has a firm texture and mild flavor. Unlike American lobster, rock lobsters have a spiny hard shell for protection and lack large front claws. These lobster tail shells will be rough and have a deep reddish-purple color. Coldwater lobster tails, which include Western rock lobster, sell for a premium over warmwater lobster due to their higher quality. Rock lobster tails from Australia have strong quality controls and are packed “dry,” meaning without a glaze. 

fresh & frozen products

• Fresh: Live
• Frozen: Raw tails, whole, cooked

substitution options

Western red lobster is unique, however it may be used in place of other shellfish for some recipes.

Health & Nutrition

food safety: