Atlantic Chican Seafood

- Scientific Name: Homarus Americanus - Premium hardshell lobster - Whole lobster live, frozen - Place of origin: Nova Scotia, Canada

Product Description : Atlantic hardshell lobster harvested from the pristine waters of Canada's North Atlantic. Price of product ( USD price or FOB price) : Average USD $12-15 per LB (prices changes on weekly bases) Product origin : Nova Scotia, Canada Key Specifications/Special Features : Hardshell lobster "yeild up to 50% more meat than soft shell" Our suppliers meet the strict environmental standard set by the Marine Stewardship Council (MSC) Scientific Name: Homarus americanus Production Method: Wild Harvested Place of Origin Gujarat, Punjab, MP -India Port Of Loading Mundra Port, Nahva seva Port Payment Term DP,LC Delivery Time Shipment within 7 working days Minimum Order Size and Packgaing details : Size From (LBS) To (LBS) From (Grams) To (Grams) Average Lobster Weight Medium Chix 1.18 1.29 535 585 1.2 lb Quarters 1.29 1.51 585 685 1.4 lb Halves 1.51 1.73 685 785 1.6 lb 1 3/4s 1.73 1.95 785 885 1.85 lb Selects 1.95 2.45 885 1110 2.25 lb 3 lbers 3.00 3.88 1360 1760 3.3 lb 4 lbers 3.88 4.87 1760 2210 4.3 lb 5 lbers 4.87 5.86 2210 2660 5.3 lb 6 lbers 5.86 6.86 2260 3110 6.3 lb

Canadian Lobsters (Homarus Americanus), Whole / Cooked / Frozen Origin : Eastern Canada Production : May and June 2017 Size : 300/400 grams, 400/450 grams, 450/500 grams Pack : Each Lobster is in Netting in 10 lb boxes Quantity : 3 FCL (120,000 lbs total)

Live Canadian Lobster

Canadian Lobsters (Homarus Americanus), Whole / Cooked / Frozen Origin: Eastern Canada Production: May and June 2018 Size: 300/400 grams, 400/450 grams, 450/500 grams Pack: Each Lobster is in Netting in 10 lb boxes Quantity: 3 FCL (120,000 lbs total)

We carry both frozen cooked /raw Canadian lobster sizes : 450 g and under sizes : > 500 g immediate shipment available 4-5 days /1 x 40'

PRODUCT : Live Canadian Lobster Sizes : 250/300gr/300/400gr/400/500gr Packed : 1 x 30lb styro foam ctn's Quanity : 20.000lbs Price : $12.50lb/USD zFOB BOSTON

Year round supply of live canadian premium lobster , own fishing vessels , 2 plants to continous output to 25,000 lb daily. We at goldenclaw exports we at goldenclaw exports homarus americanus We are one of the leaders in the industry. We currently ships to hong kong and china on a daily Basis and we only ships the best. We ship only grade 1 hardshell lobster from zone 33-38 just off the coast of New brunswick. Mortality is less then 5 % Plant capacity is about 20,000 lbs per day we mostly ship in LD2 containers = 1680 lb Also LD7 containers = 4830 lb Chixs - 1.00 - 1.25 /lb Quarters - 1.25 to 1.45 lb Halves - 1.45 to 1.75 lb 3/4 - 1.75 to 2.00 lb 2-3 - 2.00 to 3.00 lb 3-4 - 3.00 to 4.00 lb 4-6 - 4.00 to 6.00 lb attached is the lobster process let me know your thoughts thanks cary for goldenclaw 14165059806 we are one of the leaders in the industry. we currently ships to hong kong and china on a daily basis and we only ships the best. we ship only grade 1 hardshell lobster from zone 33-38 just off the coast of new brunswick. mortality is less then 5 % we mostly ship in LD2 containers = 1680 lb also LD7 containers = 4830 lb chixs - 1.00 - 1.25 /lb quarters - 1.25 to 1.45 lb halves - 1.45 to 1.75 lb 3/4 - 1.75 to 2.00 lb 2-3 - 2.00 to 3.00 lb 3-4 - 3.00 to 4.00 lb 4-6 - 4.00 to 6.00 lb.

When cold water lobsters become full-size, they tend to be larger than those that live in warm climates. These lobsters go through molting sessions every year or so in which they shed their shells to grow and then produce a new shell that becomes thick and hard over time. The largest ones can reach four pounds or more, on average. Lobsters from cold waters will always have the large claws that we tend to associate with the animal, with one claw larger than the other. They also carry subtler colors than their warm-water cousins, usually dark greenish-brown. They have smooth shells with no spikes. Since lobsters in cold water live in frigid temperatures, their meat gets significantly firmer than those from warm waters. When you cook and eat a cold-water lobster, you�¢??ll notice that the meat tends to stay together in chunks and is tender, but not mushy, when you eat it. The meat's flavor is what brings in most of its draw, though. Coldwater lobsters tend to have a slight hint of sweetness to it without an overpowering fishy taste like warm water lobster has, making it perfect for people who like more subtle flavors.