Canada articles
What is the shared biological species for both Maine and Canadian lobsters?
What is the maximum survival time cited for Canadian lobsters outside water due to denser shells?
What meat characteristics are attributed to Maine lobsters due to slightly warmer water?
What percentage share of North American landings does the Canadian lobster fishery account for?
Besides releasing lobsters below a minimum length, what does US regulation require fishermen to release?
What factor may be a more accurate predictor of meat quality than the country of origin alone?
What physical characteristic develops in lobsters thriving in consistently colder Canadian waters?
What negative consequence can occur if a lobster is held too long in a closed tank?
What physical trait distinguishes warm-water lobsters compared to American species?
What contributes significantly to the higher price tag associated with the "Maine Lobster" name?
What logistical advantage do Canadian lobsters' hard shells provide suppliers?