Stress-free Cape Breton lobsters sought – Quality testing began in 2013 as a way to combat low buyer prices

Some Cape Breton fishermen are working hard to make sure your lobster is stress free. Veronika Brzeski, a marine biologist who works for the Cape Breton Fish Harvesters Association, said this helps improve the quality of the lobster meat. Stress causes lactic acid buildup in the meat. Brzeski said she’s read research papers that have attributed high level of lactic acid to less taste and blanching of the meat. This is why Brzeski can often be seen on docks, testing things like oxygen levels in holding tanks, for members of the association. >click to read<17:26

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