Lobsters can be expensive no matter how or where you purchase them (but they’re well worth it!). You might not realise it, but there’s science behind the pricing, and we’re here to clear things up. Lobsters used to be affordable to even the poorest of people — and they were right. Most varieties of seafood were not the gourmet that we now know because before there were high-tech fish farming techniques and food safety systems like there are now. To make the process efficient and keep us healthy, the seafood business now has the greatest equipment and agricultural practices for harvesting and storing lobsters fast and safely.
Why is lobster tail so expensive now, while whole lobsters and lobster tails were once affordable dinners that practically everybody could afford?
The fact that lobsters are much more in demand now than when they were more numerous is perhaps the most important factor driving up lobster prices. There were almost more lobsters than anyone knew what to do with when the population of lobsters was so high that they washed up on the beach. The population has dropped as a result of decades of harvesting, yet demand continues to climb.
Lobsters, on the other hand, do not develop quickly. It can take up to seven years for them to reach the minimum size required for harvesting, which is roughly a pound. These crustaceans’ poor growth rate does not aid their diminishing numbers. Finally, some of the prices paid for lobsters include the technologies involved in cultivating, harvesting, and storing them. Lobster farming is a lot of effort, as growers must keep the population fed, healthy, and thriving. Then there are the harvesting restrictions, which mandate any lobsters that do not meet particular size limits to be put back in (those that are too huge are regarded the best breeders and aren’t alright).
Furthermore, before being purchased, lobsters must be carefully preserved to ensure that they are safe to eat. The majority of lobsters are maintained alive until sold, reducing the possibility of them having viruses that could make you sick. As a result, they must be kept alive and healthy in water with appropriate food and oxygen. It’s a lengthy procedure that necessitates a great deal of effort before your lobster is ready to eat.
Lobster prices have risen in recent decades due to a combination of the lobster life cycle, over-harvesting, and food-safe technology. What was previously considered “poor man’s cuisine” has evolved into a delicacy that may cost a lot of money just for one meal?
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