Premium Nova Scotian Lobsters direct from our Fishermen

Fishing1We are the fishermen. Without people like us there would be no commercial harvesting of lobster. Winter fishing is cold, windy and rough; work days are often over 15 hours long in sub-zero temperatures.

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Water_TemperatureAs you can see, our season is a winter season ranging from the last Monday in November to May 31st. During these months the water temperature is very cold, ranging between approximately 0˚C to 9˚C. This results in lobster being less active, and more difficult to catch due to their semi-dormant stage.

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The_Area1This chart demonstrates the various lobster fishing areas of Atlantic Canada. Note LFA 34 in South-West Nova Scotia.

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Holding_Lobster1Many lobster are held directly in the ocean within the wharves in units known as "cars". These are floating structures, used to store crates full of lobster in the ocean. These are divided into manageable compartments, which are often aerated to ensure the lobster are kept healthy. Lobster are held in these "cars" during winter months while they are semi-dormant. These "cars" are usually six feet deep or more and can hold upwards of 20,000 lbs. of lobster.

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Handling_the_Catch2Strict regulations ensure only legal sized lobster are landed; any that are undersized go back to sea. There is nothing more important than how the lobster are handled. Proper handling, from the moment they are removed from the trap reduces stress and maintains the lobster's health. This is essential when holding or shipping.

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Traceability1Currently there are no processes in place to trace lobster directly to the fisherman. However, it is possible to indicate what company they came from by the bands holding their claws together.

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Currently there are no processes in place to trace lobster directly to the fisherman.  However, it is possible to indicate what company they came from by the bands holding their claws together.

CullsThere is always a small percentage of lobster missing appendages. This can be attributed to several factors; from fighting on the ocean floor, to improper handling once landed. This does not imply that the lobster is weak; they can lose an appendage and regenerate it quite rapidly.

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  • FishingFishing
  • Water TemperaturesWater Temperatures
  • The AreaThe Area
  • Holding the LobsterHolding the Lobster
  • Handling the CatchHandling the Catch
  • TraceabilityTraceability
  • Culls

Scotia Direct Lobster Co-op Ltd

LobsterThis website has been prepared for the members of the Scotia Direct Lobster Co-op Ltd., an independent company working in the Atlantic lobster fishery within LFA (Lobster Fishing Area) 34. It has been prepared to depict the fishing methods practiced by members of the Scotia Direct Lobster Co-op Ltd., the equipment used, specific water and terrain characteristics, and details on the lobster of the area in which they fish. As stated above, these details are not similar throughout the Atlantic Canada lobster fishery.
The practices depicted within this document are those used by the members of Scotia Direct Lobster Co-op Ltd. The industry is highly regulated but individual practices vary and those depicted within this document should not be assumed as industry norms. Different areas use different gear to fish lobster and different holding methods, if they hold them.

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