Boston lobster staging methods recommended the following three:

1, if more elaborate, and have an air pump pool to raise, you can survive up to five to ten days.

2, live lobsters bought, can be placed directly in the water basin, add a little salt, drizzle a few drops of cooking oil, do not feed anything, can be saved for two or three days. Not only can maintain the freshness of the lobster, but also can make the lobster spit out all the body sediment.

3, foam box storage, plastic foam box is both breathable and windproof, lobster row by row of belly down in rows (belly up easy to die), put about 30 pounds of lobsters in each box, clean water, clean, plus snowflake ice (smash the ice cubes) 4 to 5 pounds of ice per box, cover the lid and put it away. This morning and evening ice once. This storage method can store lobster 5 days to 1 week.

Boston Lobster Substandard Identification

Live lobsters will curl at the tail when touched. If it does not respond to being touched, it is probably dead and should be discarded. Similarly, lobsters that have lost their legs or whiskers or have moss from being left on the farm for long periods of time can become unresponsive or depressed, which can lead to higher mortality rates.

Broken legs or whiskers are the result of mishandling and can lead to high levels of stress and mortality; soft-shelled lobsters have a lower meat production rate than hard-shelled lobsters (e.g., after moulting) and are more likely to die during transportation; and if a lobster has moss on it, it is likely to have come from a lobster "farm". Although the meat quality has not changed, the appearance is affected; lobsters that have lost one or both stings should be sold at a reduced price.