Skipper Kerry Gracie lays around 250 traps. Every day, six days a week, he hauls them up one by one with his crew of three. A mechanical winch does the heavy work and Kerry logs where he drops the traps overboard on his computer. He has equipment to measure the depth and temperature of the water, the ideal temperature being 4.5°C/40°F, as that’s when the lobsters are most active and travel the greatest distances.
Once the lobsters start to moult by shedding their shells, the season is over, but until then Kerry catches as many as he can. There are a few rules to ensure the lobster population remains healthy. For example, there is a minimum size, and lobsters that are too small are thrown back, as are females with eggs under their tail. If a lobster is damaged and therefore cannot be sold, its tail is clipped and it must be thrown back and left until the clip is no longer visible. It takes about three years, but it will have been able to reproduce during that time. This way of fishing ensures that the lobster population will remain healthy and therefore the fishery is MSC certified.
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Thumbnail/image by David Loftus - www.davidloftus.com
