The Southern Rock Lobster
Lobsters are arguably the world's best known seafood, and demand for clean, safe seafood of all kinds is growing worldwide. The Southern Rock Lobster from the Eyre Peninsula is amoungst the best of them all.
Our rugged Southern Ocean is amongst the cleanest and coldest in the world- it's vast waters running between Australia and the pristine wonderland of Antarctica.With most of the catch being exported live, stringent regulations are followed and extreme care is taken when catching and handling the lobsters so they arrive at their destination in peak condition. It is a fine art, and the fishers of the Eyre Peninsula are true masters of their craft.
Fishing vessels are equipped with either a wet well or a tank with a pump that circulates sea water to keep lobsters in top condition from the time they are caught until they are sold.Once landed they are transported to port-based processors, where they are placed in water refrigerated at 10-12 degrees celsius, which slows the metabolism and prevents damage in transit.Just prior to shipping to market, the water temperature is further lowered to 5-7 degrees celsius. The lobsters are then packed with insulation into polystyrene boxes and sealed.
The industry has created a certified sustainability program, entitled the Clean Green program.
Fundamental to the success of the Clean Green product certification program is the third party auditing of the environmental, culinary, quality, safety and workplace standards.The Southern Rock Lobster from the Eyre Peninsula enjoys a unique environment which produces lobster with unique flavour and texture.Southern Rock Lobster is characterised by it's sweet rich flavour, low oiliness and moist, medium-firm flesh, which is translucent when raw and white with orange tinges when cooked. The leg meat is oftern a little sweeter than tail meat.
Information: The SEAFOOD of the Eyre Peninsula- Australia's Seafood Frontier Book