Long-term lobster storage: fact file

Annuall lobster production in Ireland has varied in recent years from 600-850 tonnes. Ireland produces 22% of the European total landings. The unit value, to the catching sector, varies from a minimum of €12 in summer to a maximum of €30 per kilo in winter. Total potential value to Irish producers, therefore, is between €7.2 and €25.5m.

The difference in the minimum and maximum potential value is €18.3 million − equivalent to the entire value of the national crab fishery for instance; the actual value depends on total production and unit price.

Total production can be safeguarded and stabilised with better fisheries management. Unit price can be increased by switching a proportion of summer production to the winter and spring markets; this is where technology for long-term storage comes in.

In 2007, long-term storage capacity in Ireland was approximately 50 tonnes or 6% of national production and about 1% of total European production. This level of storage capacity is unlikely to upset the current seasonal trends in price or the forces of supply and demand.

Last year, holding trials in cold water recirculation systems were successfully completed by BIM and MRI (NUIG) at Carna. During the trial, mortality over 5-6 months was 10%; weight loss 2%; quality was not significantly different to freshly caught lobsters and taste and texture of stored and fresh lobsters were similar.

Operating costs of storage, including the cost of mortality was approximately €4 per kilo. Net profit, excluding initial capital costs per tonne stored and assuming normal differences between summer and winter prices, is about €8,000.

Storage temperature needs to be less than 4^oC and ideally 2^oC, to reduce decline in condition, incidence of spawning and ovary resorption. Fish can be transported dry following storage, provided blood protein levels are adequate. Using a very simple measurement of blood protein as a quality control step, guarantees can be provided to buyers on meat content and fitness to survive prolonged dry transport.