English name: Spiny Lobster
Common names: Thorn Lobster, Rock Lobster, Caribbean Thorn Lobster, Florida Thorn Lobster, California Thorn Lobster.
Origin and production period:
Florida, California.
Introduction:

American fishermen catch lobsters, also known as rock lobsters, from the Pacific and Atlantic waters. Although these lobsters have no edible chela feet, their tails are larger and more fleshy than the American lobsters (Maine lobsters).
Although the United States is not a major producer of spiny lobsters, lobster production is still very impressive, with an average annual output of 3,000 to 4,000 tons (the global annual production of spiny lobster is approximately 70,000 tons). Two kinds of thorn lobsters produced in the United States are warm-water spiny lobsters, unlike the cold-water spiny lobsters produced in Western Australia, New Zealand, and South Africa.
American waters produce two kinds of thorn lobsters. The Florida lobster (Panulirus argus), which is caught in the waters south of Florida, accounts for more than 90% of the total American spiny lobster production. This lobster is the same species as thorn lobsters that are caught in the Bahamas and the entire Caribbean Sea, and is often referred to as Caribbean spiny lobster. The lobster has a noticeable white spot on the dark brownish-red, yellow-brown and light green shells, and its background color may vary depending on the habitat of the bottom. All lobsters are orange-red in the cooked shell. Thorn lobsters can grow to more than 1 kilogram, but most commercial fish catchers range in size from 500 to 700 grams. The law prohibits the capture of Florida thorn lobsters that are less than 14 cm in length.
Florida spiny lobsters are caught in trap boxes, taken care of daily and transported live. Although the fishing season is July each year to March, the main harvest period is between August and November. The law allows lobster dealers to keep live lobsters caught during the fishing period until the end of the fishing period.
In California, fishermen are fishing for the California spiny lobster Panulirus interruptus. This lobster lives in the vast Pacific Ocean waters from the middle of California to the tip of the California Peninsular in Baga, Mexico. California lobsters are larger than Florida lobsters and can weigh more than 10 kilograms, but most commercial lobsters weigh less than 2 kilograms. In most years, the annual production of California spiny lobsters is between 250-300 tons.
Thorn lobsters in California range from dark brown to reddish. The fishing period from October to mid-March is captured by trapping cages. The length of the breastplate for legally caught lobsters must not be less than 8.25 cm.
In the past, almost all Florida thorn lobsters only sold lobster tails. A lobster tail with a plump and rich flesh is baked on fire and is a popular seafood dish in the United States. In recent years, more and more Florida lobsters have been sold to the Asian market in live or frozen whole cooked form.
Thorn lobsters in California are sold almost entirely in fresh form and are mostly sold to local restaurants. With the increasing demand for live lobsters in Asian and Chinese markets, California’s lobster export trade has grown rapidly.

Sales Proposal US Resources with Fresh, Lively Thorn Lobster American thorn lobster is a warm water species, value for money, and sometimes only sold at half the price of cold lobster lobster

Product Description Thorn Lobster

Scientific name (Scientific name): Florida Lobster: Panulirus argus California Lobster: Panulirus interruptus
Common name (market name): spiny lobster, rock lobster, Caribbean thorn lobster, Florida thorn lobster, California thorn lobster Individual size: 500 g to 2.5 kg. Yield: from whole lobster to shelled lobster tail: 35-45%; From shelled lobster tail to shelled tail meat: 80%.
The main products: fresh and frozen whole cooked lobsters Preservation treatment: lobsters can live for 24 to 36 hours in cold and humid environment after leaving the water. The lobster can be placed in the culture tank for at least 4 weeks. Frozen lobsters can be stored at a temperature of minus 20 degrees Celsius or below for a period of 6 months to 1 year after proper icing.
Taste: Moderate texture: Solid nutrition index (per 100 grams)
Calories: 112 kcal Protein: 20.6g Fat: 1.5g Cholesterol: 70mg Omega-3: 0.37g Sodium Salt: 177mg Major Origin: Florida, California Distribution: Panulirus argus: South Florida to Brazil; Panulirus Interruptus: Central California to Mexico Baja Main fishing methods: Cage trapping box Average US annual production: 3,000 tons Fishing season: Florida: July to March next year (Peak during August to November) California: Mid-October up to In the middle of March the following year, defective products are identified:
Live lobsters appear to lose their vitality during transport. Damaged or dead lobsters Dragon's fleshy meat shows that lobsters have died before processing. Black lobsters appear on the abdomen or shell. Sandy gravel in the draining tube can cause strong ammonia odors. Frozen lobster meat and lobster before freezing. Water injection between shells can lead to short weight

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