The well-honed, documented trail of live lobster from southwest Nova Scotia to distant markets
SEAFOOD.COM NEWS April 13, 2014 -
On the deck of Blue Thunder, Seth Smith and Ronnie Nickerson are focused as their hands, protected by thick blue rubber gloves, quickly snap rubber bands around the claws of a five-pound and of a two-pound lobster and place them in a thick, grey plastic crate.
This is where our lobsters’ journey from the pot to the dinner plate begins — a 6,000-kilometre voyage from the deck of the Blue Thunder as it trolls 80 kilometres off the coast of Shelburne County to the most popular item on the menu at Aquaknox, a five-diamond seafood restaurant in the Venetian, a casino resort on the strip in Las Vegas.
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