Today’s Press Herald reports on efforts by Maine’s Lobster Advisory Council to improve the perception of soft shell lobsters.
Soft-shells are lobsters that have molted recently, shedding their old hard shells so they can grow into new, larger shells. They have less meat per pound than hard-shells, but that meat is perceived as more tender and sweet. And they’re easier to crack and eat.
So what’s so bad?
Also in today’s paper is a Maine Voices editorial by the Kim Libby from Port Clyde.
The hundreds of fishermen in our region — the small, day-boat fleet that brings fresh seafood to your dinner table and the charter boat captains who take you out on the water to catch fish yourself — are paying the price for the mistakes of a few new-to-the-region industrial ships.