After several years of task force reports and recommendations to deal with the quality of lobster being harvested, stored, and shipped, the time has come for a collaborative partnership of academics, industry and governments to address the situation. In fact, lobster quality has generally been deteriorating throughout Nova Scotia waters since before 2014.
The Lobster Handling course was created in response to the need to adapt fishing and handling methods to maintain the quality and reputation of our lobster, reduce losses and increase value.
Course attendance is mandatory for at least one representative of each lobster buyer licenced in Nova Scotia.
This course provides a basic understanding of lobster biology and best lobster-handling practices. As quality-oriented professionals, licenced buyers are an important link in the value chain. This course is similar to training offered to the seafood sector in other jurisdictions.
General Information
Course duration | 2 half-days (2 x 3 hours) |
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Campus | To be determined |
Registration & information requests | Michelle Thériault |
Date du cours | To be determined |