Storage and Handling

Live Storage and Handling

In Tank

To maintain live Australian Southern Rocklobster in tanks in premium condition, they should not be held in tanks longer than one week. Tank conditions must be rigorously maintained and overcrowding must be avoided.

For highest survival rates;

Temperature: 11ºC - 12ºC or 51ºF - 53ºF
Oxygen: best maintained at 100% - minimum > 80% saturation
Ammonia: < 0.5 mg/l
Nitrite: < 1 mg/l
Nitrate: <50 mg/l
Alkalinity: 100 mg/l - 200 mg/l
PH: 7.8 - 8.2
Salinity: 35 - 36 ppt

In Coolroom/Chiller

Australian Southern Rocklobsters can last between two to three days stored between 1ºC and 3ºC or ~34ºF and ~37.5ºF - best consumed at the earliest convenient time.

To store live Australian Southern Rocklobsters in the chiller/cool room without disturbing the animals, carefully remove the lid and punch numerous air holes in it. Replace the lid and store in their delivery packaging at the bottom of the chiller/cool room well away from the fan or door.

Live - General Info

Live Australian Southern Rocklobsters should not be stored if it is;

- Weak (limp legs and tail)

- Recently moulted (the shell flexes easily when pressed)

If this is the case, you should immediately process the rocklobster by your preferred method.

Humane Killing Method

Chill the Rocklobster in the freezer between -8ºC and -28ºC or 17.6ºF and 18.4ºF for 30 minutes or until insensible.

Holding the Rocklobster across the back, place it on a chopping board and using a very sharp fine knife pierce it between the eyes to ensure a quick and humane kill. Place the Rocklobster in a food service box with a lid and put in the chiller/cool room for 30 minutes between 1ºC and 3ºC or 33.8ºF and 37.4 ºF.

Apart from showing respect to a living animal by killing it humanely, it is proven scientific fact that animals killed under stress show significant deterioration of their flesh.

Correct handling including minimizing stress will ensure that your Australian Southern Rocklobsters are kept in premium condition.

Do not apply excessive force on the sides of the carapace as this leads to structural damage and bleeding of the gills. Avoid opening the tail of cooked whole Rocklobsters as this can lead to structural damage.

Processed or Blanched

Processed Whole - Tag each animal with the process date and store in the food service box with a lid. Store at the bottom of the chiller/cool room, well away from the fan or door. The rocklobsters will last 3 days maximum when stored between 1ºC and 3ºC or ~34ºF and ~37.5ºF.

Processed Half - Remove the stomach and digestive track and cover the meat with plastic food wrap. Tag each half with the processed date. Store in a food service box with a lid at the bottom of the chiller/cool room well away from the fan or door. The half lobster will last 3 - 4 days when stored between 1ºC and 3ºC or ~34ºF and ~37.5ºF and up to 6-7 days when bagged/cry-o-vacced and stored well away from the door between 1ºC and 3ºC or ~34ºF and ~37.5ºF. Care must be taken that the bags are not pierced by the horn or shell. This can be avoided by both using thick plastic and cutting off potentially damaging edges.

Processed Bagged and Cooked - Cooking must be rapidly arrested in an ice bath and date of process marked on the bag. The bagged rocklobster will last 6 days at the bottom of the chiller /cool room well away from the fan or door when stored between 1ºC and 3ºC or ~34ºF and ~37.5ºF.

Raw/Green

Bagged

Optimum storage of raw/green meat is best achieved with bagging. Food service gloves must be worn when packing and bagging and a small amount of extra virgin olive oil or clarified butter (where appropriate) increases the shelf life. The rocklobster will last 4 - 6 days at the bottom of the chiller/cool room well away from the fan or door when stored between 1ºC and 3ºC or ~34ºF and ~37.5ºF.

Tightly Rolled in Plastic Wrap

The rocklobster will last 2 to 3 days at the bottom of the chiller/cool room well away from the fan or door when stored between 1ºC and 3ºC or ~34ºF and ~37.5ºF

Sashimi Portions

Premium quality sashimi should be used the same day as processed, but will keep for 2 - 3 days when stored in a food service box with a lid at the bottom of the chiller/cool room well away from the fan or door when stored between 1ºC and 3ºC or ~34ºF and ~37.5ºF. If the sashimi comes from raw/green meat that has been previously bagged use the same day.