Lobsters are arguably the world's best-known seafood, and demand for clean, safe and sustainable seafood of all types is growing worldwide. Australian Southern Rocklobsters are air freighted fresh to many parts of Asia and the United States arriving less than 30 hours after they were first plucked from the water.
Fishing vessels are equipped with either a wet well or a tank with a pump that circulates sea water to keep rocklobsters in top condition from the time they are caught until they are sold.
Once landed they are immediately transported to port-based processors, where they are placed in water which has been refrigerated to 10-12°C, which slows the metabolism and prevents damage.
Just prior to export, the water temperature is further lowered to 5-7°C, the southern rocklobsters are then packed with insulation and ice-packs into polystyrene boxes sealed with tape. Packing is timed to allow coordination with Asia and US bound aircraft.
In China, Taiwan, Hong Kong and other parts of Asia the Southern Rocklobster is the first choice. Its highly uniform size and bright red colour when cooked makes it a perfect centrepiece for a banquet.
Rocklobsters of all sizes are sent to the United States, particularly the 6kg plus specimens. In the US specifically, sometimes bigger is better!