The Lobster Institute at the University of Maine was mentioned in the Gizmodo report, “Switzerland outlaws boiling lobsters alive.” New Swiss regulations will require food preparers to stun or mechanically destroy a lobster’s brain before immersing it in boiling water, according to the article. The Lobster Institute at UMaine suggests that a lobster’s nervous system […]
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Rick Wahle, a research professor at the University of Maine Darling Marine Center, was interviewed by Canadian Broadcasting’s Radio-Canada for a report about American lobster migrating from south to north, as a result of warming waters. A segment of the footage was shot at the DMC waterfront in Walpole where Wahle and graduate students conduct […]
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CBC News cited statistics from the Lobster Institute at the University of Maine in a report about an “almost rainbow-colored” lobster that was caught in Canada’s Bay of Fundy. Robinson Russell, who caught the lobster, said white lobsters, which lack pigments in their shells, are the rarest you can find. According to the Lobster Institute […]
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The Portland Press Herald reported researchers at the University of Maine and Ready Seafood Co. of Portland are working to examine what influences shell growth in Maine lobsters to see if they can speed up the shell-hardening process in recently molted crustaceans. In Maine, the summer catch is mostly soft-shell lobsters, or shedders, which sell […]
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RT cited statistics from the Lobster Institute at the University of Maine in a report about a rare yellow lobster that was caught off the coast of Northern France. According to the Lobster Institute, there is only one yellow lobster in 30 million. In cases of blue lobsters, the number rises to one in two […]
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Research from the University of Maine was cited in the Bangor Daily News article, “Susan Collins: Ignoring climate change is ‘simply not a solution.’” The Gulf of Maine is warming faster than 99 percent of the world’s bodies of saltwater, and that warming trend could mean smaller catches as lobsters move into deeper and colder […]
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Rick Wahle, a research professor at the University of Maine Darling Marine Center, spoke with Undercurrent News for the report, “Maine lobsters still hard to find, but prices climbing back for harvesters.” Wahle said it’s not yet clear what’s behind the low harvest. He has been investigating whether climate change may be responsible, causing lobster […]
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Rick Wahle, a research professor in the University of Maine’s School of Marine Sciences, and Bob Bayer, executive director of the Lobster Institute at UMaine, spoke with the Bangor Daily News for the article, “Maine lobster catch on track to hit lowest value this decade.” Due to an unfavorable combination of a dwindling catch and […]
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Bob Bayer, executive director of the Lobster Institute at the University of Maine, was quoted in the AccuWeather article, “Maine lobsters are thriving, but regulators explore how to adapt to changing environments.” Most signs regarding Maine lobster are positive, but climatic factors such as warming waters and ocean acidification could pose a challenge in the […]
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Boston.com cited statistics from the Lobster Institute at the University of Maine in a report about rare lobster colors. According to the Lobster Institute, lobsters that typically exist in the wild are “dark bluish green to greenish brown.” However, diet and genetics can create lobsters in colors including orange, yellow, blue and white, the article […]
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