Oosterschelde lobster is a delicacy and when they are in season many restaurants offer them on their menu card. Oosterschelde lobster is more slim and has a different color and taste than American and Canadian lobsters. Oosterschelde lobster is colored blue / black with typical yellowish spots on the head.
Originally Eastern Scheldt lobster is the same species as European lobster. But there are significant differences. Because Eastern Scheldt lobster lives in waters with a lower salt content, the lobsters’ DNA has genetically changed.
Season and sustainability
Eastern Scheldt lobster is in season from the last Thursday in March until July 15th. After this period the season is closed, and it is no longer allowed to catch Oosterschelde lobster. This lobster is sustainable as the catch is seasonal and the lobsters are caught using a sustainable fishing technique.
If Eastern Scheldt lobster is unavailable or if the price is too high, then Canadian lobster is a good alternative.
Fishing area (FAO Major Fishing Area 5) and fishing technique
Eastern Scheldt lobsters naturally live in the Eastern Scheldt. Originally the first larvae swam from the North Sea into the Eastern Scheldt where they, rather but not completely isolated, reproduced. There is hardly any exchange of water between the Eastern Scheldt and the North Sea. say
This lobster is caught using three methods. To catch this lobster, fishermen use pots, gillnetting and fykes.
Gastronomy
Lobster lovers say that Eastern Scheldt lobster is the most delicious crustacean in the world, even more tasty than European lobster. Eastern Scheldt lobster is very delicate and lighter in taste. This lobster is expensive, especially at the start of the season. You can also choose to buy one-clawed lobsters. These are usually cheaper.
