How Lobstermen Trap Giant Lobsters in Maine!!

In this video we will be fishing, oh my goodness, and eating live main lobster, taken straight from the ocean. I'm excited to give some applause, but before that, let's back up, this is our first stop on our epic East Coast Seafood. The route covers from Maine to Miami, first of all Maine, what's happening? Well, it's a state, but let's find some other fun facts about Maine. There is no Internet here. Curious fact. Number one internet coverage is really spotty. We start with the largest lobster. Producing state in the US where over 100 million PBS of these colorful crusts are harvested each year.

How many lobster fishermen are missing? You know, from a finger to a knuckle, there are quite a few, but you've got all yours, yeah, so far, so good, guiding us on our journey Jacob Nolles, America's most beloved lobsterman, has taught millions of people what is required to do this backbreaking job, they need to be between 3 and 4 and 5 inches, so that's the other side of our measurement, those are my wife's requirements for me today. a mission to learn how lobster harvesting works, so in Maine we can't keep them when they get too big, we'll have to measure them to find out, and the labor intensive process required to ship these guys to their final destination, whether it's the somewhere else across the country or around the world right here in this area you are separating good and bad lobster which makes a lobster bad and it all starts here on this dock right now we are in a local port there is a boat behind of me and this The ship belongs to Jacob NES, you might wonder who it is until you remember that wait.

I keep seeing this guy on Tik Tok, Instagram and YouTube. It's that guy. We have a fairly large female that is currently full of eggs. The way she makes money is. lobster fishing or caging lobster goes into a cage right now we're about to go out on this lobster boat to take out some cages and see what we can find let's do this for me an avid seafood lover who comes here to the easternmost. The New England outpost is an absolute dream. This cold, clean Atlantic water is home to some of the most sought after

lobsters

in the world, all hand-harvested in small day boats by independent

lobstermen

with special licenses.

Jacob, just as Jacob put it there. It's a pleasure to meet you. You're a lobster fisherman, that's what you call a lobster fisherman, lobster, either one, what's this place like? I'd say it's pretty dated, how is it different from the rest of the US? We are left behind in time, Maine, sparsely populated with only 1.4 million is dotted with historic buildings, cozy towns and more lighthouses than you could imagine, especially in the world of fishing, the average age of fishermen is 55 years, driven by a generational family. I'm the fifth generation and for five generations you've been able to do it. that and there are still enough lobster, yes, and that is thanks to the sustainability measures that have been implemented.

I'll soon be trying one of Jacob's biggest catches, but catching these

lobsters

in the Gulf of Maine isn't just about casting a net and counting. the bounty on him, it's illegal to keep many of them, so we'll approach the first buoy on each buoy, we've got two lobster

trap

s, they're all baited, they're sitting on the bottom, we'll pick them up and see. What's in them? Do you even remember how old you were the first time you got on a boat? No, no, there were probably four or five with my dad. It's just that you've been doing it your whole life.

America's Got Talent when the girls are like I've been dancing since I was two, but for you maybe, so yeah, you grew up doing it, we got some lobsters, this is the first

trap

, this is what we would call the headline, these They are even and here it comes. The tailor, we have a really nice keeper here, this is a big lobster about two pounds, fantastic to eat, so on a typical day we start well before 3:30 in the morning, we have 800 traps that stay in the water all the time and we just go out, we put out 400 traps every rotation, we bring in our catch and we sell it at the end of the day, they are just day trips, we don't do any kind of fishing trips, we have a very large female, so in Maine can't actually keep them when they get too big this is probably a breeder it's very close we'll have to measure it to find out in 1872 Main set the standard with a set of regulations to safeguard their precious lobster populations these same measures are still applied today , so I can quickly say that most of these are too short, there are strict size limits, they all go back, traps must be equipped with exhaust vents and biodegradable panels, in the rare case that a trap is lost, these rings for pigs they will rust.

The door will open and let everything in the trap out. Then there's the V-N notch, a way to mark the females who will be the future mothers of tomorrow's lobster catch. She is a proven breeder, so we must let her go. This is one of the many things she maintains. such a sustainable fishery Jacob launched his Tik Tok Journey 3 years ago analyzing the ins and outs of lobster trafficking, someone already gave him a notch. If you've been watching my shorts, you've probably learned that the notch is a way to protect them now that he has millions of followers and has even been featured in The New York Times, although he's become an internet sensation that hasn't stopped.

Look back. I'm going to open it to try to eliminate every species that is inside here. I'm going to start with this little one, oh yeah, it's a little joner crab. We get paid better for lobster, so that's what we're aiming for. Bye little one. Okay, we have this here. Is it a boy or a girl? That's a female. She just watches. your swimmers here and your tops are very flimsy in the males, they will be bigger and stiffer, so we will keep this one, this one is probably too short, actually, oh no, there are other regulations, we can only keep them if they are done. 3 y a/ qu from their eye to the back of their shelf, you can see that this is clearly below 3 y a/ qu, so they need to be released and they also need a chance to show that they can reproduce, sometimes they We will give them a fish as a snack for the road if you have seen it, I saw that I like it, I am going straight to this

giant

that we have here, to see if I can do it, oh my God, wow, those are very Well, yes, speaking of size , it's a woman, no knots so far, we're fine, what about the length along with three and a quarter?

It also can't be more than 5, that's the other side of our measurement, those are my wife's requirements for me. yes 5 inches is very big so it's barely legal it's actually a keeper it's actually a hard shell it will taste very different than a soft shell lobster very different soft shells are much bigger sweets. In fact, I much prefer soft shell lobsters. Of us, when we eat lobster in a restaurant across the country, we eat a hard shell or a soft shell, we almost always eat a hard shell because they are durable, they survive shipping much better, soft shells cannot survive shipping we cannot ship a soft shell to Florida.

I feel so ripped off right now, yeah, well you're going to be able to experience right here, right outside the ocean, you got something, this one here is nice. Next, soft shell Jacob is preparing a meal fit for royalty dining on fresh lobster for, from Trap to the table, the star of the show, this barely legal hard shell and some soft shells too, all steamed in the style of the fisherman using ocean salt water, obviously, you know the nuance of lobster. I live here I catch them you eat them often I eat them probably five or six times a year usually only occasionally my wife likes them so when she wants them I take them home I don't necessarily eat them for myself, I enjoy them although yes, No, uh, don't do it, don't smoke your own supply, don't get high on your own.

Supply after 12 minutes, it's time to take a look, these are definitely ready, we have a big one here that We're going to give it five more minutes while Jacob prepares the local lobster sauce. Here's a little trick: we actually add vinegar to the butter. This top secret, don't tell anyone, vinegar adds great flavor to butter and cuts through it. In my opinion, it is much better in the future. Jacob intends to turn his online presence into a full-time job while he makes lobster fishing a side job, but for now he's sticking to what he knows best when I said I wanted to try this nearly 4-pound behemoth. .

Lobster, you said unpleasant, yes, because from what I have heard, they are much less sweet. Wait, you're saying nasty, but you're not even sure you want to bet five dollars. Well, okay, it's not going to be unpleasant, but it's not going to. to be like that, okay, let's try it, the first thing we do is separate the tail from the body, separate the fins from the tail, we have a hole right here in the back, stick your finger right in the hole, it works fine, oo there's a big cola that was like a magic button you pressed oh what's that part you're removing now it's covering the poop CHS we can eat it but this is the favorite part of the cola let's try it simple Cheers Cheers it tastes good sorry I like it, I'm surprised how good it tastes, it's quite sweet, it's on the verge of being chewy but not too chewy, a little stringy, not too stringy, let's try the shade, which was our benchmark, now let's try one of these. note that the cola has much less meat you take a cola I take a cola ready let's go for it m you can taste the sweetness you can taste the innocent it's so young oh that's so delicious very good clean sweet fatty and just wonderful texture what I want to try Next is the butter that you mixed with vinegar, which is something I've never tried before, let's go for it M, that's the best, it's my favorite, it's super unique, I don't feel like I'm taking it away. because of the flavor of the lobster, not at all, yes, it enhances the flavor of the butter, that's very good.

My favorite part of the lobster is actually the claws, you can pull the knuckles out, more tender meat, much more like a crab leg. a lot more light crab meat, what's next with Pinter's claw, we're actually going to have to break it up, here we go, there's a piece for you, that's my favorite bite, thanks, I'm excited, let's give it some sauce Bliss. is that your favorite part is also Nirvana. I went to a new level of Food Heaven oh that's fantastic. I just had this thought like you know if a Mormon came to your door and then they said, try this and then you're like, oh God.

God and they say you could have that for eternity I would say: where do I sign? just one moment of perfection we can have more moments I can have more moments this is amazing all you can eat buffet it's raining and I don't even care, even with today's bountiful harvest, not all of these lobsters are considered good. Next we head to a facility where I will learn what makes a lobster bad and the tragic story of where they end up, Victor, how are you doing? Now I'm told this is a lobster processing facility, but I'm also told the lobsters come here, they're alive when they leave, they're alive too, what kind of processing is going on here, a lot of the live lobster from Main Hall targets facilities like Lobster Track.

Do you pay them? Who pays them? We pay them. These centers can produce up to 600,000 lbs of lobster at a time and can store 200,000 lbs of live lobsters keeping them for up to 3 months depending on market demand if you have invaded in the winter the same in the fall we will put lobsters we will feed them take care of them I like that you say take care of them like taking them for a walk giving them medicine without medicine a pound of lobster is designed to emulate the natural environment of crustaceans until they are ready to go to the market Victor, now we are inside, here behind me, there is a swimming pool

giant

that is full of lobster baskets that we are going to take out, we get what we call a basic boat tour. then separate whether it's a good lobster or a processed lobster, which makes a bad lobster something that's not uniform to what you'd like to see on a plate because the claws are different.

YES, what happened there, I could have missed years ago. Of course, they grow their claws back, so it's not up to date, but you might still like this one. Well, I might have figured it out. What do you consider this to be a gun? Well, it has an arm. Bad lobsters, where do they go? Sometimes they go to Canada, depending on what's happening, where they will actually break down. Canada, you can have our fucking lobsters. We keep the good ones, they actually process them into meat format where they can go in stews or they can go to Sushi somewhere where you don't have to see their disgusting CLA body.

I had no idea there were so many deformed lobsters crawling on the ocean floor because all you can see are the beautiful ones, on the other hand, the good lobsters. They are meticulously classified into seven weight categories, this would be about three and a half. those who weigh more than 2pounds are labeled as select and command the highest prices. Where do you send them to everyone? We have an office in Spain and Holland, Vietnam. Germany Berlin part of it will go by air transport part will go by truck so some will fly wild there is a lot of labor of love behind this to be able to take this around the world from here I'm going to send myself to a nearby restaurant to try some of this lobster here In Maine, yes, there couldn't be anything better than eating lobster at a restaurant that was voted the best in Portland.

Here they won best waterfront restaurant, best terrace, and most importantly best lobster roll, first of all, so glad to be. I'm excited because I'm from Minnesota, far from an ocean, so in my head I thought, Well, we're not really a seafood country, but it's like, oh wait, maybe it's because I live so far from both oceans, but you grew up. In Maine I did, there is a lot of seafood, among their best sellers is the classic steamed lobster with corn, a tasty clam roll with lots of fried clams and a legendary lobster roll of which they sell an impressive 600 servings daily and I'm about to make it 600 And1, but first I want to whet my appetite with another main specialty, this is the clam chowder.

The iconic New England clam chowder, first combine salted butter and ground pork, then stir until browned, something I wanted to try everything. In my life, I mean, I've had Campbell New England clam chowder, how would this compare? Add chopped onion and celery, then anchovies, garlic, more salted butter and stir, they made a kind of clam chowder, the idea of ​​clam chowder, what is it, when people come and they're looking for clam chowder, they're looking that thick consistency, then keep adding all-purpose flour and mix until the mixture thickens, actually a traditional soup is a thin soup, oh okay, we're giving the people what they want, now pour in chopped clams.

That's been boiling with tomatoes It's not that heartbreaking It's a little I'm not going to China and I hope to see a cream cheese won Do you still like this? I love it. I like both good ones, just different. Yes, add clam juice. mix the diced potatoes, then add salt, white pepper, dried parsley, basil and half in half, finally a little gallon to complete m m oh, that's so good, oh, that's a wonderful combination of textures, the soft potato and the clam are super chewy, but it is a wonderful chew. or like chewing to remove the flavor, the potato pieces feel fresher.

MH, am I comparing you to Campbell right now? What type of clam are you using? They are like a regular clam, yes, there are places close enough where I can get clams right from the office. One of my coworkers is just telling me about digging with my toes. I don't think that's how they do it with these. Well, I hope not. How long have you been living here? I've lived in Portland for 17 years, but I've lived in Maine my entire life when we first came here. I was very excited. I'm still excited, but I'm told this is the largest city in Maine and I imagine a futuristic metropolis. then I searched it out of 65,000 people, so what's Portland's personality?

He is a food enthusiast. City people are passionate about cooking. Here we have access to beautiful seafood. We have a lot of farmland here, plus fresh vegetables, foraged food and things like that. We have meat farms. We have dairy farms, we have potatoes, we have blueberries, we have a lot to offer as far as food, so for someone who likes to cook, it's amazing, so tourists who come here, what are they looking for, uh, seafood, right? What foods do most tourists look for when they come here? I think the lobster probably after our freshly boiled lobster has cooled, they meticulously extract the succulent meat from the tails to the tips of the claws.

A crisp lettuce leaf. It is placed inside a toasted bun that cradles the lobster. Add a drizzle of melted butter and served with a side of golden fries and this Coastal Indulgence is at its best, would you say there's a whole lobster in there? Yeah, it's about a lobster meat PB on each roll joining Carissa and I, the owner of Portland Lobster Company, Ethan Morgan M mhm, so you have this great combination of temperatures you actually have the bun that's hot, it's still steaming hot and then all the lobster inside is cold. You have a little bit of butter on the side just in case if people want it, yeah you have to try it, add just a little bit. the salt adds a little more take it to the next level and that's really all you need it's so fresh it's so clean it's sweet it's greasy I love what brought you to this business I came here to P Beers 20 years ago during college That was everything.

I was going to spend a summer here on the coast. I fell in love. What interests me not only about Portland but also about Maine is that it is a small city. Everyone feels very connected, everyone knows each other, especially within this very prominent industry. Everyone knows some lobster fishermen, people who work in the processing areas, people who sell the final product. I guess one of my big questions is whether the people who actually catch the lobster get a raw deal because it seems like we have so many middlemen in so many industries and it's never like the farmers raise their prices again no, it's always like everyone else they will increase their prices the lobster still costs $5 a pound the lobster catchers work they work very hard they are the ones there 3: in the morning 4:00 in the morning go out setting traps working all hours of the day to bring in not much you have been doing this for a long time what are the biggest challenges you face or other lobster men face there are many times throughout the year when the fishing is bad and during those times we are limited to how far we can explore and look for lobsters we just have to wait and grind them and during those moments it becomes quite tedious and then the work is exhausting obviously it is a very physical job my father my grandfather when they are 40 or 50 years old their bodies are worn out jeez yes, the tourist market here in the state drives part price for sure, but a lot of it is driven by processing a couple of months ago we started sourcing our own lobsters, ultimately the goal is to be able to work with a handful of lobster fishermen that we know and then we can pay them an amount considerable more to eliminate the middlemen.

It's a pretty delicate topic. Here in the state, for sure, why is it a sensitive topic? So the ships are coming in, they're selling for a pound, they're selling them to someone else, everyone's adding 20 cents, 30 cents here and there, it's not that someone is necessarily making the cut it's just that it's also an expensive process, you're trying to keep an animal alive and that takes a lot of resources to do, when it comes to the table you're looking at a pretty high price that's not necessarily reflected on the ship what do you think is the future for the animal industry? lobster here?

Fishermen off the coast of the domain recognize that this is the industry for the state. They recognize that it is their daily bread and they are very good self- they are setting their own regulations and it has been a model of sustainability which is something that needs to be put more money into right now as we start to look at the things that heat up the waters. I'm sure you learned the other day about v-n notched trap excluders. all that they're not going to be fishing too much if you love Indian food then you'll love our new channel, the best food in India, subscribe now for weekly videos showcasing the most unique street food from around the country, you want my gloves .

Take off whatever is comfortable for you Jacob, put it there. I'll take off my gloves. I'll start there again. It's OK, go ahead. Jacob, put it there. Let's do it again. If you can look at this camera, the wide angle one, yeah, the wide angle one, wow, look. For this guy, the main purpose of this is to trace the entanglement with the endangered right, what is it? No, I'm just thinking behind me, yeah, it's just the ocean is right, okay, that's it, no, I'm just kidding, okay, yeah, oh cool, crazy hobo. boy, this is normal, oh, maybe he's a history teacher, it seems like he's giving us good information, he has a lot to say, just lobster, yeah, right, nothing more there, nothing more, okay, those are all my questions , oh, what's that part you're removing now?

So that's the Poop Shoot, give it a chance, no, not the lens, here we have a with a good capture. I need some brain juice anyway boom guys that's the end of video number one here in Maine this is the first video in a long series of six videos where we look at all the seafood that the east coast of the US .USA has to offer and OMG this was an amazing start, how do we top the main live lobster? Well, you'll have to stick around to find out. I want to thank everyone who appeared in today's video, from our lobster men to the processing warehouse and here at this restaurant, everything was fantastic and this was one of the best meals I have ever had in my life.

I have to go back to Maine. Before I die anyway, that's it for this. Thank you very much for seeing us. See you next time. Peace. Now I have gout. I'll have gout tonight.