DOCSLIB.ORG

City Island Lobster.062315.Indd

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
City Island Lobster.062315.Indd City Island Appetizers Lobster House Crab Corner City Island Cold Hot From Alaska From Maryland Favorites Jumbo Shrimp Cocktail (5) ......................... 16.95 Bu alo Wings (12) ...................................... 12.95 King Crab Legs ............................................. 60.95 Whole Blue Claw Crabs .............................. 29.95 Favorites Whole Lobster in Shell (cold) ..................... 22.95 Mozzarella Sticks (8) ................................... 11.95 Snow Crab Leg Clusters ............................... 32.95 served broiled or steamed or Baltimore Style Catch of the Day Scungilli Salad ............................................... 15.95 Coconut Shrimp ........................................... 16.95 (spicy w/Old Bay) also served w/garlic or red sauce. Twin Lobster Tail Platter ................................... 45.95 Calamari Salad ............................................. 14.95 Fried Calamari .............................................. 13.95 Jumbo Shrimp Scampi ....................................... 26.95 Halibut or Sword sh .......................................... 27.95 Served broiled or steamed .... Freshly Shucked Littleneck Fried Ravioli ................................................. 12.95 Jumbo Dungeness Crab Claw Clusters 33.95 Baked Scallops & Shrimp Combination .......... 42.95 Norwegian Salmon ............................................ 25.95 or Cherrystone Clams ...................(½ Doz.) 10.00 Tender Chicken Fingers ............................... 12.95 Super Crab Lovers Combination Mahi-Mahi .......................................................... 25.95 Baked Baby Lobster Tail Platter ....................... 33.95 ......................................................... (1-Doz.) 18.95 Oysters Rockefeller (1/2-doz.) ................... 15.95 King Crab Legs, Snow Crab Legs & Dungeness Crab. ......................................... 65.95 Chilean Sea Bass ................................................. 29.95 Bluepoint Oysters ...............................(each) 2.00 Clams Oreganato (6) .................................... 10.95 Baked Day Boat Sea Scallops ........................... 32.95 Boston Scrod ....................................................... 24.95 Seafood Salad Combo ................................. 20.95 Clams Oreganato (12) .................................. 18.95 Maryland Crab Cakes ...................................... 32.95 Fillet of Sole ......................................................... 25.95 Baked Clams Casino (6) .............................. 11.95 Whole Red Snapper. ........................................... 27.95 Maryland Crab Cakes (2) ............................ 19.95 Chilled Shellfish Sampler Maine lobster, 3 Cherrystone clams, 3 Littleneck clams, 3 Oysters Blue sh ................................................................ 20.95 Littleneck Steamers (doz.) ........................... 17.95 Clams in Red or Garlic Sauce ..................... 17.95 and 3 chilled jumbo shrimp Tilapia .................................................................. 25.95 41.95 Extraordinary Mussels in Red or Garlic Sauce ................... 15.95 Red Snapper Filet ............................................... 25.95 A Whopping Pot of Ipswich Steamers ....... 24.95 LobsterLobster HouseHouse FeastsFeasts Combinations We only select and serve the nest sh at our BBQ Lobster Feast 89.95 City Island Lobster House Restaurant A whole lobster with baby back pork ribs, BBQ chicken, jumbo fried shrimp, and large snow crab Whole Lobster 43.95 Prepared fresh to order. Soups legs. All served with corn on the cob, rice, French fries and onion rings. Served broiled with your choice of Please specify grilled, baked, fried Lobster House Bisque .................................... 6.95 Lobster House Crab & Lobster Feast 99.95 Shell Steak • Prime Rib • Spare Ribs or Fried Shrimp or sautéed. For those who prefer spicy, New England Clam Chowder ....................... 6.95 Two - 1¼ lb. Maine Lobsters, Snow Crab Leg Cluster, Dungeness Crab Cluster & Shrimp we can prepare it Cajun or Creole . Manhattan Clam Chowder ............................ 4.95 Snow Crab Legs 37.95 Served broiled with your choice of Dear Patron ... all of our Lobster House entrées are served with relish tray, garlic bread and Lobster House Paella 55.95 (serves one) Broiled Seafood special house salad. Baked potato or French fries, rice or pasta and a sautée of fresh garden Shell Steak • Prime Rib • Spare Ribs or Fried Shrimp Combination 36.95 vegetables. Enjoy your meal. Paella for (2) 99.95 Lobster Tail, Shrimp, Scallops, A delicious combination of lobster, shrimp, mussels, Lobster Tail Combo 43.95 Filet of Sole, Baked Clams and Mussels LobsterLobster ClamClam BakeBake SpecialSpecial 29.9529.95 clams, chicken and pork sausage all cooked Served broiled with your choice of in a seafood broth with Spanish yellow rice Shell Steak • Prime Rib • Spare Ribs or Fried Shrimp A Lobster House Original. Maine Lobster, mussels, baked clams, From our Fryer and clam chowder. We complete your meal with an ice cream cake roll. Broiled or Fried Jumbo Fried Shrimp. ...................................24.95 Mediterranean Dishes Shrimp Combos 37.95 Fried Sea Scallops ..........................................35.95 Italian favorites... all served over a bed of fresh pasta Served broiled with your choice of Lobsters Jojo’s Pasta Special Chicken Parmigiana Shell Steak • Prime Rib • Spare Ribs or Fried Shrimp Fried Yellow Tail Filet of Sole. ......................25.95 Our specialty fresh from Maine Lobster, shrimp, clams, mussels, Tender breasts of chicken smothered in Jumbo Fried Shrimp & Sea Scallops ...........39.95 Lobster served steamed or broiled all served in a marinara or garlic sauce ..37.95 mozzarella cheese and marinara sauce .. 23.95 Clam Sauce Chicken & Shrimp Parmigiana King Crab Legs 50.95 Tender Baby Calamari ..................................20.95 Lobster size: 1-¼ lb. 1-½ lb. 2 lb. Tender clams chopped in a tasty red or Tender breasts of chicken, fried shrimp white clam sauce .......................................22.95 Served broiled with your choice of Authentic Fish & Chips ...............................25.95 24.95 29.95 39.95 smothered in mozzarella cheese and Picolla marinara sauce ..........................................31.95 Shell Steak • Prime Rib • Spare Ribs or Fried Shrimp Crispy Fried Maryland 3 to 6 lbs. are available & priced accordingly. Clams and mussels served whole in garlic Chicken Francese Jumbo Lobsters or marinara sauce over fresh pasta .........29.95 So Shell Crabs ............................................. 25.95 Tender breasts of chicken sautéed in a 1-¼lb. Twin (2) Maine Lobsters 39.95 Shrimp Marinara butter, white wine and lemon sauce ........27.95 Freshly Shucked Our famous shrimp, served in marinara Shrimp Parmigiana or garlic sauce ...........................................30.95 Large shrimp smothered in mozzarella Fried Oysters ................................................. 25.95 Shell Fish Extravaganza 50.95 Penne alla Vodka ........................................22.95 cheese and marinara sauce ......................29.95 SPECIALS Shrimp with Garlic Sauce Sole Francese 22oz. Whole Lobster, Crab Legs, Shrimp & Clams, Steamed or broiled over angel hair pasta with clams Fresh sole sautéed in a butter, white wine Larger Lobsters available, please ask your server. and mussels ................................................30.95 and lemon sauce .......................................29.95 Porter House Steak 35.95 Penne alla Vodka with Chicken ...............26.95 Penne alla Vodka Lobster prices subject to market price uctuations. with shrimp and scallops ..........................35.95 A Lobster House special cut Penne alla Vodka with Shrimp .................32.95 Any of our broiled lobsters can be stuff ed with shrimp or crab meat Shrimp & Lobster Alfredo Shrimp Alfredo over angel hair pasta .................................39.95 Surf & Turf for just 9.95 per lobster. over angel hair pasta .................................32.95 Porter House Steak 47.95 Th ere is a $5.00 plate charge for sharing Chicken Alfredo over angel hair pasta .................................24.95 A succulent Lobster Tail added Fisherman’s Lobster House Ultimate to our special cut Porter House Feast for two For Land Lubbers Chilean Sea Bass 30.95 Fried Combo Platter 99.95 Grilled over spinach with Served with calamari, shrimp, scallops, Plenty of succulent lobster, jumbo shrimp, scallops, clams, New York Shell Steak ................................... 25.95 Baby Back Pork Ribs (full rack) ................. 25.95 Balsamic reduction let of sole and so shell crabs mussels, scungilli and calamari with your choice of red or ick Cut Filet Mignon (12oz.) .................. 30.95 Nice & Tender BBQ Chicken ..................... 20.95 Boneless Prime Rib of Beef. ........................ 29.95 Baby Back Pork Ribs & Chicken ................ 26.95 Please ask about our daily specials ... white sauce over a bed of fresh imported linguine. Fabulous! 40.95 Baby Back Pork Ribs & Shell Steak ............ 29.95 ank you and enjoy..
Load more

Recommended publications
  • Appetizer Kuzu Tofu, Crab Meat, Field Caviar and Chrysanthemum Petals
    RAN Appetizer Kuzu Tofu, Crab Meat, Field Caviar and Chrysanthemum Petals with Dashi Jelly Salmon Seasoned with Kelp, Cucumber, Salmon Roe Boiled and Seasoned Chinese Cabbage, Chrysanthemum Leaves and Mushroom Soup Soy Milk Skin Dumpling, Whale, Naruto Wakame Brown Seaweed Sashimi A Selection of Seasonal Sashimi (Change 3 kinds of sashimi to 5 kinds, additional charge of 1,500yen) Broiled Dish Broiled Splendid Alfonsino Seasoned with Shichimi Peppers Vinegared Vegetables Organic Beef Fillet with Vegetables Japanese Sauce and Whole-grain Mustard Fried Dish Assorted Tempura Braised Dish Simmered Turnip, Fried and Simmered Taro, Maitake Mushroom, Carrot Green with Yoshino Miso Rice Dish Nigiri Sushi and Rolled Sushi with Miso Soup (To be upgraded with additional charge of 1,500yen) Dessert Assorted Seasonal Dessert with Wine Jelly ¥11,000 The menu may change without prior notice. We use domestic rice. Please notify us in advance if you have any allergy to specific food items such as gluten or lactose. 13% service charge and consumption tax will be added to your bill. MIYABI Appetizer Grilled Anago Conger, Cucumber, Maitake Mushroom Radish with Ponzu Jelly Steamed Dish Mini Egg Custard: Crab Meat, Soy Milk Skin, Lily Bulb and Starchy Dashi Sauce Sashimi A Selection of Seasonal Sashimi (Change 3 kinds of sashimi to 5 kinds, additional charge of 1,500yen) Broiled Dish Broiled Black Cod Seasoned in Saikyo Miso Paste Roasted Chestnuts, Ginkgo Nuts, Boiled and Seasoned Vegetable with Bonito Flakes Turnip Fermented Sushi with Salmon Main Dish Fried White Fish, Taro, Wild Rice Stem, Leek and Ginger with Starchy Sauce or Assorted Tempura with Grated Radish, Ginger and Andes Salt Hot Dish Taro Dumpling Rice Dish Rice Cooked with White Maitake Mushroom or Steamed Rice Miso Soup and Japanese Pickles Dessert Assorted Seasonal Fruits with Jelly ¥8,000 The menu may change without prior notice.
    [Show full text]
  • Manager: Kin Tsoi Chef: Chun Wing Lee Champagne Glass Bottle
    Authentic Hong Kong style cuisine Manager: Kin Tsoi Chef: Chun Wing Lee champagne glass bottle 104 nicolase feuillatte, brut, france 187ml 26 100 moet et chandon, brut imperial, france 375ml 67 101 veuve cliquot, yellow label, france 375ml 69 1000 moet et chandon, brut imperial, france 97 1002 veuve cliquot, yellow label, france 119 sparkling wines 105 tiamo, prosecco, italy 187ml 9 1203 domaine ste. michelle, brut, washington 27 1210 montsarra, cava drut, spain 37 white wines 201 tally, chardonnay, california 375ml 33 2019 milbrandt vineyards, chardonnay traditions,washington 9 32 2901 santa julia, chardonnay, organica, argentina 28 2609 lageder, pinot grigio “riff” italy 9 32 2908 lawson’s, sauvignon blanc, new zealand 29 2308 ferrari-carano, fume blanc, california 10 34 2501 heinz eifel, riesling, germany 9 32 2608 degiorgis, moscato d’ asti, italy 34 2316 mountain view, white zinfandel, california 9 32 red wines glass bottle 407 alexander valley, cabernet sauvignon, california 375ml 21 3000 alexander valley, cabernet sauvignon, california 32 3006 dante, cabernet sauvignon, california 9 32 3056 conn creek, herrick red, california 31 3501 cartlidge & brown, merlot, california 9 32 3503 tortoise creek, merlot, california 9 29 3600 a to z, pinot noir, oregon 12 44 4039 tortoise creek “le charmes”, pinot noir, france 10 34 3705 seghesio, zinfandel, california 55 4620 conquista, malbec, argentina 25 sake cup carafe sake cup carafe 10.50 30 hana fuji apple 9.50 27 tozai typhoon hana lychee 9.50 27 tozai living jewel 11.50 33 hana peach 9.50
    [Show full text]
  • HEAT INACTIVATION of THIAMINASE in WHOLE FISH by R
    August 1966 COMMERCIAL FISHERIES REVIEW 11 HEAT INACTIVATION OF THIAMINASE IN WHOLE FISH By R. H. Gnaedinger and R. A. Krzeczkowskil,c ABSTRACT The time required at various temperatures to inactivate all of the thiam inase in several species of whole fish was studied. Some effects of pH and enzyme concentra ­ tion on the time-temperature inactivation were also determined. Whole raw fish were ground! sealed in spec~ally-constructed m etal cans, heated a t various tempera ­ tures .for. varIOUS length.s <;>f tune! and analyzed for residual thiaminase a ct ivity. Re ­ sul~ md.lcate that a m~un .um tune -tempe.rature of 5 minutes a t 1800 F. is required t<;> mac.tlvate all the .thl~mma s e of who.le hsh. Enzyme concentrations, pH, a nd pos­ slbly 011 c ontent of flsh mfluence the tune required to destroy thiaminase. INTRODUCTION The heating conditions employed b y commercial mink-food producers and mink ranchers ;0 destroy thiaminase in whole fish are empiri cal. The conditions are not based on predeter­ nined time-temperature relations for the thermal inactivation of this antimetabolite. A com­ mon practice, for example, is to cook the fish at 1800 -2000 F. for 15 minutes (Bor gstrom 1962). Most of the specific data available on the time -temperature r e la tion is found in various research publications dealing with the occurrence of thiamina s e in fish , or with studies on the chemistry of the enzyme. Deutsch and Hasler (1943) used 15 m i nutes at 100 0 C .
    [Show full text]
  • Florida Spiny Lobster Glazing Florida Lobster
    Seafood Safe Handling Tips Florida Spiny Lobster Glazing Florida Lobster Spiny lobster (Panulirus argus) is a crustacean related Frozen lobster is “glazed” with a thin coat of ice Purchase seafood last and keep it cold during the to crabs, shrimp, crayfish and the Spanish lobster. and packaged in plastic to protect the meat from trip home. Spiny lobster has numerous spines on the body, two dehydration and freezer burn. The net weight listed Keep raw and cooked seafood separate to prevent large hooked horns over the eyes, a pair of long, jointed on the packaging must be the “unglazed” weight of the bacterial cross-contamination. antennae and five pairs of walking legs but no claws. product. For weighing purposes, the product should The shell on the body and tail has mottled coloring of After handling raw seafood, thoroughly wash knives, be rinsed only long enough to remove the glaze. If the yellow, brown, orange and blue markings but it turns a cutting surfaces, sponges and hands with hot soapy glaze is excessive and you are charged lobster price for bright red-orange when the lobster is cooked. Florida water. excess ice, it is mislabeled. spiny lobster is commercially harvested off the southern tip of Florida and the Florida Keys. It is Mislabeling seafood is illegal. If you believe a seafood Buying and Storing Tips caught live using special traps set at depths of 6 to 300 product purchased from a seafood retail store or feet. Its diet consists of clams, snails, seaweed and small supermarket seafood counter is mislabeled, please Live lobster should have some leg movement marine organisms.
    [Show full text]
  • Delivery Menu
    Delivery Menu. Stuck between binge-watching your favourite show and a delicious meal? Well, debate no more! Our burgers and lobsters are now available for take-out from our Raffles restaurant and delivery, right to your doorstep. Please note that our delivery menu prices are lower than our usual a la carte prices. The following prices are only valid whilst our restaurants are temporarily closed. Key Worker Discount. We will be offering a 15% discount on take-outs to all frontline workers. This includes health workers, police officers, immigration officers, laboratory staff and more. To claim this, simply flash your ID card to any of our team members. Starters. Pan-Fried King Prawns. Salted Egg Yolk Cuttlefish. King Prawns served with our sweet and sour sauce and garnished Crispy baby cuttlefish flavoured with home-made with spring onion. salted egg yolk spice mix. 3 pieces $12.84 / 6 pieces $23.54 $10.70 Lobster Mac & Cheese. Kale & Quinoa Salad. Succulent lobster meat and macaroni folded in Quinoa, avocado and kale leaves with fig, cranberry a lobster bisque and creamy four cheese sauce. and roasted walnuts. Tossed in a balsamic dressing $16.05 served with succulent lobster meat and shavings of radish. Marinated Octopus. $18.19 Octopus tentacle marinated with lemon, parsley, garlic and olive oil. Served either chilled or grilled and served with fresh lime. Lobster Nuggets. $16.05 Crispy lobster claw ‘nuggets’ in a spicy batter served with a cooling lemon mayo. $17.12 Combos. We’ve made your life a little bit easier, get the best of both worlds! Minimum 2 people Main Course Options: Mayfair Burger, Smoked BBQ Burger, The Impossible Burger, Original Roll, Seven Samurai Roll, California Roll or Surf & Turf Roll.* Side Options: Sautéed Mushrooms, Garlic Spinach, Truffle Fries, Sweet Potato Fries or Salted Egg Yolk Fries.
    [Show full text]
  • Lobsters and Crabs As Potential Vectors for Tunicate Dispersal in the Southern Gulf of St. Lawrence, Canada
    Aquatic Invasions (2009) Volume 4, Issue 1: 105-110 This is an Open Access article; doi: 10.3391/ai. 2009.4.1.11 © 2009 The Author(s). Journal compilation © 2009 REABIC Special issue “Proceedings of the 2nd International Invasive Sea Squirt Conference” (October 2-4, 2007, Prince Edward Island, Canada) Andrea Locke and Mary Carman (Guest Editors) Research article Lobsters and crabs as potential vectors for tunicate dispersal in the southern Gulf of St. Lawrence, Canada Renée Y. Bernier, Andrea Locke* and John Mark Hanson Fisheries and Oceans Canada, Gulf Fisheries Centre, P.O. Box 5030, Moncton, NB, E1C 9B6 Canada * Corresponding author E-mail: [email protected] Received 20 February 2008; accepted for special issue 5 June 2008; accepted in revised form 22 December 2008; published online 16 January 2009 Abstract Following anecdotal reports of tunicates on the carapaces of rock crab (Cancer irroratus) and American lobster (Homarus americanus), we evaluated the role of these species and northern lady crab Ovalipes ocellatus as natural vectors for the spread of invasive tunicates in the southern Gulf of St. Lawrence. Several hundred adult specimens of crabs and lobster from two tunicate- infested estuaries and Northumberland Strait were examined for epibionts. Small patches of Botrylloides violaceus were found on rock crabs examined from Savage Harbour and a small colony of Botryllus schlosseri was found on one lobster from St. Peters Bay. Lobster and lady crab collected in Northumberland Strait had no attached colonial tunicates but small sea grapes (Molgula sp.) were found attached on the underside of 5.5% of the rock crab and on 2.5% of lobster collected in Northumberland Strait in August 2006.
    [Show full text]
  • Lobster Review
    Seafood Watch Seafood Report American lobster Homarus americanus (Image © Monterey Bay Aquarium) Northeast Region Final Report February 2, 2006 Matthew Elliott Independent Consultant Monterey Bay Aquarium American Lobster About Seafood Watch® and the Seafood Reports Monterey Bay Aquarium’s Seafood Watch® program evaluates the ecological sustainability of wild-caught and farmed seafood commonly found in the United States marketplace. Seafood Watch® defines sustainable seafood as originating from sources, whether wild-caught or farmed, which can maintain or increase production in the long-term without jeopardizing the structure or function of affected ecosystems. Seafood Watch® makes its science-based recommendations available to the public in the form of regional pocket guides that can be downloaded from the Internet (seafoodwatch.org) or obtained from the Seafood Watch® program by emailing [email protected]. The program’s goals are to raise awareness of important ocean conservation issues and empower seafood consumers and businesses to make choices for healthy oceans. Each sustainability recommendation on the regional pocket guides is supported by a Seafood Report. Each report synthesizes and analyzes the most current ecological, fisheries and ecosystem science on a species, then evaluates this information against the program’s conservation ethic to arrive at a recommendation of “Best Choices,” “Good Alternatives,” or “Avoid.” The detailed evaluation methodology is available upon request. In producing the Seafood Reports, Seafood Watch® seeks out research published in academic, peer-reviewed journals whenever possible. Other sources of information include government technical publications, fishery management plans and supporting documents, and other scientific reviews of ecological sustainability. Seafood Watch® Fisheries Research Analysts also communicate regularly with ecologists, fisheries and aquaculture scientists, and members of industry and conservation organizations when evaluating fisheries and aquaculture practices.
    [Show full text]
  • Southwest Guide: Your Use to Word
    BEST CHOICES GOOD ALTERNATIVES AVOID How to Use This Guide Arctic Char (farmed) Clams (US & Canada wild) Bass: Striped (US gillnet, pound net) Bass (US farmed) Cod: Pacific (Canada & US) Basa/Pangasius/Swai Most of our recommendations, Catfish (US) Crab: Southern King (Argentina) Branzino (Mediterranean farmed) including all eco-certifications, Clams (farmed) Lobster: Spiny (US) Cod: Atlantic (gillnet, longline, trawl) aren’t on this guide. Be sure to Cockles Mahi Mahi (Costa Rica, Ecuador, Cod: Pacific (Japan & Russia) Cod: Pacific (AK) Panama & US longlines) Crab (Asia & Russia) check out SeafoodWatch.org Crab: King, Snow & Tanner (AK) Oysters (US wild) Halibut: Atlantic (wild) for the full list. Lobster: Spiny (Belize, Brazil, Lionfish (US) Sablefish/Black Cod (Canada wild) Honduras & Nicaragua) Lobster: Spiny (Mexico) Salmon: Atlantic (BC & ME farmed) Best Choices Mahi Mahi (Peru & Taiwan) Mussels (farmed) Salmon (CA, OR & WA) Octopus Buy first; they’re well managed Oysters (farmed) Shrimp (Canada & US wild, Ecuador, Orange Roughy and caught or farmed responsibly. Rockfish (AK, CA, OR & WA) Honduras & Thailand farmed) Salmon (Canada Atlantic, Chile, Sablefish/Black Cod (AK) Squid (Chile & Peru) Norway & Scotland) Good Alternatives Salmon (New Zealand) Squid: Jumbo (China) Sharks Buy, but be aware there are Scallops (farmed) Swordfish (US, trolls) Shrimp (other imported sources) Seaweed (farmed) Tilapia (Colombia, Honduras Squid (Argentina, China, India, concerns with how they’re Shrimp (US farmed) Indonesia, Mexico & Taiwan) Indonesia,
    [Show full text]
  • FDA: "Glowing" Seafood?
    FDA: "Glowing" Seafood? http://web.archive.org/web/20080225162926/http://vm.cfsan.fda.gov/~ea... U.S. Food and Drug Administration Seafood Products Research Center July 1998 "GLOWING" SEAFOOD? by Patricia N. Sado* Introduction Seafood that produces a bright, blue-green light in the dark could be a meal from outer space or haute cuisine in a science fiction novel. The U. S. Food and Drug Administration (FDA) has received many consumer complaints about various seafood products "glowing" in the dark. Some of these consumers called their local health departments, poison control centers, and their U.S. Senator because they thought they had been poisoned by radiation. These consumers said they had trouble convincing people that their seafood was emitting light. One consumer took his imitation crabmeat to a local television station. Unfortunately his seafood had dried out and did not glow for the television reporters. Several consumers said that it took them many weeks before they found phone numbers for various government agencies to make inquiries. Several consumers thought their "glowing" seafood was due to phosphorescing phytoplankton, or even fluorescence. The consumers' seafood products "glowing" in the dark were not due to radiation or to fluorescence, which requires an ultraviolet light to trigger the reaction. These seafood products exhibited luminescence due to the presence of certain bacteria that are capable of emitting light. Luminescence by bacteria is due to a chemical reaction catalyzed by luciferase, a protein similar to that found in fireflies. The reaction involves oxidation of a reduced flavin mononucleotide and a long chain aliphatic aldehyde by molecular oxygen to produce oxidized flavin plus fatty acid and light (5, 12).
    [Show full text]
  • Spiny Lobster and Prawn (Shrimp) Regulations, 1973 Article 1
    Spiny Lobster and Prawn (Shrimp) Regulations, 1973 Article 1. - These regulations may be cited as the Spiny Lobster and Prawn (Shrimp) Regulations, 1973. Article 2. - No person shall fish for, take, or land from any vessel any spiny lobster the carapace length of which is less than eight centimetres (3.15 inches) or the tail length of which is less than eleven and one half centimetres (4.50 inches). Article 3. - No person shall purchase or have in his possession any spiny lobster the carapace length of which is less than eight centimetres (3.15 inches) or the tail length of which is less than eleven and one half centimetres (4...50 inches). Article 4. - (1) No person shall fish for, or take any spiny lobster that is in the soft-shell stage. (2) No person shall sell, purchase or have in his possession any spiny lobster which is in the soft-shell stage. Article 5. - No person shall land from any vessel or sell or have in his possession any spiny lobster tail which: (a) is in such a condition that it cannot be measured; or (b) has the calcified bar of the tergum of the first abdominal segment fractured. Article 6. - (1) Every person who takes any spiny lobster that is carrying external eggs shall immediately return it alive with as little injury as possi~le into the water from which it was taken (2) No person shall remove the external eggs from any female lobster or from any spiny lobster tail. (3) No person shall buy, sell or expose for sale, or have in his possession any female spiny lobster or any spiny lobster tail from which any of the erteYnal eggs have been removed.
    [Show full text]
  • High-Pressure Processing for the Production of Added-Value Claw Meat from Edible Crab (Cancer Pagurus)
    foods Article High-Pressure Processing for the Production of Added-Value Claw Meat from Edible Crab (Cancer pagurus) Federico Lian 1,2,* , Enrico De Conto 3, Vincenzo Del Grippo 1, Sabine M. Harrison 1 , John Fagan 4, James G. Lyng 1 and Nigel P. Brunton 1 1 UCD School of Agriculture and Food Science, University College Dublin, Belfield, D04 V1W8 Dublin, Ireland; [email protected] (V.D.G.); [email protected] (S.M.H.); [email protected] (J.G.L.); [email protected] (N.P.B.) 2 Nofima AS, Muninbakken 9-13, Breivika, P.O. Box 6122, NO-9291 Tromsø, Norway 3 Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, I-33100 Udine, Italy; [email protected] 4 Irish Sea Fisheries Board (Bord Iascaigh Mhara, BIM), Dún Laoghaire, A96 E5A0 Co. Dublin, Ireland; [email protected] * Correspondence: Federico.Lian@nofima.no; Tel.: +47-77629078 Abstract: High-pressure processing (HPP) in a large-scale industrial unit was explored as a means for producing added-value claw meat products from edible crab (Cancer pagurus). Quality attributes were comparatively evaluated on the meat extracted from pressurized (300 MPa/2 min, 300 MPa/4 min, 500 MPa/2 min) or cooked (92 ◦C/15 min) chelipeds (i.e., the limb bearing the claw), before and after a thermal in-pack pasteurization (F 10 = 10). Satisfactory meat detachment from the shell 90 was achieved due to HPP-induced cold protein denaturation. Compared to cooked or cooked– Citation: Lian, F.; De Conto, E.; pasteurized counterparts, pressurized claws showed significantly higher yield (p < 0.05), which was Del Grippo, V.; Harrison, S.M.; Fagan, possibly related to higher intra-myofibrillar water as evidenced by relaxometry data, together with J.; Lyng, J.G.; Brunton, N.P.
    [Show full text]
  • Westward Region Commercial Dungeness Crab and Shrimp Fisheries
    Westward Region Commercial Dungeness Crab and Shrimp Fisheries: A Report to the Alaska Board ofFisheries by David R. Jackson l Regional Information Report No . 4K97-9 Alaska Department ofFish and Game Commercial Fisheries Management and Development Division 211 Mission Road Kodiak, Alaska 99615 February 1997 1 The Regional Information Report Series was established in 1987 to provide an information access system for all unpublished division reports. These reports frequently serve diverse ad hoc informational purposes or archive basic uninterpreted data. To accommodate timely reporting of recently collected information, reports in this series undergo only limited internal review and may contain preliminary data; this information may be subsequently finalized and published in the formal literature. Consequently, these reports should not be cited without prior approval of the author or the Commercial Fisheries Management and Development Division. TABLE OF CONTENTS LIST OF TABLES.......... 1 LIST OF FIGURES. ii DUNGENESS CRAB 1 Introduction............................................................................................................... 1 Historic Background................... 1 1996 Fishery.............................................................................................................. 2 SHRIMP 3 Trawl Fishery Historic Background 3 Stock Status............................................................................................................... 4 Pot Shrimp Fishery... 4 TABLES...............................................................................................................................
    [Show full text]