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by Zachary Whittaker
A Prince Edward Island vacation is not a vacation at all without succumbing to the succulence offered up with a maritime lobster feed unlike any you're prone to find anywhere else.
Lobster isn't so much a part of Prince Edward Island life as it is a fact of Prince Edward Island life plus a visit to the gentle island and not using a lobster feast could be just like a visit to the island without giving inside a round of golf. Or coming to the island and not walking across the miles and miles and miles of endless sandy beaches in shades of white, champagne, pink along with red. Or of coming to the island without taking inside the many festivals that imbue it using its unique character, charm not to mention, it's culture.
There are two lobster fishing seasons on Prince Edward Island; one inch the spring as well as the other occurring inside the fall. Lobsters from the island can be found year round, however, because they are kept in holding pens or pounds, (traditionally large, fenced aspects of the ocean) or perhaps in more recent years, due to rapid the advancements made by technology, lobsters can be penned in huge dry-land holding facilities, actually pioneered in Atlantic Canada. In the end, it means the lobster served to you personally is always as fresh because it is refreshing to the palate.
The American lobster or as it's known by its scientific name, Homarus Americanus, usually can be found on the Chesapeake bay where it is also called the northern, Atlantic or Maine lobster. The colder waters of Canada would be the more common lobster areas even though they can be found as far south as The big apple.
While a much vaunted delicacy today, in decades past, that hasn't always been the case. In fact, the lobster used to be considered very common and farmers of Prince Edward Island would often spread lobsters by themselves fields for fertilizer. Perhaps that's one reason Prince Edward Island potatoes began to have the storied reputation and taste they generally do.
A live lobster is generally greenish-brown to look at and color, although occasionally they've been known turn up in blue, partly white, yellow or bright red. These color variations would be the result of a genetic defect within the lobster shell pigments and are also very rare. In fact, to get a blue lobster, the probability is one in a million. To get a yellow lobster; 1 " 30 million.
The sight of a red lobster is significantly more common and can be found all over the island. This is, obviously, due to the fact that it's been cooked and served with butter. It really is here, on the gentle island how the potato and lobster together are once again a familiar sight, preferably served piping hot inside your newfound and favorite Prince Edward Island restaurant on the water's edge or across the boardwalk.
Come july 1st, savor the succulence of the Prince Edward Island lobster, and tradition that comes with it. Bon appetit!
http://www.uniquearticlewizard.com/bloggers/
A Prince Edward Island vacation is not a vacation at all without succumbing to the succulence offered up with a maritime lobster feed unlike any you're prone to find anywhere else.
Lobster isn't so much a part of Prince Edward Island life as it is a fact of Prince Edward Island life plus a visit to the gentle island and not using a lobster feast could be just like a visit to the island without giving inside a round of golf. Or coming to the island and not walking across the miles and miles and miles of endless sandy beaches in shades of white, champagne, pink along with red. Or of coming to the island without taking inside the many festivals that imbue it using its unique character, charm not to mention, it's culture.
There are two lobster fishing seasons on Prince Edward Island; one inch the spring as well as the other occurring inside the fall. Lobsters from the island can be found year round, however, because they are kept in holding pens or pounds, (traditionally large, fenced aspects of the ocean) or perhaps in more recent years, due to rapid the advancements made by technology, lobsters can be penned in huge dry-land holding facilities, actually pioneered in Atlantic Canada. In the end, it means the lobster served to you personally is always as fresh because it is refreshing to the palate.
The American lobster or as it's known by its scientific name, Homarus Americanus, usually can be found on the Chesapeake bay where it is also called the northern, Atlantic or Maine lobster. The colder waters of Canada would be the more common lobster areas even though they can be found as far south as The big apple.
While a much vaunted delicacy today, in decades past, that hasn't always been the case. In fact, the lobster used to be considered very common and farmers of Prince Edward Island would often spread lobsters by themselves fields for fertilizer. Perhaps that's one reason Prince Edward Island potatoes began to have the storied reputation and taste they generally do.
A live lobster is generally greenish-brown to look at and color, although occasionally they've been known turn up in blue, partly white, yellow or bright red. These color variations would be the result of a genetic defect within the lobster shell pigments and are also very rare. In fact, to get a blue lobster, the probability is one in a million. To get a yellow lobster; 1 " 30 million.
The sight of a red lobster is significantly more common and can be found all over the island. This is, obviously, due to the fact that it's been cooked and served with butter. It really is here, on the gentle island how the potato and lobster together are once again a familiar sight, preferably served piping hot inside your newfound and favorite Prince Edward Island restaurant on the water's edge or across the boardwalk.
Come july 1st, savor the succulence of the Prince Edward Island lobster, and tradition that comes with it. Bon appetit!
http://www.uniquearticlewizard.com/bloggers/
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