Origin: Brazil, Honduras, Guatemala, Nicaragua, Jamaica, and the Dominican Republic


 

For several years, I had the opportunity to work personally at various lobster processing plants. I conducted inspections during capture, raw material arrival, cooking, freezing, packing, and more. Working closely with fishermen provided me with invaluable insights. I believe I understand all the potential challenges that importers might face with lobsters.

 

If you have any questions about species, seasons, processes, packing, freezing, treatment, or any other challenges related to lobsters, please feel free to contact me.​ etc . 




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