Ready Seafood is committed to a sustainable future for Maine lobster. We were the first in our industry to hire an on-site marine biologist to develop a research program focused specifically on lobster. In 2018, Ready Seafood became the first private company to fund public lobster research. This year, we are proud to partner with Santa Monica Seafood to provide funding for our unique industry-science collaborative research project. Our research is focused on two specific priorities: Sustainability and Quality.

A one month old lobster from Ready Seafood’s collaboration with the University of Maine and Santa Monica Seafood.

A one month old lobster from Ready Seafood’s collaboration with the University of Maine and Santa Monica Seafood.

Collaborators from Ready Seafood and University of Maine filling juvenile lobster collectors. These collectors are then deployed along the Maine coast.

Collaborators from Ready Seafood and University of Maine filling juvenile lobster collectors. These collectors are then deployed along the Maine coast.

Sustainability

Ready Seafood is collaborating with Santa Monica Seafood and scientists at the University of Maine on research to improve our understanding of the earliest stages of the lobster life cycle. Our research team deploys and retrieves young of the year lobster collectors along Maine’s coast each year to learn spatial and temporal patterns of lobster distribution and abundance at different life stages. Results from this project enable us to better understand population dynamics of the lobster resource.

 
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Quality

Ready Seafood is dedicated to improving the quality of our lobsters to ensure our customers receive nothing but the best. With funding from the Maine Technology Institute, Ready Seafood, in collaboration with the University of Maine and St. Joseph’s College are exploring ways to improve lobster quality, shipability and yield. From heart rate monitors to x-ray, we are at the cutting edge of lobster research and development.