Researchers Finally Explain The Unique Behavior of Lobsters

For years, fishermen and scientists have been puzzled by the behavior of lobsters. Unlike most other creatures, lobsters will flee from a predator only if they are directly threatened, rather than when they sense danger nearby. A new study has finally explained this behavior, and it has to do with their unusual eyes.

Lobsters have two eyes that are very different in size. The larger eye is used for seeing long distances, while the smaller eye is used for close-up vision. This setup means that lobsters can see predators from a distance, but they can also still detect food items up close.

The study found that when a lobster is fleeing from a predator, it is using its large eye to scan the area for an escape route. If it doesn't see an escape route, it will stay put and fight. If it does see an escape route, it will flee. This behavior helps to explain why lobsters are rarely caught by surprise; they always know when danger is near.

Lobster Population In Jeopardy As Global Warming Continues

A new study has found that the global warming trend is having a devastating effect on the lobster population, putting the species in jeopardy.

The study, which was conducted by researchers at the University of Maine, found that rising water temperatures are causing the lobsters to migrate to cooler waters further north, where they are becoming prey for larger fish. As a result, the lobster population is declining at an alarming rate.

The findings of the study are particularly concerning given that lobster is a keystone species in the Northeast Atlantic ecosystem. The disappearance of lobsters could have a ripple effect on other marine life in the region.

"The loss of this iconic species would be devastating for Maine's coastal communities and our economy," said University of Maine professor Rick Wahle, one of the authors of the study.

Wahle and his team say that immediate action needs to be taken to address the threat posed to the lobster population by climate change. They are calling for tighter regulations on greenhouse gas emissions and increased investment in renewable energy sources.

Maine's Lobster Industry At Risk

Maine's lobster industry is at risk, as the warming of the Atlantic Ocean threatens to kill the crustaceans' food supply.

The Atlantic Ocean is warming faster than any other ocean on Earth, a process that could disrupt the marine ecosystems in which lobsters thrive. The main food source of the lobster, the copepod, is predicted to move northward as the ocean warms, leaving lobster populations without their primary food supply.

Lobster fishermen are concerned about the future of their industry. "The worry is that as it gets warmer, there will be a shift in where the copepods are," said Patrice McCarron, head of Maine Lobstermen's Association. "And if they're not here in Maine, we're out of luck."

Maine's lobster industry is worth an estimated $1 billion annually. In 2011, fishermen caught more than 130 million pounds of lobster, making it the most valuable seafood caught in the United States.

However, if the warming of the Atlantic continues at its current pace, it could spell trouble for Maine's lobster industry. The loss of the copepod as a food source could lead to a decrease in lobster populations and an overall decline in profits for fishermen.

New England Lobstermen Battle Severe Weather And Economic Struggles

The New England lobster industry is facing severe weather and economic struggles. Many lobstermen are dealing with the aftermath of Hurricane Sandy, which destroyed boats, gear, and homes. The hurricane also caused prices for lobster to plummet as much as 40%.

In addition to the damage from Sandy, the lobster industry is struggling with a glut of lobsters that has driven prices down. A combination of factors including overfishing, warming waters, and disease have led to an abundance of lobsters. The glut has resulted in some lobstermen being paid only $2 per pound for their catch, which is not enough to cover the costs of fishing.

Some lobstermen are considering leaving the industry due to the low prices and difficult conditions. Those who remain in the industry are finding ways to cut costs and improve efficiency. For example, some fishermen are using smaller traps and working closer to shore.

Despite the challenges, many lobstermen are determined to keep fishing. They hope that the market will rebound and that they will be able to earn a living from their trade.

Could Lobster Die-Off Threaten New England's Seafood Industry?

With the recent discovery of a Red Lobster in Freeport Harbor, Maine with traces of a neurotoxin that can kill lobsters, there is growing concern among lobstermen and seafood lovers about the potential for a lobster die-off.

The shellfish's health has been called into question before, but this latest discovery adds to concerns that the world's biggest lobster industry – worth $500 million to the state of Maine – could take a major hit.

Environmental officials are still trying to determine the source of the toxin, which is believed to be produced by algae. And while it's not clear yet how much of a threat this poses to the lobster population, it's raising some serious red flags.

If a significant percentage of Maine's lobster population were to perish, it would have a ripple effect throughout the state's economy. Not only would consumers have to pay higher prices for lobster, but businesses that rely on the seafood industry for their livelihood would also take a hit.

This isn't the first time that Maine's lobster industry has faced challenges. In 2012, an outbreak of shell disease caused by bacteria killed millions of lobsters and led to bans on fishing in parts of the Gulf of Maine.

While officials are doing their best to address this latest threat, they can only do so much. It ultimately falls on consumers to help protect this valuable resource by being mindful of how they eat and cook lobster.

Here are a few tips:

-Avoid cooking lobster in high heat or boiling them alive. Instead, steam them gently or bake them slowly in an oven set at 275 degrees Fahrenheit or lower. -Don't overcook your lobster – aim for a bright red color and slightly firm texture. Undercooked or rubbery lobster can contain harmful toxins.