Wild Canadian lobster for export: live and frozen forms explained
Wild Atlantic lobster (Homarus americanus) is a flagship Canadian export, and buyers in China, the European Union and the United States compete for reliable supply. Choosing the right form for your market is the difference between a smooth programme and a costly mismatch. Here is how export buyers think about wild Cape Breton lobster.
Live lobster
Live lobster commands the highest prices in markets that prize freshness, particularly for banquet and premium retail. It also demands the most: holding facilities, fast air or reefer logistics, and tight handling from dock to destination. Victoria Co-op has invested in live holding capacity and a chilled-water facility so we can hold and ship live product reliably through strong-landing periods.
Frozen forms
For most export programmes, frozen forms offer the best balance of quality, shelf life and logistics:
- Whole cooked — bright, ready-to-thaw lobster for retail and foodservice.
- Whole raw and whole blanched — for kitchens and processors that finish to their own spec.
- Raw tails — graded across the size range, the workhorse of export menus.
- Cooked tails, claws and CK meat — value-added, portion-ready product.
Sizing and seasonality
Live lobster follows the spring season in our area (Lobster Fishing Area 27), while frozen forms ship year-round thanks to holding and freezing capacity. Grading is by weight band for whole product and by ounce for tails, so specify exactly what your programme needs.
Sourcing direct from the co-operative
Because Victoria Co-op is owned by the harvesters who land the catch, buyers deal directly with the source — with traceability back to the local fishery and a single accountable partner. That matters when you are committing to a season-long programme. Tell us your market and the forms you need and we'll reply with availability and pricing.
Frequently asked questions
Should I import live or frozen lobster?
Live lobster earns a premium but needs fast, careful logistics and holding; frozen forms (whole, tails, meat) offer better shelf life and ship year-round. Most export programmes use frozen, with live in season.
What lobster forms do you export?
Live in season, plus whole cooked, raw and blanched frozen lobster, raw bodies, graded raw tails, cooked tails and claws, and CK lobster meat.
Is your lobster wild-caught and traceable?
Yes — wild Homarus americanus landed by Co-op members off Cape Breton, graded at our own plant, fully traceable to the local fishery.
Further reading
Import wild Canadian lobster
Tell us live or frozen, the form, size and destination — we'll reply with a firm offer.