Years ago, when they kept lobsters in storage, in captivity--I'm not talking about the small buyers, I'm talking about big buyers--they fed them. With new technology they've come up with a formula so that they can store these lobsters in tubes, chill the water down, and hold them longer. I've asked questions about what this product is like when it comes out. I'm told it's good. Well, I don't know.
For example, I've caught lobsters in January and they were about two and a half pounds. I brought them home and cooked them, and they had nothing in them to start with. So how do they say this lobster is their number one lobster in their pound when they sell it? Do they X-ray that lobster before they sell it? This is just an example. When you hold a lobster that long it loses its flavour. That's what you're looking for, that good flavour. It's almost the same as going into a Sobeys right now and buying a plum or a peach. If anybody has been to Niagara Falls and stopped on the side of the road and bought a peach or plum out of one of those baskets, they'll know that the ones you buy in the store are no comparison. That is the same way with any fresh product. I honestly believe that when you hold a product that long without feeding it, it loses its freshness.