Local fish harvesters pride themselves on harvesting cold-water lobsters with a hard shell. Proper handling is paramount for lobster quality and health. Once landed aboard, lobsters are graded with undersized catch and egg-bearing females returned to the ocean. Rubber bands are fastened around lobster claws for safety and then they are placed in crates. At the dock, the lobsters are sold and usually taken to a local buying facility where they are held several days before being shipped live to market. Some lobsters are also processed, either by cooking or freezing raw.

In this lobster fishing area, most fish harvesters sell their lobsters directly to local buyers ensuring that their catch is top quality when it reaches the market. In other areas, fish harvesters sometimes hold their lobsters in storage facilities called “cars.” These floating structures are moored in and around harbours, and have compartments that hold lobster. Tides flush the lobsters twice a day with fresh seawater. Fish harvesters typically hold lobster in hopes that the market prices will improve later in their fishing season.

Local buyers and exporters also keep lobsters in a variety of storage facilities, including tidal pounds and tank houses. The best facilities try to mimic the natural hibernating conditions of lobster. They are individually separated into plastic tubes or trays, and placed in fresh, cold seawater to replicate their solitary existence on the seafloor. Proper facilities closely monitor oxygen levels, temperature and salinity of the seawater. Under good conditions, lobsters can maintain their top quality for several months.