These fish, with their high fat content, are an especially good source of the essential fatty acid omega-3, which is believed to have numerous healthful effects. Mackerel is a particularly good fish for smoking or grilling, although any preparation is suitable. The French traditionally serve it accompanied with gooseberry puree. There have been many attempts to introduce this delicacy to the waters off the Pacific coast, but they have consistently failed. If westerners want to feast on Homarus americanus, they have to ship it cross-country.
Lobsters are slow-growing creatures.
The 1-pounder that commonly makes it to the table is between four and seven years old. Though the full lifespan of a lobster is not certain, they are believed to live at least 50 years and reach a maximum weight of 45 pounds. Lobsters are nocturnal, so they move about most actively on the ocean floor in darkness, scavenging for the molluscs, invertebrates, and small fish that make up their diet. As a result, they seem to have developed an extremely sharp sense of smell. One claw is always larger than the other and is used for crushing things, while the other, smaller one cuts.