Gnu, the fluctuation in water temperatuires have put the moulting and seasons out of whack.

But,UPEI lobster institute developed a blood protien test to determine quickly the moult state of a lobster and the meat quality.

I believe it is more up to the fishermen and those marketing the lobster to work out better seasons- as I suspect market quality is not a federal government responsibility ( I believe it is limited to conservation).

The soft fall lobsters are fine for canning- but can present a quality problem when sold fresh. But, again softer ones are becoming more frequent in southern and coastal waters. It's hard to pay market prices for soft lobsters that )ou end up canning at a lower end price
1hen folks unknowingly buy mushy-half filled soft lobster at a high price, they may thing again about buying lobstersd again.

REgardless, you fuck with the seasons (as they stand now) and you impact the lobster folks EI- what politician wants to take that one on:)