The Lobster Fishery of Maine Part 1

The Lobster Fishery of Maine.

by John N. Cobb.

[Ill.u.s.tration: The sailing smack _Bar Bel_ of Rockland]

For some years past the condition of the lobster fishery of New England has excited the earnest attention of all interested in the preservation of one of the most valuable crustaceans of our country.

In the State of Maine, particularly, where the industry is of the first importance, the steady decline from year to year has caused the gravest fears, and incessant efforts have been made by the United States Fish Commission, in conjunction with the State Fish Commission of Maine, to overcome this decline. This paper presents the results of an investigation by the writer in 1899. All statistics, when not otherwise stated, are for the calendar year 1898.

I am indebted to so many dealers, fishermen, and others for information given and courtesies extended that it is impossible to mention them by name; and I now extend to all my most sincere thanks for their many kindnesses.

[Ill.u.s.tration: The first steam smack to carry lobsters in a well]

NATURAL HISTORY OF THE LOBSTER.

Although the lobster has been of great value to the New England States and the British Provinces as a food commodity, but little was known of its life-history and habits until within the last few years. To this ignorance has been due quite largely peculiar (and in some instances useless) laws enacted by some States. The gradual enlightenment of the public on this subject has borne good fruit, however, and most of the present State laws are founded on substantial facts instead of theories. Prof. Francis H. Herrick has been one of the most prominent of the investigators, and his summary of the present knowledge on this subject is quoted below from the Fish Commission Bulletin for 1897:

(1) The fishery is declining, and this decline is due to the persistence with which it has been conducted during the last twenty-five years. There is no evidence that the animal is being driven to the wall by any new or unusual disturbance of the forces of nature.

(2) The lobster is migratory only to the extent of moving to and from the sh.o.r.e, and is, therefore, practically a sedentary animal. Its movements are governed chiefly by the abundance of food and the temperature of the water.

(3) The female may be impregnated or provided with a supply of sperm for future use by the male at any time, and the sperm, which is deposited in an external pouch or sperm receptacle, has remarkable vitality. Copulation occurs commonly in spring, and the eggs are fertilized outside the body.

(4) Female lobsters become s.e.xually mature when from 8 to 12 inches long. The majority of all lobsters 10-1/2 inches long are mature. It is rare to find a female less than 8 inches long which has sp.a.w.ned or one over 12 inches in length which has never borne eggs.

(5) The sp.a.w.ning interval is a biennial one, two years elapsing between each period of egg-laying.

(6) The sp.a.w.ning period for the majority of lobsters is July and August. A few lay eggs at other seasons of the year--in the fall, winter, and probably in the spring.

(7) The period of sp.a.w.ning lasts about six weeks, and fluctuates slightly from year to year. The individual variation in the time of extrusion of ova is explained by the long period during which the eggs attain the limits of growth. Anything which affects the vital condition of the female during this period of two years may affect the time of sp.a.w.ning.

(8) The sp.a.w.ning period in the middle and eastern districts of Maine is two weeks later than in Vineyard Sound, Ma.s.sachusetts.

In 1893 71 per cent of eggs examined from the coast of Maine were extruded in the first half of August.

(9) The number of eggs laid varies with the size of the animal.

The law of production may be arithmetically expressed as follows: _The number of eggs produced at each reproductive period varies in a geometrical series, while the length of lobsters producing these eggs varies in an arithmetical series._ According to this law an 8-inch lobster produces 5,000 eggs, a lobster 10 inches long 10,000, a 12-inch lobster 20,000. This high rate of production is not maintained beyond the length of 14 to 16 inches. The largest number of eggs recorded for a female is 97,440. A lobster 10-1/2 inches long produces, on the average, nearly 13,000 eggs.

(10) The period of incubation of summer eggs at Woods Hole is about ten months, July 15-August 15 to May 15-June 15. The hatching of a single brood lasts about a week, owing to the slightly unequal rate of development of individual eggs.

(11) The hatching period varies also with the time of egg-laying, lobsters having rarely been known to hatch in November and February.

(12) Taking all things into consideration, the s.e.xes appear about equally divided, though the relative numbers caught in certain places at certain times of the year may be remarkably variable.

(13) Molting commonly occurs from June to September, but there is no month of the year in which soft lobsters may not be caught.

(14) The male probably molts oftener than the female.

(15) In the adult female the molting like the sp.a.w.ning period is a biennial one, but the two periods are one year apart. As a rule, the female lays her eggs in July, carries them until the following summer, when they hatch; then she molts. Possibly a second molt may occur in the fall, winter, or spring, but it is not probable, and molting just before the production of new eggs is rare.

(16) The egg-bearing female, with eggs removed, weighs less than the female of the same length without eggs.

(17) The new sh.e.l.l becomes thoroughly hard in the course of from six to eight weeks, the length of time requisite for this varying with the food and other conditions of the animal.

(18) The young, after hatching, cut loose from their mother, rise to the surface of the ocean, and, lead a free life as pelagic larvae. The first larva is about one-third of an inch long (7.84 mm). The swimming period lasts from six to eight weeks, or until the lobster has molted five or at most six times, and is three-fifths of an inch long, when it sinks to the bottom. It now travels toward the sh.o.r.e, and, if fortunate, establishes itself in the rock piles of inlets of harbors, where it remains until driven out by ice in the fall or early winter. The smallest, now from 1 to 3 inches long, go down among the loose stones which are often exposed at low tides.

At a later period, when 3 to 4 inches long, they come out of their retreats and explore the bottom, occasionally hiding or burrowing under stones. Young lobsters have also been found in eelgra.s.s and on sandy bottoms in shallow water.

(19) The food of the larva consists of minute pelagic organisms. The food of the older and adult stages is largely of animal origin with but slight addition of vegetable material, consisting chiefly of fish and invertebrates of various kinds.

The large and strong also prey upon the small and weak.

(20) The increase in length at each molt is about 15.3 per cent. During the first year the lobster molts from 14 to 17 times. At 10-1/2 inches the lobster has molted 25 to 26 times and is about 5 years old.

As the purpose of this article is to deal more particularly with the commercial side of the lobster question all interested more particularly in the natural history of the animal are referred to the following works:

The Fisheries and Fishery Industries of the United States, sec. I, pp. 780-812.

The American Lobster, by Francis H. Herrick. Bull. U. S. Fish Com. for 1895, pp. 1-252.

HISTORY OF THE FISHERY.

Ever since the early Puritan settlers first learned from the Indians how to utilize the lobster, it has been one of the most prized articles of food in the New England States. The early town records of Ma.s.sachusetts contain frequent references to this valuable crustacean, and efforts were made at an early day to conserve the supply.

At first, as most settlers lived on or near the coast, each family could easily secure its own supply, but as the settlements gradually extended farther inland this became inconvenient, and it soon became customary for certain persons living on the coast to attend to supplying the wants of the inland settlers, and thus the commercial fishery was established.

The coast of Maine is very favorably situated for this fishery. In its eastern and middle sections the sh.o.r.e is bold and rocky, while it is cut up by large deep inlets and coves which are studded with numerous islands, large and small, and by bold rocky promontories. Groups of islands are also numerous farther off sh.o.r.e, like the Fox and Matinicus Islands, Deer and Mount Desert islands. Large and small fresh-water rivers are numerous and the granite bottoms of these channels and inlets form admirable breeding grounds. In the western end the sh.o.r.es are not so rocky, being broken frequently with sandy reaches, while the rivers are small and comparatively shallow. West of Cas...o...b..y the islands are infrequent. As a result of this conformation of coast the best fis.h.i.+ng grounds in Maine are between Cape Elizabeth and Quoddy Head.

As early as 1830 smacks from Boston and Connecticut visited Harpswell for fresh lobsters, and it is very probable that even before this time they had visited the points farther west in the State, as the history of the fishery, so far as known, shows that it gradually worked to the eastward. This was doubtless owing to the fact that the trend of settlement in the early part of the century was in that direction. It is also probable that, for some time before the people along the coast took up the fishery, the smackmen themselves did their own fis.h.i.+ng.

This is easily believed when the great abundance is considered. It is known that this was done in Ma.s.sachusetts.

During summer the lobsters were very common close in sh.o.r.e and could easily be gaffed by boys at low water; but this could hardly be called a regular fishery.

The regular fishery began with the use of hoop-net pots, which were generally of very rude construction, and the facility with which the lobsters escaped from them led to their disuse soon after the lath pots began to be introduced. The lath pots were essentially the same in construction as those now used on the coast of Maine, and each pair of fishermen then handled between 25 and 50.

Up to about 1865 it was the custom to set the traps singly, and two men were usually employed in the fishery, one to haul up, empty the pot, rebait it, and drop it overboard, while the other handled the boat. In the latter year it was discovered that by setting the pots on trawls more pots could be set and only one man would be required to work them. This invention, which was claimed by several different persons, proved quite successful for a while, but after a time, when the supply of lobsters began to drop off, better results were secured by scattering the pots over a greater area and s.h.i.+fting their position each time they were fished, which was very easily done. As a result of this the use of trawls decreased very rapidly.

The following facts regarding the early lobster fishery of Maine are from the Fishery Industries of the United States, section v, vol. II, pp. 700, 701:

In 1841 Capt. E. M. Oakes began to carry lobsters from Cundy's Harbor and Horse Island Harbor, Harpswell, to Mr. Eben Weeks, at East Boston. He was then running a well-smack, named the _Swampscott_, of 41 tons, old measurement. The season extended from the 1st of March until about the 4th of July, after which time the lobsters were supposed to be unfit for eating; the black lobsters, or shedders, were even considered poisonous.

During this season of four months Captain Oakes made ten trips, carrying in all 35,000, by count. He continued in this trade about six years, taking the combined catch of about five or six fishermen. At this same period the smack _Hulda B. Hall_, 50 tons, of New London, Conn., Captain Chapell, was carrying lobsters from Cape Porpoise, Gloucester, Ipswich Bay, and occasionally Provincetown, to Boston, making 15 trips in the season of four months, and taking about 3,500 lobsters each trip. Captain Chapell was supplied with lobsters by four men at Cape Porpoise, and by the same number at both Gloucester and Ipswich Bay. For four months following the close of the lobster season on the Maine coast, or from July 4 until November, Captain Chapell ran his smack with lobsters to New York, obtaining most of his supplies at Provincetown.