the old-fashioned way.

老式的方法。

Fishers utilize traps that haven't changed

漁民利用沒有改變的陷阱

in over 100 years

在超過100年的時間裡

and must be hauled one at a time.

而且必須一個一個地拖動。

Cold-water lobsters, like here in North America,

冷水龍蝦，像在北美這裡。

are typically clawed lobsters.

是典型的帶爪龍蝦。

What ours are known for a lot

我們的人以什麼而聞名，很多

is that claw and knuckle meat, which is really tender,

爪子和指關節的肉，真的很嫩。

really sweet, and really delicious.

真的很甜，而且真的很好吃。

Which is why Maine lobster is regarded as the best.

這就是為什麼緬因州龍蝦被認為是最好的。

We head out to Portland Pier

我們向波特蘭碼頭進發

to see how lobster is harvested and processed.

來看看龍蝦是如何被收割和加工的。

Lobster harvesters are out on the waters

龍蝦收割機出海了

as early as 4 a.m.

早在凌晨4點就開始了。

Curt: So, we're hauling up the trap right here.

柯特。所以，我們在這裡拖起了陷阱。

Everybody has their own buoy colors,

每個人都有自己的浮標顏色。

and that's how you know whose trap is whose.

而這就是你如何知道誰的陷阱是誰的。

We're in 28 feet of water right here,

我們在28英尺的水中，就在這裡。

and let's see what we catch.

讓我們看看我們能抓到什麼。

There it is.

就在那裡。

So, this is a two-night soak,

是以，這是一個兩夜的浸泡。

and here we have one beautiful lobster.

在這裡，我們有一隻美麗的龍蝦。

Medha: On average, fishers like Curt can haul

梅達。平均而言，像Curt這樣的漁民可以拖動

anywhere from 250 to 300 traps in a single day.

在一天中，有250到300個陷阱。

That can amount to 800 to 900 pounds of lobster.

這可以達到800至900磅的龍蝦。

Curt: The coast of Maine has more coastline, mileage-wise,

柯特。從里程上看，緬因州的海岸線更多。

than California, believe it or not.

比起加州，信不信由你。

All those nooks and crannies and islands

所有這些角落、裂縫和島嶼

are prime lobster territory.

是龍蝦的主要領地。

And so we source from all different areas

是以，我們從所有不同領域採購

all along the coast of Maine.

沿著緬因州的海岸線。

What attracts the lobsters into the trap is bait.

吸引龍蝦進入陷阱的是誘餌。

So we're just going to add a few more fish here to this one.

是以，我們只是要在這裡給這個人增加幾條魚。

And the way the trap works is pretty simple.

而這個陷阱的工作方式非常簡單。

So, they smell the bait in the trap,

是以，他們聞到了陷阱中的誘餌。

and they crawl into the trap,

他們就爬到了陷阱裡。

and they get up in here,

而他們在這裡得到了。

and it's difficult for them to get back out.

而且他們很難再出來。

Every trap is required to have these escape vents

每個陷阱都需要有這些逃學生口

to protect juvenile lobsters.

以保護幼年龍蝦。

Medha: And are the guidelines in Maine

梅達。緬因州的指導方針是什麼呢？

very different than anywhere else in the world?

與世界上其他地方有很大不同？

Curt: We were really the pioneers

柯特。我們是真正的先驅者

in terms of a lot of these rules,

在這些規則的很多方面。

in terms of a lot of other places

就其他很多地方而言

didn't have a maximum size.

沒有一個最大的尺寸。

Now they do, because they've seen

現在他們這樣做了，因為他們已經看到

how well our fishery is doing.

我們的漁業做得多好。

Medha: Normally, lobsters take five to seven years

梅德哈。通常情況下，龍蝦需要五到七年的時間

to reach legal harvesting size.

以達到合法的收穫規模。

The minimum size is 3 1/4 inches carapace length.

最小尺寸為3 1/4英寸胴體長度。

The maximum size is 5 inches carapace length.

最大尺寸為5英寸的胴體長度。

And you're probably wondering,

而你可能想知道。

why do we throw those bigger lobsters back?

為什麼我們要把那些更大的龍蝦扔回去？

Medha: Yeah, why do you throw the older lobsters?

梅達。是的，你為什麼要扔掉那些老龍蝦？

Curt: The bigger lobsters are the breeders.

柯特。較大的龍蝦是繁殖者。

On to the next!

進入下一個階段!

I don't think I'm doing this right.

我不認為我這樣做是對的。

Curt: You got it. You got it. You had it last time.

柯特。你能行。你得到了。你上次就有了。

Medha: Oh, my God, I did it!

梅德哈。哦，我的上帝，我做到了!

OK, so I pull it?

好吧，那我就拉著它？

Curt: Now put that up and over there.

柯特。現在把它豎起來，放在那裡。

And then under here, and then over there,

然後在這下面，然後在那邊。

right in the middle of that.

就在這中間。

And let me know when you see the trap coming up.

當你看到陷阱出現的時候，請告訴我。

It's coming.

它的到來。

Curt: One, two, three.

柯特。一、二、三。

Put that over the claw, just like that.

把它放在爪子上，就像這樣。

And now twist.

而現在是轉折。

You're hired.

你被錄用了。

That's pretty good.

這很好。

I've been fishing in this cove for, gosh, 25 years now.

我在這個海灣釣魚，天哪，已經25年了。

You really want to take care of the resource

你真的想照顧好資源

in your own backyard.

在你自己的後院。

Lobsters grow by shedding their old shell

龍蝦通過脫去舊殼而生長

and starting over with a new soft shell.

並以新的軟殼重新開始。

So, this shell is actually pretty firm.

是以，這個外殼實際上是很堅固的。

If you squeeze the sides,

如果你擠壓兩側。

you can see there's not a lot of play there.

你可以看到那裡沒有很多的遊戲。

Medha: No.

梅德哈。沒有。

Curt: But if you squeeze this claw right here,

柯特。但如果你捏住這個爪子，就在這裡。

you see how there's a little bubble

你看，有一個小氣泡

in that knuckle right there when I squeeze it?

當我擠壓它的時候，在那個指關節處？

See how it's moving?

看到它是如何移動的嗎？

Medha: Oh, yeah.

梅達。哦，是的。

Curt: That means there's still water inside the shell

柯特。這意味著殼內仍有水。

where the actual meat of the lobster

在這裡，龍蝦的實際肉質

hasn't grown into the new shell that it has.

還沒有長成它的新殼。

And that's why a lot of people say

而這就是為什麼很多人說

new-shell or soft-shell lobsters are a little sweeter

新殼或軟殼龍蝦更甜一點

and more tender than hard-shell lobsters,

而且比硬殼龍蝦更嫩。

because essentially they have that water in there

因為從本質上講，他們在那裡有水

brining the meat inside the shell.

將肉放在殼內滷製。

My favorite ones to eat are ones

我最喜歡吃的是那些

that literally shed their old shell right in the trap,

在陷阱中，它們的舊殼真的脫落了。

and they have a new paper-thin shell

而且他們有一個新的紙質外殼

that you can literally just peel right off.

你可以從字面上直接剝掉。

For the most part around the world,

在世界的大部分地區。

the majority of lobster species

大多數的龍蝦品種

don't have two claws like this.

不要像這樣有兩隻爪子。

So we're fairly unique in that regard.

所以我們在這方面是相當獨特的。

Medha: There are no corporate lobster fleets.

梅達。沒有公司的龍蝦船隊。

It's one person, one license, one boat.

這是一個人，一個許可證，一條船。

These tanks, you can dip your finger right in there.

這些坦克，你可以把你的手指直接浸在那裡。

You tell me. Very cold, right?

你告訴我。非常冷，對嗎？

Freezing!

冰凍三尺非一日之寒!

38 degrees, so almost freezing.

38度，所以幾乎是冰點。

So, the reason we keep these tanks cold like that

是以，我們之所以要把這些水箱保持在這樣的低溫狀態

is because lobsters are cold-blooded critters.

因為龍蝦是冷血動物。

And if we're shipping around the world

而如果我們在世界各地運輸

in a box on an airplane,

在飛機上的一個盒子裡。

we need their metabolism to be very, very low.

我們需要他們的新陳代謝非常、非常低。

Medha: The second destination for harvested lobsters

梅德哈。收穫的龍蝦的第二個目的地

are processing plants up in Canada

在加拿大有加工廠

or locally in Maine, like Luke's Lobster.

或在緬因州當地，如盧克的龍蝦。

Here, 35,000 to 45,000 pounds of live lobster

在這裡，35,000至45,000磅的活龍蝦

are processed a day.

每天都會處理。

To cook, the lobsters are steamed

烹飪時，龍蝦被蒸熟

in a convection steam tunnel,

在一個對流的蒸汽隧道中。

then dropped directly into a chiller to stop the cooking

然後直接丟入冷卻器，以停止烹飪。

and bring the temperature below 40 degrees

並使溫度低於40度

as quickly as possible.

儘可能快。

70% of lobster that's caught in Maine

70%的龍蝦是在緬因州捕撈的

gets processed rather than being sold live.

被加工，而不是被活生生地賣掉。

That's what's necessary to make

這是使

the different products that the market demands

市場需求的不同產品

so that our fishermen can keep catching

以便我們的漁民能夠繼續捕魚

as much as they can sustainably catch.

他們可以持續地捕獲儘可能多的東西。

Medha: No part of the lobster goes to waste.

梅達。龍蝦的任何部分都不會被浪費。

The shells end up on a conveyor belt

炮彈最終落在傳送帶上

that leads to a crusher.

導致破碎機。

The crushed shell is then powderized into a fertilizer.

破碎的外殼然後被粉化成肥料。

What's edible will wind up as a minced meat

可食用的東西會變成肉糜。

that's packaged, vacuum-sealed, and frozen

包裝、真空密封和冷凍的產品

to then be used as flavorings

然後被用作調味品

for things like lobster bisque

諸如龍蝦濃湯之類的東西

at restaurants like Luke's Lobster.

在盧克龍蝦等餐館。

But the most popular outcome of a harvested lobster

但收穫的龍蝦最受歡迎的結果是

is quite possibly the lobster roll.

很可能是龍蝦卷。

Such a tender, yet firm meat.

這樣的肉質鮮嫩而又結實。

It feels like you're getting so much of it in one bite.

感覺你一口就能吃到這麼多東西。

And for me, I really just like the fact that

而對我來說，我真的只是喜歡這樣的事實

all the flavor comes from the actual lobster itself.

所有的味道都來自於實際的龍蝦本身。

There's no extra seasoning.

沒有額外的調味料。

If you were getting a hard shell that hadn't shed yet,

如果你得到的是一個還沒有脫落的硬殼。

more likely the meat would be firmer.

更有可能的是，肉會更結實。

It wouldn't be quite so juicy.

它就不會那麼多汁了。

It would have a bit of a meatier,

它將會有一點肉感。

maybe a little saltier flavor, not quite as sweet.

也許味道更鹹一點，不那麼甜。

Still be delicious, but it would not have

仍然是美味，但它不會有

this kind of juicy, sweet experience that we're having now.

我們現在有的這種多汁、甜蜜的經驗。

It's a perfect treat for the summer day

這是對夏日的完美享受

because of how cold it is, but also so refreshing.

因為它是如此寒冷，但也是如此清爽。

We think that when lobster gets tossed in advance

我們認為，當龍蝦被提前折騰的時候

with a bunch of other ingredients,

與一堆其他成分。

that just covers up its flavor,

這只是掩蓋了它的味道。

and we like to serve it pure just the way it is.

我們喜歡以純正的方式供應。

Early morning workout.

清晨的鍛鍊。

I'm trying to keep awake.

我在努力保持清醒。