How much do you need to know about lobster
to be a restaurant critic?
Restaurant critics, dontcha love them? Well, no, not really just at the moment. It’s Lucinda again.
Ms O’Sullivan recently said while reviewing a restaurant that actually imports Canadian lobster “I liked the fact that there wasn't any bull about this being ‘local lobster’ – as I am getting in other restaurants.” Bull? Look, as the owner of two restaurants that serves only local lobster – so local that it is caught by our own boat which operates out of Dun Laoghaire – I’m totally gobsmacked.
It doesn’t end there. It get’s better. Or worse, really. Lucinda goes on to say “They [the restaurant under review] intend to have local lobster in season”. To qualify as a restaurant critic or food columnist (and that’s another story, of course) you need to know that there is no season for Irish lobster. Irish lobster is landed by hard-working Irish fishermen all year-round.
So, the Sunday Independent appears to be promoting the consumption of Canadian lobster (which, incidentally, is being dumped on the world market as the Canadians are experiencing an enormous glut in lobster production, See CBC News report) at the expense of Irish fishermen and women who risk their lives virtually every day to bring ashore “local” lobster for Irish consumers. In fact, it’s worse than that. The Sunday Independent, by publishing Lucinda O’Sullivan’s flagrantly erroneous comment, seems to imply that Irish lobster is not available at this time of the year and that claims for “local lobster” are, at best, spurious.
At Ouzos, we will continue to only support our hard-working Irish Fishermen and women and treat our live lobsters with the respect that lobsters deserve.