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Deuces: Lobsters weighing 900-1360 grams (2-3lb.)

Halves: Lobster weighing 680 to 800 grams (1.5 to 1.75 lb.)

Cull: A lobster with one or no claws, normally sold at a lower price.

Chix: Lobster weighing approximately 454-570 grams (1.0 - 1.28 lb.)

Jumbos: Jumbos are graded as 1360gr - 2720grams (3.0 - 6.0 lb.)

Selects: Lobster weighing 800 to 900 grams (1.75 to 2.0 lbs.)

Quarters: Lobster weighing 570 to 680 grams (1.25 to 1.5 lb.)

Soft Shell: A lobster after it moults or sheds its hard shell to enhance growth. During this soft-shell period, meat yield is low, and meat texture and flavor poor.

Banding: An elastic is placed around the claws of live lobster for safe handling and to preserve quality.

Berried Lobster: A female with eggs under her tail. Under Canadian law, these must be returned to the water.

Brine: Salt water used to cushion and insulate a whole cooked lobster in a cello sleeve (a "popsicle pack").

Canners: A small lobster, weighing approximately 170 to 454 grams ( to 1 lb.)

Coral: Internal roe or eggs.

Crusher: The larger of the two claws.

Markets: A size category for lobsters weighing 454 grams and up, usually destined for the live market.

Pincher claw: The smaller claw.

Popsicle pack: Term used to describe a whole cooked lobster, packed in brine in a cello sleeve and frozen.

Pound: A storage area for holding live lobsters.

Seasons: Specific periods in the year when a particular area or region can be fished.

Trap: A cage-like structure used to catch lobster alive.

Tomalley: Green-coloured liver used to flavour spreads and sauces.

Shedders: Lobster in the moult or soft-shell stage of growth.

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