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Product Senegal lobsters
Common Name Nephrophidae(scientific name), Scyllarides latus, meditarenean slipper
Size 5 inches length,1-4 pounds weight
Variety Pink lobster, green lobster
Storage and Packing Live lobsters held in tanks for 24hrs, corrugated cardboard cartons with wet sea weed or wood shavings, fully loaded and lobsters are slightly compressed when securing the lid, store at 6 degrees Celsius,
Transport Conditions Specialized vessels to transport live lobster, insulated transport containers, below 1 degree
Season July-October
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Senegal is currently West Africa’s largest exporter of lobsters. It also provides just enough lobsters for local consumption. Senegal Lobsters fishing plays a significant role in Senegal’s economy, providing employment for over 15% of its economy and contributing to about 3.2% of its gross domestic product.

Lobsters are scientifically called nephropidae. They belong to a family of large marine crustaceans called also called homeridae. They have long bodies with muscular tails. They have three or five pairs of legs, the first pair being the largest, each with claws. Lobsters live in crevices and burrows on the seafloor.

The largest types of lobsters are known as jumbos. They grow up to a maximum length of 4 inches and weigh about 4 pounds. A smaller lobster weighs about 1 pound. Lobsters can live up to 100 years.

Senegal lobsters are caught mostly off the coast of the Sine-Saloum region between Dakar and Gambia. The most dominant types of lobsters in the country are the pink and green lobster.

  1. Pink lobster: it is also known as Palinurus mauritanicus. It is a species of the spiny lobster and is found in deep waters
  2. Green lobster: this type is also known as Palinurus regius. This type inhabits the shallow waters. The green lobster is of high commercial value and is used for export rather than local consumption.

Lobsters are most abundant in the summer season that runs from July to October. During this time, they play in the shallow coastal waters. During winter, they move back to deep waters that are over 450 meters deep.

Senegal lobsters are caught using pirogues and trawls. Lobsters caught by trawls are often damaged or bruised and therefore, cannot be exported as live lobsters. These are used to make frozen tails. The frozen tails are packed in polythene bags and packed in ice foe local marketing.

Live lobsters caught in good condition are stored in tanks for cleansing to allow the fishermen to accumulate enough lobsters for export. They are packed in corrugated carton boards, with wet seaweed or wood shavings. 

Each box is fully loaded, and the lobsters are slightly compressed before the boxes are covered to ensure there is little movement as possible during shipping. This helps to prevent damage and bruising, which will otherwise alter the quality of the lobsters.

They are then stored at temperatures below 6 degrees Celsius as they await transport and marketing. 

Lobsters are transported using specialized, refrigerated vessels. These vessels are cool and well ventilated to uphold the freshness of the lobsters. The transport containers are also insulated to control sudden temperature changes in transit. 

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Other Fish and Seafood from Senegal: Senegal Lobsters, Senegal Sardines, Senegal Snails, Senegal Tuna,

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