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JAKARTA, KOMPAS.com – Lobster export is currently a controversy in Indonesia. The controversy over the export of lobster seeds has returned to the public after the Commission for the Eradication of Corruption (KPK) recently detained the Minister of Marine Affairs and Fisheries, Edhy Prabowo.
Edhy’s arrest was related to the regulation of the lobster seed export trading system that was previously banned by the Minister of Marine Affairs and Fisheries for the period 2014-2019, Susi Pudjiastuti.
Edhy revoked the ban on lobster seed exports regulated in Ministerial Regulation (Permen) Number 56 of 2016 on the prohibition of catching and / or exporting lobster, crab and crab from Indonesia.
In Susi’s era, lobster exports when they were seeds were considered less profitable because Indonesian fishermen could earn more money if lobsters were sold in adult sizes.
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So what is the price of lobster on the world market?
Launching Business Insider, Saturday (11/28/2020), the price of lobster on the world market is really very expensive. In the United States (USA), which is a country where the demand for lobster is very high in the world, a menu item of lobster weighing 1 pound (0.5 kg) in a restaurant is priced at around 45 US dollars or around Rp 630,000 (exchange rate of Rp 14,000).
Prices can be much higher depending on the location of the restaurant. Several important factors contribute to the high price of lobster in the export destination countries.
After being caught by the fishermen, the distribution of the lobsters is also quite long, reaching the restaurant table. Unlike other seafood, it is almost difficult to find a lobster farm that can produce lobster cheaply.
This is because beings are classified as Cortex It grows slowly, eats a lot, and is prone to disease.
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Also, growing lobsters for their eggs is also very difficult. This condition causes fishermen to extract lost seeds from nature.
This lobster culture has been practiced by many Vietnamese fishermen. They depend on the fingerlings of Indonesian fishermen.
Lobster seed supply is highly dependent on nature. Lobster distribution also contributes to high prices. Many lobsters are still alive hours before being served in restaurants.
To keep lobsters alive during calving, special storage and treatment is needed to maintain the moisture and oxygen levels lobsters need to stay alive.
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Several restaurants judge that lobster is best cooked alive. Lobster meat will be tough and chewy when cooked dead.
Another reason, if the lobsters die long before cooking, there will be more time for the bacteria to grow and damage the quality of the lobster meat.
This additional handling factor during shipping makes lobsters quite expensive on the market.
Lobster is not an easy menu to cook in the eyes of restaurant chefs. Lobster is a marine animal whose meat is difficult to remove from the skin if not cooked properly.
Incorrect processing may result in meat becoming tough when eaten. That is why some lobster processing companies use high pressure water to cook them.
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Meanwhile, the director of the Marine Research Center of the Ministry of Marine Affairs and Fisheries (KKP), Riyanto Basuki, explained that lobsters do need ideal waters for laying eggs.
Only a few places in the world are considered suitable for high value locust habitats, as species. panulirus sp which is in great demand in the export market.
According to Riyanto, although Vietnam has waters, the country’s location is less ideal for lobster seed development compared to several beaches in Indonesia.
He said, expensive lobsters like panulirus sp. They generally lay eggs in tropical waters that have good, sandy coral. Pangandaran Beach is one of them.
“Lobster needs a level of compatibility. Wild-harvested and farmed lobster is different too. Now, in Indonesia, the most suitable ones are in Pangandaran and East Lombok,” Riyanto said. Kompas.com.
Also Read: Edhy Prabowo Arrested, KKP Temporarily Halts Lobster Seed Exports