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Wayne Iaocono has been lobstering out of Menemsha harbor for 45 years.
Mr. Iaocono measures from the carapace, or top of the tail, to the eye socket to ensure the lobster is big enough to keep.
Mr. Iaocono lobsters in waters south of the Vineyard.
Lobster pots are divided into two sections: the kitchen and the parlor.
Jim Bradshaw, mate on the Java Rose out of Fairhaven, unloads the day's catch.
Betsy Larsen and her crew at Larsen's Fish Market cooked 17,095 lobsters last season.
It was a night of firsts for Denise, John and Anthony Collins: the family's first visit to Menemsha and 13-year old John's first time cracking a lobster.
Andrew Vandall and Chantal Booker of Bill Smith's Clambakes prepare a spread at Bend in the Road Beach.
Bill Smith's Clambakes cook about 5,000 lobsters a year.
Wednesday, June 26, 2013
Menemsha is home base for Island lobsters. Most mornings about 10 lobstermen set out from the historic fishing village to fish Vineyard waters. - See more at: http://www.mvgazette.com/news/2013/06/27/belly-claw-its-lobster-time#sthash.0oRwvpbF.dpuf
Mark Alan Lovewell
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