{"id":95021,"date":"2026-03-26T13:03:40","date_gmt":"2026-03-26T17:03:40","guid":{"rendered":"https:\/\/www.seafoodexpo.com\/global\/speaker\/hugh-reynolds\/"},"modified":"2026-04-03T12:54:02","modified_gmt":"2026-04-03T16:54:02","slug":"hugh-reynolds","status":"publish","type":"speaker","link":"https:\/\/www.seafoodexpo.com\/global\/speaker\/hugh-reynolds\/","title":{"rendered":"Hugh Reynolds"},"content":{"rendered":"<p>On the docks daily for over 25 years,\u00a0Greenhead Lobster is <strong>Maine\u2019s\u00a0largest family-owned lobster supplier.<\/strong>\u00a0Nestled in the Gulf of Maine, the Penobscot Bay provides the perfect\u00a0environment for producing sweet\u00a0lobster\u2014cold, clean water with\u00a0rocky, rural shores.\u00a0<\/p>\n<p>We are the only company that handles every step in-house, from our dock to your door. Wholesale or retail, live or processed, we take pride in our wild-caught Stonington, Maine lobster.\u00a0<\/p>\n<p><strong>OUR MISSION<\/strong> is to deliver the highest quality\u00a0Maine lobster to our customers,\u00a0whether live or processed.\u00a0<\/p>\n<p>This strive for quality led to the\u00a0investment in our state-of-the-art HPP\u00a0processing facility, located just 40\u00a0minutes from our docks.\u00a0Built in 20 19, after over 20 years in the live lobster business, every\u00a0step of handling and processing is\u00a0now done in-house.\u00a0<\/p>\n<p><strong>High Pressure Processing (HPP)<\/strong> is\u00a0what sets lobster processors apart.\u00a0Sending live lobsters through our HPP\u00a0machine is the quickest, <strong>most humane<\/strong>\u00a0transition into the processing line.\u00a0This stress-free, non-thermal process\u00a0<strong>preserves flavor and texture.<\/strong>\u00a0<\/p>\n<p>HPP applies enough pressure to break down the connection between the meat and shell. This prevents meat from sticking to shell, and allows meat to be extracted raw.<\/p>\n<p>High Pressure Processing has helped us create higher quality food and offer a wide range of raw, shucked products&#8211; perfect for the food service sector and home cooks alike.\u00a0<\/p>\n","protected":false},"author":2,"featured_media":95022,"comment_status":"closed","ping_status":"closed","template":"","speaker_category":[119,9],"class_list":["post-95021","speaker","type-speaker","status-publish","has-post-thumbnail","hentry","speaker_category-119","speaker_category-speaker-category"],"metadata":{"rank_math_internal_links_processed":["1"],"speaker_id":["8d224bf9-9c6a-4545-a702-0a26f485d49d"],"speaker_email_address":["hugh@greenheadlobster.com"],"speaker_first_name":["Hugh"],"speaker_last_name":["Reynolds"],"speaker_full_name":["Hugh Reynolds"],"speaker_company_name":["Greenhead Lobster"],"speaker_job_title":["Owner"],"speaker_updated_at":["2026-04-01T12:47:50.541Z"],"_thumbnail_id":["95022"],"speaker_photo_url":["https:\/\/content-cdn.sessionboard.com\/event-files%2FkPotnaZRJCMFZzZHuNUr_Hugh%20Headshot.png"],"speaker_sessions":[95074],"_eael_post_view_count":["19"],"_elementor_page_assets":["a:0:{}"]},"thumbnail":"<img width=\"1222\" height=\"1216\" src=\"https:\/\/divcomevents3-static.s3.amazonaws.com\/uploads\/sites\/19\/2026\/03\/8d224bf9-9c6a-4545-a702-0a26f485d49d.png\" class=\"attachment-post-thumbnail size-post-thumbnail wp-post-image\" alt=\"\" decoding=\"async\" srcset=\"https:\/\/divcomevents3-static.s3.amazonaws.com\/uploads\/sites\/19\/2026\/03\/8d224bf9-9c6a-4545-a702-0a26f485d49d.png 1222w, https:\/\/divcomevents3-static.s3.amazonaws.com\/uploads\/sites\/19\/2026\/03\/8d224bf9-9c6a-4545-a702-0a26f485d49d-300x300.png 300w, https:\/\/divcomevents3-static.s3.amazonaws.com\/uploads\/sites\/19\/2026\/03\/8d224bf9-9c6a-4545-a702-0a26f485d49d-1024x1019.png 1024w, https:\/\/divcomevents3-static.s3.amazonaws.com\/uploads\/sites\/19\/2026\/03\/8d224bf9-9c6a-4545-a702-0a26f485d49d-150x150.png 150w, https:\/\/divcomevents3-static.s3.amazonaws.com\/uploads\/sites\/19\/2026\/03\/8d224bf9-9c6a-4545-a702-0a26f485d49d-768x764.png 768w\" sizes=\"(max-width: 1222px) 100vw, 1222px\" \/>","acf":[],"_links":{"self":[{"href":"https:\/\/www.seafoodexpo.com\/global\/wp-json\/wp\/v2\/speakers\/95021","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.seafoodexpo.com\/global\/wp-json\/wp\/v2\/speakers"}],"about":[{"href":"https:\/\/www.seafoodexpo.com\/global\/wp-json\/wp\/v2\/types\/speaker"}],"author":[{"embeddable":true,"href":"https:\/\/www.seafoodexpo.com\/global\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.seafoodexpo.com\/global\/wp-json\/wp\/v2\/comments?post=95021"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.seafoodexpo.com\/global\/wp-json\/wp\/v2\/media\/95022"}],"wp:attachment":[{"href":"https:\/\/www.seafoodexpo.com\/global\/wp-json\/wp\/v2\/media?parent=95021"}],"wp:term":[{"taxonomy":"speaker_category","embeddable":true,"href":"https:\/\/www.seafoodexpo.com\/global\/wp-json\/wp\/v2\/speaker_category?post=95021"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}