During the 20th century the varieties of fish taken became much more diverse and crustaceans such as crab and lobster are now significant. Much of the catch is exported to France due to the higher prices obtainable there.
In the 20th century, a wider range of fish was captured, including significant quantities of crustaceans such as crabs and lobsters. A substantial portion of this catch is sold to France due to better pricing in that country.