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Lobsters & crabs are risky to eat unless they are very fresh (i.e. they have not been dead for too long). If you buy a dead lobster and then cook it, you have m
by ArchD 5y ago
Lobsters & crabs are risky to eat unless they are very fresh (i.e. they have not been dead for too long). If you buy a dead lobster and then cook it, you have much less assurance about when it died hence the freshness than with a live lobster.
If you buy a live lobster, how are you going to practically kill it before boiling it? Try to penetrate the hard shell to impale the brain using a layperson's skills and equipment and risk slicing off a digit?
- Chris2048 5y agoI would have though chopping off the head would do it?
- mdorazio 5y agoHave you tried to chop off a lobster’s head yourself? It’s a lot harder than you seem to think.
- Eelongate 5y agoBut the head and guts is the best part.
- bufferoverflow 5y agoHe isn't proposing to throw them away, just to chop it, near-instant death.
- francisofascii 5y ago>> Lobsters & crabs are risky to eat unless they are very fresh Maybe another good reason to...not eat them as much.
- brutusborn 5y agoYour reply is unnecessarily snarky and doesn't respond to the reasonable question in the parent comment.
- cphoover 5y agoAlso very insulting to cultures around the world that depend on this for their source of food and livelihood. I'm from Maryland where watermen in the Chesapeake watershed have been crabbing for generations. The cost of fishing licences and proactive regulatory restrictions have also contributed to the sustainability of the fishery here. As Marylander's most of us have grown up eating crabs from a young age. When you prepare crabs you must cook them fresh, because dead crustacea release a chemical which immediately turns the meat. It also the easiest and most effective way to know you are eating safe crabs and not diseased or unhealthy crabs. Please stop projecting your morals on to us. Militant vegetarianism is no different than religious fundamentalism. Your are projecting your morals onto the rest of us. Please stop.
- NoGravitas 5y agoPerhaps it would be best if the fishmonger or grocery store seafood department worker were to pith it for you at time of sale. They can have proper training and safety equipment (a sharp knife and a cut-resistant glove), and you get an assurance of time of death.
- q1w2 5y agoNo, because there are still many hours until it's going to be cooked.
- phonypc 5y agoIf you can't safely split a lobster with your kitchen knife, you probably shouldn't be cutting carrots either. It's not hard.