Why are crayfish only boiled alive and do they feel pain?
Why are crayfish boiled only alive and do they feel pain?
It is known that crayfish, beloved by millions of gourmets, are boiled exclusively alive. Many find this culinary tradition cruel, but it turns out that there are simply no other options for safely preparing these arthropods. So why are crayfish boiled this way and do they experience unbearable suffering during the cooking process?
The main reason that crayfish are boiled only alive is their rapid spoilage. Dead crayfish are practically not stored and their diet is to blame for this. Our river crayfish are omnivorous. The basis of their diet is plant food, such as aquatic plants in the summer and fallen leaves in the fall and winter. But crayfish do not disdain carrion, which they find at the bottom of the reservoir.
The crayfish could well have eaten a stale fish corpse shortly before death and its digestive tract already contains a full set of bacteria necessary for the rapid onset of decomposition. It is very easy to get poisoned by stale crayfish, as they spoil quickly, and the consequences can be very serious.
Is it worth playing this roulette, because it is easier to buy fresh, live crayfish. In this case, you are absolutely sure that the delicacy that you did not catch is definitely fresh and will not cause you problems. Before boiling crayfish, you need to carefully examine each one and those that do not show signs of life, without a doubt, send them to the trash can.
Healthy, freshly caught crayfish are easy to distinguish from sick and dying ones. They actively move their claws, legs and antennae, and their tail is tightly pressed to the cephalothorax. Sluggish, barely alive crayfish are also not recommended for consumption, as sometimes they can also cause food poisoning.
Well, another reason to boil crayfish alive is that these arthropods are most delicious after such preparation. Experts know many subtleties of cooking this delicacy, for example, they never use aluminum cookware for cooking, which can spoil the taste of the meat.
Finally, I would like to touch on the moral and ethical aspect of cooking live crayfish. Many people worry that crayfish experience severe pain when cooked and this can even spoil some people's appetite. We want to reassure you - Swedish biologists conducted a study and announced that arthropods, due to the primitive structure of their nervous system, do not experience pain in the sense that we understand it.
There are no pain impulses in the nervous system of crayfish, and this is quite logical. These inhabitants of water bodies often lose limbs and, if they felt something, they would die from pain shock. But they easily endure such losses and within a few molts the leg or claw is restored. The behavior of crayfish in boiling water, which many take for manifestations of suffering, is simply an instinctive attempt to leave a hostile environment.
Original materials used in the video:
• Video
• Самый вкусный рецепт приготовления раков
• Как приготовить вкусные раки(Наша кухня)
• раки залазят в раколовку
• Рак речной
• Широколапый речной рак - ГИГАНТ
• Речные раки.
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