Why most crustaceans are cooked while still alive?

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After working so hard to crack the shell, dipping a meaty lobster claw into melted butter may be a very rewarding experience.

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You've surely observed that lobster, crab, shrimp, and other crustaceans are frequently cooked shells-on and alive – but is there any explanation for this practice?

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From the ancient Romans to the great chefs of the nineteenth century, crabs have been cooked alive for better aesthetics and richer flavors.

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Given that lobsters are conscious creatures, this may sound harsh. However, there is a pragmatic justification for it.

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Vibrio, a hazardous bacteria found naturally in crustacean meat, may rapidly reproduce in a dead lobster, as reported by Science Focus.

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Cooking is also ineffective in removing it. The risk of food contamination is reduced by cooking the crustaceans while they are still alive.

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The fact that crabs are conscious creatures who may experience pain means that many people view this procedure as unethical.

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Naturally, this outcry has prompted some nations to prohibit cooking lobsters alive, mandating that chefs stun or kill them before cooking.

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