The best
way for cooking almost all foods is from the freshest possible ingredients.
Seafood, is no different, and if anything, even more imperative to do so for
premium texture and flavour. With shellfish specifically, it has been long
standing tradition in the chef’s world to cook from live whenever possible to be
assured of optimal guaranteed freshness. Thus, recently when it was announced
that Switzerland is planning to ban the boiling of live lobsters, it caught my
attention.
Upon
further investigation, supposedly this practice of boiling live lobsters has
already been banned in New Zealand for close to two decades. So, why has this
recently been brought to the forefront of Swiss law? In my opinion it has been
just a matter of time for this topic to be in the news (and the law) again.
As
expected, there are many opinions about not only this, but as always, the
treatment of food animals in general by us humans. Overall, I believe we are in
better times, where we are generally more aware of how animals are treated in
the process of being prepared for the journey to the marketplace, and
ultimately our dinner table. Making sure cattle, pigs, lamb, and chickens for
example, have a good life and are killed humanely are of the utmost importance
with many more people than ever before. However, where do we draw the line? Can
we honestly say that the humane treatment of a cow going to butcher, is of the
same importance and concern of a lobster being boiled alive?
When I
first heard this new story, my initial reaction and comment was “how ridiculous!
This has gone too far!” It wasn’t long after though, that I started thinking
about this more, and I believe that’s where the value is: being aware. I don’t
think we need our government to decide in legal rulings what we can or can’t do
in our kitchens, but I appreciate news stories like this keeping me more
conscious of my actions. This doesn’t necessarily mean that I will stop boiling
live lobsters in the future, but my overall consciousness of respect for living
creatures has been heightened… and that is never a bad thing. So thus, I may
think twice before choosing to, or not to.
However, I
honestly don’t believe that crustaceans have the same feelings, or central
nervous system, as mammals do, and thus how can we treat them in the same
respect? Again, where do we draw the line then? If we care to this degree in
the ethical treatment of lobsters, then it could also be argued that all
crustaceans, including crabs, crayfish, and prawns for example should be
treated with the same respect and recognition. Then if we are honoring all
crustaceans in this manner, then what about the feelings of mollusks like
cephalopods such as octopus and squid; or bivalves such as clams, mussels and
oysters? Aren’t they living creatures as well, and the treatment of them should
also be considered when it comes time for harvesting and preparation? Quite
literally food for thought, but I think you can understand how this discussion
could be never ending, let alone encompass it completely in a single food
column.
If this is
a concern for you however, how are you expected to cook your live lobster in
the future? It is recommended that the lobster is “knocked out” first before
entering the boiling water, by the process of freezing or other means.
Being more caring in our actions is
never a bad thing, but let’s just keep it in a perspective that you are
comfortable with. In the meantime… Happy Cooking!
