Is this any worse than the factory farming of animals especially battery chickens, fish included. Think of the life they dont lead.
Then there is the issue over halal slaughtering.
Oh there will definitely be some joints that can't be bothered to take a little extra care to freeze their lobsters or cut them, but the majority of decent restaurants rely on their reputations, so why wouldn't they?
Well, the first thing that comes to mind is that as a diner, you rarely get to see in the commercial kitchen, and you hear about what happens there even less. (excluding the open kitchens - although the last few times I saw one it was more like an open "assembly area", and the actual cooking was still behind the scenes). Secondly, I don't know that people care much. Yes, people talk about how lobsters are boiled alive, but with a sort of horrified excitement ("don't ask how sausages and democracy are made", etc), accepting it as a necessity. Veggies are more progressive in that regard, but they are in the minority.
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