The owner of a popular fish market in Rhode Island is using ikejime, a Japanese slaughter method that leads to longer shelf life and enhanced flavor You’re reading The Food Club, the Globe’s free ...
Information on slaughter procedures for farmed fish in aquaculture is limited, both in Europe and in Italy, due to a general lack of field data. The aim of this study was to gather information on the ...
June 5, 2025 – A new study in Scientific Reports reveals the hidden pain of fish during slaughter and offers practical solutions to improve their welfare. Focusing on rainbow trout, the research ...
Read that sentence again: Fish feel pain. The idea that fish suffer runs counter to almost everything Americans have been taught about creatures of the sea. That their brains are not complex enough to ...
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