Topic: Foie Gras uproar: P&O Responds...

QUOTE:

I really can't see how this can be done in a way
that is pleasant or comfortable for the goose.

I'm not sure whether the P and O spokesperson actually understands the issues here.

One more reason not to choose P and O? :D

The stuff tastes bloody awful anyway!
How anyone can pretend it tastes good is unreal.
And this, quite apart from the evil,sadistic way in which it's produced!
.

QUOTE:

I love lobster. I had heard that about the spike also, it would be good if it really happened but same as you say ,impossible to police. Another one that I have heard about is putting them in a freezer till they are comatose. That shouldnt be so very difficult. But we will never know if they do! A little compassion and I would feel happier. Carol

Most Lobsters come into restaurants these days in what are called icicles. They are prepared at sea and then frozen in sea water which you then defrost, crack the shell neatly in half and scoop out the meat, reheat the meat in a frying pan and place it back in the shell for presentation.

Otherwise they do come in all black shelled and banded in a cardboard box that has been kept cold. It's only if you leave them out for any amount of time or place them near a heat source that they actually start to move. A dowel through the back of the neck is the usual way to prepare live lobster for cooking ~ it kills them instantly.

Also there is no need to cut a lobsters claws off to stop them fighting as most come in with very strong bands round their claws anyway that stop them using them.

I hated serving lobster in the restaurant as the smell is another of those that makes me gag ~ picture waitress near running through restaurant plates held above here head just to get the food to the table without being ill!

QUOTE:

Another one that I have heard about is putting them in a freezer till they are comatose. That shouldnt be so very difficult. But we will never know if they do! A little compassion and I would feel happier. Carol

I have been told by a goldfish expert that if you have a very sick goldfish the most humane way to deal with it is to put it into a litre container in water and then in the freezer where the dark, no the light goes off when you shut the door, and then the cold make it gradually slip away, peacefully. When it's frozen it can be disposed of ( or buried depending on how much you loved it). .....Neil

QUOTE:

I have been told by a goldfish expert that if you have a very sick goldfish the most humane way to deal with it is to put it into a litre container in water and then in the freezer where the dark, no the light goes off when you shut the door, and then the cold make it gradually slip away, peacefully. When it's frozen it can be disposed of ( or buried depending on how much you loved it). .....Neil

Well I never.... they do say every day is a school day.

I suppose this isn't the place to mention how we used to choose our tiger prawns, lobsters or crabs out of the tank in the restaurant...

QUOTE:

I suppose this isn't the place to mention
how we used to choose our tiger prawns, lobsters or crabs ...

Or our tender veal!!
.

QUOTE:

I have been told by a goldfish expert that if you have a very sick goldfish the most humane way to deal with it is to put it into a litre container in water and then in the freezer where the dark, no the light goes off when you shut the door, and then the cold make it gradually slip away, peacefully. When it's frozen it can be disposed of ( or buried depending on how much you loved it). .....Neil

The Swiss now have a law about how to dispose of goldfish....you're in trouble if you flush them down the loo, alive.
Medieval monks used to transport carp from one abbey to another when they were almost frozen in winter, with wet moss in their gills. That's how they restocked their pools.- Jo.

I love foie gras, and have just come back from Penang where this restaurant had dozens of aquaria full of live fresh fish, crab & lobster:

Bali Hai

They were all delicious, and did not die in vain!

I am sure you will be welcomed with open arms by some on this forum. Nice introduction. Carol.

QUOTE:

I love foie gras, and have just come back from Penang where this restaurant they had dozens of aquaria full of live fresh fish, crab & lobster:

Bali Hai

They were all delicious, and did not die in vain!

P & O's new customer base!