> Cruise News - Updated Daily > Foie Gras uproar: P&O Responds...

One more reason not to choose P and O?

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!
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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!

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Cuiusvis hominis est errare; nullius nisi insipientis in errore perseverare
Next cruises :
07/2011 MSC Opera
10/2012 A123 Azura

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...

Or our tender veal!!
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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.

P & O's new customer base!