Buzz
Seafood is beloved worldwide, whether it’s a plate of shrimp pasta, a hot lobster, or a perfectly cooked salmon fillet. In many parts of the globe, seafood isn’t just a favorite protein but an essential food staple. In regions where agriculture struggles, seafood provides crucial nourishment for millions of people. Despite its widespread appeal, seafood is often misunderstood in various ways.
10. Lobsters and Crabs Are Capable of Feeling Pain
Animal rights activists have long condemned the practice of boiling lobsters alive, arguing that it is a form of cruelty. Supporters of the practice have countered by claiming that lobsters, along with similar crustaceans, cannot experience pain, which they say justifies the method of cooking.
Recent studies have revealed that animal rights activists might have been right after all. Crustaceans might indeed experience pain. For years, it was believed that because crustaceans possess nociceptors—receptors that detect harmful stimuli but don't trigger pain—they couldn't feel pain. However, new research suggests otherwise.
Robert Elwood and a team of researchers at Queen's University Belfast decided to test this hypothesis. They subjected the creatures to severe stress, like applying acetic acid on prawns and shocking crabs. In each case, the animals showed focused attention on the affected areas and even responded to anesthetics. This complex pain response could make one reconsider the practice of boiling live creatures.
9. Parasitic Nematodes
When you pick up a fresh, thick fillet at the store, you may encounter an unpleasant surprise. Popular fish such as salmon and trout are often infested by parasitic roundworms like Anisakis simplex. These parasites coil into tight circles, embedding themselves within the flesh of your potential meal. They're common enough that major fisheries check with lights and candles to spot them, though they occasionally still slip through.
Aside from the unpleasant surprise of biting into a worm, properly cooked fish shouldn't cause you any serious issues. However, if the fish is raw or undercooked, this parasite could completely ruin your meal—or even your day. If a live one makes its way into your stomach and decides to settle in, you might end up with anisakiasis. This condition can bring about symptoms like vomiting, diarrhea, and abdominal pain.
8. The Great Shrimp Vein Debate
Shrimp is among the most widely enjoyed seafood worldwide. But there's an ongoing debate about whether or not it should be deveined before cooking. The so-called 'vein' is actually the shrimp's intestine, and if the shrimp was recently caught, it may still contain remnants of its last meal. Since shrimp are bottom feeders, the waste in their intestines is believed to make them taste gritty.
This mostly applies to larger shrimp, as the vein is often not even noticeable in smaller ones. However, some individuals claim that there's a noticeable taste difference, even with the smaller shrimp. Some people prefer shrimp with the vein, others without. There are also those who enjoy their shrimp served alive or freshly killed. Ultimately, whether or not the shrimp is deveined doesn't pose a health risk—it's a matter of personal taste.
7. The Salmon Of Knowledge
According to Irish legend, there was a salmon known for its immense wisdom and mystical powers. Anyone who ate this salmon would gain the ability to see the future. A druid named Finneigas patiently waited for the fish to swim by, hoping to catch it and consume it, believing it would make him all-powerful.
After a long wait, Finneigas finally spotted the elusive salmon and quickly pulled it out of the water. Not wanting to eat it raw, he instructed a young boy named Demne to cook the magical fish. He then settled in to await the moment of his ultimate triumph.
Sadly for Finneigas, Demne accidentally burned himself while handling the cooking fish. Without thinking, the young boy stuck his thumb in his mouth to cool it. Before he realized it, he found himself in possession of the salmon's powers.
As you might imagine, Finneigas was deeply disappointed. But there was nothing he could do—clearly, the Salmon of Knowledge had not chosen him. From that moment on, Demne was known as Fionn, and with the powers of the salmon, he rose to become a renowned Irish chieftain.
6. Shark Finning
While sharks may not be everyone’s favorite ocean creature, most people would probably still find the practice of shark finning more than a little absurd. In order to complete an expensive delicacy called shark fin soup, shark finners capture sharks, cut off their fin, and toss the shark back into the ocean to die. Like we said: absurd.
Recently, the United Arab Emirates and many other authorities have banned the practice. Their new rules state that if someone fishes a shark, they have to bring the entire body back to the port. See, apart from slow murder by painful mutilation, finning is also an incredibly wasteful practice with tons of live sharks being tossed back into the ocean as the swimming dead.
In China, shark fin soup is an expensive delicacy that can run as much as US$100 a bowl. It was once a food only royalty could obtain and was thus a mark of high status. In modern times, it has become more of a ritual to mark special occasions or business meetings. Worse yet, the main purpose of the shark fin isn’t even to add taste—it simply gives texture to the soup. That’s all we get out of a practice that kills tens of millions of sharks per year while leaving many other species critically endangered.
5. Raw Fish Is Usually Frozen
If you've enjoyed sushi or sashimi in the U.S., it's likely that it was frozen before it ever touched your plate, even though the whole point is to eat it raw. It turns out that food inspectors in the U.S. are particularly concerned about the safety of consuming raw food. Consequently, any raw fish sold in the United States must undergo a deep-freezing process to eliminate bacteria before it's sold to customers.
Tuna is the exception to the freezing requirement, although many sellers still choose to freeze it. Many sushi bar customers in the U.S. are insistent on having their fish served fresh, yet they also want varieties that are out of season. As a result, sushi bar operators frequently freeze tuna—sometimes for as long as two years. Interestingly, some sushi experts admit they can't tell the difference between frozen and fresh tuna.
However, you can’t always be certain whether the raw fish you’re eating has been properly frozen, as the FDA doesn't have the resources to inspect every piece of sashimi. There simply aren't enough health inspectors for that. Additionally, due to the vague language of the regulations, freezing may be done either by the restaurant or the fish supplier. Sometimes, one party assumes that the other has already taken care of freezing, when in reality, neither has—and likely never will.
4. Mahi Mahi Is Not Dolphin
The confusion about mahi mahi’s relationship with dolphins might seem strange at first, but there’s an interesting reason behind it. Mahi mahi are known to frequently swim near boats, which led people to associate them with dolphins. Unfortunately, this created a marketing dilemma for commercial fishers.
Though it seems odd to call a fish a dolphin when the two animals look so different, the explanation is quite reasonable. Mahi mahi’s habit of swimming near boats prompted people to link them with dolphins. For commercial fishermen, this misunderstanding became a nightmare.
Dolphins are widely adored for their cuteness, intelligence, and the dangerous mercury levels in their bodies, so most people prefer not to eat them. The idea of consuming something mistakenly thought to be a dolphin, understandably, didn’t sit well with consumers. As a solution, the name 'dolphinfish' was replaced with 'mahi mahi,' meaning 'strong' in Hawaiian.
3. Eels And The Discovery Of Anaphylaxis
Unlike other raw fish, eel must always be cooked to ensure it's safe to eat. Consuming raw eel could cause severe harm, and even a small amount might be fatal. This is due to the highly poisonous nature of eel blood, which remains toxic even after freezing.
Eating raw eel poses extreme risks, as the eel's blood contains a potent toxin that can kill. Freezing the eel doesn’t eliminate this toxicity. The only way to neutralize the dangerous protein is by cooking the eel thoroughly to destroy the poison.
Despite its lethal properties, eel blood has been valuable in scientific studies. In the early 20th century, Dr. Charles Richet was inspired by Louis Pasteur’s research into building immunity through controlled exposure to diseases. Richet wondered if the same principle could be applied to toxins, leading to groundbreaking discoveries in the field.
To test his hypothesis, Dr. Richet administered small amounts of eel blood into dogs. Rather than gradually developing tolerance to the poison, the dogs experienced anaphylaxis, a dangerous allergic reaction that can be fatal. This unfortunate outcome, while tragic for the dogs, led to significant scientific advancements. Dr. Richet was awarded the Nobel Prize in Medicine for his groundbreaking discovery.
2. There's No Real Need to Only Eat Shellfish During ‘R’ Months
You've probably heard the advice that shellfish should only be eaten in months with the letter “r” in their name. This rule has been passed down through generations, but the reasons behind it are often questionable. Some still follow it, while others wonder if it’s really necessary.
The “r” rule likely originated with the Native Americans, who shared it with early settlers. Back then, avoiding shellfish in months without an “r” made sense because these months corresponded to summer, a time when algae blooms could contaminate shellfish with harmful toxins. Summer also coincided with peak shellfish breeding season, and some believed they didn't taste as good when they were fertile.
In today's world, you’re unlikely to encounter the same issues with shellfish. Most of the shellfish sold in stores are farmed through a highly efficient commercial process. Additionally, during the hot summer months, they’re often imported from other regions. Unless you’re someone who enjoys going out to the beach and catching shellfish yourself, there’s really no need to worry about it at any time of year.
1. Scandinavian Fish Spread
In the United States, peanut butter is a staple in many households. However, in parts of the world like Scandinavia, it’s seen as an oddity, something that Americans seem to obsessively spread on their food for reasons that are hard to understand.
In Scandinavia, people agree that spreads are a fantastic way to enjoy their favorite foods, but they favor fish-based options. Whether it’s transforming roe or herring into a savory, salty spread, or selling fish pickled in jars, they’ve mastered the art. Pickled herring, in particular, is a popular dish, available in a wide range of flavors.
Swedish scientists have started researching fish spreads for their potential health benefits, especially due to the presence of Omega-3 fatty acids in the fish. If you’re in the United States and want to try this Scandinavian delicacy, you can find it at your local Ikea.
