Posted on 06/16/2007 12:58:53 PM PDT by wagglebee
Aftenposten's food writer Yngve Ekern has been charged with animal cruelty by animal rights group NOAH after an article about cooking crabs.
The case against Ekern has been dismissed and instead referred to the Conciliation Board, reports trade newspaper Journalisten on its web site, but there will be repercussions.
Ekern angered animal activists with his description of preparing crabs on the beach while his children were watching. He described throwing the crabs into hot oil after bashing them on a cutting board, a process that didn't kill all of them.
The article also outlined how to boil crabs, and included recipes.
"Showing how to boil living crabs is encouraging law-breaking. Crabs are also covered by the Animal Protection Act, and animals shall not be exposed to pain," NOAH leader Siri Martinsen told Journalisten.no.
"It is highly probable that crabs have the ability to feel pain. We know too little about it and the animals should get the benefit of the doubt," she said.
Ekern was saddened by the charges and will meet NOAH at the Conciliation Board on Monday.
"I think on should turn up and hear what NOAH has to say, and I am especially looking forward to hearing an alternative method of boiling crabs, because they are traditionally boiled alive," Ekern said.
Senior researcher Stein Martinsen at the Institute of Marine Research does not have good news for NOAH.
"It is difficult to kill shellfish in other ways than boiling. I know some who hack lobsters in two, but they have a tiny brain that is not so easy to hit," Martinsen said.
Personally, he lets the crabs get very cold before boiling them.
"They get practically anesthetized lying in the refrigerator. If you then make sure that the water is boiling, it goes quickly," Martinsen said.
Norway's Food Safety Authority will establish a committee to examine the question of what crabs can feel during the boiling.
Les poissons, les poissons
How I love les poissons
Love to chop and to serve little fish
First I cut off their heads
Then I pull out their bones
Ah mes oui, savez toujours delice
Les poissons, les poissons
Hee hee hee, haw haw haw
With a cleaver I hack them in two
I pull out what’s inside
And I serve it up fried
God, I love little fishes, don’t you?
Here’s something for tempting the palette
Prepared in the classic technique
First you pound the fish flat with a malette
Then you slash off their skin
Give their belly a slice
Then you rub some salt in
‘Cause it makes it taste nice
Zoot alors, I have missed one!
Sacre bleu, what is this?
How on earth could I miss
Such a sweet little succulent crab
Quel Domage, what a loss
Here we go, in the sauce
Now some flour I think just a dab
Now I stuff you with bread
Don’t worry, ‘cause you’re dead!
And you’re certainly lucky you are
‘Cause it’s gonna be hot in my big silver pot!
Tout-aloo mon poisson
Au revoir
Give them a shot of sourmash and a blindfold, at least!
Full Disclosure: Chesapeake Bay backfin lump...at Camden Yards, with Ripken at bat :-D
Ahh, nostalgia!
Talk about fresh.
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