Inhumane methods Fish slaughter

1 inhumane methods

1.1 air asphyxiation
1.2 ice bath
1.3 co2 narcosis
1.4 salt or ammonia baths
1.5 exsanguination without stunning

inhumane methods

in 2004, european food safety authority observed many existing commercial killing methods expose fish substantial suffering on prolonged period of time.

the aquatic animal health code of world organisation animal health considers following slaughter methods inhumane.

air asphyxiation

this oldest slaughter method fish , considered inhumane because can take fish on hour die. 1 dutch study found took 55–250 minutes various species of fish become insensible during asphyxiation. fish evolved low-oxygen environments take longer die. @ higher temperatures, fish lose consciousness more quickly.

meat quality , shelf-life diminished when method used.

ice bath

also called live chilling, method involves putting fish in baths of ice water, chill , die of anoxia. because chilling slows metabolic rate , oxygen needs, may prolong duration until death in instances, cold adapted species taking more hour die. on these grounds, farm animal welfare council s 1996 report on farmed-fish welfare stated: cooling of live trout on ice after have been removed water should prohibited. in contrast, later research suggested warm mediterranean species such sea bream , sea bass, method might @ least preferable air asphyxiation, fish showing lower levels of stress indicators. more recent research has shown ice water faster , less stressful anaesthetics killing tropical ornamental fishes zebrafish.

co2 narcosis

most applied salmon , trout, co2 narcosis involves filling fish water co2 produce acidic ph, injures brain. procedure apparently stressful, evidenced fish swimming vigorously , trying escape tank. co2 immobilizes fish within 2–4 minutes, fish remain conscious until subsequent stunning or killing.

salt or ammonia baths

salting involves application of salt container holding fish, salt applied should enough weaken fish. salting of fish slaughtering (killing method) applicable freshwater species

exsanguination without stunning

exsanguination process whereby animal cut bleeds death. fish cut in highly vascular body regions, , process stressful unless animals unconscious. if not stunned, according behavioral , neural criteria, fish may remain conscious 15 minutes or more between time when major blood vessels have been cut , when lose consciousness. eel brains may continue process information 13–30 minutes after being decapitated, , fish may remain sensible 20–40 minutes after evisceration.