So fishing for sport where they catch and release is basically torture by getting injured by the hook and then asphyxiating for however long they are out of water before being released.
I'm pretty sure a lot of people legitimately do not see fish as more than objects, and I mean they never fully made the connection not that they do it intentionally.
It never made sense to me that “fish don’t feel pain”. Like, even as a kid I didn’t understand why they wouldn’t. Who would be okay with a metal hook through their mouth? Even if they didn’t feel the same kind of pain we do (I’m sure they do), there’s got to be some part of their body screaming that things aren’t okay. Add on top of that the sudden inability to breathe and it really is just torture.
I like the idea of fishing (like relaxing on a boat with a goal) but I couldn’t do it
This article in particular is talking about when leaving fish in open air or ice water for the purpose of slaughter. Obviously that would hurt until the fish dies.
The stats on fish survival after being caught and released is actually pretty sad. If I remember correctly there was a lengthy study that showed a survival rate of only like 40%.
Was this the fish passing after a few minutes, hours, days? If you remember at all. Was there any controlling for gill damage during the catch? I know some idiots who will hold them up by the gills for pictures, I wonder if that causes damage? Or just dying from shock? I wonder if I can find the study
I remember there was a study done on how to best slaughter swine (pigs).
The methods that were investigated included: a mechanical hit on the head, suffocation in CO2, and some other measures.
What was found was not only that the suffocation method caused significant stress in the animals, but also that the meat collected this way tasted way worse than meat collected through other slaughtering methods.
this could be relevant in this case: if fish suffocate slowly to death, meat producers might have a financial incentive to change that, to be able to sell better-quality meat, possibly at a higher price. anyways, it would make for good advertisement. that is why meat-producers (fish-producers) should take this seriously.
I have a crazy idea here. Now hear me out, this is gonna sound like a wackadoodle idea, but,...... how about we don't murder the animals? Crazy, I know.
Yes. It's crazy. That's why the vast majority of us don't do it.
It's one thing to be a vegetarian for health or environmental reasons.
When you try to convince people that meat==murder, you come across as a wackadoodle.
My slaughterhouse uses radon. The meat makes my testicle feel funny, and we throw up a lot. And I haven't had hair in years. But it's cheap! And so tender.
Without water, the delicate gill structures that exchange oxygen for carbon dioxide stick together, causing CO2 from respiration to accumulate. These rising levels trigger nociception – the body's alarm system – which causes the fish to gasp. Eventually the elevated CO2 levels acidify the animal's blood and cerebrospinal fluid, ultimately resulting in unconsciousness.
You can also spike the brain of the fish. There's stuff online about Ikejime which is supposed to be a way to quickly kill the fish to improve the quality of the meat. There's resources online about it.
I believe this is why Japanese fishermen will sometimes use the ikijime method where you kill the fish fast. I believe it also improves the quality of the meat too.
Ikizukuri (生き作り), also known as ikezukuri (活け造り), (roughly translated as "prepared alive"[1]) is the preparing of sashimi (raw fish) from live seafood. In this Japanese culinary technique, the most popular sea animal used is fish, but octopus, shrimp, and lobster may also be used.[2] The practice is controversial owing to concerns about the animal's suffering, as it is seemingly alive when served.
The restaurant may have one or several tanks of live sea animals for a customer to choose from. There are different styles in which a chef may serve the dish but the most common way is to serve it on a plate with the filleted meat assembled on top of the body.
Ikizukiri may be prepared with only three knife cuts by the chef.[1] They are usually presented with the head still whole so that customers are able to see the continuing gill movements.[3]
look at the video, it's FUCKED UP. they removed all the meat from the fish and kept it alive attempting to breath on the plate covered in food
With net fishing, they're still out of the water quite a long time whilst being hauled up, dumped, and sorted before being thrown in their sorted holding tank.
is what happens to us not in fact a "get out of here" signal to us? what makes you think a fishes subjective experience of pain is any more pleasant than your own?
Our pain isn't a "get out of here" signal, it's a "you've been hurt" signal. Fish don't have a reason to suffer. We do, because we're social creatures.
I've heard that water-boarding is a very intense form of torture; and that is essentially about making a person feel like they are drowning. I wonder how the fish experience compares.