I don't get that whole lobster thing. Why can't people just chuck them in the freezer first?? I like some good lobster, prawns etc but not cooked live. It removes nothing to stick in the freezer....quick, painless and no worse tasting.
-----Original Message----- From: [EMAIL PROTECTED] [mailto:[EMAIL PROTECTED] Behalf Of Byard Miller Sent: Friday, 10 February 2006 7:36 AM To: [email protected] Subject: Re: [VFB] Environmentalist/Conservation - FR&R Yeah...don't you just cringe when those screaming lobsters hit the boiling pot? Draw me some butter! I wonder what that oyster thinks on the way down...;^) Aren't you glad the "goldfish swallowing" craze is no longer? And pate de foie gras...yum...damn this country for disallowing the force feeding of gooses! Byard Miller Line's End Inc <http://www.linesend.com> Virtual Flybox <http://www.virtualflybox.com> On Feb 9, 2006, at 3:19 PM, Paul Marriner wrote: > Deb, believe it, if you are fast and skilled enough with a fillet > knife, > you take only the flesh, leaving the organs behind. The fish's > demise is > assured, but by exactly what process is irrelevant. I'm told one can > skin a human being, and said unfortunate might remain alive for a > short > time. Same idea I guess. > Paul > -- > Paul Marriner > Outdoor Writing & Photography. Owner: Gale's End Press. Member: OWAA & > OWC. > Author of Stillwater Fly Fishing: Tools & Tactics, How to Choose & Use > Fly-tying Thread, Modern Atlantic Salmon Flies, Miramichi River > Journal, > Ausable River Journal, and Atlantic Salmon.
