Oh ok...so now instead of a nice quick scalding bath, the poor thing
gets the slow shiver to death?
Byard Miller
Line's End Inc <http://www.linesend.com>
Virtual Flybox <http://www.virtualflybox.com>
On Feb 9, 2006, at 5:48 PM, Reuven Segal wrote:
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:majordomo-
[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.
