When I was an apprentice chef I worked at a seafood restaurant on the beach.
One of the dishes required cutting a blue spanner crab into four with scissors and throwing it in with the stir fry.
I did it when the head chef was around but mostly I'd go down to the jetty, grab a crab out of the pot and throw it in the freezer for a while.
Dunno if that was more humane but at least they didn't squirm when cut.
One of the dishes required cutting a blue spanner crab into four with scissors and throwing it in with the stir fry.
I did it when the head chef was around but mostly I'd go down to the jetty, grab a crab out of the pot and throw it in the freezer for a while.
Dunno if that was more humane but at least they didn't squirm when cut.