List 20 things you would never eat but that looks good in pictures

Octopus is a common ingredient in Japanese cuisine, including sushi, takoyaki and akashiyaki. In Korea, some small species are sometimes eaten alive as a novelty food. A live octopus is usually sliced up and it is eaten while still squirming.

Crabs are prepared and eaten as a dish in several different ways all over the world. Some species are eaten whole, including the shell, such as soft-shell crab; with other species just the claws and/or legs are eaten. The latter is particularly common for larger crabs, such as the snow crab. Mostly in East Asian cultures, the roe of the female crab is also eaten, which usually appears orange or yellow in colour in fertile crabs. Crabs are often boiled alive. In 2005, Norwegian scientists concluded that lobsters cannot feel pain. However, later research suggests that crustaceans are indeed able to feel and remember pain.

Cooks boil or steam live lobsters. The lobster cooks for seven minutes for the first pound and three minutes for each additional pound. When a lobster is cooked, its shell's colour will change from blue to orange. This is because the heat from cooking breaks down a protein called crustacyanin, which suppresses the orange hue of the chemicalastaxanthin, which is also found in the shell. In North America, the American lobster did not achieve popularity until the mid-19th century, when New Yorkers and Bostonians developed a taste for it, and commercial lobster fisheries only flourished after the development of the lobster smack, a custom-made boat with open holding wells on the deck to keep the lobsters alive during transport. Prior to this time, lobster was considered a mark of poverty.American lobster was initially deemed worthy only of being used as fertilizer or fish bait, and it was not until well into the twentieth century that it was viewed as more than a low-priced canned staple food.

Caught lobsters are graded as new-shell, hard-shell or old-shell, and because lobsters which have recently shed their shells are the most delicate, there is an inverse relationship between the price of American lobster and its flavour. New-shell lobsters have paper-thin shells and a worse meat-to-shell ratio, but the meat is very sweet. However, the lobsters are so delicate that even transport to Boston almost kills them, making the market for new-shell lobsters strictly local to the fishing towns where they are offloaded. Hard-shell lobsters with firm shells, but with less sweet meat.The most common way of killing a lobster is by placing it live in boiling water, sometimes after having been placed in a freezer for a period of time. Another method is to split the lobster or sever the body in half lengthwise.

Lobsters may also be killed or rendered insensate immediately before boiling by a stab into the brain, in the belief that this will stop suffering. However, a lobster's brain operates from not one but several ganglia and disabling only the frontal ganglion does not usually result in death or unconsciousness. The boiling method is illegal in some places, such as in Reggio Emilia, Italy, where offenders face fines. A device called the CrustaStun has been invented to electrocute shellfish such as lobsters, crabs, and crayfish before cooking. I wouldn't have to have copied this if wix hadn't deleted all my work that I had SAVED of 2 hours of work.