SerpApi.Org
Stormont has been urged to clarify legislation around boiling sea creatures, including lobster and crabs, alive, over fears some restaurants and home cooks are causing needless suffering as well as unknowingly breaking the law.
The UK’s Animal Law Foundation has written to environment minister Andrew Muir, asking him to formally confirm that the practice of boiling crustaceans that are still living is illegal under existing legislation.
Such a move in Northern Ireland would follow a similar acknowledgement by the British government at the end of last year that states boiling alive is an illegal practise in England under existing 2015 animal welfare legislation.
That clarification came on the back of the Animal Welfare (Sentience) Act 2022, which recognised decapod crustaceans as sentient and capable of feeling pain.
Now the Animal Law Foundation aims for minister Andrew Muir to clarify that boiling alive is already illegal under the north’s equivalent legislation, the Welfare of Animals at the Time of Killing Regulations (Northern Ireland) 2014, and to publish relevant guidance.
They say the issue is particularly relevant in Northern Ireland as 102 tonnes of European lobster were landed here in 2024 – the highest figure in a decade.
They have sent the minister a letter signed by 17 other welfare organisations, including Ethical Seafood Research and Catholic Concern for Animals, stating that the 2022 UK legislation means the same rules should apply here.
Humane practises for killing crustaceans include stunning lobsters before they are quickly killed outside the cooking pot.
“In contrast, boiling crustaceans alive is a common method used to kill the animals at restaurants and in private homes, which can last up to several minutes and causes severe pain,” the letter states.
Edie Bowles, the Animal Law Foundation’s executive director, told the Irish News: “Our view, which aligns with the UK Government’s position in England, is that boiling these animals alive is incompatible with the law.
“In the absence of clear guidance from the Northern Ireland Executive, it is highly unlikely that members of the public buying live lobsters, and even restaurants, can be confident they have the necessary training or are complying with their legal obligations.
“The Executive must urgently clarify the legal position and publish guidance on lawful killing methods to prevent widespread breaches of animal welfare law.”
The Department for Agriculture, Environment and Rural Affairs has been approached for comment.
Ian Hunter, chef and owner of Belfast’s Mourne Seafood Bar said his restaurant always stuns crustaceans to avoid unnecessary suffering.
“That is how we operate, and how I have been doing it for many decades,” he said.
“I would hope also that if someone buys a live crustacean from, say a market stall, for home cooking, the seller would advise the customer on the responsible and humane way to kill it before cooking.”
He added: “I think it’s important to show respect to these beautiful creatures that can become our food, and to ensure they do not face excess suffering.”
