Lobster Science

By erika on 2/2/09 9:26am
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A Q&A column in the New York Times addresses the issue of why lobsters change color when cooked. The answer is surprisingly complex, and involves the behavior of the lobster's pigments under heat at a molecular level.

To sum up, the red color of a lobster is caused by astaxanthin. In live lobsters, the astaxanthin is trapped inside the protein molecules of the shell. However, when heat is applied, the protein molecules relax, which allows the red astaxanthin to show through.

Speaking of lobster science, it is a myth that lobsters scream when boiled alive. They simply do not have the physical equipment to make a noise. The whistling noise is simply the release of heated gases, either through cracks in the shell, or through the lobster's mouth parts.

This does not, however, mean that a lobster feels no pain as it is boiled alive. The invertebrate lobster has a very primitive nervous system, which certainly does not sense pain as well as the nervous systems of us mammals.

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Responsible Seafood Eating

By erika on 1/20/09 8:46am
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The New York Times is reporting that coral reef populations are being devastated by a new trend in seafood dining - reef fish. Live reef fish are a popular new restaurant item in Southeast Asia, which is causing serious problems for a population that is already in trouble.

The Environmental Defense Fund keeps a short list of fish species which are considered a sustainable harvest. The full list can be found here, and groups fish by "best," "okay," and "worst." Fish on the "best" list include anchovies, mussels, Alaska wild salmon, farmed rainbow trout, albacore tuna and Dungeness crab. They also post a similar list for sushi choices. Interestingly enough, farmed salmon is considered "worst" on this and other lists.

The Environmental Defense Fund's list tracks not only sustainable populations, but also the method by which the fish are caught. Fish on the "best" list are caught with fishing gear that has the minimum impact on the sea floor and other non-target fish species.

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