Seafish, the Shellfish Association of Great Britain (SAGB) and the Crab and Lobster Management Group (CMG) have released a best practice guide for the handling, storing and dispatching of live shellfish across the supply chain, from catching to food service. However, animal welfare groups warn that the lack of necessary compliance to the guidelines and the continuation of some cruel practices undermine efforts to improve ethics and sustainability in aquaculture.

The guide specifies correct handling and storage techniques for handlers of large decapod crustaceans in the food, retail and processing sectors. These recommendations include avoiding physical impact and crushing, which can cause internal and external injuries.

“Seafish is pleased to have worked with businesses across the seafood sector to develop the Codes of Practice for Crustacea Welfare. They were developed to fill a critical gap following the recognition of crustacea as sentient,” the organization tells Food Ingredients First.

“The new codes set a standard for welfare and are designed so that they can be continuously reviewed and updated as research and technology around crustacean welfare improves.”

The guidelines
Seafish, SAGB and CMG’s guidelines cover species such as crabs, lobsters and crawfish (including the European spiny lobster, Palinurus elephas), Nephrops for the live market and brown shrimp.