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H S FI L E E F N I PA O

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E N A R M U INH UGHTE SLA IS TURE TOR rld. In ry of histo in the wo t s e ng ere ion the loproduct ntries w has u Asia culture cific co t 90% of ed and a a aqu , Asia–P or almos produc rld, e wo 2008 onsible f aculture of th d in the p u t p o q r s t a a e r lude otal e the isting ing p the t ins to b produc ntries inctill no ex – a s u e r m g o is u in e re the c here volv acult aqu eight of wever, t tions in nt in th le la o h a u H it v g t. w re re e no o pre 10 lis top al welfa his is als there ar ane T m . e im r u h e an ed fis the h s, wh farm d State ensure o e t it Un lations fish. regu ment of t trea


STARVATION As many as 40% of farmed fish die before the aquafarm operator is ready to begin the slaughter process. Those fish who survive are starved before they are sent to be slaughtered in order to reduce waste contamination of the water during transport. Salmon, for example, are starved for 10 full days.


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their swim bladders explode and their gills start to collapse

ASPHYXIATION Asphyxiation in air involves removing fish from water, causing suffocation and death. This method is extremely aversive to fish, who often show signs of violent escape behaviors as well as maximum stress responses. When fish are taken out of water, their swim bladders explode and their gills start to collaspe, preventing the exchange of oxygen.

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ICE CHILLING Farmed fish are sometimes submerged in near–freezing water or chilled on ice, believing to dampen muscle movements by the fish and to delay the onset of decay. However, this does not necessarily reduce the sensibility to pain experienced by the fish. Instead, reducing the body temperature extends the time before fish become unconscious. As fish are cold–blooded, allowing them to suffocate on ice prolongs their suffering, causing them to experience excruciating pain for as long as 15 minutes before their death.


BLEED TO DEATH Fish slaughter plants in USA make no effort to stun the fish, who are completely conscious when they start down the slaughter line. Their gills are cut, and they are left to bleed to death, convulsing in pain. This is a process in which fish are taken out from water, held still, and cut to cause them to start bleeding. Research shows that this can leave fish writhing in pain for an average of four minutes, and in some cases, catfish still responded to stimuli after more than 15 minutes upon being cut.


BEIN HUM


NG MANE HUMANE METHODS OF FISH SLAUGHTER There are numerous humane ways of slaughter that is able to reduce the amount of stress and pain faced by fish during slaughter. Methods such as pecussive stunning or electric stunning provide a swift death for the fish and are easy to execute in fisheries with machines thanks to the technological advances that we have today.


One advantage is that in–water stunning allows fish to be rendered unconscious without stressful handling or displacement.


PERCUSSIVE STUNNING. The traditional method of stunning by means of using a concussive blow to the head remains an inexpensive manner to dispatch fish. The force required will depend on the size of the fish. The blow should be aimed just above the eyes to create impact on the brain. A strike of sufficient energy to the head of a fish results in an immediate loss of sensibility and cause them to be unconscious. Percussive stunning to fish may be irrecoverable, however, bleeding immediately after a stun is able to prevent recovery and could possibly improve appearance, taste and ensure its quality. Today, machines are currently available for stunning salmon and trout.

ELECTRIC STUNNING. This can be a humane mehod when a proper current, duration, conductivity, and temperature is present. One advantage is that in–water stunning allows fish to be rendered unconscious without stressful handling or displacement. However, improper stunning may not successfully induce insensibility long enough to prevent the fish from enduring exsanguinations while still conscious. Electrical stunning has the potential to be a humane method for killing large numbers of fish in the event of a widespread disease.


FOR THE LOVE OF FISH

Commercial fishing causes suffering to fish on a huge scale and this needs to be substantially reduced because fish have their rights too. Firstly, the numbers of fish caught needs to be reduced. Secondly, by developing more humane methods of slaughter and capture, with shorter capture durations. The measures needed to make fishing more sustainable, and to protecting the marine environment, will be central to a strategy for reducing the suffering of wild窶田aught fish. Fishing in better managed, healthier fish stocks reduces fuel costs since less fishing effort will be required where stocks are in abundance. Reducing bycatch saves on labour costs and using faster and less stressful methods of capture and killing can also improve eating quality. Hence, animal welfare is key to good quality fish.


SAVE THEM


Pledge to only eat humanely killed fish. Like any other animal, fish also deserve their rights. By pledging to consume only humanely killed fish, you would be able to help reduce the suffering face by the fish. It would also force fisheries to review their fishing methods and stop the mindless trawling of sea creatures. This way, less sea animals would be fished and we would be able to salvage the problem of decreasing fish in our seas as well.

Join us on the 13 to 15 June at Citylink Mall to learn more about this pressing issue.

For More Information, log onto our website www.peta.org visit our facebook page facebook.com/officialpeta or follow us on twitter http://twitter.com/peta


Pledge to end their torture

Join us on th e 13 to 15 June from 12pm to 6pm at Citylink Mall to learn more

http://www.peta.org


Torture 101