Boiling Time to Estimated Stunning and Death of Decapod Crustaceans of Different Sizes and Shapes.

The best practice for killing decapod crustaceans lacking a centralized ganglion has been debated for a century. Currently, there is a movement away from live boiling towards electrocution and mechanical splitting or spiking, which are efficient in the large commercial setting but may be unavailable and impractical for small decapods such as shrimp and prawn in the small-scale setting of, e.g., the household. Here, using carcasses of varying sizes of prawn, crayfish, lobster and green and brown crab, we used micro-CT imaging to measure surface area and sphericity in relation to body mass. Then, we measured heating profiles at the anterior ganglion and in the core of carcasses of the same species when exposed to standardized boiling regimes. We found a relationship with positive allometry between surface area and body mass for all species and a decrease in sphericity with mass. Heating times until proposed stunning (26 °C) and killing (44 °C) varied with body size and starting temperature and exceeded minutes for larger species. For a small species like prawn, times to stunning and killing by boiling are comparable to electrocution times and within the acceptable range compared to recreational killing of other sentient beings such as game mammals.