Study Confirms Crabs and Other Shellfish Can Feel Pain

New research reveals that crabs process pain in their brains, prompting calls for more humane methods of cooking and handling shellfish.

Researchers at the University of Gothenburg conducted the first neurobiological study proving that shore crabs process painful stimuli in their brains.
Electrophysiological measurements showed increased brain activity in response to mechanical and chemical stimuli, confirming the presence of pain receptors in crabs' soft tissues.
The findings suggest that other decapod crustaceans, such as lobsters, shrimp, and crayfish, likely experience pain in similar ways due to their comparable nervous systems.
Crustaceans are not currently protected under animal welfare laws in the EU, but scientists are advocating for legislation to ensure humane handling and killing methods.
Researchers recommend alternatives to boiling or cutting shellfish alive, such as electro-stunning, to minimize suffering during food preparation.