The tastier fishes are those who have had a good death

In recent years, environmental awareness has increased. We value local products and are concerned about animal welfare that we use as food as well as how they are slaughtered. However, we not often wonder how the fish we eat die. Giuliana Parisi and his colleagues at the University of Florence and the Institute of Marine Research in Vigo have seen how the way fishes were caught their nutritional content is altered and their taste changes once cooked. They have published a [object Window].

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Source: ara.cat