Frank Rosin under fire: Are living crabs a cook-zoff?

Von WOM

Frank Rosin, a prominent TV chef from Dorsten, faces serious allegations because he prepared living crayfish in his cooking show. The German Animal Welfare Association has submitted an advertisement against him in which he is accused of violating the Animal Welfare Act. It is about the way the crabs were treated before cooking.

In the program "Who cooks the best for the guests?" Was to be observed how Rosin threw several living crayfish in a saucepan with hot fat. According to an explanation of Evelyn Ofelsberger, the head of the legal department of the German Animal Welfare Association, the method of preparing cancer is clearly regulated by statutory animal protection law. "The killing of crustaceans by roasting is lengthy and painful and expressly prohibited by law," she said about the allegations.

legal framework and future changes

The animal protection association emphasizes that killing animals is legal if it serves a “reasonable reason” and the corresponding killing methods are used. In this case, the method of killing, which Rosin used, was not acceptable. In addition, the legislature now recognizes the ability to achieve the pain of crustaceans, which means that the killing in the boiling water could also be prohibited in the near future without priorest anesthesia.

A viewer who saw the said episode on Sat.1 and the streaming platform Joyn on August 21, 2024 informed the animal welfare association about the animal welfare practice. According to this information, not only the killing itself was problematic, but also the storage of the crayfish. During the shipment, the living crabs were transported in a waterless glass bowl, which is also classified as disregarded.

So far, Frank Rosin has not publicly commented on the allegations and the discussion about his cooking methods causes a sensation. The German Animal Welfare Association remains serious and pointed out that the observations from the show are clear. The situation highlights the current practices in gastronomy, especially when dealing with animals that are used for culinary purposes.

For further details and information on the background of this announcement, See the report at www.dorstenerzeitung.de .