Live fish handling and killing at markets, wholesalers, and restaurants represents a significant but often overlooked welfare concern affecting millions of animals daily.
The welfare of fish at the point of sale and killing is among the most practically overlooked areas of animal welfare. Millions of fish are killed daily by methods that cause prolonged suffering, yet consumer visibility of this suffering is minimal because it occurs in back-of-house settings. Effective welfare at the market and restaurant level requires operator training in humane killing methods, access to appropriate equipment such as percussive stunners, and regulatory clarity about applicable welfare standards. Consumer inquiries about killing methods can create market incentives for improvement.