06/24/2026
Last year, scientists published the first study of its kind to quantify the intensity of pain and suffering experienced by fish during air asphyxiation (suffocation), one of the most common methods used to kill more than a trillion fishes annually: awfw.org/oceans
The research indicated that fish endure 2 to 25 minutes of âmoderate to excruciatingâ pain when removed from water, with an average of 10 minutes of âsevere sufferingâ before loss of consciousness. Neurochemical responses "identical" to those exhibited by humans during intense pain are observed in fish within merely five seconds of air exposure.
Writers at Science explain: âHere's what actually happens when fish are pulled from water: their delicate gills collapse and stick together, preventing oxygen exchange. Carbon dioxide from respiration builds up rapidly, triggering the body's alarm system and causing frantic gasping. The rising CO2 levels acidify their blood and spinal fluid, eventually leading to unconsciousness.â
â
Fish aren't just reacting on instinctâthey possess nociceptors, the same specialized pain receptors found in humans. Brain imaging shows these signals activate areas responsible for conscious experience, not just reflexes.â
They also note that the method of allowing fish to asphyxiate on ice, used in many restaurants, markets, and commercial fishing vessels, âmight be even worse, slowing metabolism and prolonging consciousness while fish slowly suffocate.â â
Learn more about how our food choices impact fishes, other animals, and our oceans with our Oceans resource.