glancing through the CNA website, i couldn't help but be slightly horrified by this article:

NEW HAVEN: For seafood lovers, there is nothing that compares to the taste of fresh lobster. The problem is that not everybody has access to fresh lobster all year round.
But thanks to a new technology, US researchers can take a live lobster, freeze it and then bring it back to life. The secret lies in a mixture called "blue goo" which is made up of 77% calcium chloride, grape seed oil, and de-ionized water. It is a recipe from Trufresh. The fluke discovery was made after Trufresh found that one in 20 of the healthiest lobster came back to life. That allows lobster to stay fresh after being frozen for shipping purposes. And that gives customers better tasting seafood. - CNA

omg. ok maybe the lobsters aren't really dead, maybe they're just able to lower their metabolic rate or sth in order to survive at subzero temps.. but still, the thought that people are willing to go to such lengths to have "better tasting seafood" is mind-boggling.