Call it cryonics for crustaceans

Here's an excerpt for those of you too lazy to click:

Trufresh is based in Suffield, Conn., but has salmon operations in Lubec, Maine, a community on the Bay of Fundy that's the easternmost town in the United States. A few years ago, some workers with lobstering experience suggested freezing lobsters the same way they froze their salmon, which are far too dead (and filleted) to ever be revived.

I don't have much to comment on this - I just thought it was an odd little thing in the news today.