Many wild-caught fish still die through prolonged asphyxiation or are processed while conscious because humane slaughter requirements are limited in most fisheries.
The most common practice to this day is still leaving fish to suffocate on deck. Some are chilled in ice or ice slurry while still conscious. Others are gutted or processed without first being stunned. Many also die from crushing injuries at the bottom of full nets. For the vast majority of the world's wild-caught fish, there are no humane stunning and slaughter requirements whatsoever.