Why the hell do people go through all this trouble to eat the sea roach? Disgusting

The sea roach, scientifically known as Bathynomus giganteus, is a type of giant isopod found in deep ocean waters, primarily between 365 and 730 meters deep.
It is often considered one of the largest isopods, with adults typically measuring between 19 and 36 cm, though unconfirmed reports suggest lengths up to 76 cm.
Sea roaches are more closely related to crabs than to insects, despite their roach-like appearance.
They store significant organic reserves in their midgut gland and fat body, with lipids, particularly triacylglycerols, making up a large portion of their composition.
The species is known for its presence in the West Atlantic, from Georgia to Brazil, including the Gulf of Mexico and the Caribbean.
Sea roaches are primarily found in colder waters, though they have been recorded in temperatures as warm as 20°C.
In culinary contexts, sea roach meat is described as tender and reportedly more delicious than some other seafood, despite its challenging preparation due to potential bacterial tumors and the need for thorough cleaning.
The preparation process involves steaming at high temperatures to remove toxins, dicing the meat, and often serving it with vegetables and in dishes like tomato-based sauces, sometimes compared to Italian cuisine.

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