In this June 20, 2014, file photo, lobsters are processed at the Sea Hag Seafood plant in St. George, Maine. More and more American and Canadian-caught lobsters have been turning up at fancy restaurants in China, marketed as “Boston lobster”, say Maine-based processors. One processing firm owner says it's now the biggest live lobster important day of the year after Christmas in Europe. (Photo by Robert F. Bukaty/AP Photo)

In this Thursday, May 31, 2018 photo, a temporary worker using a lantern collects white asparagus from a field in Caparroso, around 85 km (52 miles) from Pamplona, northern Spain. Dubbed the “white gold” of these northern Spanish farms because of their color and the high price they fetch in markets and restaurants around the world, the stringy delicacy is planted every fall and picked each year between April and June, at the height of the spring. (Photo by Alvaro Barrientos/AP Photo)

Japanese businessman Kiyoshi Kimura has paid 1.38 million euros ($1.76 million, or 155.4 million yen) for a blue fin tuna – more than three times the previous high – which he also set one year ago. The 222-kilogram fish will be served to Kimura’s customers. Blue fin tuna is annually sold in a traditional New Year’s auction. Japan consumes 80 percent blue fin tuna caught worldwide.

Photo: President of sushi restaurant chain Sushi-Zanmai, Kiyoshi Kimura, displays a 222kg bluefin tuna at his main restaurant near Tokyo's Tsukiji fish market on January 5, 2013. The bluefin tuna was traded at 155.4 million yen (1.77 million USD) at the wholesale market, smashing a previous record. (Photo by Yoshikazu Tsuno/AFP Photo)

A snail (Helix Aspersa) and a baby snail sit on a leave in a farm in Vienna June 12, 2013. Andreas Gugumuck owns Vienna's largest snail farm, exporting snails, snail-caviar and snail-liver all over the world. The gourmet snails are processed using old traditional cooking techniques and some are sold locally to Austrian gourmet restaurants. (Photo by Leonhard Foeger/Reuters)

This breathtaking natural light show illuminating waters off the British coast looks like something out of hit film “Close Encounters of the Third Kind”. Photographer Adrian Campfield was out having dinner at a restaurant at Beachy Head, East Sussex, when the rays suddenly appeared. The 59-year-old and his wife Louise rushed outside onto the 535ft high cliffs to watch the spectacle. Mr Campfield, a former graphic designer, from Bexley, Kent, said the light was “changing all the time” for more than 15 minutes. (Photo by Adrian Campfield/Solent/Visual Press Agency)

Men sleep at a 24-hour McDonald's restaurant in Hong Kong, China November 10, 2015. A large number of homeless people sleeping on the street has long been been a problem in Hong Kong mainly due to its high rent and soaring property. In recent years, McDonald's 24-hour fast food shops opening all over the city have become popular alternatives for people, know as McRefugees or McSleepers, to spend the night in a safer and more comfortable way than on the street. (Photo by Tyrone Siu/Reuters)

A long time exposure shows a Igloo at the “Igloo village” (Iglu Dorf) in front of the famous Matterhorn mountain in Zermatt, Switzerland, late 28 January 2016. The hotel-igloo village made of snow and ice at 2'815 meters about sea level with a bar, a restaurant, bedrooms and wellness are celebrating their 20th anniversary. For this occasion the hosts built the largest classic igloo with a diameter of 13 meters and a ceiling hight of 11 meters in front of Matterhorn in Zermatt, and they will attempt the world record for this Igloo. (Photo by Jean-Christophe Bott/EPA)

In this Tuesday, September 12, 2017 photo, Amornrat Simapsaisan, a local shop manager, watches before she ate watermelon salad with bamboo worms, at Inspects in the Backyard restaurant, Bangkok, Thailand. Tucking into insects is nothing new in Thailand, where street vendors pushing carts of fried crickets and buttery silkworms have long fed locals and adventurous tourists alike. But bugs are now fine-dining at the Bangkok bistro aiming to revolutionize views of nature’s least-loved creatures and what you can do with them. She tucked in quite happily to her watermelon and cricket salad on a recent evening. “It’s tasty. It’s munchy”, she said. (Photo by Sakchai Lalit/AP Photo)