Eating live animals is a practice that happens in various cultures around the world. This unusual tradition sparks strong feelings and raises many questions about animal rights and ethics. While some people see it as a unique experience, others find it hard to accept. The sight of a wriggling creature on a plate can seem shocking to many, yet it is a part of culinary arts in certain regions.
Different types of animals are served alive in unique ways. Some dishes focus on freshness and flavor, while others emphasize the thrill of the experience. Understanding the reasons behind this practice can help us learn more about diverse culinary customs and explore the rich tapestry of beliefs and practices in different societies.
Fish – Ikizukuri
Ikizukuri is a Japanese meal made of living fish. It is a delicacy and often viewed as the freshest meat possible. To prepare it, you must fillet the fish to reveal its meat intact. The beating heart is visible, and you can still see movements. It is served with simple accompaniments, so the flavor is well-savored.
Sea Urchins
These echinoderms may not look like you can eat them because they have spines, but they are savored worldwide for their fishy-flavored roe and flesh. While some people prefer eating them raw and without spice, others often spice the raw meat, such as in sushi, before eating. All you need is a pair of scissors to get past the protective spears and pry open this delicacy.
Frogs
This dish originated in Japan and is often criticized as being torturous. Although the frog dish is served dead, the meal begins by eating the frog’s fresh, still-beating heart. The frog is served alive to the patron but immediately stabbed to death by the chef. The heart is removed and given to the patron to eat, while the rest of the body is sliced up to prepare the rest of the meal. This meal is enjoyed mainly for the taste, as it is often described as chewy, light, and fresh.
Shrimp
This meal is popular in some regions of China. Live shrimp are presented in a bowl, still leaping about, earning the dish’s name, “drunken shrimp.” Then, a sauce made from liquor is poured into the bowl, slowing their movement. As it reaches the table, the shrimp are somewhat still yet alive, and it is at this moment that diners are encouraged to begin enjoying the dish.
Larvae
One notable edible larva in Australia is the witchetty grub, a small, ivory-hued larva that thrives on eating wood. Often compared to “white cheddar Cheetos puffs,” this high-protein snack has been a staple in Australian aboriginal communities and is still favored by locals today. This unique delicacy, picked from trees, can be devoured fresh while still writhing or cooked to reveal a chicken-like flavor.
Oysters
Oysters are widely consumed raw around the globe, yet many people are unaware that they are still alive when served. They remain alive until sliced from their shells, which means that when beautifully arranged on a tray of ice just moments before consumption, they are very much alive. However, oysters lack a central nervous system, indicating they cannot feel pain.
Ants
Some restaurants include live ants in their dishes, pairing them with various ingredients. These tiny creatures have been compared in flavor to coriander and lemongrass. While they may not be a staple in your weekly meal planning, protein-rich ants can serve as an excellent source of sustenance if you find yourself lost in the wilderness.
Octopus – Sannakji
Sannakji is a traditional dish from South Korea. It is made with small octopuses cut into bite-sized pieces while still alive. These pieces are then quickly boiled or seasoned with sesame oil before being served immediately. The octopus’s tentacles continue to move even after being cut off, making this dish an interesting and unique experience for those who try it.
Eels Fish
You might assume I’m referring to adult eel fish, but the babies are the focus. This dish is simple: baby eels are placed on a plate for diners to enjoy. The eels energetically wriggle as patrons indulge, creating a unique dining experience. Thoroughly chewing each one is essential; otherwise, the eels could continue to move within the stomach. This intriguing meal is primarily served in various Asian countries.
Disclaimer – This list is solely the author’s opinion based on research and publicly available information.
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