Oyester

Many Oyster eaters may not know that the animal is alive after putting it in their mouth. These mollusks quickly go bad after death, so restaurants keep and offer them alive to guarantee freshness. You can also knock on the shell, and if the oyster closes, it is alive and edible.

If the Oyster is served in half its shell, it is probably still alive, as the animal will only die after the meat has been cut or sucked out of the shell. And one more thing, by the way, you have to chew the Oyster to make it more than just the taste of seawater in your mouth.

Finally, the list shows the cruelty of humans on animals which is really a concern for every living creature. Some countries permit such acts, which need to be stopped, mainly some Asian countries that need to be stopped.

It shows the sick mindset of the people who demand such dishes and the restaurant owners who are in a race for success. The animals should be protected, and various animal welfare associations should come together to save them from cruel, inhuman acts. They need to be preserved from getting extinct as they play an important role in nature’s process.

Fly Larvae or Maggots

In the summer heat, flies find a fragrant delicacy meal and lay a good number of eggs inside it; only female fly can lay up to 500 eggs. From those eggs, hatch the larvae, which begin to scatter the fats in the cheese. The soft texture of the cheese and the slightly sour taste are due to the rising of the larvae.

Larvae of about 8 millimeters in length suddenly encounter – the same problem as, for example, ants and shrimps; they can escape. After all, these fly larvae can excite themselves like a seer and ” jump” up to 15 centimeters away. Therefore, those who enjoy cheese sandwiches are advised to cover their eyes with bouncing larvae!

The cheese is enjoyed while the larvae are still alive, as apparently Sardinians find eating dead larvae disgusting.

Eels Fish

Most of the dishes on the list no longer move around in the stomach, but this dish is from another country. Eel is available all over the world, but in Asia, it is available alive.

This is not one of those adult eels that many people will probably think of, but a pile of small baby eels will be scooped up on the plate. They begin to squirm wildly, and they should not be swallowed without chewing,

Drunken Shrimp

Odori Ebi Japan and “drunken shrimp” in China are dishes where shrimp is eaten while it is still alive. Odori Ebi is a Shashimiannos. Although moving its legs and tactile horns, an intoxicated and slow-moving little shrimp are easier to eat than an adult, even if its shell is not so hard.

The Chinese dose of “‘drunken shrimp” is made from the same crustacean as Odori Ebi, but there are also differences. It uses adult prawns that are bathed in alcohol to get drunk. They actually drink broth and, at the same time, season themselves from the inside. The bowl is usually served covered with a lid so that prawns do not jump off.

Ants

In the 2010s, Copenhagen-based Noma has been chosen four times the best restaurant in the world, and last year it was in second place.

In Noma, raw materials come from local producers, and if possible, they are also collected from nature itself. The menu varies from season to season, and ants have often been part of famous portions. There is nothing strange about it as such; after all, there are insects available in many restaurants.

In Noma, however, the ants have been left to live. For those who have seen crumbs in nature, the question arises as to how to keep live ants in place. The ants give the portions a light taste of coriander and lemongrass.

Yin Yang Yu Fish, aka “dead-and-alive fish.”

Yin Yang Yu is China’s version of the Ikizukuri. For this dish, Yin and Yang refer to the fact that both dead and live fish are served on the plate. Of course, they are one and the same animal in this case. If the fish is gutted and filleted, then the Yin Yang fish, with the exception of the head, is deep-fried.

The fish is scaled, a few cuts into its surface, and then it is immersed in the effervescent fat of the gills. The chef protects the head because the idea is to keep fish alive. After frying, the fish is put on the plate, and sauce is poured over it. Dinner’s ready!

You don’t necessarily have to rush to dinner, as the fish can stay alive for up to half an hour after frying. Needless to say, this method of manufacturing has also met with enormous criticism. The reason for the popularity of live fish dishes is that restaurants began to compete whose food is freshest at one time seriously. I think the racing escalated a bit.

Fish Sashemi

The Ikizukuri-like frog-sashimi is banned in many countries because of its cruelty. Still, in Japan, there are skill competitions for preparing this fish food, where the fish is to be obtained from the water in a serving bowl in a matter of seconds.

In Ikizukuri, the chef fillets the fish chosen by the customer from the tank, and it is put on the plate whole; vital organs are left intact. The most disgusting part of the dish sees the heart of the fish tinting, waving its fins, and of course, the fact that the animal is still gasping when the diner slams his eating stick into the flesh. The preparation of Ikizukuri is seen as a failure if the mouth and the gills of the fish do not move.

Frog Sashimi

The sashimi in Japanese cuisine is raw meat or fish, and there is not much to get raw or fresh than frog sashimi. Live frogs are kept in the kitchen until the customer ends up ordering that portion for some incomprehensible reason.

The frog is opened, the parts suitable for sashimi are separated, and the rest is boiled into the broth. Since the portion is often prepared quickly under the customer’s eyes, the animal may still be in pain even when the meal is ready to be consumed. Among the pieces of meat, there is also a still tingling heart.

San nakji octopus

San-nakji Octopus is not an exotic dish itself, as it can be bought at the fish counter, or at least frozen. Korean delicacy, San-nakji, is a different dish. In the restaurant, small octopuses are cut up just moments before serving to the customer, and the tentacles literally squirm like the last day.

But sometimes, the san-nakji is prepared without dismemberment, causing the octopus to move and swing its tentacles in front of the eater whole; then, you must also be careful that the meal does not slip off the plate. The live octopus is wrapped around the eating sticks, dipped in spices, and directed towards the sound.

What makes the time of eating special is that the suction cup’s loose tentacles are also still functional, not to mention an entire animal. They attach to the eater’s tongue and cheeks, and for many, it is that feeling of suction cups in the mouth that is the best part of the San-nakji.

Inexperienced eaters of live octopuses are advised to chew the mouthfuls properly. The octopus or its cut tentacles do not attach to the throat or climb up the esophagus and give a choking hazard. Every year, an average of six people end up when octopus decides to fight back.

Sea Urchain

Let’s start this list of live dishes with sea urchins.

Sea Urchin is a prickly invertebrate up to 10 centimeters in length, which is a great delicacy in countries such as the Mediterranean, Japan, and South America. Many people believe that sea urchin is at its best when lifted directly from the sea.