10 Ways People Eat Animals Alive

10 Ways People Eat Animals Alive.

Number 10, Sannakji.

Sannakji is a dish served in Korea, and probablythe most well known item on this list through videos that have circulated online.

Usually seasoned with sesame seeds and sesameoil, the main component of sannakji is nakji, which is a small octopus.

The tentacles are usually cut from the liveoctopus and brought straight out to the customer, although sometimes it is served whole.

The main "appeal" of this dish is that whenchewed, the tentacles are still wriggling.

But because of this, the suction cups on thetentacles are still active also, and so they can become stuck in the throat of whoever'seating it.

Number 9, Sea Urchins.

Going into the sea to collect your own seaurchins and eating them straight away has become a popular practice in Italy, wherethey call them Ricci di Mare.

Since the edible part, the roe, is on theinside of the sea urchin, there is a special tool to open them up.

Though it can also be done with a scissors.

They can be eaten with a spoon, although manypeople prefer to lick them out with their tongues.

But given the extremely spiky nature of seaurchins, you'd want to be careful when ingesting them.

Number 8, Odori Ebi.

Odori Ebi is a type of sashimi that containsa baby shrimp.

The shrimp has its shell removed, and sometimesits head as well.

These can be deep fried and served alongsidethe rest of the shrimp, which is still moving its legs and antennae while being eaten.

The shrimp can be dipped in the alcoholicdrink sake to intoxicate it and make it easier to eat.

It only dies, finally, when being chewed.

Odori Ebi is quite expensive to order in arestaurant, because to serve the shrimp alive, it must be prepared quickly and skillfully.

Number 7, Drunken Shrimp.

Drunken shrimp is similar to the odori ebi,but with a few differences.

Firstly, it comes from China, not Japan, andis not always served live.

But when it is, it is always served in a bowlof Baijiu, a drink with about forty to sixty percent alcohol content.

Another main difference is the size of theportions: this recipe involves full grown shrimp, rather than infants.

Furthermore, there would usually be aroundten of them served, making this more of a main course as opposed to Odori Ebi, of whichmany people would eat a single serving.

By far the biggest difference is that theshrimp are far more active.

They jump around, trying to escape, and theconsumer has to catch it and stuff it in his mouth before it gets away.

They can even carry on moving after beingswallowed, provided you haven't chewed them to death.

Charming.

Number 6, Noma Salad.

Noma, based primarily in Copenhagen has beenranked as one of the best restaurants in the world, so it's not all that surprising tofind that they have some innovative ideas.

Unfortunately, one of these ideas is theirsalad, their ant salad.

They serve a salad crawling with ants, whichare chilled so that they move slower, and which are supposed to taste like lemongrass.

Chilled or not, the fact remains that thereare ants crawling all over your lettuce leaves.

Plenty of cultures consume insects, true,but not many of these cultures charge over $300 for an insect salad.

Number 5, Casu Marzu.

Casu Marzu is a traditional Sardinian cheesemade from sheep's milk.

Now obviously milk isn't an animal, so youmust be wondering what this is eaten with.

Well the answer is, maggots.

The cheese is brought to a stage that someconsider to be decomposition.

Larvae of the cheese fly are brought to thecheese to help break down its fat.

They eat through the cheese, making it soften,and seep a liquid known as lagrima or teardrop.

While some people remove the maggots beforeconsumption, many people consume the cheese maggots and all.

When doing so, people are advised to covertheir eyes, as the maggots can leap out in an attempt to escape.

Number 4, Frog Sashimi.

This one is relatively famous.

For this dish, a frog is kept in the kitchenuntil somebody orders the frog sashimi, at which point it is taken out and sliced openon a cold platter.

The sashimi bits are taken off, and then therest of the frog is simmered to make a soup.

Presumably, if you're ordering this dish youhave no qualms about watching a frog be disemboweled alive in front of you and then cooked foryour culinary pleasure, but as disturbing as that would be for most people, it doesn'tend there.

For the dish contains, of all things, thestill-beating heart of the frog.

No matter the taste, there is definitely somethingmore than a little demented about that.

Number 3, Ikizukuri.

Also a type of sashimi, ikizukuri means "preparedalive", and is a fish dish.

Generally, as with lobster, there is a largetank in the restaurant where patrons can go up and choose the fish they want to eat.

That alone is objectionable enough for manypeople, but ikizukuri goes a lot farther than lobster in the cruelty department.

When the fish is selected, the chef will gutit and serve it almost immediately.

What sets it apart from other entries in thislist is that the point of ikizukuri is for the chef to slice off a few pieces of fish,but leave the whole thing largely intact.

Not only that, the bits that are cut off areto be done in such a way that the person eating it can see the fish's heart beating and mouthmoving while they eat it.

Number 2, Yin Yang Yu.

We're probably all familiar with the conceptof ying and yang, which in this case refers to "dead and alive fish".

It is pretty similar to the last dish, withone major difference.

While ikizukuri is gutted, chopped up, andserved alive, ying yang yu is completely deep fried, except for the still-attached head.

It is served with sweet and sour sauce, withthe fish still completely alive and the head still moving.

It is prepared extremely quickly, with carenot to damage the internal organs, so that the fish can remain alive for a full thirtyminutes.

The reason these live dishes became so popularwas so restaurants could boast about how fresh their food was.

In more recent years, this dish has causeda lot of controversy, but it is still quite popular among some people.

Number 1, Oysters.

Oysters are generally served live becausethey deteriorate much faster than most other animals when dead.

When their shells are cracked open, they cansurvive for a significant amount of time.

It is only when the flesh is actually separatedfrom the shells that they begin to die; this is why oysters are almost always sucked directlyout of their shells.

So while this is much less extreme than mostof the other entries, it is a lot more common.

It is quite likely that many of you will haveeaten oysters without knowing this, and it probably won't be too long until you're offeredthem again.