 Youtube video of the preparation and eating of sannakji |
Eating live animals is the practice of humans eating animals that are still alive. It is a traditional practice in many East Asian food cultures. Animals may also be eaten alive for shock value. Eating live animals, or parts of live animals, may be unlawful in certain jurisdictions under animal cruelty laws. Religious prohibitions on the eating of live animals by humans are also present in various world religions.
Several television game shows such as Fear Factor , Survivor and I'm a Celebrity feature segments where contestants must eat live animals including spiders, cockroaches and grubs. On his show Man vs. Wild , host Bear Grylls is sometimes shown eating various insects alive. There have been calls to ban eating animals alive on these shows. [1] A YouTube channel called "Food for Louis" shows Louis Cole eating live animals. [2]
The swallowing of live goldfish was sometimes practiced within the United States.
In Japan, Ikizukuri ("prepared alive") is the preparation of sashimi ("pierced food") made from live seafood. The most popular sea animal used in ikizukuri is fish but octopus is typically the only species that is still moving on the plate.
Another fish dish invented by a Taiwanese chef from Chiayi, is called Yin Yang fish (also dead-and-alive fish) in which the fish's body (but not the head) is rapidly deep-fried and served while the head is still fresh and moving. It is prepared extremely quickly, with care not to damage the internal organs, so that the fish can remain alive for thirty minutes. [3] [4]
In an interview, celebrity chef Raymond Blanc stated that in Japan, he had eaten live eels. He was advised to add vinegar and sake, which made them jump around, and then swallowed them whole. [5]
In 2012, a video showing a woman in Japan eating a live frog was posted on YouTube and went viral. In the video, a live frog is seen stabbed alive, stripped of its skin, and its inedible innards removed to be served as fresh sashimi on an iced platter. [6]
In 2007, a newspaper reported that a man from south east China claimed that eating live frogs for a month cured his intestinal problems. He also eats live mice and rats. [7]
Andrew Zimmern of the Travel Channel's Bizarre Foods ate frog sashimi in seafood restaurant called "Asadachi" in Shinjuku. Though most of the frog is served dead (and raw), the meal begins by eating the frog's fresh, still-beating heart. [3]
Consuming the beating heart and blood of live snakes has been a reported practice among some locals and tourists in certain parts of Vietnam, particularly Le Mat village in Hanoi. [8] [9] The practice was documented on Gordon's Great Escape when celebrity chef Gordon Ramsay swallowed the beating heart of a cobra at a Ho Chi Minh eatery. [10] [11] It was also consumed by celebrity chef Anthony Bourdain [12] in the same city. [13] But these are considered adventurous food according to vietnamese standard.
In Korea, Sannakji is the preparation of live octopus that has been cut into small pieces or prepared whole, and served with its arms still squirming. [3] The octopus from which the tentacles are cut is usually dead by the time of serving; however, the animal's highly innervated limbs continue to writhe due to continuing nerve activity. [14]
Sea urchins are prized as a delicacy in many places worldwide (particularly in Japan, France, South Korea, Chile, New Zealand, the Philippines, Italy, Spain, the Mediterranean, [15] and North America) [16] for their briny-flavoured gonads. The gonads are often eaten raw, such as in sushi (typically called uni). Some people prefer to eat them immediately after they are cut open.[ citation needed ] Scissors are often used to avoid the protective spines whilst cutting the animal open. The gonads do not move, even when taken from the live animal. [3]
In China, drunken shrimp is a dish that can be served live, although it can also be prepared with dead shrimp. [17] When served live, the shrimp, usually 10 per serving, are first doused in a strong liquor which makes them less likely to struggle while being swallowed and also creates a flavourful marinade. A plate is typically held over the bowl to prevent the shrimp from leaping out as they are much more active than when served as Odori ebi. [3] [4]
Odori ebi ("dancing shrimp") is a type of Japanese sashimi that contains young shrimp, usually only one individual per serving. The shrimp has its shell removed and sometimes its head as well. These can be deep fried and served alongside the rest of the shrimp, which is still moving its legs and antennae while being eaten. The shrimp only dies when chewed. [4]
Oysters are the most common animal eaten alive, as it is generally their state when served raw. [18] [3]
A chain of restaurants, based primarily in Copenhagen, serves a salad crawling with live ants. The ants are chilled so that they move slowly, and are supposed to taste like lemongrass. [4]
Live cockroaches were eaten in a competition in Florida in 2012. The winner collapsed and died from asphyxia due to choking and aspiration of gastric contents. [19]
One example of eating live larvae is the witchetty grub of Aboriginal Australian cuisine, which can be eaten alive and raw or cooked. [3]
Casu marzu is a traditional Sardinian sheep milk cheese, notable for containing live insect larvae. It is found almost exclusively in Sardinia, Italy. Casu marzu goes beyond typical fermentation to a stage most would consider decomposition, brought about by the digestive action of the larvae of the cheese fly Piophila casei . These larvae are deliberately introduced to the cheese. The cheese received attention on Bizarre Foods with Andrew Zimmern . Zimmern described the taste of the cheese as "so ammoniated" that "...it scorches your tongue a bit." The cheese is known to leave an aftertaste for a duration of up to several hours. [20] Similar milk cheeses notable for containing living insect larvae are produced in several Italian regions. [21] [22] [23]
According to the Talmud, the sixth Noahide Law (Hebrew : שבע מצוות בני נחSheva mitzvot B'nei Noach, lit. "Seven Laws [of the] Children [of] Noah") sets out a moral and religious imperative not to eat of a live animal. The Tosefta contains more explicit language on the subject, stating not to eat "a limb torn from a living animal".
As a Noahide Law, this law is said to apply to all the "children of Noah"—that is, all of humanity—as a requirement to ensure a place in the World to Come (Olam Ha-Ba). The laws of Kashrut, on the other hand, set out additional regulations which are binding upon Jews only.
Sashimi is a Japanese delicacy consisting of fresh raw fish or meat sliced into thin pieces and often eaten with soy sauce.
Shellfish is a colloquial and fisheries term for exoskeleton-bearing aquatic invertebrates used as food, including various species of molluscs, crustaceans, and echinoderms. Although most kinds of shellfish are harvested from saltwater environments, some are found in freshwater. In addition, a few species of land crabs are eaten, for example Cardisoma guanhumi in the Caribbean. Shellfish are among the most common food allergens.
Roe, or hard roe, is the fully ripe internal egg masses in the ovaries, or the released external egg masses, of fish and certain marine animals such as shrimp, scallop, sea urchins and squid. As a seafood, roe is used both as a cooked ingredient in many dishes, and as a raw ingredient for delicacies such as caviar.
A dip or dip sauce is a common condiment for many types of food. Dips are used to add flavor or texture to a food, such as pita bread, dumplings, crackers, chopped raw vegetables, fruits, seafood, cubed pieces of meat and cheese, potato chips, tortilla chips, falafel, and sometimes even whole sandwiches in the case of jus. Unlike other sauces, instead of applying the sauce to the food, the food is typically placed or dipped into the sauce.
Hoe is a traditional Korean seafood dish that is eaten by trimming raw meat or raw fish. In addition to fish, it is also made with other marine products such as shrimp and squid, raw meat of land animals, and vegetable ingredients, but without any special prefix, it mainly refers to raw fish. It is called Sukhoe that is blanched by applying heat. It has been a favorite food since the Three Kingdoms of Korea, and is one of the oldest foods in Korean history. This is because in the early Paleolithic era, when fire was not available, it was not cooked no matter how it was eaten.
Many species of fish are caught by humans and consumed as food in virtually all regions around the world. Fish has been an important dietary source of protein and other nutrients.
Odori ebi is a sushi delicacy of Japan, and a form of sashimi. The sushi contains baby shrimp that are still alive and able to move their legs and antennae while being eaten. The meal is prepared quickly to keep the shrimp alive, and when it is eaten the shrimp are usually dunked into sake so as to intoxicate the shrimp, then into a special dipping sauce, and finally quickly chewed to kill it.
Ikizukuri (生き作り), also known as ikezukuri (活け造り), is the preparing of sashimi from live seafood. In this Japanese culinary technique, the most popular sea animal used is fish, but octopus, shrimp, and lobster may also be used. The practice is controversial owing to concerns about the animal's suffering, as it is still alive when served.
Poke is a dish of diced raw fish tossed in sauce and served either as an appetizer or a main course.
San-nakji (산낙지) is a variety of hoe made with long arm octopus, a small octopus species called nakji in Korean and is sometimes translated into "baby octopus" due to its relatively small size compared to the giant octopus. The octopuses are most commonly killed before being cut into small pieces and served, with the nerve activity in the octopus' tentacles making the pieces move posthumously on the plate while served. The octopus' highly complex nervous system, with two-thirds of its neurons localised in the nerve cords of its arms, lets the octopus show a variety of reflex actions that persist even when they have no input from the brain. Less commonly, a live octopus is eaten whole. The dish is sprinkled with sesame oil and toasted sesame seeds.
An acquired taste is an appreciation for something unlikely to be enjoyed by a person who has not had substantial exposure to it. It is the opposite of innate taste, which is the appreciation for things that are enjoyable by most people without prior exposure to them.
Kinilaw is a raw seafood dish and preparation method native to the Philippines. It is sometimes also referred to as Philippine ceviche due to its similarity to the Latin American dish ceviche. It is more accurately a cooking process that relies on vinegar and acidic fruit juices to denature the ingredients, rather than a dish, as it can also be used to prepare meat and vegetables. Kinilaw dishes are usually eaten as appetizers before a meal, or as finger food with alcoholic drinks. Kinilaw is also sometimes called kilawin, especially in the northern Philippines, but the term kilawin more commonly applies to a similar lightly grilled meat dish.
Yin yang fish is a Chinese dish where a live fish is fried whole. The dish originates from Sichuan, China.
The practice of eating live seafood, such as fish, crab, oysters, baby shrimp, or baby octopus, is widespread. Oysters are typically eaten live. The view that oysters are acceptable to eat, even by strict ethical criteria, has notably been propounded in the seminal 1975 text Animal Liberation, by philosopher Peter Singer. However, subsequent editions have reversed this position. Singer has stated that he has "gone back and forth on this over the years", and as of 2010 states that "while you could give them the benefit of the doubt, you could also say that unless some new evidence of a capacity for pain emerges, the doubt is so slight that there is no good reason for avoiding eating sustainably produced oysters".
Shrimp and prawn are types of sea animals that are consumed worldwide. Although shrimp and prawns belong to different suborders of Decapoda, they are very similar in appearance and the terms are often used interchangeably in commercial farming and wild fisheries. A distinction is drawn in recent aquaculture literature, which increasingly uses the term "prawn" only for the freshwater forms of palaemonids and "shrimp" for the marine penaeids. They are the animals most commonly used and killed for food production.
Dojo nabe is a Japanese nabemono dish. To prepare the dish, pond loaches are cooked in a hot pot. The freshwater fishes are either killed ahead of cooking or are first soaked in cold sake and then cooked alive.
Odorigui is a mode of seafood consumption in Japanese cuisine.
People of some cultures eat octopus. The arms and sometimes other body parts are prepared in various ways, often varying by species and/or geography.
Being eaten alive may refer to the act of being consumed while still living, or more colloquially to the act of overwhelming someone.