brmbrm wrote: I ate at one of those restaurants in Tokyo maybe 10 years ago. It was "fun and interesting" but the fish looked a little sad, some downright yearning for death. Yellowtail were highst price on the menu, which I thought odd since I use them only for bait. I caught a sad-lloking flounder thing: some sashimi, some cooked, bones battered and deep fried: crunchy and nice. One of the cooking options was to have one side filleted, the rest served "live", i.e. still wriggling on your plate. Hmmmm. I am a quick iki-spiker myself |
Steps wrote: This rings a bell, maybe 3 or 5 yrs ago a restaurant opened in Auckland along these lines.. dont think on that scale, caused heap of controversy. Dont know what happened in the end thu. |
bazza wrote:
There were a couple of Asian restaurants in Auckland that would serve a live crayfish on a platter. It would be put on the table between a group of diners then subsequently cut in half lengthways where upon the eager diners would start picking the meat out to eat whilst it was still moving. There was an uproar from a group of non Asian diners nearby who complained vehemently, walked out without paying their bill & lodged a complaint with the appropriate authority. In due course the practice was investigated & deemed illegal, but would not be surprised if it still practised on occasion. |
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