12-13-2008, 03:09 PM
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#11 (permalink)
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Riiiiight........
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Its not a method of preparing fugu, but a trend, of preparing sashimi from live fish/animals.
I've seen a video where the very expert chef slices off the meat of a fish so skillfully that only the skeleton and vital organs are left. It kept swimming for a while after he threw it back into a tank
Ikizukuri - Wikipedia, the free encyclopedia
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Live fish served as sashimi.
In Japanese cuisine, ikizukuri or ikezukuri (生き作り/活け造り, ikizukuri or ikezukuri? “prepared alive”) is the preparation of sashimi from a living animal.
Ikizukuri usually begins with the customer selecting, from a tank in the restaurant, the animal (shrimp, octopus, lobster, assorted fish) they wish to eat. The chef is, most of the time, a sashimi chef who has undergone years of training and apprenticeship, takes the animal out of the tank and filets and guts it, but without killing the animal, which is served on a plate, sliced, with the heart still beating.
Ikizukuri of fish consists of thin, sheet-like slices or finger-sized pieces sometimes garnished with lemon wedges, a decoration of ginger, or nori (seaweed). Squid and small octopuses are usually wrapped around a chopstick and eaten whole.
Ikizukuri is a controversial method of food preparation, both in Japan and in other countries. In Japan, inhumanity (不人情) and savage behavior (野蛮な行動) are regarded with intense disapproval[citation needed] and many people consider ikizukuri to display both traits.
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Shrimp:
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