Buzz
I was always taught to steer clear of lobster because they’re cooked while still alive. If they’re dead before being cooked, they can be dangerous due to the rapid spread of bacteria. Some claim that because lobsters are placed in a pot that’s gradually heated, they don’t feel pain, but it all depends on how much faith you place in your chef’s methods.
However, when the creature you’re about to eat is still living when you take a bite, that’s a whole different scenario. Below are ten examples of animals that are prepared and consumed while still alive. Fair warning—some of these examples might be quite disturbing.
10. Sannakji
Sannakji is a traditional dish from Korea, and likely the most recognized item on this list due to viral videos. Typically seasoned with sesame seeds and sesame oil, the star of this dish is nakji, a small octopus. The tentacles are often sliced from the live octopus and served directly to the diner, though sometimes the entire creature is served whole.
The primary “attraction” of this dish is that the tentacles continue to squirm when chewed. However, since the suction cups remain active, they can occasionally become lodged in the throat of the person eating it.
9. Sea Urchins
In Italy, it has become a popular tradition to dive into the sea, collect sea urchins, and enjoy them immediately. Locally known as Ricci di Mare, the edible roe is found inside the sea urchin. A special tool is typically used to open them, though scissors can also do the job.
They can be eaten with a spoon, but many prefer to enjoy them by licking them directly with their tongues. However, due to the sea urchin’s sharp, spiky exterior, extra caution is advised when consuming them.
8. Odori Ebi
Odori Ebi is a type of sashimi featuring a live baby shrimp. The shrimp’s shell is typically removed, and sometimes its head as well. These can be deep-fried and served with the rest of the shrimp, which still moves its legs and antennae while being consumed. The shrimp can be dipped in sake to intoxicate it, making it easier to eat. It doesn’t die until it’s chewed. Odori Ebi is a pricey dish in restaurants because it requires swift and skilled preparation to serve the shrimp alive.
7. Drunken Shrimp
Drunken shrimp, while similar to the previously mentioned dish, has a few key differences. Originating from China, it is typically not served live, although it is occasionally presented in its live form. When that happens, the shrimp are soaked in Baijiu, a potent Chinese spirit with an alcohol content ranging from forty to sixty percent.
A notable distinction is the shrimp's size: full-grown shrimp are used in this dish, unlike the smaller varieties in other dishes. The portion sizes are also larger, with about ten shrimp being served, which makes this dish more of a main course compared to Odori Ebi, where typically only a single shrimp is eaten.
The most striking difference, however, is the level of activity in the shrimp. They are incredibly lively, leaping out of the bowl as if trying to escape. The diner must quickly catch one and eat it before it jumps away. Interestingly, the shrimp can continue moving even after being swallowed, as long as it hasn’t been chewed into oblivion. Quite a spectacle.
6. Noma Salad
Noma, which is based in Copenhagen and has recently branched out with pop-up locations around the world, has earned the title of the best restaurant globally for three years running. It's no surprise, then, that they consistently come up with some truly innovative culinary ideas.
One such idea, unfortunately, is their salad—an ant salad. This dish features live ants, which are chilled to slow them down, and are said to have a flavor reminiscent of lemongrass. Regardless of their slower pace, the sight of ants crawling across your salad leaves is hard to ignore. While eating insects is common in some cultures, it's rare to see a dish like this being sold for over $300.
If you have the urge to try this for yourself, I’d recommend a more budget-friendly alternative: just sprinkle some sugar in your backyard. It’s a far more affordable way to experience the same concept.
5. Casu Marzu
Casu Marzu is a traditional Sardinian delicacy made from sheep’s milk. You might be wondering what accompanies this unique cheese, and the answer is, in my opinion, the most unsettling yet: maggots.
The cheese is intentionally fermented to a point that some would call decomposition. Larvae of the cheese fly (Piophila casei) are introduced to aid in the breakdown of its fats. As they consume the cheese, it softens and releases a liquid known as lagrima (teardrop). While some people remove the maggots before eating, others prefer to consume them along with the cheese. It's suggested that diners cover their eyes, as the maggots can leap out in an attempt to escape.
4. Frog Sashimi
This dish gained quite a bit of attention after a video of its preparation went viral last summer. For frog sashimi, a frog is kept in the kitchen until someone orders it. Once the dish is requested, the frog is taken out, sliced open, and placed on a cold platter. The sashimi is removed, and the remaining frog parts are simmered to create a soup.
If you’re ordering this dish, you probably have no problem with watching a frog being disemboweled alive in front of you, only to be cooked into your meal. But as unsettling as that might be for many, it doesn’t stop there. The dish also features the still-beating heart of the frog. Regardless of its flavor, there’s something undeniably disturbing about that.
3. Oysters
I’ve placed oysters at number one on the list because it offers a less extreme way to conclude. Additionally, many people who eat oysters don’t even realize that they’re still alive when consumed (though, admittedly, it’s often hard to tell).
Oysters are typically served live because they spoil much more quickly than other animals once they are dead. When their shells are cracked open, they can survive for quite some time. It's only when the flesh is removed from the shell that they begin to die. This is why oysters are almost always consumed directly from their shells. While this practice is far less extreme than most of the others on the list, it's far more common. In fact, many of you may have eaten oysters without realizing this—and it likely won’t be long before you're offered them again.
2. Ying Yang Yu
The concept of ying and yang is something we’re probably all familiar with, and in this case, it refers to ‘dead and alive fish.’ It’s somewhat similar to the previous dish—with one significant difference. While ikizukuri involves gutting, chopping, and serving the fish alive, ying yang yu is deep-fried, with the exception of the head, which remains intact.
The dish is served with a sweet and sour sauce, and the fish remains alive, with its head still moving. It’s prepared very quickly, taking care not to damage the internal organs, allowing the fish to stay alive for up to thirty minutes. The popularity of these live dishes grew as a way for restaurants to boast about the freshness of their food. While it’s caused some controversy in recent years, it remains popular with certain people.
1. Ikizukuri
Ikizukuri, a type of sashimi, translates to 'prepared alive' and is a fish dish. Similar to lobster, many restaurants feature a large tank where customers can pick the fish they wish to eat. While this may be troubling to some, ikizukuri takes the concept of animal cruelty much further than lobster ever could.
Once a fish is chosen, the chef guts it and begins serving it almost immediately. What differentiates ikizukuri from other dishes is that the goal is for the chef to slice off a few pieces of the fish, leaving the rest of its body largely intact. Furthermore, the cut pieces are done in such a way that diners can watch the fish’s heart continue to beat and its mouth still move as they eat.
It’s almost as though this dish is part of some covert plot to make people feel guilty enough to turn vegetarian.
