Ikizukuri
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Preparation and serving
The restaurant may have one or several tanks of live sea animals for a customer to choose from. There are different styles in which a chef may serve the dish but the most common way is to serve it on a plate with the filleted meat assembled on top of the body.
Ikizukiri may be prepared with only three knife cuts by the chef.[1] They are usually presented with the head still whole so that customers are able to see the continuing gill movements.[3]
Legality
Ikizukuri is outlawed in Australia and Germany.[4]
See also
- Eating live seafood
- Pain in fish
- Pain in crustaceans
- Odorigui, the consumption of live seafood while it is still moving
- Yin Yang fish
- Swimming to Sea
References
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External links
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