re: Meanwhile in Japan, "live sushi" is apparently a trend

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as an aside, I used to fish with a gourmet chef when I lived in FL, and anytime we'd catch a blackfin, he'd start fileting it as soon as we got it on the boat, and he'd pass around slivers of that while the fish was still alive, and it was pretty tasty

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In Costa Rica, a fishing guide started fileting black fin tuna as soon as it came out of the water. Still alive tuna wiht fresh pineapple juice squeezed on top was awesome. But that frog thing is still wierd.

My parents have been to China twice. Live lobster on the table is a speciality that was served to them on both trips.