July 8
Taipei, Taiwan - Animal lovers have slammed a Taiwanese chef for serving a gourmet dish that included a deep fried fish with its head still twitching.
The chef serves the carp with its body deep-fried and covered with sweet and sour sauce.
When eaters pick the fresh meat with their chopsticks, they can watch the fish's stirring mouth.
Animal lovers have criticized the practice, saying deep frying the fish while alive puts it through extreme pain.
The chef in the southern city of Chiayi said the dish - called "yin yang fish" - is popular in China, where chefs use it to show customers how fresh the food is.
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Full Version: Ying Yang fish
Yup, I'd say that's fresh
I never understood the idea of cooking animals alive...
remind me of japanese food, eating fish alive. you eating the part while the fish still alive.
i dont think i could eat someting that was still moving....
and i can understand how they think the fish is in pain- can you imagine being deep fried, coming out still alive, then being eaten alive...
hmmmmmmmm
and i can understand how they think the fish is in pain- can you imagine being deep fried, coming out still alive, then being eaten alive...
hmmmmmmmm
QUOTE(aussiemermaid @ Jul 8 2007, 06:24 PM) 
i dont think i could eat someting that was still moving....
and i can understand how they think the fish is in pain- can you imagine being deep fried, coming out still alive, then being eaten alive...
hmmmmmmmm
and i can understand how they think the fish is in pain- can you imagine being deep fried, coming out still alive, then being eaten alive...
hmmmmmmmm
That is frickin' gross! There are really some sadistic people out there!
Bleh. I have never been a fan of fish anyways. Eating fish anyway.
I've heard of Renaissance Feasts where they'd serve living, roasted swan -- if it was particularly well done, the bird would expire as the host carved it.
I can't find a recipe for swan, but I did find one for goose:
--Jaylemurph
I can't find a recipe for swan, but I did find one for goose:
QUOTE
A Goose roasted alive - from Magia Naturalis:
A Goose roasted alive. A little before our times, a Goose was wont to be brought to the table of the King of Arragon, that was roasted alive, as I have heard by old men of credit. And when I went to try it, my company were so hasty, that we ate him up before he was quite roasted. He was alive, and the upper part of him, on the outside, was excellent well roasted. The rule to do it is thus. Take a Duck, or a Goose, or some such lusty creature, but he Goose is best for this purpose. Pull all the Feathers from his body, leaving his head and his neck. Then make a fire round about him, not too narrow, lest the smoke choke him, or the fire should roast him too soon. Not too wide, lest he escape unroasted. Inside set everywhere little pots full of water, and put Salt and Meum to them. Let the Goose be smeared all over with Suet, and well Larded, that he may be the better meat, and roast the better. Put the fire about, but make not too much haste. When he begins to roast, he will walk about, and cannot get forth, for the fire stops him. When he is weary, he quenches his thirst by drinking the water, by cooling his heart, and the rest of his internal parts. The force of the Medicament loosens and cleans his belly, so that he grows empty. And when he his very hot, it roasts his inner parts. Continually moisten his head and heart with a Sponge. But when you see him run mad up and down, and to stumble (his heart then wants moisture), wherefore you take him away, and set him on the table to your guests, who will cry as you pull off his parts. And you shall eat him up before he is dead.
Porta, Giambattista della. Magia Naturalis. <http://members.tscnet.com/pages/omard1/jportac14.html> (June 9, 2001)
WARNING: To recreate this recipe would involve the cruel treatment of a living animal; please do not consider such an act.
A Goose roasted alive. A little before our times, a Goose was wont to be brought to the table of the King of Arragon, that was roasted alive, as I have heard by old men of credit. And when I went to try it, my company were so hasty, that we ate him up before he was quite roasted. He was alive, and the upper part of him, on the outside, was excellent well roasted. The rule to do it is thus. Take a Duck, or a Goose, or some such lusty creature, but he Goose is best for this purpose. Pull all the Feathers from his body, leaving his head and his neck. Then make a fire round about him, not too narrow, lest the smoke choke him, or the fire should roast him too soon. Not too wide, lest he escape unroasted. Inside set everywhere little pots full of water, and put Salt and Meum to them. Let the Goose be smeared all over with Suet, and well Larded, that he may be the better meat, and roast the better. Put the fire about, but make not too much haste. When he begins to roast, he will walk about, and cannot get forth, for the fire stops him. When he is weary, he quenches his thirst by drinking the water, by cooling his heart, and the rest of his internal parts. The force of the Medicament loosens and cleans his belly, so that he grows empty. And when he his very hot, it roasts his inner parts. Continually moisten his head and heart with a Sponge. But when you see him run mad up and down, and to stumble (his heart then wants moisture), wherefore you take him away, and set him on the table to your guests, who will cry as you pull off his parts. And you shall eat him up before he is dead.
Porta, Giambattista della. Magia Naturalis. <http://members.tscnet.com/pages/omard1/jportac14.html> (June 9, 2001)
WARNING: To recreate this recipe would involve the cruel treatment of a living animal; please do not consider such an act.
--Jaylemurph
Anybody here who's ever eaten lobster has probably eaten an animal that was boiled alive. Aother fun bit of seafood lore... raw oysters are often served still alive.
QUOTE(jaylemurph @ Jul 8 2007, 09:16 PM)
I've heard of Renaissance Feasts where they'd serve living, roasted swan -- if it was particularly well done, the bird would expire as the host carved it.
I can't find a recipe for swan, but I did find one for goose:
--Jaylemurph
I can't find a recipe for swan, but I did find one for goose:
--Jaylemurph
Thats horrible and cruel, but the novelty of it all would appeal to people.
I think this kind of stuff is disgusting and sadistic. Its why I won't eat lobster or crab
I like mine fully cook please O.o
Its not right to put an animal to such pain. I mean if u want to cook it just kill it than do whatever u like, but not cook it alive! 
thats just not right.
call me a sensible person, but im feeling for those fish.
thats just not right.call me a sensible person, but im feeling for those fish.
Horrible... 
Geez...atleast make sure its dead.
Geez...atleast make sure its dead.
I don't eat carps and other freshwater fishes, so I'll be very much safe from riticism, and I like all my meal to be well cooked. Keeps it clean anyway!
QUOTE(m. Moe @ Jul 9 2007, 03:02 AM)
Bleh. I have never been a fan of fish anyways. Eating fish anyway.
Ditto.
I,m just shuddering and feel like wretching at the thought of it! GROSSS!!! 
i'm not very fond of eating foods that come from the sea or water. yet it's still sadistic to eat a lively deep fried fish.
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