...it was still alive........

I do feel bad that they are still alive when they do this... But i really like food so i kinda let it go.

I don't think it was alive. Looks more like an autonomous reaction, as the fish did nothing while he was cutting flippers off, only when he removed the head.

Ohhh... poison... poison... poison... Aahhh, tasty fish!

uhohzombies: so were most things we eat, at one point.

*requeue

Re-queueing this video for one more try; last queued Tuesday, February 5th, 2008 11:19pm PST - requeue requested by submitter arvana.

Remember when Homer ate one? http://www.videosift.com/video/The-Simpsons-Go-To-A-Sushi-Restaurant-Homer-eats-Fugu

It's almost like it was sped up that guy was moving so fast!

And yes, it was a alive. Dead bodies don't have autonomous reactions.

Actually you are wrong. Fish do this as even when dead if their nerves are being stimulated. I know this because I've seen people cut the fish open, take all of its guts out, so there is only backbone and nothing else, but when they touch the backbone with knife, fish moves in spasms. Those are only nerve impulses, but the fish is dead.

7 years?

For a process THAT small, i need to know why it takes 7 years.

I mean, studying medicine takes less than 7 years, and by that time you've got knowledge enough to fiddle about with humans, yet to cut and cook the liver from a fish, you have to study for 7 years? I could memorise a quantum mechanics textbook in that length of time... two, maybe even 3!

Methinks some teaching body is over-egging the tuition fees!

Does your quantum mechanics textbook get up from the table and beat someone to death the instant you mis-read one word?

I think it's as much a vetting process to ensure dedicated students and a reassuring fact for patrons as it is the overall danger of the process, combined with the number of times each day a chef would have to repeat this procedure. If I was sitting in that restaurant I'd rather have someone who spent every day for 7 years working on this procedure than someone who spent less time than is required to get a bachelor's degree.

They don't go to school just to learn to prepare blowfish.

They are attending culinary art schools. More than likely they hold the equivalent to a bachelors and masters degree.

Puffer professionals practice patience perfectly paring poisonless pieces for patrons. It's an art.

>> ^Equilibrionist:
I know this because I've seen people cut the fish open


Are you certain that fish was dead?

And from my little bit of research, it's not 7 years of school. The have to have a three year apprenticeship. Big difference.

I watched anther blowfish video in which they were swimming around in a tank before being served, so I would guess that it was fairly alive before being chopped up. I'm not usually a big fan of animal murder but the technique was interesting enough for me to sift it up.

What amazes me is that he uses the same knife for the innards and the meat, without wiping it off or anything. The nasty bits must be well encapsulated when he pulls them out.

Dead. Alive. Just eat it.

I don't really get how this is EIA, it's only stupid if the guy doesn't know what he's doing, and you can bet that he wouldn't have a job if he didn't.

Also, people need to stop calling it murder when we kill animals. It's not murder when a wolf kills something for food, no matter how much or how little of it they eat. It's nature, so stop bitching about it.

A skill and an art, yes, but I'd rather not see where my yummy yummy sushi came from...

Tags for this video have been changed from 'blowfish, poison, liver, fish, meat, sushi, sashimi, japan' to 'blowfish, poison, liver, fish, meat, sushi, sashimi, japan, crushing boors' - edited by therealblankman