Eating live shrimp
Eating live shrimp is a culinary practice that involves the consumption of shrimp while they are still alive. This practice is prevalent in certain cultures, particularly in parts of Asia, and is considered a delicacy by some.
History[edit | edit source]
The tradition of eating live shrimp has been traced back to ancient times in various cultures. In Japan, for instance, a dish known as "odori ebi," which translates to "dancing shrimp," has been a part of the country's culinary history for centuries. Similarly, in Korea, a dish called "sannakji" involves the consumption of live octopus, and sometimes includes live shrimp as well.
Preparation[edit | edit source]
The preparation of live shrimp for consumption varies depending on the culture and specific dish. In some cases, the shrimp are simply rinsed and served immediately. In other instances, they may be briefly blanched or marinated in alcohol to immobilize them and enhance their flavor.
Controversy[edit | edit source]
The practice of eating live shrimp has been the subject of controversy due to concerns about animal welfare and food safety. Critics argue that it is cruel to consume animals while they are still alive, and that the practice poses a risk of foodborne illness. However, proponents maintain that the shrimp are killed quickly and humanely, and that proper preparation minimizes any health risks.
See also[edit | edit source]
| Fish |  | |
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| Shellfish | ||
| Other seafood | ||
| Processed seafood | ||
| Seafood dishes | ||
| Health hazards | ||
| Advisory services | ||
| Animal welfare | ||
| Related topics | ||
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| This article is part of the series |
| Japanese cuisine 日本料理 |
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| This article is part of a series on |
| Korean cuisine 한국 요리 조선 료리 |
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| Food safety |
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| Terms |
| Critical factors |
| Bacterial pathogens |
| Viral pathogens |
| Parasitic pathogens |
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