Ikizukuri (生き作り), also known asikezukuri (活け造り), (roughly translated as "prepared alive"[1]) is the preparing ofsashimi (raw fish) from liveseafood. In thisJapanese culinary technique, the most popular sea animal used isfish, butoctopus,shrimp, andlobster may also be used.[2] The practice is controversial owing to concerns about the animal's suffering, as it is seemingly alive when served.
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]
Ikizukuri is outlawed inAustralia andGermany.[4]
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