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Odorigui refers to the consumption of live seafood while it is still moving, or the consumption of moving animal parts. [1] Animals usually consumed in odorigui style include octopus, squids, ice gobies, and other similar animals. Consumption of live seafood without remarkable movements, such as sea urchins, is usually not included in odorigui.
Fish served as ikizukuri. Ikizukuri (生き作り), also known as ikezukuri (活け造り), (roughly translated as "prepared alive" [1]) is the preparing of sashimi (raw fish) from live seafood. In this Japanese culinary technique, the most popular sea animal used is fish, but octopus, shrimp, and lobster may also be used. [2]
The practice of eating live seafood, such as fish, crab, oysters, baby shrimp, or baby octopus, is widespread. Oysters are typically eaten live. [ 1 ] The view that oysters are acceptable to eat, even by strict ethical criteria, has notably been propounded in the seminal 1975 text Animal Liberation , by philosopher Peter Singer .
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To understand the inner details of octopus lives, researchers dived for about a month at a reef off the coast of Eilat, Israel, and tracked 13 octopuses for a total of 120 hours using several cameras.
Akkorokamui (Japanese: アッコロカムイ, Ainu: At-kor-kamuy) is a gigantic octopus-like monster from Ainu folklore, similar to the Nordic Kraken, which supposedly lurks in Uchiura Bay in Hokkaido. [1] It is said that its enormous body can reach sizes of up to 120 metres (390 feet) in length. [2] Its name can be translated as "tentacle ...
An 82-year-old man in South Korea had a heart attack after choking on a piece of “live octopus,” or san-nakji, a local delicacy comprised of freshly severed – and still wriggling – tentacles.