:eek5:

http://www.wgal.com/news/13645055/detail.html

poor carp.

Thats essentially what drives illegal small blackfish around here. the need to 'see' how fresh they are...

I have seen a sushu chef do this. A live lobsters tail taken off, the bottom of the tail split and the meat taken out. The now empty tail was shoved back into the bosy cavity and the sliced tail meat arranged in the hollowed out tail. Done and served in under a minute, the lobsters antenna and claws still going strong. I like my raw fish and all but........

I would imagine that PETA is ok with this.