7 Animals Human Beings Eat Alive

Eating live animals is a practice deeply rooted in various cultures around the world, stirring both fascination and controversy. 

While it might sound shocking or even distressing, those who partake in such dining experiences often cite freshness, unique taste, and cultural tradition as reasons.

 From the pulsating tentacles of octopus in South Korea to the snapping shrimp of China, this culinary practice spans a range of species and settings. Here are some animals that are consumed alive.

Octopus

In the bustling markets of Seoul, South Korea, one can encounter “sannakji” — a dish featuring a live octopus cut into small pieces, its tentacles still squirming. The sensation of these tentacles, coated in sesame oil, writhing and sucking as they slide down the throat offers a unique culinary thrill. 

This dish isn’t for the faint of heart, presenting a choking hazard that contributes to several accidents each year. Yet, its popularity endures, fueled by those seeking the freshest seafood experience possible.

Fish

Japan takes freshness in seafood to another level with “ikizukuri”, translating to “prepared alive.” This method involves filleting a live fish so finely that its heart can still be seen beating, and its flesh moving. 

It’s a visual and gastronomic spectacle intended to showcase the pinnacle of freshness. Meanwhile, in China, the “yin yang fish” presents a contrasting technique where the fish’s body is cooked while the head remains raw and sometimes still twitching, a result of nerve reactions rather than actual life.

Sea Urchin

Sea urchins might not appear appetizing with their spiny exteriors, but they are a delicacy across many coastal regions. Known as “uni” when served in sushi, sea urchins are often consumed raw and sometimes alive immediately after being opened. 

Their roe offers a rich, briny flavor that represents the essence of the sea. Collecting and eating sea urchins not only provides a unique taste but also benefits marine ecosystems by controlling their populations in areas where they are considered invasive.

Frog

In Japan, the “frog sashimi” dish is among the more controversial, starting with the consumption of a live frog’s beating heart. While the rest of the frog is served traditionally as sashimi, the initial act of eating the still-living heart adds a dramatic flair that is not without its critics. 

This practice is seen by many as unnecessarily cruel, though it continues to be a part of niche culinary experiences in some Tokyo restaurants.

Shrimp

“Drunken shrimp” is a popular dish in parts of China, where live shrimp are doused in a strong liquor-based sauce that slows their movements before they are eaten alive. This method not only imbues the shrimp with a unique flavor from the alcohol but also makes it easier to manage their lively movements. 

It’s a dish that combines the thrill of consuming live seafood with the enjoyment of distinct, infused flavors.

Larvae

Eating insects is a sustainable choice recognized in many parts of the world, and in some cultures, consuming them alive is part of the experience.

In Australia, the witchetty grub — a large, white larva — is eaten both raw and alive. It is described as tasting somewhat like chicken when cooked, but when eaten alive, it provides a burst of creamy texture that is surprisingly pleasant and highly nutritious.

Oysters

Oysters are commonly eaten raw and are actually still alive when served. Housed on a bed of ice, these shellfish are shucked moments before consumption, maintaining their freshness and delicate flavor. 

Interestingly, because oysters lack a central nervous system, it is believed they do not experience pain, making this practice seem less cruel compared to others.