Korean Street Food – GIANT LOBSTER SASHIMI Chili Butter Korea


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  1. Im asushi chef and i really love work with fresh fish, lobster and all this kind of meats. but i think is very hard to work on the living animal. At least put to sleep in ice or make a fast cut in the nervous system for a fast kill. that dosnt damage the raw meat. but this living cut way is very barbaric and sadastic…

  2. I strongly believe that you should have a basic sense of respect for what you are about to eat when it comes to animals. Treating them just as things by not at least putting them out of their misery is just plain cruelty no matter of your culture.

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