[ThrashO]

I think it's the equivalent of hooking a headless cow corpse up to snares and making it do a jig. There is really no point in doing this except to be Japanese and really fucking weird. I'm surprised they don't put a dress on it and take pictures everytime it lifts a tentacle.

Blowfish is really the only thing that should be served that fresh, because once the chef starts chopping the little bastard up it starts releasing poison into the meat. I hear they have to train for like 7 years or some shit before they can do it in a restaurant.