Fresh fish

Canadian chefs import needled fish from Japan.

An acupunctured fish first falls into a sort of coma: It is brain-dead but can breathe weakly, and its central nervous functions continue during most of the overnight flight to Canada.

The fish dies in transit after about 12 hours, as oxygen reserves supplied by a saltwater-soaked padded envelope are depleted. But for several hours more, its flesh behaves as if it were still alive, the company says. In essence, the fish has become a zombie, existing in a twilight state between life and death, its normal processes of cellular decomposition arrested by those strategic pinpricks.

The final stop: on the dinner plate at restaurants such as Vancouver’s the Sandbar Restaurant, Ajisai Restaurant, Yoshi Japanese Restaurant and several other venues in Richmond and Coquitlam that are turning British Columbia into a hot spot for acupunctured fish.

Advertisements

0 Responses to “”



  1. Leave a Comment

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s




@AIC

REVIEW

Yann Martel's Beatrice & Virgil

INTERVIEW

Trevor Herriot

INTERVIEW

Erika Ritter

VIDEO

Toronto's cat problem

INTERVIEW

Don LePan

REVIEW

Don LePan's Animals

REVIEW

Justine Pimlott's Cat City

REVIEW

Erika Ritter's The Dog by the Cradle, the Serpent Beneath


%d bloggers like this: