Why is seafood so popular in East Asia, and why is eating live seafood mostly concentrated in East Asia as well?
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Oh fine, they won’t let me post this without having a longer explanation. My original comment:
Oysters would like to have a word
But, to tackle your second question, there aren’t that many cultures that eat straight live seafood. I’m Korean, and yes, live octopus. Some cultures eat live eel. But it’s not that prevalent. The thing about eating things live is that you’re also eating innards which usually doesn’t taste good and/or can be harmful. Raw is a completely different story. But I can find raw seafood in most coastal cultures
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