Trying to understand about pond loach

Hello, there was a post some weeks back that talked about pond loach being covered in salt alive and left to die like that, wriggling and in obvious extreme pain.

How often is that how they’re prepared?

I’m going to Korea soon and someone told me to eat that, and I, personally, really don’t want to if that’s the prep method.

They said it was good so I mean if the fish is prepared in a normal, not “ten minutes of writhing in agony till it dies” way, then alright, but like? Are the ones at the market prepared that way? Most restaurants?

What’s the deal?

submitted by /u/capnshanty
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