Yin Yang fish

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Yin Yang fish 陰陽魚 (also called dead-and-alive fish) in Taiwanese cuisine is a dish which consists of a deep-fried whole fish that remains alive after cooking. This practice has received condemnation for cruelty inflicted on the fish.[citation needed] It remains somewhat popular in China, although it originated in Taiwan. Some chefs claim they cook the dish to prove the freshness of the fish to the customer.[citation needed] Preparation of this dish is now prohibited in Taiwan, and illegal in Australia and Germany.

Taiwan[edit]

This practice has been criticised due to its excessive cruelty.[1] On 8 July, 2008 Taipei animal rights activists criticised a Taiwanese chef for serving a dish that included a deep fried fish with its head still twitching. The chef served the carp with its body deep-fried and covered with sweet and sour sauce. The diners jabbed at the fish's eyes and mouth with their chopsticks to prompt the fish to move; the mouth and gills opened and it was seen trying to breathe. [2]

China[edit]

In China, chefs can keep a fish alive after it has been deep fried[citation needed]. Some Chinese were also criticised by animal rights activists[who?] after a video of diners eating a live fish was uploaded to the internet.[3][4][5]

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