1. Raw Oyster
You know while you’re having oyster at your favourite seafood restaurant, you might be eating straight a real alive organism. Some shellfish varieties can survive for about two weeks out of the water. And, oysters’ are no exception. Their quality falls down quickly once they die. That’s why chefs make it a point to serve them as early as possible. And, don’t worry about the oysters. They have no central nervous systems, so they don’t feel any pain while you’re tearing them apart during a bite.
