Deep-fry diving for goldfish in Japan

Trends in Japan - CScout Japan Blog » Deep-fry diving for goldfish in Japan

 

Luckily, I understood every word, but he does speak fast.

 

would never get approval for the states because of "sanitary" reasons. i remember when the lady tried to open up a manicure and petacure place with cleaner fish(don't remember the exact type) she got shut down in a second.

 

Another thought...
How sanitary is it to have fish pooping directly below where your food is being cooked?

 

i've always wondered about the poop vein on shrimp, how sanitary is that?
what about when you buy animal organs how is that pasterised?

 

Very cool Matt - interesting find.

I wonder how the temperature stays acceptable with such hot temperatures above them - water separates from the oil, but I wonder how it keeps from boiling.

 

Well goldfish can live in almost anything...from cold to hot...but how they keep those little guys from frying themselves is out of my realm of knowledge. Surely they have some form of flow or filtration for the fish as well...the fish cleans the food scraps. But who cleans the fish?

 

I was thinking since there are two separate columns (1 oil, 1 water) at distinct levels; perhaps, there is a pump that circulates the water in the water level and cools it, keeping them alive?

I mean, they spent that amount of time and money to devise something that technically is a novelty, they would have to have a way to keep the fish alive.

So perhaps they have a chiller attached, with a pump that pulls and returns water to cool it, with the heating element for the oil above, which technically, is completely separate from the water.

 

So wait is the point of this to get rid of maintenance/cleaning to the fryer or just to say that you have goldfish living in your scalding oils lol.