Apparently, only a really skilled sashimi chef can make an Ikizukuri and now we know why. Literally translated as "prepared alive", chefs work around the clock to prepare this meal while it's still fresh - and when we say fresh, we mean that the poor fish is still gasping for breath (or water?). Not only should they cut the meat properly, they should leave enough organs and nerves untouched to keep the fish alive for as long as possible!