Sushi: Because of health concerns and growing demand, 50 to 60 percent of sushi in the United States is frozen at some point in its journey from the ocean, according to wholesalers. And rare is the sushi restaurant that tells customers upfront that they may be eating fish that has been in deep freeze for up to two years. Most would be even more surprised to learn that if the sushi has not been frozen, it is illegal to serve it in the United States.

Lobster: SUSHI SAMBA on Park Ave. South in midtown is the latest New York restaurant to import the practice of eating live lobster. Called "Whole Live Lobster Sashimi," the dish involves bringing the lobster to the table, splitting it down the middle and eating it as it dies, a process that lasts about 20 minutes.

Squid: It was still moving. Its tentacles would stick to your fingers and the pigment on its skin was pulsating. Its eyes moved too. On the other hand, it was chopped into pieces. So I'm not sure whether it was "alive" or just really fresh. It may seem a bit gross, but squid in particular tastes much better and very different when it is VERY fresh. The taste diminishes without minutes.