Why do Japanese cut fish alive?

Why do Japanese cut fish alive? In Japan, chefs and fishermen utilize a special preparation technique where they drain the blood of fish in seawater and remove its nerves while it is still alive. In this way, the meat of the fish can kept fresh for significantly longer period of time than if it were prepared normally.

In Japan, chefs and fishermen utilize a special preparation technique where they drain the blood of fish in seawater and remove its nerves while it is still alive. In this way, the meat of the fish can kept fresh for significantly longer period of time than if it were prepared normally.