What I do have a problem with is when the fish in question hasn't been cooked:
Not all seafood experiences were that traumatic though. In Shanghai, Sarah and I ate at a nice restaurant whose specialty was "salt and pepper squid." Paired with a nice cold glass of Sauvignon Blanc, it was a great meal!
Here he is pictured cooking us lunch at a local rice stand. He asked the proprietress to kindly step aside, and quickly whipped up some spicy fried rice himself for us hungry foreigners.
Because he knows me well, Big Mountain also made pork and vegetable dumplings (my favorite Chinese dish). They were literally the best dumplings I have ever had in my life. Big Mountain, if you're reading this, 谢谢！What a great evening!