How do you clean all the crumbs and pieces of food that come out of a deep fat fryer? Which ever way you do it, I strongly suspect that, unlike this restaurant in Japan, you don’t install a fish tank underneath, pop in a few goldfish and simply let them consume whatever falls into the tank.
You have to feel sorry for the fish as, whilst the fact that oil floats on water saves them from cooking themselves (the oil ejected into the tank can reach temperatures of 163 degrees Celsius) their cholesterol levels must be off the scale. Apparently, however, the fish seem perfectly happy with the arrangement and can live for between 5-10 years.
You can watch the video of this bizarre piece of cooking apparatus below.
[youtube=http://www.youtube.com/watch?v=ZH96MhITOlk]
[Source | Trends in Japan]
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“Video – Deep Fat Fryer Cleaned by Live Goldfish”
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Your title is wrong. I had a Japanese friend listen to the sound track and tell me what is really going on. The fish are in there as a stunt. Normally only water in the bottom of the fryer, a common practice in “cold bottom” fryers like that one. The temperature at the bottom of a “cold bottom” fryer probably isn’t too high for the gold fish but there’s no possible way to for oxygen to get to the water sitting under oil. He said that he’s considering ways of making the fryer hospitable to the fish long term. Probably involving an external filter and aerator.
Thank you for taking the time to comment and for the clarification – very much appreciated. Not being fluent in Japanese myself I had to go with a mixture of what I was told and what I had seen commented.
I shall not change the post, but will allow your comment to serve as clarification.
Thanks again.