note: that would also take care of the poops and peepees.

also, as for crappy frying oils, that's basically an American specialty. I bet that Japan only fries with the best.

pe_tor:
When they show the same gauge the Captain was asking about, it shows 163 Celsius. Also, this is Japan, soooo... that would be a safe guess indeed :)

Like everyone else, I have to wonder why on earth you would do that? What happens when they deep fry fish-filets? That just seems sick and wrong! Goldfish aren't Bettas! They don't eat fish, they eat crappy food and each others poop! :)

That scenario reminds me of the BW3s commercial where the chicken is mad at the customers inside of BW3s eating up all the blazing wings. So to demostrate her anger, she throws all of her eggs at the window of the restaurant! I just find myself wondering why the chicken who is mad that we are eating other chickens, would choose to destroy all of her children in protest!

Anyway, here's to hoping there's more to the video explaining some of the other unanswered questions *crosses fingers*

It's a really cool fryer, but the point isn't that it sustains live goldfish; the value is that water and food debris are filtered into a waste collection tank. According to the company, that waste collection tank needs regular cleaning, but the vat of oil doesn't get smelly as quickly, and it's safer than old-school fryers because water is quickly filtered out, rather than becoming steam trying to escape oil...

The TV show is actually just doing a fluffy PR piece for the fryer company, not offering some new trendy way of keeping goldfish :)

I was thinking the same thing. These have to be the most unhealthy goldfish ever. I'll be they taste pretty good when they reach optimum girth. Like Kobe goldfish!

The thing I can't believe, though, is how fast they must go through fry oil. Water is one of the things that contributes to the breakdown of frying fat, making it smelly, smoky and unusable.

My Japanese is also very rudimentary, but that guy just did what every chemistry class tells you NOT to do. NEVER add water to oil!

But how do you get new fish into the tank? Either have to pop them in when they're little guppies through the filter out flow, then hope they don't get eaten by the other fish. Or I guess you can find a fish that can survive being deep fried and drop them in from the top.

@godai: lmao. that's great!

How do they clean the tank? Goldfish are very messy, and need to have their water changed on a regular basis.

Why does the water underneath not heat up to an uncomfortable level for the fish?

Is there a layer of breading for them to get breaded before becoming goldfish tempura?

I will continue to maintain that the Japanese are a cah-razy people.

I have already watched that part three times and cracked up each time.