Earlier quoted context omitted.
In Japan, some sushi bars keep live fish in tanks that you can order to have served to you as sushi/sashimi. The chefs butcher and serve the fish right in front of you, and because it was alive merely seconds ago the meat will still be twitching when you get it. If they also serve the rest of the fish as decoration, the fish might still be gasping for oxygen. Japanese don't really think much of it, they're used to it…
If I were to cook a pork chop in the kitchen of some of my middle eastern relatives they would feel sick and would probably throw out the pan I cooked it with (and me from their house as well). Isn't this similar to why people unfamiliar with that style of seafood would feel sick -- cultural views on what is and is not normal food -- and not because of their view of mortality?
Imagine that to cook that pork chop, the chef starts by butchering a live pig. Also imagine that he does that in view of everyone in the restaurant rather than in the "backyard" kitchen let alone a separate butchering facility hundreds of miles away.
That's the sushi chef butchering and serving a live fish he grabbed from the tank behind him.
When you can actually see where your food is coming from and what "food" truly even is, that gives you a better grasp on reality and life.
It's also the true meaning behind the often used joke that goes: "You don't want to see how sausages are made."