That has a lot to do with the way they prepare most of their seafood dishes - steaming with mild seasoning. And since most people don't have access to ovens at

That has a lot to do with the way they prepare most of their seafood dishes - steaming with mild seasoning. And since most people don't have access to ovens at home in China, steaming and pan frying are pretty much the only ways they do fish. They don't mind bony little fish so long the flesh tastes right which is crucial for steaming applications. That's why they demand live seafood. Us Americans on the other hand, when we think of fish, we think of fillets, with all sorts of crusts and glaze and whatnot, which often overwhelm the subtle taste of the fish itself.