Unless there’s some legitimate culinary reason for it you kind of have to wonder what’s going on in the head of someone who wants their food to writhe. Kind of like pulling the wings off of flies.
Death is a drawn out process (except in the case of nukes), not a single event. As cells die from lack of O2, enzymes are released that change the flavor and texture of the cells.
In beef, given a few months to age at the correct temperature, that's some fine eating.
Some seafood is best eaten alive to achieve maximum potential good taste. Same with insects generally. I would much rather eat a live cricket than one of the canned ones.
Fish eat fish alive and raw. And I doubt they think of torture when they do it.
/johnny