Live food fish are often transported in tanks at high expense for an international market that prefers its seafood killed immediately before it is cooked. Delivery of live fish without water is also being explored. While some seafood restaurants keep live fish in aquaria for display purposes or for cultural beliefs, the majority of live fish are kept for dining customers. The live food fish trade in Hong Kong, for example, is estimated to have driven imports of live food fish to more than 15,000 tonnes in 2000. Worldwide sales that year were estimated at US$400 million, according to the World Resources Institute.