What is the closest to an ikejime style kill you can do in the water after spearing a fish?
So I wanted to apply the ikejime technique to the fish I catch but can't seem to find all the "appropriate" tools for the job. Where could i find them? or if not, some good alternatives?
Both are causing brain damage then removing the blood from fish. I donβt see why bonking and bleeding is seen as so much less humane to some than Ikejime. (probably a lot of people that arenβt into fishing and just watched that one Vox video about Ikejime.) They seem pretty similar in process. Iβve done both many times and Iβve never found a taste difference between them as long as theyβre both bleed. Does it even matter which process is used?
I rea up about the Ikejime method and I want to use it on every catch in my next fishing trip, the problem is I cant find the tools used locally. So what tools can I use alternatively to do the same things? Scissors can be probably used to spike the brain and cut the gills and tail, but what can I use to insert into the fish to hit the spinal cord?
In search for the most humane ways to kill a fish, I have came across the technique Ikejei. This is said to be one of the best methods to preserve the quality and flavour of a fish.
From what I got, the technique consists of more than killing the fish fast. After killing the fish, there's a not so simple procedure for bleeding it by cutting the fish in the gills and in the tail and then, another procedure, of cleaning the blood inside the spine.
Regarding the cuts, I know that in the gills one should cut completely the area that connects the gills and the branchi operculum.
However, one question remains, how to effectively hit the entire central nerve of the fish's spine with a "streak"?
I recently came across this fascinating article about the most humane way to kill fish, which also results in a superior taste, the ikejime method. Does anyone know of any restaurants in Chicago that use this method?
ikejime japanese technique for killing fish, making them not only taste better but last way way longer without spoiling.
I never worked with a lot of seafood, I always thought fresh meant caught from the ocean and shipped the same or next day to the restaurant or shipped still alive and killed at the restaurant during prep.
The more you know
Ikejime is a japanese technique for instantly killing the fish and severing the spinal cord. Results in fresher tasting flesh.
Previously discussed this method on Ketoscience a while back, I figure zerocarb might appreciate it too.
Just learned about Ikejime and now I'm craving some great sushi. I visited Japan and thought the fish there tasted like nothing I've ever had before, and now I'm wondering if this technique is why.
Anyone know of any Japanese / sushi places that practice this or import fish killed this way?
Here's a video explaining Ikejime - https://youtu.be/TS4AM9mPX-8. Basically, the fish is killed more humanely and then drained of blood. So less lactic acid buildup and less blood in the meat means the fish stays fresh much longer and you don't get that "fishy" smell.
Phil
Sudden Lee
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If you feel it's appropriate to share NSFW jokes with your kids, that's on you. But a real, true dad joke should work for anyone's kid.
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Thank you,
A Dad.
Well, toucan play at that game.
So I learned about the Ikejime technique and I wanted to apply it to the fish I catch, but I can't seem to find all the tools needed, the "appropriate" ones at least. Is there any place I could find that?
