Latest revision as of 06:38, 20 August 2022

Basics

A Method of Fish Slaughter that Improves Flavor of the Harvested Meat, and in theory reduces pain/suffering to the fish
Involves

Pithing (Destruction of the Hindbrain behind the eye, and the Spinal Cord) Immediately after Capture
Rapid Exsanguination
Rapid Cooling

This prevents pain/struggle (which could increase cortisol, and in the case of fish, due to the lack of oxygen they will undergo Anaerobic Respiration and produce foul tasting lactic acid etc)
Not necessary, but arguably a better process, and can also be used for marketing (Re Hipster Money etc)
It also may extend Shelf Life and allows for something akin to Dry Aging of Beef

Electrostunning of Fish
- Cold Resistance of Fish is an issue, but i was also curious about the effect of rapid cooling of the water (reduced oxygen + slowed processes?)

@@ Line 8: / Line 8: @@
 *Not necessary, but arguably a better process, and can also be used for marketing (Re [[Hipster Money]] etc)
 *It also may extend [[Shelf Life]] and allows for something akin to [[Dry Aging of Beef]]
+=Tools=
+*Brain Spike
+*Pith
+*[[Fishing Knife]]
+==Sourcing==
+*[https://www.amazon.com/s?k=Ikejime+kit&crid=OXULGF11U8UO&sprefix=ikejime+kit%2Caps%2C80&ref=nb_sb_noss_1 Amazon Search] (Seems to be ~20-60 USD for a kit)
 =Internal Links=
-*
+*[[Electrostunning of Fish]]
+**[[Cold Resistance of Fish]] is an issue, but i was also curious about the effect of rapid cooling of the water (reduced oxygen + slowed processes?)
 =External Links=