Ikejime: Difference between revisions
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=Internal Links= | =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= | =External Links= | ||
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
Tools
- Brain Spike
- Pith
- Fishing Knife
Sourcing
- 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
- The Wikipedia Page on Ikejime
- A Video by "Vox" Titled "The right way to kill a fish - The most popular way to kill fish isn’t great for the fish — or our taste buds. " ( ~9 Minute Watch )
- [https://youtu.be/5-6laIbvFn0 A Video by "AFTCO | American Fishing Tackle Company" Titled "How to Ike Jime A Fish" (~7 Minute Watch)