Ikejime: Difference between revisions
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[[Category: Animal Husbandry]] [[Category: Aquaculture]] [[Category: Slaughter]] | |||
Revision as of 06:13, 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)