Revision as of 06:32, 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)

@@ Line 14: / Line 14: @@
 *[https://en.wikipedia.org/wiki/Ikejime The Wikipedia Page on Ikejime]
 *[https://youtu.be/TS4AM9mPX-8 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''')
 [[Category: Animal Husbandry]] [[Category: Aquaculture]] [[Category: Slaughter]]