Ikejime
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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)