Food - Drink
Ike Jime: The Japanese Method Of Slaughtering Fish To Preserve Flavor
By CYRENA GOURDEAU
Although there’s much debate on how to slaughter a fish humanely, one Japanese method provides a more merciful way to prepare a fish that may even result in it becoming tastier: ike jime. This method was developed around 350 years ago and is still used by Japanese chefs.
The technique calls for the fish to be paralyzed and its blood to be drained; thus preventing the fish from further suffering, less lactic acid and cortisol saturate the meat upon death. The result is higher quality meat and a fresher taste because of the preserved flavor and texture.
Ike jime is carried out in four rapid steps: first, the fish is "closed" by impaling a spike through the skull to crush the brain and effectively block any stress signals; next, the major blood vessels in the gills and tail are cut to allow for drainage. The nervous system is then cut via the spinal cord, and they then leave the fish to bleed out in icy water.