Comments on: Japanese Fish-Killing: Ike Jime Smackdown Part 1 http://www.cookingissues.com/2009/08/11/japanese-fish-killing-ike-jime-smackdown-part-1/ The International Culinary Center's Tech 'N Stuff Blog Thu, 09 Jan 2014 18:17:16 +0000 hourly 1 http://wordpress.org/?v=4.0 By: Fishing Chit Chat | Interesting discussions on slaughtering fish (Ike Jime) http://www.cookingissues.com/2009/08/11/japanese-fish-killing-ike-jime-smackdown-part-1/#comment-96465 Tue, 20 Sep 2011 00:50:02 +0000 http://www.cookingissues.com/?p=1690#comment-96465 [...] this blog while researching Ike Jime and the way the japanese are slaughtering fish these days: http://www.cookingissues.com/2009/08…ckdown-part-1/ Cliffs: Don't just bleed your fish–make a cut at the top of the head and tail and jam piano wire [...]

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By: C. Loew http://www.cookingissues.com/2009/08/11/japanese-fish-killing-ike-jime-smackdown-part-1/#comment-2446 Fri, 26 Feb 2010 17:56:27 +0000 http://www.cookingissues.com/?p=1690#comment-2446 Hi, I’m going to post a couple of photos of bleeding out sea bream at an aquaculture farm in Japan.

http://commonerrorsjtoe.blogspot.com/

At the Boston Seafood show, there will be a yellowtail company that makes a big deal of its ikejime processing. I doubt they do the whole needle thing though. More likely just the gill jab and bleeding out.

http://www.japan-seafood.net/english/ex08.html

Regards,
Chris Loew
(SeafoodSource .com Japan correspondent)

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By: Tzu-yen Wang http://www.cookingissues.com/2009/08/11/japanese-fish-killing-ike-jime-smackdown-part-1/#comment-2445 Mon, 07 Dec 2009 13:29:14 +0000 http://www.cookingissues.com/?p=1690#comment-2445 This has got to be the most interesting read on food for me this year. inspiring!

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By: Michael http://www.cookingissues.com/2009/08/11/japanese-fish-killing-ike-jime-smackdown-part-1/#comment-2444 Sat, 21 Nov 2009 10:27:31 +0000 http://www.cookingissues.com/?p=1690#comment-2444 Great photo sequence which really illustrrates the complexity and skill involved.

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By: M. Santiago http://www.cookingissues.com/2009/08/11/japanese-fish-killing-ike-jime-smackdown-part-1/#comment-2443 Mon, 12 Oct 2009 22:52:54 +0000 http://www.cookingissues.com/?p=1690#comment-2443 I’m living in Tokyo now, so there are too many people for chefs to really show off what they can do but, at one of my favorite places in Nakasu in Fukuoka Nakamura-san, the owner/chef for 25 years, has shown me this move so quickly and effortlessly with aji, that when I tried at home with hamachi and could only vaguely do, it was difficult to remember his handiwork.

Nice work.

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By: Ámbar Betancourt http://www.cookingissues.com/2009/08/11/japanese-fish-killing-ike-jime-smackdown-part-1/#comment-2442 Tue, 15 Sep 2009 18:31:38 +0000 http://www.cookingissues.com/?p=1690#comment-2442 This post is intense jajajaja I loved it!

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By: lightofthetao http://www.cookingissues.com/2009/08/11/japanese-fish-killing-ike-jime-smackdown-part-1/#comment-2441 Sun, 16 Aug 2009 07:38:35 +0000 http://www.cookingissues.com/?p=1690#comment-2441 Awesome and inspiring !2 4

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By: Rochelle http://www.cookingissues.com/2009/08/11/japanese-fish-killing-ike-jime-smackdown-part-1/#comment-2440 Thu, 13 Aug 2009 16:23:37 +0000 http://www.cookingissues.com/?p=1690#comment-2440 :o) And I thought I had it hard filleting a fluke in Level 1!

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By: lychyi http://www.cookingissues.com/2009/08/11/japanese-fish-killing-ike-jime-smackdown-part-1/#comment-2439 Wed, 12 Aug 2009 20:42:25 +0000 http://www.cookingissues.com/?p=1690#comment-2439 Awesome writeup.

Cliffhanger though?! Gah…

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By: Alberto Miranda http://www.cookingissues.com/2009/08/11/japanese-fish-killing-ike-jime-smackdown-part-1/#comment-2438 Wed, 12 Aug 2009 05:33:22 +0000 http://www.cookingissues.com/?p=1690#comment-2438 wow you killed me with the stay tuned, damn cliffhanger on a blog. really interesting post thought cant wait to read the follow up

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