Comments on: Japanese Fish-Killing: Ike Jime Smackdown Part 2 http://www.cookingissues.com/2009/08/13/japanese-fish-killing-ike-jime-smackdown-part-2/ 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: Dave A http://www.cookingissues.com/2009/08/13/japanese-fish-killing-ike-jime-smackdown-part-2/#comment-2465 Fri, 18 Dec 2009 22:39:08 +0000 http://www.cookingissues.com/?p=1702#comment-2465 Awesome Jim.

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By: Jim N. http://www.cookingissues.com/2009/08/13/japanese-fish-killing-ike-jime-smackdown-part-2/#comment-2464 Fri, 18 Dec 2009 14:21:09 +0000 http://www.cookingissues.com/?p=1702#comment-2464 Great write up!
I’ve tested several species of fish and the results have been impressive, in some cases spectacular. The shelf life has also greatly improved for both raw and cooked.

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By: Chris Kridakorn-Odbratt http://www.cookingissues.com/2009/08/13/japanese-fish-killing-ike-jime-smackdown-part-2/#comment-2463 Wed, 09 Dec 2009 07:14:03 +0000 http://www.cookingissues.com/?p=1702#comment-2463 Great article !!!

The lobster technique above, is similar to what we do with live crayfish; You hold the live crayfish in your left hand (being right handed…) then pinch the middle tail-scale with your right hand, twist the scale 90 degrees toward you and pull gently – alas the whole “shit vein” comes out in one go. You don’t have to cut up the body and devein. The crayfish obviously don’t like it – they really flap their bodies. Experts say that crayfish do not have a nervous system and should not feel a thing…
Not a PETA approved method, but you get absolutely clean and nice meat. It does not work on cooked crayfish.

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By: Dave A http://www.cookingissues.com/2009/08/13/japanese-fish-killing-ike-jime-smackdown-part-2/#comment-2462 Tue, 25 Aug 2009 19:55:23 +0000 http://www.cookingissues.com/?p=1702#comment-2462 Wow. Thanks.

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By: asbel reyes http://www.cookingissues.com/2009/08/13/japanese-fish-killing-ike-jime-smackdown-part-2/#comment-2461 Tue, 25 Aug 2009 04:50:40 +0000 http://www.cookingissues.com/?p=1702#comment-2461 sorry have had a couple of busy days.
the procedure goes like this.

take the lobster, turn it over on a towel, make a slit near its butthole and take a pair of long needlenose pliers, pinch its colon where u made the incision, pull with a steady but firm force and if done well it removes the entire entrail “shit vien” along with its ‘socalled heart”. place the lobster in an ice brine (i make mine on the sweeter side) for 20 min or so. remove the lobster from the brine, drain, now remove the claws and (for straight tail) zip tie the bodies together belly to belly in opposite directions or for a real curled tail zip tie the tail to the body individually, now poach the bodies for 6-8 min and poach the claws for 8-11 min. and shock in fresh ice water.

the brine will have all or most of the albumen (the white stuff but clear before any cooking process ) from the lobster, you’ll notice how much when you pour it out. the lobster meat removed from its shell will have very little if any white stuff and will be seasoned

this technique is accredited to Hagame Ito. i hope i spelled his name right

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By: AJ http://www.cookingissues.com/2009/08/13/japanese-fish-killing-ike-jime-smackdown-part-2/#comment-2460 Mon, 24 Aug 2009 15:09:22 +0000 http://www.cookingissues.com/?p=1702#comment-2460 Just happened to come across this: http://vimeo.com/6022506

For those who have trouble visualizing Ike-Jime via Dave’s pictures and descriptions, there it is in video.

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By: Dave A http://www.cookingissues.com/2009/08/13/japanese-fish-killing-ike-jime-smackdown-part-2/#comment-2459 Fri, 21 Aug 2009 12:51:19 +0000 http://www.cookingissues.com/?p=1702#comment-2459 Hey Asbel,
What is the procedure with the lobsters?

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By: asbel reyes http://www.cookingissues.com/2009/08/13/japanese-fish-killing-ike-jime-smackdown-part-2/#comment-2458 Fri, 21 Aug 2009 06:52:37 +0000 http://www.cookingissues.com/?p=1702#comment-2458 theres a similar technique for brining, bleeding and eviscerating lobsters before poaching. you end up with very sweet meat and very little white chalky albumen. worked with a japanese fisherman /chef that showed me the Ike Jime technique. we then started doing it to lobsters. its pretty neat but time consuming. defiantly not PETA approved

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By: Marco S. http://www.cookingissues.com/2009/08/13/japanese-fish-killing-ike-jime-smackdown-part-2/#comment-2457 Sun, 16 Aug 2009 22:39:02 +0000 http://www.cookingissues.com/?p=1702#comment-2457 Random association for CPG’s: Anyone who has killed a chicken or a duck knows that the chicken will run with it’s head cut off and the duck will even fly headless.

Also about the lactic acid build up. It doesn’t seem clear whether you want more or less lactic acid. By putting your observations together and guessing that less lactic acid is desired, I have come up with a partial theory. Lactic acid build-up is the by product of an anaerobic process in which the muscle cell uses its internal reserves. Devoid of reoxygenization the muscle cells will produce lactic acid. Also when the muscle cells are called upon to make extreme efforts, lactic acid will build up (sore muscles on the first day of a new exercise). Anyone who has done sports knows that the best way to get rid of lactic acid is to continue to exercise (the cool down jog after a sprint for example). It could be that the death struggle produces lactic acid, by prolonging the automatic contractions in a semi-oxygenated context of the animal bleeding out, the lactic acid is flushed from the muscles…. This in turn changes the chemical context in which the rigor mortis resolves … ?

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By: Kent K http://www.cookingissues.com/2009/08/13/japanese-fish-killing-ike-jime-smackdown-part-2/#comment-2456 Sat, 15 Aug 2009 17:07:01 +0000 http://www.cookingissues.com/?p=1702#comment-2456 I’m curious about the critical aspects of “spinal cord destruction”. Is it essential to physically destroy the neural canal, or to establish electrical short-circuits along the spinal cord, or both? In this regard, I find it interesting that the implements used (metal needle, piano wire) would both conduct electric current. Would a hard plastic needle work as well?

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