Comments on: Ike Jime 3: Fish Killing 7 Ways http://www.cookingissues.com/2009/08/26/ike-jime-3-fish-killing-7-ways-to-sunday/ 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: davearnold http://www.cookingissues.com/2009/08/26/ike-jime-3-fish-killing-7-ways-to-sunday/#comment-14146 Fri, 28 Jan 2011 14:16:40 +0000 http://www.cookingissues.com/?p=1802#comment-14146 Howdy JK,
Dave Chang just told me that the best sushi restaurant he’s ever been to (I think in Tokyo, but might have been Kyoto), did not use Ike Jime on his anago. The reason? He didn’t want such a firm eel. With many types of fish (blackfish, for instance), no-jime (or western as we call it), is generally preferred on the first day (it comes out of rigor faster, etc). I think the technique used on a particular fish is determined by:
Chef’s tastes and prejudices
Type of fish
Projected time between killing and eating
Exact texture desired
Any thoughts?

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By: JK http://www.cookingissues.com/2009/08/26/ike-jime-3-fish-killing-7-ways-to-sunday/#comment-14102 Thu, 27 Jan 2011 23:47:18 +0000 http://www.cookingissues.com/?p=1802#comment-14102 At last nights dinner in Tokyo I asked the chef if he used Ike Jime on the grilled red snapper he was serving. He said he would not do that on all fish and not for grilling. He mentioned that the grilled snapper was “no jime” and if I understood correct they fill a container with lots of ice and little “salt/seawater” and “slap” the fish onto the ice to kill it, then slide it into the tank for a bit.
He did not speak much english, and used a little translator pocket computer so I might be off

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By: Kawika http://www.cookingissues.com/2009/08/26/ike-jime-3-fish-killing-7-ways-to-sunday/#comment-10720 Sat, 11 Dec 2010 14:16:14 +0000 http://www.cookingissues.com/?p=1802#comment-10720 Aloha Paul,

Thanks for a great website. So much useful information – just a great read!

I fish regularly out of Hilo, on the Big Island of Hawaii. In general I’ve been taught by my Hawaiian mother-in-law to always ice and whenever possible bleed fish as soon as they’re caught. There is a very noticeable difference (positive) in terms of the keeping quality, flavor and texture of fish that are treated that way.

Locally there has been quite a change in the way some commercial fishermen treat their catch over time. Those who actively court the Japanese buyers do take the trouble to properly kill and store their catch. Others just throw stuff in the cooler and hope for the best…

We eat a lot of the fish I catch raw or slightly marinated. I’ve noticed that different species of fish have textures which change differently over time. Some must be eaten within 24 hours (tuna, rainbow runners) and others need to wait a couple of days (snappers) before they’re not “tough” any more. For some which are relatively flavorless and more durable (hotel food), it doesn’t seem to matter so much (mahimahi, ono).

So much to learn…

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By: davearnold http://www.cookingissues.com/2009/08/26/ike-jime-3-fish-killing-7-ways-to-sunday/#comment-10601 Thu, 09 Dec 2010 04:36:10 +0000 http://www.cookingissues.com/?p=1802#comment-10601 Hey Paul,
Unfortunately it is trial and error. Usually, big or strong fish take longer to come out of rigor.

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By: Paul http://www.cookingissues.com/2009/08/26/ike-jime-3-fish-killing-7-ways-to-sunday/#comment-10547 Wed, 08 Dec 2010 04:35:51 +0000 http://www.cookingissues.com/?p=1802#comment-10547 Since different fish enter rigor and rejuvenate at different times, is there any way to tell the optimal time to eat after ike jime-ing them ( i.e. the striper here was best after 24 hours, where I saw somewhere else that blackfish was best after 48 hours)? Is this a trial and error thing?

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By: Tom Re http://www.cookingissues.com/2009/08/26/ike-jime-3-fish-killing-7-ways-to-sunday/#comment-2497 Mon, 14 Sep 2009 21:52:11 +0000 http://www.cookingissues.com/?p=1802#comment-2497 2 interesting articles on this…
http://www.fair-fish.ch/files/pdf/english/methods-effects_en.pdf

http://www.spc.int/coastfish/Fishing/Deep_E/DBF5.pdf

Neither say to put wire down the spine. They say to spike the brain. “When the brain has been successfully spiked the mouth opens, the fins flair, and the tail flaps”…Gruesome!

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By: Tom Re http://www.cookingissues.com/2009/08/26/ike-jime-3-fish-killing-7-ways-to-sunday/#comment-2496 Mon, 14 Sep 2009 17:30:44 +0000 http://www.cookingissues.com/?p=1802#comment-2496 Gotcha. I also can’t help but think that the most defined results would be in a fish like a blue or a tuna although there’s a fat chance you’ll get a live tuna to Ike Jime.

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By: Dave A http://www.cookingissues.com/2009/08/26/ike-jime-3-fish-killing-7-ways-to-sunday/#comment-2495 Mon, 14 Sep 2009 17:15:16 +0000 http://www.cookingissues.com/?p=1802#comment-2495 Howdy Tom,
the tail is left on as handle. The head is, I think, mainly for presentation purposes.

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By: Mike http://www.cookingissues.com/2009/08/26/ike-jime-3-fish-killing-7-ways-to-sunday/#comment-2494 Sun, 13 Sep 2009 13:17:32 +0000 http://www.cookingissues.com/?p=1802#comment-2494 Tom RE you dont need piano wire actually a piece of trolling wire 40# test we used to catch the stripers works.We use a piece of 100# mono leader material will work as well if fish is flat it will slide right up the spinal cord

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By: Tom Re http://www.cookingissues.com/2009/08/26/ike-jime-3-fish-killing-7-ways-to-sunday/#comment-2493 Tue, 08 Sep 2009 23:14:15 +0000 http://www.cookingissues.com/?p=1802#comment-2493 Also why not completely cut off the head and tail, bleed out, then fillet? Are they merely there for something to hold while filleting?

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