Comments on: Ike Jime 4: How-To Pointers http://www.cookingissues.com/2009/09/16/ike-jime-4-how-to-pointers/ 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/2009/09/16/ike-jime-4-how-to-pointers/#comment-5443 Wed, 30 Jun 2010 18:54:13 +0000 http://www.cookingissues.com/?p=2008#comment-5443 Cool. The trick (and I don’t know how it works with swordfish) is to knock out the spine and the brain.

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By: robert cromwell http://www.cookingissues.com/2009/09/16/ike-jime-4-how-to-pointers/#comment-5437 Wed, 30 Jun 2010 16:31:01 +0000 http://www.cookingissues.com/?p=2008#comment-5437 Spearfishers typically “brain” a fish vertically through the top of the skull or cut the gills to bleed it out if sharks are not a problem.

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By: Paul A. http://www.cookingissues.com/2009/09/16/ike-jime-4-how-to-pointers/#comment-2552 Mon, 21 Sep 2009 16:09:53 +0000 http://www.cookingissues.com/?p=2008#comment-2552 Scientists at Dartmouth put a dead salmon in a functional MRI machine, showed it pictures of humans, and monitored its brain activity as it responded to the pictures. According to the scan, the fish was still thinking hard.

http://www.wired.com/wiredscience/2009/09/fmrisalmon/

Maybe you need a kitchen fMRI to test levels of neural activity in fish; and even track whether particular thoughts or emotions affect their flavor.

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By: Dave A http://www.cookingissues.com/2009/09/16/ike-jime-4-how-to-pointers/#comment-2551 Thu, 17 Sep 2009 02:59:32 +0000 http://www.cookingissues.com/?p=2008#comment-2551 Unfortunately, I didn’t have my camera. There was a video taken, maybe I can get stills from it. It was a beautiful fish. Delicious too. Chef Suzuki is the man. Did you see that two foot tuna knife from Korin?

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By: jk http://www.cookingissues.com/2009/09/16/ike-jime-4-how-to-pointers/#comment-2550 Thu, 17 Sep 2009 01:12:20 +0000 http://www.cookingissues.com/?p=2008#comment-2550 Please. Forgot to say please.

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By: jk http://www.cookingissues.com/2009/09/16/ike-jime-4-how-to-pointers/#comment-2549 Thu, 17 Sep 2009 01:11:51 +0000 http://www.cookingissues.com/?p=2008#comment-2549 Can we get some pictures from the Tuna cutting today?

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