Comments on: The Practical Philosophy of Fish-Killing and The Ike-Jime Man http://www.cookingissues.com/2012/06/26/the-practical-philosophy-of-fish-killing-and-the-ike-jime-man/ 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/2012/06/26/the-practical-philosophy-of-fish-killing-and-the-ike-jime-man/#comment-280451 Sun, 15 Jul 2012 18:39:22 +0000 http://www.cookingissues.com/?p=5661#comment-280451 Shoot.Dunno what is happening. Will try and fix.

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By: Chris http://www.cookingissues.com/2012/06/26/the-practical-philosophy-of-fish-killing-and-the-ike-jime-man/#comment-280450 Wed, 11 Jul 2012 21:13:05 +0000 http://www.cookingissues.com/?p=5661#comment-280450 The links to the primers don’t appear to be working. This the message I received when I tried to access the Transglutaminase Primer:

sd
Warning: Cannot modify header information – headers already sent by (output started at /home/cookingissues/cookingissues.com/index.php:1) in /home/cookingissues/cookingissues.com/wp-content/plugins/wp-super-cache/wp-cache-phase2.php on line 89

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Sorry for posting here, but I couldn’t find a contact for a web admin.

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By: davearnold http://www.cookingissues.com/2012/06/26/the-practical-philosophy-of-fish-killing-and-the-ike-jime-man/#comment-280433 Wed, 04 Jul 2012 02:31:03 +0000 http://www.cookingissues.com/?p=5661#comment-280433 Dunno about squid, wait a half hour and see what I think about lobster

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By: Pat Nourse http://www.cookingissues.com/2012/06/26/the-practical-philosophy-of-fish-killing-and-the-ike-jime-man/#comment-280432 Wed, 04 Jul 2012 02:14:36 +0000 http://www.cookingissues.com/?p=5661#comment-280432 Hey Dave, great post.
Down here in Australia, ike jime has been appearing on menus at better restaurants for more than a decade now. What’s new, though, is the references I’ve seen in the past 12 months or so to “ike-jime squid”.

What’s your take on the value of these techniques when they’re used on invertebrates?

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By: davearnold http://www.cookingissues.com/2012/06/26/the-practical-philosophy-of-fish-killing-and-the-ike-jime-man/#comment-280430 Tue, 03 Jul 2012 10:47:12 +0000 http://www.cookingissues.com/?p=5661#comment-280430 The only fish I’ve had done for me off a boat as a side by side taste test was striped bass(Dave Chang was shooting a TV show about it). The spinal cord destruction seemed to make a big difference. For a larger fish, I’d recommend a knock on the head to stun, plus an immediate brain spike to kill, followed by a gill cut and a tail cut, needle the spine through the tail. If you can practice on heads, You could figure out the through the head needle technique.

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By: HankShaw http://www.cookingissues.com/2012/06/26/the-practical-philosophy-of-fish-killing-and-the-ike-jime-man/#comment-280428 Mon, 02 Jul 2012 16:51:36 +0000 http://www.cookingissues.com/?p=5661#comment-280428 So how would this apply to an angler? We are by definition fighting fish, so they are stressed when they come aboard. Most of us knock them on the head, then put them on ice, and with sharks and rays we gut them ASAP.

Is there anything else we can do to result in better quality fish? Thanks for this article, BTW.

h.

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By: davearnold http://www.cookingissues.com/2012/06/26/the-practical-philosophy-of-fish-killing-and-the-ike-jime-man/#comment-280424 Mon, 02 Jul 2012 13:41:49 +0000 http://www.cookingissues.com/?p=5661#comment-280424 Thanks!

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By: Tzu http://www.cookingissues.com/2012/06/26/the-practical-philosophy-of-fish-killing-and-the-ike-jime-man/#comment-280413 Fri, 29 Jun 2012 16:13:25 +0000 http://www.cookingissues.com/?p=5661#comment-280413 Thank you so much for this post. Every bit of it is informative and riveting. I am glad you are back posting. This is hands-down the most enjoyable food-read.

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By: davearnold http://www.cookingissues.com/2012/06/26/the-practical-philosophy-of-fish-killing-and-the-ike-jime-man/#comment-280412 Thu, 28 Jun 2012 17:36:39 +0000 http://www.cookingissues.com/?p=5661#comment-280412 I should be out San Fransisco way fairly soon to do a class with McGee

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By: John Monks http://www.cookingissues.com/2012/06/26/the-practical-philosophy-of-fish-killing-and-the-ike-jime-man/#comment-280408 Wed, 27 Jun 2012 19:17:19 +0000 http://www.cookingissues.com/?p=5661#comment-280408 Dave
Here is a good review of MH, PSS and PSE.
http://books.google.com/books?id=rf5nyjCzvrAC&printsec=frontcover&source=gbs_ge_summary_r&cad=0#v=onepage&q&f=false
Pages 181-192
I have been interested in Pre-mortem stress, rigor mortis, chilling and their effects on fish and meat flesh quality for some time but as you say there is little opportunity for the home chef to experiment. I do think that there is more stress triggered tissue degradation in commercial meats (especially pork and fish) than one would be led to believe. Would love to discuss further when you are next in San Francisco. You might like to get in little field research hunting a wild pig at my place in Napa.
John

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