by Dave Arnold Ike-Jime is Japanese fish killing technique. In general, Japanese technique is the most advanced in the world, although Australia and New Zealand are pioneering fish anesthetics that advance fish killing even more. Two reasons to care about how your fish are killed: proper technique insures the best quality fish, and is the […]
posted by Dave Arnold Ok. I know the blog has gotten a bit gruesome with all the fish killing. This will be the last Ike Jime post for a little while; but before we move on I wanted to post some pointers for those wishing to try the technique. Ike Jime, for those who don’t […]
posted by Dave Arnold We were looking for a good fish anesthetic. We figured that knocking fish out prior to killing could improve taste and texture even more than just using our fancy Japanese Ike Jime techniques alone. Our assumption is that anesthesia reduces stress in fish. Stressed fish make inferior meat. Stress reduces the […]
posted by Dave Arnold Ike-Jime aka Spinal Cord Destruction (SCD): a Japanese fish killing technique where the spinal cord and blood vessels are severed at the head and tail, a needle is threaded through the spinal column to destroy the spinal cord, and the fish is placed in water to bleed out. It’s unsettling but effective, as […]
posted by Dave Arnold The Results: If you don’t know Ike Jime, read our Ike Jime saga in Ike Jime Part 1 here. When we left off, Chef Suzuki had sashimied up a bunch of fish for us to taste. Unfortunately, the fish was really too fresh. The oldest fish in the bunch had been dead only […]
