Ike Jime machine for commercial fishermen

[Decker]

I saw this on YT and found it interesting. 

I have never been one to practice such fish killing techniques, but see that some fishermen are bleeding their catch.  The brain puncture thing looks challenging.  I imagine bleeding is enough to stop internal processes within a few minutes.  I do love sushi, but have never eaten my own catch raw.   

What do others think? 

[oc1]

That's interesting; especially the part about aging the fish flesh.  But, I don't kill or eat wild fish any more.

[boon]

I've been brain spiking all my fish for a long time and I believe it makes a difference to the eating quality. Bleeding probably more-so, and from a humane angle I believe it's important to at the very least render the fish unconscious before bleeding it out. I have occasionally found that if I do too good a job of the brain spiking the fish doesn't bleed out very well because the fish becomes completely dead too fast.
The next level of this processing is doing true shinkei jime, where a wire is forced up the spinal cord to sever the nerves and prevent spasms and the onset of rigor. I've not gone this far down the rabbit hole yet but I know of people who swear by it, especially for fish like YT.

[jurelometer]

Agree with Boon. We have a couple threads on this.

It took me awhile to get the hang of it, but it isn't too tricky if you just do the spike and bleed. Making sure that the fish is rapidly chilled after bleeding is also critical. 

I just use an old screwdriver with a sharpened tip.

For most species it is easier to spike from the side.  Just follow the lateral line up the spot right behind the eye. Lots of resources on how to do it on the internet.

-J