I was taking Todd's post on fish clubs off topic so I thought it might be useful to start a separate thread.
There is a good series on Ike Jime (the Japanese technique for killing fish humanely and maximizing the quality)..
Lots of data and links to the supporting science, a demo and taste test with a master sushi chef, and much more. If you think Ike Jime is overkill, take a look at the photos of the raw fish slices and read the taste tests.
The series starts here:
http://www.cookingissues.com/index.html%3Fp=1690.html (http://www.cookingissues.com/index.html%3Fp=1690.html)
He also has a good how-to Ike Jime page:
http://www.cookingissues.com/index.html%3Fp=2008.html (http://www.cookingissues.com/index.html%3Fp=2008.html)
Note the photo near the end that shows the neural canal location for running the wire/mono. Hint: not the center of the spine
My comments from the other post regarding Ike Jime on a panga (caveat: I am no expert on this stuff):
Quote
I try to get the neural canal interface by working the spike a bit along the top of the backbone when brain spiking. I am not a big fan of making any more cuts on a fish than necessary until cleaning/packing time- especially in a hot air/sea environment. A quick spike, bleed immersed in water, and into a kill bag with ice and some seawater.
A big yellowtail or dorado will sometimes come back after getting bonked and thrash around like crazy. It won't come back from a brain spiking.
-J
I've read about this before, have yet to try it, but I believe in the science!