Ike Jime info

[jurelometer]

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

He also has a good how-to Ike Jime page:

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):

  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

[Darin Crofton]

I've read about this before, have yet to try it, but I believe in the science!

[ChileRelleno]

Good info, very good articles, thanks for linking them.

[Tiddlerbasher]

Oh my! As if I wasn't anal enough about my fish preparation