Ikejime
Ikejime (also spelled ikijime) is a Japanese technique for quickly and humanely killing fish while preserving meat quality. The method involves destroying the brain immediately after catching the fish, which prevents the release of stress hormones and lactic acid that can affect the texture and flavor of the meat.
I do it for more humane treatment of the fish, but it also results in:
- Better texture and firmer flesh
- Improved flavor and taste
- Longer shelf life
How
- Quickly dispatch the fish by inserting a spike or knife into the brain (brain location varies by species - see this brochure for details, provided by ikijime.com)
- Immediately bleed the fish by cutting the gills
- Keep the fish cold. Since I'm on a kayak I can't bring an esky, so I keep a wet towel over the fish.