Ike-jime(ikejime)

The term ike jime refers to a traditional Japanese method of killing fish quickly and gently. This technique aims to preserve the quality and taste of the fish meat by minimizing stress and the resulting formation of lactic acid in the muscle tissue. 

The process begins with the insertion of a pointed or sharp object into the fish's brain, killing the animal immediately and avoiding further stress reactions. A long, thin needle is then inserted through the spine to destroy the nervous system and prevent muscle contractions. Finally, the fish is bled by immersing it in salt water to pump the blood out of the body and thus prevent the accumulation of bacteria.

This method not only improves the shelf life of the fish meat, but also promotes the development of umami, one of the five basic tastes. By delaying rigor mortis and the slow production of inosinic acid, the taste of the fish meat becomes more complex and intense, which is particularly appreciated in upscale Japanese cuisine.

Ike jime is considered a humane method as it aims to minimize the stress of the fish during the killing process. Despite its benefits, the method remains controversial and is not practiced everywhere.