This IS Why Japanese Fish are expensive Best Method For Tastier Fish Ikejime Method

Ike Jime is a Japanese fish killing technique. The spinal cord and main blood vessels are severed at the head and tail, a long needle is pushed down the spinal cord, and the fish is placed in ice water to bleed out.
“Ike Jime is a multi-series steps of controls and these steps are designed to mitigate all the effects of biochemical reactions,” says Andrew Tsui, president of the Ike Jime Federation.
The steps he refers to involve disrupting the brain and the spinal cord. Such techniques are said to have developed some 350 years ago, and Japanese chefs have been using this technique since. After all, key to good sushi and sashimi is in ageing the fish, allowing the enzymes to break down and moisture to evaporate, resulting in a concentrated flavour.

[@mbakuthi3114]

Very,,, good 👍👍👍

[@yawmiat2022]

👍👍👍👌

[@user-cs6pd4lf2i]

Hi

[@user-hf9tu2od4t]

いですね

[@nhaixin69]

Food food

[@ChizKake]

This is pure torture to animal .

[@Datensaku]

He's trying to destroy the brain thus preventing the fish from suffering further than necessary but the first ones weren't done properly the first time

[@Gokusaiyan.]

@@Datensaku exactly

[@MCrealm247]

The reason it looks worse than it actually is, is because after the brain is spiked the fish’s body is still prone to contracting and flopping around even after the actual brain has been dead which is why he inserts the metal rod through the spine in order to cease all remaining functions it’s actually way more humane than just letting it suffocate to death or filleting it or bleeding it out while still alive.

[@joseydugo6227]

How else ya gonna eat

[@44._.blaze_12]

Actually this is the most humane way to kill an animal instead of suffocating it to death or freezing it to death cuz that causes much more painful than this method that he used and it has been used for a very long time