Iki jime

Iki jime or Ikijime is a method of paralyzing fish to maintain the quality of its meat. This technique is widely used in Japan and is considered a humane way of killing fish.

History

The term "Iki jime" is derived from the Japanese words "Iki" meaning life and "Jime" meaning to end. This method has been used in Japan for centuries and is deeply rooted in the country's fishing industry.

Technique

The Iki jime technique involves inserting a sharp spike quickly and directly into the fish's brain, causing immediate brain death. The fish is then bled well and put into ice slurry after the brain is destroyed. This method is believed to minimize the stress and pain experienced by the fish, which in turn helps to preserve the quality and texture of the meat.

Benefits

The main benefit of the Iki jime method is the superior quality of the meat. When a fish is stressed, it releases lactic acid and adrenaline which can degrade the quality of the meat. By killing the fish quickly and humanely, the Iki jime method prevents this degradation.

Criticism

Despite its benefits, the Iki jime method has been criticized by some animal rights groups who argue that it is still a violent way to kill fish. However, proponents of the method argue that it is more humane than other methods of fish slaughter.

See also

• Humane Slaughter Act
• Animal rights
• Fishing industry in Japan