Ikejime
Japanese fish-killing technique that preserves meat quality and umami.
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Ikejime is a fish-killing technique that preserves meat quality by causing rapid brain death. A spike is inserted quickly into the hindbrain, just behind and above the eye, which stops all motion and makes the fins flare. Then a thin wire is threaded into the spinal canal to block any reflex muscle movement.
This prevents the breakdown of adenosine triphosphate in the muscles, which would otherwise create lactic acid and ammonia, leaving the fish sour and mushy. The process also forces blood from the flesh into the gut cavity, resulting in a cleaner fillet with better color and flavor, and a longer shelf life. Considered the fastest and most humane method, ikejime is prized by restaurants because the fish can develop more umami when aged.
Quick Facts
- Origin
- Japan
- Also known as
- spiking or pithing (in laboratory frog technique)
- Primary effect
- immediate brain death
- cessation of all motion
- fins flare and fish relaxes
- Industry use
- tuna and yellowtail industries, limited use in sport and game fishing
- Alternative method described in
- APEC Air shipment of live and fresh fish and seafood guidelines
Facts from the source article.
More in Japanese Cuisine Terms
Sources
Compiled from Wikipedia and the sources listed below. Text from Wikipedia is available under CC BY-SA 4.0; this entry is adapted from it.
- Wikipedia: Ikejime (CC BY-SA 4.0).
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