IKEJIME is a method of slaughtering fish that involves rapidly and directly severing the spinal cord and arteries at the base of the brain. This technique is performed to minimize stress and trauma to the fish, which can significantly affect the quality of its flesh.
Effects on Fish Quality:
Improved Flesh Quality: By swiftly and humanely killing the fish, IKEJIME minimizes the release of stress hormones and other substances that can degrade the quality of the flesh. This results in firmer, tastier, and more tender meat with a better texture.
Enhanced Flavor: The reduction in stress during the slaughter process helps preserve the natural flavors of the fish. Fish processed using IKEJIME are often noted for having a cleaner, sweeter taste compared to conventionally slaughtered fish.
Extended Shelf Life: IKEJIME-treated fish tend to have a longer shelf life due to the reduced breakdown of muscle tissue and slower onset of rigor mortis. This makes the fish more desirable to consumers and improves its market value.
Better Appearance: The technique also prevents the fish from developing unsightly bruises and blood spots that can occur with less careful handling.
In summary, IKEJIME is valued not only for its humane approach to fish slaughtering but also for its significant positive impact on the quality, taste, texture, and shelf life of the fish. It is widely practiced in Japan and increasingly adopted in other parts of the world where high-quality fish is valued.