Ikejime (活け締め) or ikijime (活き締め) is a method of killing fish that maintains the quality of its meat. [1] . The technique originated in Japan, but is now in widespread use. It involves the insertion of a spike quickly and directly into the hindbrain, usually located slightly behind and above the eye, thereby causing immediate brain death.

Ikejime Tai Tai Snapper is actually not a snapper at all. It is a pink sea bream, or porgy, in the Sparidae family. The snapper title, according to legend, was given to this fish mistakenly by renowned eighteenth century British navigator Captain James Cook.

活締 （日语： 活け締め Ikejime / 活き締め Ikijime），或稱 神經血締，是源自 日本 的 魚類屠宰 （英语：Fish slaughter） 技術，時至今日已經廣傳至世界各地，其好處是可以令肉質提 鮮 和去除腥味 [1][2]。

For farmed tai, using ikezukuri once it’s caught allows it to be eaten without the peculiar aquaculture flavor. In other words, farmed tai is not suitable as a sushi topping that requires aging. In general, many sushi restaurants in Kanto prepare tai as their white fish topping.

2019年7月28日 · Jon Klip explaining about Ikejime technic using Tai Japanese red snapper. More detail: https://hitohira-japan.com/blogs/blog/05...more

2022年7月11日 · Summer Menu 2022 Steam Japanese Ikejime Tai fish with Spätzle and Uni emulsion #skilletkl #finedining #moderneuropean #michelinstar...

One of the classics of Edomae-sushi, Tai or sea bream, can be said to be one of the tastiest of white flesh fish (Shiromi/ 白身). Compared to similar white flesh fishes just as Hirame or Suzuki, Tai is considerably cheaper as it’s catch it bountiful. However, …

We offer a new sensation using the Ikijime technique developed in Japan for California local fish. You may receive marketing and promotional materials. Contact the merchant for their privacy …

Ikejime (Ikejime/活け締め;Ikijime/活き締め) is a technique for killing fish that was developed in Japan specifically designed to preserve the quality of the fish.

Discover the traditional Japanese ikejime fish butchering method and its impact on umami flavor in Japanese cuisine. Learn from chef Toshio Suzuki's insightful presentation and the maturation process that turns a live fish into sublime food.