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.

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] 。

2023年6月6日 · Ikejime (ike jime) is the most humane way to kill fish. Here is our step-by-step guide (with video) to teach you how to ikejime...

活缔 (Ike Jime) 是一套源自江户时代宰鱼技巧的统称。 这种创自日本的绝活，是日本钓鱼者及厨师们令鱼肉保持最鲜嫩状态的魔法。 甚么是活缔 (Ikejime)？ 按照字面意思，「Ike」是活生生，「Jime」是杀。 在日文中，意为「仍活着时就终结生命」。 早在350年前已被应用，是日本厨师常用的宰鱼方法，做法是将活鱼麻痹，再放去血液，以保存鱼肉的鲜味及质感。 如果正确地运用这方法，不止鱼的味道及肉质可以保持最佳状态，甚至可令鱼儿在熟成 (aged)时提升鲜味 (Umami) …

2023年9月18日 · Ike Jime produces a biochemically superior grade seafood product as the process helps to eliminate stress and the natural consequences of death. When a fish experiences stress, its brain goes to work by flooding the muscles with lactic acid, cortisol, and adrenaline. Core body temperature also rises.

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. The technique consists of a 2 step process, the first step being the swift insertion of a spike into the hindbrain of the fish, followed by the threading of a long thin needle ...

2017年1月12日 · Ike jime is a Japanese fish preparation method that paralyses fish and drains them of blood. When done correctly, it not just preserves the fish’s flavour and texture but also allows the flesh to develop an umami dimension when aged.

But ike jime is not a magic trick; rather ike jime is equal parts science and equal parts skill. This method creates certain “windows of time” for the handler to exploit, and this beginner’s guide will explain why and when these windows appear.

2023年10月12日 · Ikejime is a Japanese term for the immediate killing of a live fish, according to Andrew Tsui, president of the Ike Jime Federation, an organization that trains individuals on how to perform the method.

In its most elemental form, ike jime (活け締め) is a traditional Japanese slaughter technique that requires the handler to instantaneously kill a fish using a manual brain spike thrust into the fish’s brain cavity.