That's why the gold standard for fish preparation is what;s called Ikejime, where the fish is skilled by severing the brain stem, preventing pain but also the type of flailing and stress that builds up chemicals in their muscles right before death.
You know their muscles, the part you you eat.
You know their muscles, the part you you eat.
December 1, 2025 at 12:01 PM
That's why the gold standard for fish preparation is what;s called Ikejime, where the fish is skilled by severing the brain stem, preventing pain but also the type of flailing and stress that builds up chemicals in their muscles right before death.
You know their muscles, the part you you eat.
You know their muscles, the part you you eat.
Die japanische Fischverarbeitung "Ikejime" soll Fisch schmackhafter und haltbarer machen. Das Verfahren ist jedoch teuer. Roboter übernehmen die Aufgabe. #Roboter
"Ikejime": Roboter verarbeitet Fisch auf "humane Weise" und verbessert Geschmack
Die japanische Fischverarbeitung "Ikejime" soll Fisch schmackhafter und haltbarer machen. Das Verfahren ist jedoch teuer. Roboter übernehmen die Aufgabe.
www.heise.de
August 1, 2025 at 8:59 AM
Die japanische Fischverarbeitung "Ikejime" soll Fisch schmackhafter und haltbarer machen. Das Verfahren ist jedoch teuer. Roboter übernehmen die Aufgabe. #Roboter
Ikejime, the killing method here, is marketed as ‘humane’, and it may be better than some alternatives (like slow suffocation in air), but calling it painless or stress-free is misleading.👺
#LiveVegan stop your killings 🙏
#LiveVegan stop your killings 🙏
May 24, 2026 at 3:53 PM
Ikejime, the killing method here, is marketed as ‘humane’, and it may be better than some alternatives (like slow suffocation in air), but calling it painless or stress-free is misleading.👺
#LiveVegan stop your killings 🙏
#LiveVegan stop your killings 🙏
Vier Gänge teile ich mit euch
1. auf Holzkohle gegrillter Oktopus & Hokkaido Kürbis
2. pochierter Bachsaibling „Ikejime"
3. Heimisches Kalb Rosé & Steinpilz
4. Selektierte Käseauswahl von Affineur Waltmann
www.finks-haberl.at
1. auf Holzkohle gegrillter Oktopus & Hokkaido Kürbis
2. pochierter Bachsaibling „Ikejime"
3. Heimisches Kalb Rosé & Steinpilz
4. Selektierte Käseauswahl von Affineur Waltmann
www.finks-haberl.at
August 30, 2026 at 10:47 AM
Vier Gänge teile ich mit euch
1. auf Holzkohle gegrillter Oktopus & Hokkaido Kürbis
2. pochierter Bachsaibling „Ikejime"
3. Heimisches Kalb Rosé & Steinpilz
4. Selektierte Käseauswahl von Affineur Waltmann
www.finks-haberl.at
1. auf Holzkohle gegrillter Oktopus & Hokkaido Kürbis
2. pochierter Bachsaibling „Ikejime"
3. Heimisches Kalb Rosé & Steinpilz
4. Selektierte Käseauswahl von Affineur Waltmann
www.finks-haberl.at
is ikejime basically a lobotomy for fish
January 12, 2025 at 6:26 AM
is ikejime basically a lobotomy for fish
Buonasera carissimi amici! 🥰
Habt Ihr mal einen muskelbepackten homosexuellen Mann schreien hören?
Ich vergaß, Luca zu informieren, dass ich beim Fischkiller war, der Aal in meiner Badewanne aber noch lebt. 🤣 😉
Ich wünsche Euch einen wundervollen Abend.
S’ Leben is a Freid.
Ikejime …
Itadakimasu
Habt Ihr mal einen muskelbepackten homosexuellen Mann schreien hören?
Ich vergaß, Luca zu informieren, dass ich beim Fischkiller war, der Aal in meiner Badewanne aber noch lebt. 🤣 😉
Ich wünsche Euch einen wundervollen Abend.
S’ Leben is a Freid.
Ikejime …
Itadakimasu
December 12, 2025 at 4:17 PM
Buonasera carissimi amici! 🥰
Habt Ihr mal einen muskelbepackten homosexuellen Mann schreien hören?
Ich vergaß, Luca zu informieren, dass ich beim Fischkiller war, der Aal in meiner Badewanne aber noch lebt. 🤣 😉
Ich wünsche Euch einen wundervollen Abend.
S’ Leben is a Freid.
Ikejime …
Itadakimasu
Habt Ihr mal einen muskelbepackten homosexuellen Mann schreien hören?
Ich vergaß, Luca zu informieren, dass ich beim Fischkiller war, der Aal in meiner Badewanne aber noch lebt. 🤣 😉
Ich wünsche Euch einen wundervollen Abend.
S’ Leben is a Freid.
Ikejime …
Itadakimasu
yes! same. and i have also taken to using the same humane kill-and-dress practices japanese fisherfolk use (ikejime) and it works wonderfully.
if you do it right, rigor mortis doesn't happen, and meat quality stays high with no blood. a game changer, for sure.
if you do it right, rigor mortis doesn't happen, and meat quality stays high with no blood. a game changer, for sure.
June 10, 2026 at 1:24 PM
yes! same. and i have also taken to using the same humane kill-and-dress practices japanese fisherfolk use (ikejime) and it works wonderfully.
if you do it right, rigor mortis doesn't happen, and meat quality stays high with no blood. a game changer, for sure.
if you do it right, rigor mortis doesn't happen, and meat quality stays high with no blood. a game changer, for sure.
But indeed Ikizukuri (活き造り) exists but still hopefully marginal.
Donnot understand the need to eat fish with heart pumping in the plate.
Btw, both are distincts, ikejime is not ikizukuri.
Donnot understand the need to eat fish with heart pumping in the plate.
Btw, both are distincts, ikejime is not ikizukuri.
May 4, 2026 at 10:43 AM
But indeed Ikizukuri (活き造り) exists but still hopefully marginal.
Donnot understand the need to eat fish with heart pumping in the plate.
Btw, both are distincts, ikejime is not ikizukuri.
Donnot understand the need to eat fish with heart pumping in the plate.
Btw, both are distincts, ikejime is not ikizukuri.
Faschos können sich auf diese Milde nicht verlassen.
January 16, 2024 at 5:20 PM
Faschos können sich auf diese Milde nicht verlassen.
This is likely part of it. You can say "we buy sashimi grade fish direct from Japan", but
- You have to prove the provenance with paperwork
- "Sushi grade" is a made up term, there are many safety variables e.g. sea / fresh water fish, how it's been caught (line?), killed (ikejime?), frozen, etc
- You have to prove the provenance with paperwork
- "Sushi grade" is a made up term, there are many safety variables e.g. sea / fresh water fish, how it's been caught (line?), killed (ikejime?), frozen, etc
January 15, 2026 at 4:30 PM
This is likely part of it. You can say "we buy sashimi grade fish direct from Japan", but
- You have to prove the provenance with paperwork
- "Sushi grade" is a made up term, there are many safety variables e.g. sea / fresh water fish, how it's been caught (line?), killed (ikejime?), frozen, etc
- You have to prove the provenance with paperwork
- "Sushi grade" is a made up term, there are many safety variables e.g. sea / fresh water fish, how it's been caught (line?), killed (ikejime?), frozen, etc
it’s giving ikejime
December 27, 2025 at 8:59 AM
it’s giving ikejime
In addition to being more humane, the Japanese Ikejime method of killing fish apparently also has the benefit of better-tasting meat.
en.m.wikipedia.org/wiki/Ikejime
en.m.wikipedia.org/wiki/Ikejime
Ikejime - Wikipedia
en.m.wikipedia.org
June 9, 2025 at 6:20 PM
In addition to being more humane, the Japanese Ikejime method of killing fish apparently also has the benefit of better-tasting meat.
en.m.wikipedia.org/wiki/Ikejime
en.m.wikipedia.org/wiki/Ikejime
Le morceau du jour :
🎵 10:1 Ikejime
🎤 Grim Salvo
💿 10:1 Ikejime (2020)
🔗 Écouter :
▸ https://open.spotify.com/track/09VtEQutBiEEXvCV1MDigF
▸ https://www.deezer.com/track/965969072
▸ https://music.youtube.com/search?q=Grim%20Salvo%2010%3A1%20Ikejime
🎵 10:1 Ikejime
🎤 Grim Salvo
💿 10:1 Ikejime (2020)
🔗 Écouter :
▸ https://open.spotify.com/track/09VtEQutBiEEXvCV1MDigF
▸ https://www.deezer.com/track/965969072
▸ https://music.youtube.com/search?q=Grim%20Salvo%2010%3A1%20Ikejime
April 30, 2026 at 9:04 AM
Le morceau du jour :
🎵 10:1 Ikejime
🎤 Grim Salvo
💿 10:1 Ikejime (2020)
🔗 Écouter :
▸ https://open.spotify.com/track/09VtEQutBiEEXvCV1MDigF
▸ https://www.deezer.com/track/965969072
▸ https://music.youtube.com/search?q=Grim%20Salvo%2010%3A1%20Ikejime
🎵 10:1 Ikejime
🎤 Grim Salvo
💿 10:1 Ikejime (2020)
🔗 Écouter :
▸ https://open.spotify.com/track/09VtEQutBiEEXvCV1MDigF
▸ https://www.deezer.com/track/965969072
▸ https://music.youtube.com/search?q=Grim%20Salvo%2010%3A1%20Ikejime
Ikejime (活き締め) is on purpose to stop fish to suffer, better than suffocating on the deck...and it’s help to slow down the flesh degradation indeed.
Not paralysed, braindead.
Not paralysed, braindead.
May 4, 2026 at 10:38 AM
Ikejime (活き締め) is on purpose to stop fish to suffer, better than suffocating on the deck...and it’s help to slow down the flesh degradation indeed.
Not paralysed, braindead.
Not paralysed, braindead.
bro is talking shit like i didnt just ikejime his girl
February 8, 2026 at 3:05 PM
bro is talking shit like i didnt just ikejime his girl
Unfortunately, I think I'm funny.
February 2, 2026 at 3:52 AM
Unfortunately, I think I'm funny.
El restaurante Emat introduce la técnica japonesa Ikejime para mejorar la calidad y el respeto en el tratamiento del pescado #Ikejime #CocinaSostenible #ComidaÉtica #ValledeGuadalupe #ChefEduardoSalgado
El restaurante Emat introduce la técnica japonesa Ikejime para mejorar la calidad y el respeto en el tratamiento del pescado
El chef Eduardo Salgado apuesta por una cocina ética y sostenible en el Valle de Guadalupe, priorizando el origen y frescura del producto
www.vinetur.com
June 19, 2025 at 8:57 AM
El restaurante Emat introduce la técnica japonesa Ikejime para mejorar la calidad y el respeto en el tratamiento del pescado #Ikejime #CocinaSostenible #ComidaÉtica #ValledeGuadalupe #ChefEduardoSalgado
There's going to be SOO much food stuff when it comes to Morgan, including food prep (I had watched so many ikejime & fileting videos when I was in Morg mode a few years ago to make it smooth while having a convo). 🙏
And don't worry, Mori hands it over! That was the whole point of him getting it. 😁
And don't worry, Mori hands it over! That was the whole point of him getting it. 😁
May 4, 2026 at 11:54 PM
There's going to be SOO much food stuff when it comes to Morgan, including food prep (I had watched so many ikejime & fileting videos when I was in Morg mode a few years ago to make it smooth while having a convo). 🙏
And don't worry, Mori hands it over! That was the whole point of him getting it. 😁
And don't worry, Mori hands it over! That was the whole point of him getting it. 😁
Wildlebende Aale sind schon besondere Tiere.
Man weiß nie …
Mein Exemplar werde ich heute Abend selbst schlachten – selbstverständlich nach der Ikejime-Methode.
Man weiß nie …
Mein Exemplar werde ich heute Abend selbst schlachten – selbstverständlich nach der Ikejime-Methode.
June 26, 2026 at 11:13 AM
Wildlebende Aale sind schon besondere Tiere.
Man weiß nie …
Mein Exemplar werde ich heute Abend selbst schlachten – selbstverständlich nach der Ikejime-Methode.
Man weiß nie …
Mein Exemplar werde ich heute Abend selbst schlachten – selbstverständlich nach der Ikejime-Methode.
I found some 'Ora King Salmon' today. Even though the label doesn't say 'Ora', it is. I spoke to the lead fish-monger directly. Some great sashimi tomorrow for lunch and teppanyaki for dinner. #Food #GreatFood #foodie #FoodSky More pics tomorrow. Look up Ora King Salmon. Wagyu of the sea.🐟😋 Excited!
January 18, 2026 at 5:33 AM
I found some 'Ora King Salmon' today. Even though the label doesn't say 'Ora', it is. I spoke to the lead fish-monger directly. Some great sashimi tomorrow for lunch and teppanyaki for dinner. #Food #GreatFood #foodie #FoodSky More pics tomorrow. Look up Ora King Salmon. Wagyu of the sea.🐟😋 Excited!
GRIM SALVO - 10:1 IKEJIME FT. ONI INC. & COAASTGXD | PROD. ³³marrow
YouTube video by ONI INC.
youtu.be
August 15, 2026 at 12:18 PM
Lexember is back, and so am I, and thankfully, I don't have to stress over prompts, because some amazing people have banded together to do it for me :)
Day 1: A way of preparing food!
(prompt courtesy of the wonderful @quothalinguist.bsky.social )
#conlang #lexember
Day 1: A way of preparing food!
(prompt courtesy of the wonderful @quothalinguist.bsky.social )
#conlang #lexember
December 1, 2025 at 4:59 PM
Lexember is back, and so am I, and thankfully, I don't have to stress over prompts, because some amazing people have banded together to do it for me :)
Day 1: A way of preparing food!
(prompt courtesy of the wonderful @quothalinguist.bsky.social )
#conlang #lexember
Day 1: A way of preparing food!
(prompt courtesy of the wonderful @quothalinguist.bsky.social )
#conlang #lexember
listen New Yorker, I know it's almost certainly a piece about ikejime, but you don't need to be sending me emails with the subject line "How to Kill a Fish" on a Saturday morning
April 18, 2026 at 2:35 PM
listen New Yorker, I know it's almost certainly a piece about ikejime, but you don't need to be sending me emails with the subject line "How to Kill a Fish" on a Saturday morning
What a coincidence!
I just read this piece about chef Junya Yamasaki and how the ikejime “process brings out the best characteristic of every species,” Yamasaki told me—a firm silkiness for white fish, a clean acidity for tuna.”
www.newyorker.com/magazine/202...
I just read this piece about chef Junya Yamasaki and how the ikejime “process brings out the best characteristic of every species,” Yamasaki told me—a firm silkiness for white fish, a clean acidity for tuna.”
www.newyorker.com/magazine/202...
How to Kill a Fish
The Japanese chef Junya Yamasaki mastered a butchery technique that results in tastier seafood—and he’s taught some Southern California fishermen how to do it, too.
www.newyorker.com
April 18, 2026 at 4:41 PM
What a coincidence!
I just read this piece about chef Junya Yamasaki and how the ikejime “process brings out the best characteristic of every species,” Yamasaki told me—a firm silkiness for white fish, a clean acidity for tuna.”
www.newyorker.com/magazine/202...
I just read this piece about chef Junya Yamasaki and how the ikejime “process brings out the best characteristic of every species,” Yamasaki told me—a firm silkiness for white fish, a clean acidity for tuna.”
www.newyorker.com/magazine/202...