What is Ikijime
Ikijime first originated in Japan and has a growing interest worldwide.
A quick spike to the fish’s brain causes instant death. Done correctly the fish's fins flare then go completely still. This method is not only humane - it also improves fish quality and taste.
Improves taste?
Left to die thrashing about in a bin, a fishs muscles consume ATP (Adenosine triphosphate) and lactic acid is produced, thereby making the fish sour. Using Ikijimie, the blood contained in the fish flesh retracts to the gut cavity, which produces a better colored and flavored fillet. The fish's eye will remain clear and not cloud up. Even if decapitating a fish, the muscles in its body might continue to undergo stress due to the action of its autonomic nervous system. Read article here
Further websites of interest:
For a great guide to Iki spiking different varieties of fish by Dr Ben Diggles (including X-Ray images) click on this link.
For additional information and a guide to iki spiking Snapper by Dr Paul Hardy-Smith of Panaquatic Health Solutions, click here.