or is a method of killing

fish A fish (: fish or fishes) is an aquatic animal, aquatic, Anamniotes, anamniotic, gill-bearing vertebrate animal with swimming fish fin, fins and craniate, a hard skull, but lacking limb (anatomy), limbs with digit (anatomy), digits. Fish can ...

that maintains the quality of its meat. The technique originated in

Japan Japan is an island country in East Asia. Located in the Pacific Ocean off the northeast coast of the Asia, Asian mainland, it is bordered on the west by the Sea of Japan and extends from the Sea of Okhotsk in the north to the East China Sea ...

, but is now in widespread use. It involves the insertion of a spike quickly and directly into the

hindbrain The hindbrain, rhombencephalon (shaped like a rhombus) is a developmental categorization of portions of the central nervous system in vertebrates. It includes the medulla, pons, and cerebellum. Together they support vital bodily processes. Met ...

, usually located slightly behind and above the eye, thereby causing immediate

brain death Brain death is the permanent, irreversible, and complete loss of Electroencephalography, brain function, which may include cessation of involuntary activity (e.g., Control of ventilation#Control of respiratory rhythm, breathing) necessary to su ...

. After spiking the brain, a thin needle or piece of wire is inserted into the spinal columns neural canal to prevent any further muscle movement. When spiked correctly, the fish fins flare and the fish relaxes, immediately ceasing all motion. Destroying the brain and the spinal cord of the fish will prevent reflex action from happening; such muscle movements would otherwise consume

adenosine triphosphate Adenosine triphosphate (ATP) is a nucleoside triphosphate that provides energy to drive and support many processes in living cell (biology), cells, such as muscle contraction, nerve impulse propagation, and chemical synthesis. Found in all known ...

(ATP) in the muscle, and as a result produce

lactic acid Lactic acid is an organic acid. It has the molecular formula C3H6O3. It is white in the solid state and it is miscible with water. When in the dissolved state, it forms a colorless solution. Production includes both artificial synthesis as wel ...

and

ammonia Ammonia is an inorganic chemical compound of nitrogen and hydrogen with the chemical formula, formula . A Binary compounds of hydrogen, stable binary hydride and the simplest pnictogen hydride, ammonia is a colourless gas with a distinctive pu ...

, making the fish sour, soggy and less tasteful. Furthermore, the blood contained in the fish flesh retracts to the gut cavity, which produces a better coloured and flavoured fillet, and prolongs

shelf life Shelf life is the length of time that a commodity may be stored without becoming unfit for use, consumption, or sale. In other words, it might refer to whether a commodity should no longer be on a pantry shelf (unfit for use), or no longer on a s ...

. This method is considered to be the fastest and most humane method of killing fish.Poli BM, Parisi G, Scappini F, Zampacavallo G (2005). Fish welfare and quality as affected by pre-slaughter and slaughter management. Aquaculture International 13: 29-49 -killed fish is sought-after by restaurants as it also allows the fish to develop more

umami Umami ( from ), or savoriness, is one of the five basic tastes. It is characteristic of broths and cooked meats. People taste umami through taste receptors that typically respond to glutamates and nucleotides, which are widely present in me ...

when aged. It is very similar to the technique used on

frog A frog is any member of a diverse and largely semiaquatic group of short-bodied, tailless amphibian vertebrates composing the order (biology), order Anura (coming from the Ancient Greek , literally 'without tail'). Frog species with rough ski ...

s in

laboratories A laboratory (; ; colloquially lab) is a facility that provides controlled conditions in which science, scientific or technological research, experiments, and measurement may be performed. Laboratories are found in a variety of settings such as s ...

called spiking or pithing. Another technique in

APEC Asia-Pacific Economic Cooperation (APEC ) is an inter-governmental forum for 21 member economy , economies in the Pacific Rim that promotes free trade throughout the Asia-Pacific region. Following the success of Association of Southeast Asia ...

Air shipment of live and fresh fish and seafood guidelines is described as follows: "A cut is made toward the front of the flatfish severing the major artery and the spinal cord. Placement of the cut is made to preserve the greatest amount of flatfish flesh. This paralyzes the flatfish. A second cut is made in the tail to hasten the removal of blood. Flatfish are then chilled slowly to maintain circulation and facilitate the bleeding process. After the flatfish have been bled, they are transferred to a salt/ice water slurry and chilled to −12°C." has been successfully used manually in the tuna and yellowtail industries, along with limited use in sport and game fishing, as it provides a rapid slaughter technique. An alternative to death by exsanguination, is used and the fish put straight into ice or flash freezing.

References

External links

* Humane killing databas
www.ikijime.com

Humane Killing of Live Seafood
Western Australia Department of Fisheries.
Preparing fish
FISH.govt.au. * Japanese Food Repor

* About Ikijime & nerve remova

* Iki-jime Poster - Phone Ap

{{fisheries and fishing Fishing equipment Japanese cuisine terms Animal killing

References

Further reading

External links