いじ
活け締め
1. draining blood from a live fish (from above the gills and at the base of the tail) to keep it freshOnly applies to いけじめ
2. fasting fish for several days to preserve flavour and quality (and reduce mortality during transport)esp. いけしめ
3. killing fish in a fishtank (immediately before cooking); fish killed in a fishtankesp. いけしめ
4. Ike jimeor Ike jime is a method of paralyzing and bleeding fish to maintain its quality. The technique originated in Japan, but is now in widespread use. It involves the insertion of a spike quickly and directly into the hind brain, thereby causing immediate brain death. A fish brain is usually located slightly behind and above the eye. When spiked correctly, the fish fins flare and the fish relaxes, immediately ceasing all motion.
Read “Ike jime” on English Wikipedia
Read “活け締め” on Japanese Wikipedia
Read “Ike jime” on DBpedia
Read “Ike jime” on English Wikipedia
Read “活け締め” on Japanese Wikipedia
Read “Ike jime” on DBpedia
活け締め 【いけしめ】、活締め 【いけじめ】、活締め 【いけしめ】、活締 【いけじめ】、活締 【いけしめ】、活〆 【いけじめ】、活〆 【いけしめ】、活け〆 【いけじめ】、活け〆 【いけしめ】
活締め: Irregular okurigana usage. 活締め: Irregular okurigana usage. 活締: Irregular okurigana usage. 活締: Irregular okurigana usage. 活〆: Irregular kanji usage. 活〆: Irregular kanji usage. 活け〆: Irregular kanji usage. 活け〆: Irregular kanji usage.
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