Iki Jima ?

[Tony_N]

I've been trying to find some definitive directions on how to kill fish quickly. From all I can read, this technique improves flavour of all fish, not just those that you might use for sashimi.

Can anyone direct me to a site where it is well-explained?

thanks

Tony

A search on ausfish came up with zip - maybe I'm spelling it incorrectly?

[imported_admin]

Creek to coast did a segment on it earlier this month, no in depth info on their site though.

http://www.queenslandweekender.com.a...28&storyID=691


Found this extract on another site and it explains it differently-
"Tuna in Port Lincoln are gaffed onto a platform and killed by the "iki jima" method. A corer is pushed into the brain region of the fish, and a wire rod is pushed though the hole and down the spinal column"


You may also want to search for "Ike jime" or "Iki jime" or "brain spiking"


About the best I could find
http://www.fao.org/DOCREP/004/X2590E/x2590e10.htm

[Tony_N]

Thanks a lot Steve. That's a help

Tony

[JIMMY80]

It is not that difficult i do it to all my fish as i find that it does improve the texture (not sure about flavour) of the fillet.

Use a filleting knife place the point at an angle ( 1 or two eye ball widths) behind the eye of the fish. Push the blade in aiming at hitting the brain which is usually between the eyes. Just back a bit from directly between the eyes. You will know if you have hit the spot as soon as the fish kicks rapidly then trails off, going limp.

if you push the knife in and nothing happens often a quick twist of the knife will do the trick.

The idea is to stop the fish stressing the meat when left to die, and therefore the meat become noticably tougher or rubbery.