noun
ikejime (draining blood from a live fish)
Only with reading いきじめ
A technique to keep fish fresh by cutting near the gills and tail to drain blood immediately after catching. Reading is いきじめ.
See also: 活け締め (いけじめ)
活き締めにすると、魚の鮮度が長持ちする。
Using ikejime keeps the fish fresh longer.
noun
fasting fish before transport
Keeping fish without feeding for several days to improve flavor and reduce stress during shipping. Often read いきしめ.
See also: 活け締め (いけじめ)
出荷前に活き締めを行うことで、魚の味が良くなる。
By fasting the fish before shipping, the flavor improves.
noun
killing fish in a tank (just before cooking); fish killed in a tank
Refers to dispatching fish kept in a tank immediately before preparation, or the fish itself. Often read いきしめ.
See also: 活け締め (いけじめ)
料理の直前に、水槽で活き締めにした魚を使う。
Just before cooking, they use fish killed in the tank.
活け締め (いけじめ) is a closely related term often used interchangeably, but 活き締め (いきじめ) specifically emphasizes the fish being alive at the time of the procedure.
Compound of 活き (iki, 'alive') + 締め (shime, 'killing' or 'tightening'), referring to techniques applied to live fish.