活いけ締じめ

noun

ikejime; draining blood from a live fish to preserve freshness

Only with reading いけじめ

A specific technique where blood is drained from a live fish by cutting near the gills and tail, then often placing it in ice water. Primarily read いけじめ.

• 活いけ締じめした魚さかなは刺さし身みにすると格かく別べつだ。

  Fish that has been ikejime-processed is exceptional as sashimi.

• 漁りょう師しは釣つった魚さかなをすぐに活いけ締じめする。

  The fisherman immediately performs ikejime on the caught fish.

noun

fasting fish before transport; purging fish to improve quality

The practice of keeping fish without food for several days to empty their digestive tracts, improving flavor and reducing stress during live transport. Often read いけしめ.

• 活いけ締じめのため、出しゅっ荷か前まえに数すう日じつ間かん絶ぜっ食しょくさせる。

  For ikejime, the fish are fasted for several days before shipping.

noun

killing fish in a tank just before cooking; tank-killed fish

Refers to killing fish kept in a tank immediately before preparation, or the fish itself. Often read いけしめ. Common in restaurant settings.

• 料りょう理りの直ちょく前ぜんに生いけ簀すで活いけ締じめにする。

  They perform ikejime in the tank right before cooking.

• この店みせでは活いけ締じめの鯛たいが自じ慢まんです。

  This restaurant prides itself on tank-killed sea bream.