In the space of a few decades, attitudes towards fishing have changed considerably, from a practice generally regarded as a means of nourishment to a sporting activity incorporating a genuine consideration for fish, coupled with the awareness that this resource, however rich it may be in places, is anything but inexhaustible.
Over the years, the practice of no-kill has become increasingly widespread. Having said that, it's not a crime to catch a fish, because sharing a fish with family and friends is part of the fun. The key is to take a measured and selective catch, releasing juveniles as well as large specimens, which are also the best breeders.
A new harvesting practice has recently emerged among sea fishermen wishing to make the most of the fruits of their catch. It's called Ikejime.
A practice from the rising sun
Ikejime, literally translated as "living death" in Japanese, is a fish-killing technique that consists in destroying the nervous system by neutralizing the brain and then the spinal cord, while allowing the heart to continue beating.
The second step is to meticulously empty the fish of its blood, which is the main cause of flesh degradation.
This practice is widespread in Japan among both recreational and professional fishermen, particularly those who dedicate their catches to the country's finest sushi restaurants. At first glance, it may seem cruel, but the reality is far more measured: the fish is brain-dead, with only the organs remaining functional.
By neutralizing the nervous system, all suffering is inhibited and the fish does not die. This practice is possible on almost all fish, regardless of size. The only difference is that the tools used, as described in the following article, must be adapted to the size of the species.
A keen understanding of fish
Practising ikejime requires a thorough knowledge of the morphology and anatomy of the fish you wish to catch. Whether it's a bass, a gilthead or a sea bream, the anatomy is not identical and the brain is not exactly in the same place. So you'll need to take a close look at anatomy, and discover more about some species you thought you knew so well.
The benefits of ikejime practice
This practice does not leave the fish to agonize and stress as it dies of asphyxia. I'm not saying that there aren't other methods of rapid killing, but ikejime, by killing the fish cerebrally and then removing its blood, pushes the product's enhancement to the limit.
Some fishermen have specialized in this practice, supplying small quantities to a number of gourmet restaurants. These fish, slaughtered by ikejime, are valued and identified by a ring tagged on the fish before being sold.
Gustatively, this technique preserves the freshness of the fish while preserving its organoleptic qualities. Like a piece of red meat, fish can be matured for several days, refining its taste and tenderizing its flesh. The sensation of stress leads to the secretion of substances such as lactic acid and ammonia in the flesh, substances that will be felt when tasting a fish that has died.
Ikejime is an enhancement practice that enables selective, reasoned harvesting. In any case, it cannot be used on a large scale due to the time and logistics involved.
