Reasoned harvesting is undoubtedly the best way to combine the pleasure of fishing and eating with resource management.
When you decide to sacrifice a fish to enjoy it, the stakes are twofold:
- Make him suffer as little as possible
- Sublimate its flesh to honor its taste buds
That's where the Ikejimé method comes in!
Umami goal
A healthy fish contains a significant quantity of a molecule called ATP. Once the fish is dead, this molecule is transformed into Inosinate, which is responsible for the "delicious taste" that the Japanese call Umami. So, to preserve all a fish's taste values, it's important to kill it as quickly as possible to avoid a period of stress, synonymous with suffering and the degradation of ATP, and therefore of a limited quantity of this molecule.
Brain death
Ikejimé is a Japanese technique for killing fish. Its aim is to rapidly put the fish into a state of brain death, so as not to cause it pain, and to clean the nerve endings of the spinal cord so that the information of this death does not spread to the fish's flesh, thus limiting rigor mortis and the process of flesh degradation. In addition, the fish is immediately drained of its blood.
Which tools?
To proceed correctly with the Ikejimé method, you will need three tools:
- A brain piercing punch named Tegaki
- A long, flexible needle to destroy the spinal cord
- A pair of scissors or a knife for cutting gills.
For my part, I use tools distributed by the Hook Hook brand, available on the Rodhouse website.
How to proceed in 3 steps?
When you've just caught a fish and decided to sacrifice it, proceed as quickly as possible to this phase to limit its stress and preserve all its taste values.
- First, pierce the brain to kill the fish "cerebrally". Simply immobilize your fish (between the legs, for example) and pierce the skull slightly behind both eyes.
- Next, insert your needle through the hole created and slide it along the length of the spinal column to destroy the spinal cord and thus the nerves, and stop the "death" information. You'll recognize the success of this step immediately, as your fish will stiffen and tremble. It will also turn pale for a few minutes before returning to its original color.
- Finally, cut off the third gill so that it can bleed to death. This operation will take a few minutes. You can then store your fish in a cool place.
