06-02-2017, 08:15 PM
Here's how you get incredible tasting meat.
Immediately after the hook is out, pierce the brain (google iki jime) or hit the fish hard directly on the top of the head to knock them out.
Then, immediately slit their gills so its still-beating heart will pump the blood out of the meat.
Next, put the fish in an ice slurry.
This process takes about 30 seconds with some practice.
I started doing this and won't go back - the quality of the meat is just so good. Cats particularly benefits from this method, since the best way (most people say) is to slit the tail and hang it so the blood drains out. This does the same thing but it's the fish's own heart, not gravity, that does it for you, plus keeps the meat as free as possible of the chemicals released by stress and fight-or-flight which sours the taste.
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Immediately after the hook is out, pierce the brain (google iki jime) or hit the fish hard directly on the top of the head to knock them out.
Then, immediately slit their gills so its still-beating heart will pump the blood out of the meat.
Next, put the fish in an ice slurry.
This process takes about 30 seconds with some practice.
I started doing this and won't go back - the quality of the meat is just so good. Cats particularly benefits from this method, since the best way (most people say) is to slit the tail and hang it so the blood drains out. This does the same thing but it's the fish's own heart, not gravity, that does it for you, plus keeps the meat as free as possible of the chemicals released by stress and fight-or-flight which sours the taste.
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