The Fish Whisperers provided everything we were looking for in our New Jersey fishing experience
Ike-Jime is Japanese fish killing technique. In general, Japanese technique is the most advanced in the world, although Australia and New Zealand are pioneering fish anesthetics that advance fish killing even more. Two reasons to care about how your fish are killed: proper technique insures the best quality fish, and is the most humane. […]
The less trauma a fish goes through before and during slaughter, the higher the quality of the meat. Simple as that. […] Compared to red meat and poultry, fish muscle is delicate. It needs all the structure it can get. So unlike red meat, where we like a little protein breakdown to enhance tenderness, anything that breaks down the structure of fish muscle is bad. Stress causes fish muscle tissue to break down.
Stress before or during slaughter –whether from overcrowding, struggling in a net, being lifted into the air, fighting on the end of a line, or even the long term stress from poor aquaculture practice– results in more exhausted fish. The muscles of exhausted fish have a lower pH (due to lactic acid production in the muscle). That low pH enhances the action of enzymes present in the muscle that break down protein. One study even claims that stress increases the amount of those enzymes present in addition to making them more effective. Higher stress also leads to more stress-related compounds in the blood, which some studies show degrade muscle. Finally, tired and stressed fish have less available ATP in their muscles. ATP is the energy source that makes biological systems run. After an animal dies, its muscles remain pliable for as long as it has some reserves of ATP. Once the ATP is used up, the muscles tense and will not loosen up –this is called rigor-mortis. Rigor-mortis in fish can be strong enough to rip apart the connections between muscle fibers, leading to mushy meat. Muscles from stressed fish with low ATP reserves go into rigor-mortis faster and harder than muscles from rested, unstressed fish with more ATP. […]
As soon as a fish is pulled from the water it should be dealt a death blow. Traditional technique is a sharp whack to the head –not such a good technique. Blows to the head are prone to error, and they don’t kill, they stun. Standard Japanese Ike-Jime technique on small fish involves severing the spinal cord and blood vessels between the head and the body –an OK technique as far as preserving fish muscle goes, but not so humane.
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