ikajime An animal harvesting process in which a fish is slaughtered by insertion of a spike quickly and directly into the hindbrain, usually located slightly behind and above the eye, thereby causing immediate brain death, which enables the quality of the fishes' meat to be maintained. Ikijime The technique originated in Japan, but is now in widespread use. [...] When spiked correctly, the fish fins flare and the fish relaxes, immediately ceasing all motion. Destroying the brain and the spinal cord of the fish will prevent reflex action from happening; such muscle movements would otherwise consume adenosine triphosphate (ATP) in the muscle, and as a result produce lactic acid and ammonia, making the fish sour, soggy and less tasteful. Furthermore, the blood contained in the fish flesh retracts to the gut cavity, which produces a better coloured and flavoured fillet, and prolongs shelf life." [Wikipedia] 活き締め 活け締め animal harvesting food treatment