Ikejime is a method of killing the fish that reduces stress, drains blood, improves taste and prevents the fish from going bad. Anybody tried this?

The method I now use is what I learned in Alaska and is similar to this method. The Alaska way is to bonk the fish on the head with a stick or rock to kill it. Then slash the gills on both sides with a fillet knife before putting it on a stringer and submerging it in the river or lake. It really does improve the quality of the fish and tastes great. Some may think it’s less filling. I think it’s another way to do the same thing.

I have always stabbed the brain with a knife and cut through the gills to bleed them out. I have never heard of disabling the spinal cord or cutting the tail to help bleed out. I will say I definitely notice a difference in the amount of blood I see when I fillet the fish. I also believe it is the respectful thing to do.

Oh boy. The old guides cooking shore lunch up in northern Minnesota and Canada would be laughing at this.

Zwater: "Oh boy. The old guides cooking shore lunch up in northern Minnesota and Canada would be laughing at this."

They might be, but fish that have instant death and are bled out do taste better. I like the suggestion to stab them in the brain to kill them. I think I’ll do it.

Finding the brain and the spinal cord seem challenging to me. Both have to be small.

old_salt: "

Zwater: "Oh boy. The old guides cooking shore lunch up in northern Minnesota and Canada would be laughing at this."

They might be, but fish that have instant death and are bled out do taste better. I like the suggestion to stab them in the brain to kill them. I think I’ll do it."

I would compare this method to freshly caught shore lunch anyday. If freezing fish for an extended period maybe this would work. But, I just soak fillets in salt water to get rid of blood first if I'm going to freeze them.

Zwater: "

old_salt: "

Zwater: "Oh boy. The old guides cooking shore lunch up in northern Minnesota and Canada would be laughing at this."

They might be, but fish that have instant death and are bled out do taste better. I like the suggestion to stab them in the brain to kill them. I think I’ll do it."

I would compare this method to freshly caught shore lunch anyday. If freezing fish for an extended period maybe this would work. But, I just soak fillets in salt water to get rid of blood first if I'm going to freeze them."

I think the instant death part, including reaming out the spinal cord, is about eliminating stress response and lactic acid build-up in tissues. I read somewhere that deer meat is subject to the same. A good shot that kills the animal quickly leads to much better tasting venison. A deer that struggles for a long time before dying is compromised, much less tasty, and more likely to go bad. It's also interesting how the hipster in that video likes the taste of the older fish. They made it seem like it was akin to a dry-aged steak.

missmolly: "Finding the brain and the spinal cord seem challenging to me. Both have to be small."

I've thought exactly the same thing about some politicians...

Zwater: "Oh boy. The old guides cooking shore lunch up in northern Minnesota and Canada would be laughing at this."

The prevention of stress prior to slaughter is well-known in cattle.

dark cutters

Interesting video thank you for sharing the link, I might borrow some of that. I also like some of Old Salt’s ideas, He has some really nice camping and fishing suggestions. I like to prep dinner asap.

arctic: "

missmolly: "Finding the brain and the spinal cord seem challenging to me. Both have to be small."

I've thought exactly the same thing about some politicians..."

Love it and agree totally !!!