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A quick death is mercy

Ikejime, also spelled ikijime, is a Japanese technique for humanely dispatching and processing fish, aiming to preserve meat quality and flavor. The process involves immediately killing the fish by inserting a spike into the hindbrain, followed by bleeding the fish to prevent bacterial contamination and muscle degradation. This method is considered more humane than traditional methods of suffocation and results in better-tasting, longer-lasting fish.
Here's a more detailed explanation:
Humane Slaughter:
Ikejime is a method of killing fish that minimizes suffering by causing immediate brain death.
Preserving Quality:
By quickly and efficiently killing the fish, ikejime helps prevent the release of stress hormones and lactic acid, which can negatively impact the taste and texture of the meat.
Bleeding:
The technique also involves carefully bleeding the fish to remove blood from the muscle tissue, further enhancing its quality and preventing a fishy taste.
Enhanced Flavor:
The combination of humane dispatch and proper bleeding results in a fish that is not only fresher but also has a more refined flavor and texture, potentially allowing for aging or "dry-aging" processes similar to those used for meat.
Global Adoption:
While rooted in Japanese tradition, ikejime is increasingly recognized and adopted by chefs and fishmongers around the world as a way to elevate the quality of seafood.