- draining blood from a live fish (from above the gills and at the base of the tail) to keep it freshonly applies to いけじめ
- fasting fish for several days to preserve flavour and quality (and reduce mortality during transport)esp. いけしめ
- killing fish in a fishtank (immediately before cooking); fish killed in a fishtankesp. いけしめ
noun (common) (futsuumeishi)
Forms
Generated definitions (experimental)
- draining blood from a live fish (from above the gills and at the base of the tail) to keep it fresh
- fasting fish for several days to preserve flavour and quality (and reduce mortality during transport)
- killing fish in a fishtank (immediately before cooking); fish killed in a fishtank
This meaning refers to the practice of humanely killing a fish to ensure its freshness by removing its blood, which can help maintain the quality of the meat.
I cut above the gills and at the base of the tail to drain the fish's blood.
In this context, it refers to the practice of keeping fish without food for a certain period before they are prepared for cooking or transport, enhancing their taste and reducing stress-related death during travel.
I didn't feed the fish for several days to reduce mortality during transport.
This meaning describes the act of killing fish directly in a tank right before they are prepared for cooking. This method is used for immediate consumption and emphasizes freshness.
Generated collocations (experimental)
いけしめ活け締めをするto drain blood from a live fishいけしめ活け締めのぎじゅつ技術technique of draining blood from a live fishしんせん新鮮なさかな魚をいけしめ活け締めするto perform ikejime on fresh fishいけしめ活け締めぎょ魚live fish that has been killed using ikejimeいけしめ活け締めのほうほう方法method of ikejimeさかな魚をいけしめ活け締めにするto put fish through ikejimeいけしめ活け締めのじゅうよう重要せい性importance of ikejimeいけしめ活け締めをつかった使ったちょうりほう調理法cooking methods using ikejimeすとれすストレスのすくない少ないいけしめ活け締めstress-free ikejimeいけしめ活け締めによるせんどほじ鮮度保持freshness preservation through ikejime
Lingaku