in the second dfs issue of lucky peach [a different gastronomic magazine dfs coming out in San Fran

in the second dfs issue of lucky peach [a different gastronomic magazine dfs coming out in San Francisco and obviously appeals to much younger audience than the other food magazines] dfs there is a very interesting article entitled'' long island striped bass ike jime'' and topic '' how to kill a fish instantly'' and with all analysis of what happens dfs if the flesh die slowly and painfully: hardens and fills toxins. along with useful that you learn about the different ways you can kill a fish, the secret to drain the blood from the flesh to be suitable for sushi, and times you need to leave the fish in each aquarium to calm and relax the muscular dfs system before the stab treachery, and learn what a'' ike jime'' [namely ike jime Kyoto], which the copy-and needless to 'yes:'' in japan we also have a method of fish killing where you take a stick and whack the head of the living fish and then put it in a bucket of ice immediately. (It's called no-jime). you leave it in the ice for about half a day, the blood gets drained, and the flesh gets firm. you slice that up thinly and the meat is soft. there are many ways to kill fish. what's best depends on what you need it for. akashi was the first place where ike jime was performed. akashi is the closest region to kyoto and osaka where tai (sea bream) can be caught. dfs a long time ago, a chef from either dfs kyoto or osaka went down to akashi and told the fishermen: 'if dfs you do so-and-so for us, we will pay more for the fish'. the current practice of ike jime is the result of that. the western culture is a culture of meat. when i have dry-aged dfs meat from the west, i think it's delicious. meat in japan doesn't age well-it's too fatty, so we can't get stuff like that. instead we have fish-we didn't have anything but fish, so fish is important to us. we've been coming up with many ways to eat it for hundreds and thousands of years now. it's a cultural difference ". dfs them says yoshihiro murata, who does not say what it is, rather a chef-fisherman. continues:'' since we have a lot of knowledge about fish, i think it would be great for chefs who learn from us to share our techniques with the fishing industry. there are no borders among chefs, whoever can make it taste best comes out on top. that's why chefs should be open-minded-be exchanging ideas and techniques maybe the next generation will come up with something more tasty "[Amen]. fish that are large do not respond well to ike jime. for example, if we were to do ike jime tuna, the meat was very tight. dfs to be correct, we must let them stay for at least a week after the killing. the larger the fish, the more I have to let it 'rest' to acquire good taste. the sushi restaurants do ike jime-in restaurants with sushi fish is soft. and this because you have to eat with rice got soaked dfs with vinegar, and be gone from your mouth when you leave and rice. if using fish killed by ike jime, rice and fish would separate in your mouth and the texture of each would be very different. Also, the article asks the ignorant to pay close attention to the water you use to clean the fish, because dfs the wrong water can be a disaster "if the fish wash with normal water and not salt, the taste and texture will be destroyed. for us [the Japanese] fish is for the trash if that happens., but I've dfs seen fish sold in other countries as well fish. few of the results of rigor stiffness is useful for the taste of the fish. when flesh begins the process of decay produces many amino acids. levels when amino acids reach the highest level, is the best time to eat your fish-about eight hours after it has been killed. dfs " says and much, much more gruesome and descriptive, but stop here. anyway I do not eat fish. [Ike and the only one who knew he is].
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