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Ikejime is a Japanese technique of inserting a spike into the fish's brain to cause immediate brain death and prevent muscle movement. It is considered to be the fastest and most humane method of killing fish, and produces better quality and flavour of fish meat.
Learn what a fish fillet is, how it is cut from the bone, and what types of fillets exist. See pictures and videos of filleting fish and different cuts of fish fillets.
Learn about the history, techniques and types of fish processing, from handling and preservation to manufacturing and distribution. Find out how fish are kept fresh, chilled, frozen, dried, smoked or canned for different markets and consumers.
Ikizukuri is a Japanese culinary technique of preparing sashimi (raw fish) from live seafood, such as fish, octopus, shrimp, and lobster. It is controversial because it may cause animal suffering and is illegal in some countries.
Boti is a cutting instrument used in Nepal, India, Pakistan and Bangladesh. It has a long curved blade that cuts on a platform held by the foot and can be used for various purposes.
Gyotaku is a traditional method of printing fish using ink and paper, dating back to the mid-1800s. It can be a recording technique for fishermen or an artistic form with different methods and styles.
The most popular knife for cutting fish, also known as shobu-bocho (sashimi knife). It is used to highlight different textures of fish in their techniques: hirazukuri to pull cut vertically, usuzukuri to pull cut thin vertically, and sogizukuri to pull cut at an angle. It is used to skin and sometimes scale and de-bone certain fish (for ...
Long magurobōchō, used to filet tuna at the Tsukiji fish market A magurobōchō in use at the Tsukiji fish market in Tokyo. A magurobōchō (Japanese: 鮪包丁, lit. "tuna knife"), or magurokiribōchō (鮪切り包丁, lit. "tuna cutter kitchen knife"), is an extremely long, highly specialized Japanese knife that is commonly used to fillet tuna, as well as many other types of large ocean fish.