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Ikejime (活け締め) or ikijime (活き締め) is a method of killing fish that maintains the quality of its meat. [1] The technique originated in Japan, but is now in widespread use. It involves the insertion of a spike quickly and directly into the hindbrain, usually located slightly behind and above the eye, thereby causing immediate brain ...
Eyestalk ablation is the removal of one (unilateral) or both (bilateral) eyestalks from a crustacean. It is routinely practiced on female shrimps (or female prawns) in almost every marine shrimp maturation or reproduction facility in the world, both research and commercial. The aim of ablation under these circumstances is to stimulate the ...
Hōchō, Japanese kitchen knives in Tokyo. A Japanese kitchen knife is a type of kitchen knife used for food preparation. These knives come in many different varieties and are often made using traditional Japanese blacksmithing techniques. They can be made from stainless steel, or hagane, which is the same kind of steel used to make Japanese ...
Fish preservation is the method of increasing the shelf life of fish and other fish products by applying the principles of different branches of science in order to keep the fish, after it has landed, in a condition wholesome and fit for human consumption. [1][2] Ancient methods of preserving fish included drying, salting, pickling and smoking.
Boti. Chulesi, Boti, dao, da, aruvamanai, chulesi, pavshi, vili, morli or pirdai is a cutting instrument, [1] most prevalent in Nepal, Maharashtra, South India, Bihar, Pakistan and the Bengal region, [2] Bihar, Tripura, the Barak Valley of Assam. It is a long curved blade that cuts on a platform held down by the foot.
Created Date: 8/30/2012 4:52:52 PM
Finally, when the angler can get the fish's head into the hole in the ice, the fish is quickly lifted onto the ice. This allows for less-intensive fishing. A kakivak, a fishing spear used by the Inuit. The third method is spear fishing. A large hole is cut in the ice and fish decoys may be deployed. The angler sits in a dark ice shanty called a ...
Butterflying pork loin. Butterflying is a way of preparing meat, fish, or poultry for cooking by cutting it almost in two, but leaving the two parts connected; it is then often boned and flattened. [1] Spatchcocking is a specific method for butterflying poultry that involves removing the backbone, and spatchcock as a noun may refer to a bird ...