brmbrm wrote: For me, iki spike, then cut the gills at the bottom (nearest the front end). In a bucket of water for 5 minutes or so, then on the ice. |
Fish Addict wrote:
x2, I do all fish this way other than tuna where I insert a knife just behind the pectoral fins as well. I have also read that once you iki jimi there is no need to bleed the fish as any blood will flow to the head. |
smudge wrote:
I don't always bleed kahawai but I often iki them. Their fillets are still bloody |
PE Pete wrote: I keep mine alive, take them home and make them listen to the missus talk about her work�£ |
MightyBoosh wrote:
That's just torture, I'm calling PETA |
smudge wrote:
Yeah poor fish! So I'm guessing PE Pete bleeds his fish through their ears? |
BananaBoat wrote: Sometimes when I iki snaps, later on when filleting them, theres heaps of blood in the fillets.... whats going on, other times no blood in the fillets |
Keith C wrote: Here is an Anglicised Japanese site on a similar topic which may be worth a browse. |
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