The Secret to Eating Delicious Fish

You've been eating fish wrong your entire life

Ever wondered why some fish tastes fresh & delicious, while others taste, well, fishy?

The secret is Ikejime, a Japanese technique that enhances the flavor, texture, and quality of the fish

To never eat bad fish again, read this: pic.twitter.com/Ktpcvum1Sc

— Tan Man (@reallytanman) April 11, 2023

First, what is Ikejime?

It's a 300+ year-old Japanese method of humanely killing fish and seafood

It's specifically designed to maintain superior texture and taste of the meat

How does it work?

— Tan Man (@reallytanman) April 11, 2023

Without getting too graphic (because vegans will report me), Ikejime quickly and humanely kills the fish to minimize stress on the animal

This means the fish doesn't release lactic acid and ammonia at the time of death

Which means it tastes better and stays fresher longer

— Tan Man (@reallytanman) April 11, 2023

Ok maybe the vegans are gone by now, so ti be a little more graphic:

Ikejime is performed by quickly inserting a thin, sharp spike or wire into the fish's brain

Then the spinal cord is severed and the blood vessels drained

This is an art form in Japan

— Tan Man (@reallytanman) April 11, 2023

And recently it's gained popularity worldwide among professional chefs and fisherman

Why? Because ikejime maintains the quality of the fish and enhances the dining experience

Benefits of ikejime include:

— Tan Man (@reallytanman) April 11, 2023

1. Minimal stress on the animal

This one's for the vegans--

Conventional fisheries let the fish brutally suffocate, flapping around for up to 2 hours on deck, until they die

This releases a flood of stress hormones causing gross taste/texture

But Ikejime = quick and painless

— Tan Man (@reallytanman) April 11, 2023

2. Low lactic acid buildup

As the fish flap around, they exert their muscles which produce lactic acid (just like us)

The acid dissolves the meat, changing the color, and reducing shelf life

Ikejime minimizes lactic acid buildup, making the fish taste delicious 👌

— Tan Man (@reallytanman) April 11, 2023

3. Reduced risk of spoilage

The ikejime process includes draining the fish's blood

Blood contains enzymes and bacteria that can degrade the meat and alter its taste

By removing the blood during ikejime like is done with mammals, the fish remains fresher for longer

— Tan Man (@reallytanman) April 11, 2023

4. Preserving texture and color

Ikejime prevents the breakdown of ATP (adenosine triphosphate) in the fish's muscles

When ATP breaks down, it causes the fish's flesh to soften and lose color

But ikejime is quick and efficient, so there's less ATP breakdown

— Tan Man (@reallytanman) April 11, 2023

5. Enhanced shelf life

Because of everything we discussed above, fish killed with the ikejime method last longer before spoiling (i.e., becoming "fishy")

This is great news for the restaurant industry, and for you, if you're a patron at a high-end seafood spot

— Tan Man (@reallytanman) April 11, 2023

6. Benefits small business

You like supporting hard-working people, right? Good, me too

Well fish killed with the ikejime technique command higher prices

As a result, fishermen and suppliers who practice this method can command more money for their labor and efforts

— Tan Man (@reallytanman) April 11, 2023

7. Environmentally friendly

Ikejime promotes responsible and sustainable fishing practices by encouraging strict, careful handling of the meat and a focus on quality over quantity

This mindset trickles down

More people approaching food this way = a more sustainable industry

— Tan Man (@reallytanman) April 11, 2023

Interested in ikejime and want to support this sustainable, healthy practice? GOOD.

Here's what you can do:

-Patronize ikejime restaurants (usually high end sushi spots, just ask if they use the practice)

-Buy seafood from fishermen and suppliers who practice ikejime

— Tan Man (@reallytanman) April 11, 2023

-Learn the technique for yourself (check out a website by the name of YouTube)

-And most importantly, share this thread to spread the word (RT the first tweet, and add it to your bookmarks)

Thanks for reading, and for joining our mission of changing the way the world eats

— Tan Man (@reallytanman) April 11, 2023