Ike Jime: It Only *Looks* Like a Snuff Film

by in View All Posts, August 13th, 2009

The French Culinary Institute (my culinary alma mater, though I do have to admit it was not nearly this cool when I was there) has a fascinating two-part article up on their site today about the Japanese Ike Jime method of killing fish, and its effect on fish’s neurobiology (and thus taste and texture).

It’s a little CSI: Fish, but entirely worth the read: Part 1 and Part 2. [via]

Rupa Bhattacharya, Culinary Writer

More posts from .

Similar Posts

From the Competition to Your Kitchen: Olive Oil-Poached Shrimp

Inspired by a technique they saw on the Food Network Star premiere, the chefs in Food Network Kitchen created a poached shrimp recipe for you to make ...