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

Best New Twists on Thanksgiving Traditions

These twists on tradition keep the spirit of the original dishes while introducing new flavors and, possibly, creating new traditions for future feast...