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

One Chef’s High Hopes for Redemption on Beat Bobby Flay

From Dark Horse Wine — Bet on the Dark Horse When Chef Martin Rios advanced from Round 1 to Round 2 on Beat Bobby Flay tonight, he took his place o...