Each year, a trillion or so fish are pulled from the water, typically destined for our plates.
  • mintiefresh@lemmy.caEnglish
    19·
    2 天前

    I believe this is why Japanese fishermen will sometimes use the ikijime method where you kill the fish fast. I believe it also improves the quality of the meat too.

    • tiredofsametab@fedia.io
      4·
      1 天前

      With net fishing, they’re still out of the water quite a long time whilst being hauled up, dumped, and sorted before being thrown in their sorted holding tank.

      • TriflingToad@sh.itjust.worksEnglish
        14·
        2 天前

        Ikizukuri (生き作り), also known as ikezukuri (活け造り), (roughly translated as “prepared alive”[1]) is the preparing of sashimi (raw fish) from live seafood. In this Japanese culinary technique, the most popular sea animal used is fish, but octopus, shrimp, and lobster may also be used.[2] The practice is controversial owing to concerns about the animal’s suffering, as it is seemingly alive when served.

        The restaurant may have one or several tanks of live sea animals for a customer to choose from. There are different styles in which a chef may serve the dish but the most common way is to serve it on a plate with the filleted meat assembled on top of the body.

        Ikizukiri may be prepared with only three knife cuts by the chef.[1] They are usually presented with the head still whole so that customers are able to see the continuing gill movements.[3]

        look at the video, it’s FUCKED UP. they removed all the meat from the fish and kept it alive attempting to breath on the plate covered in food

        https://en.m.wikipedia.org/wiki/Ikizukuri

        • JcbAzPx@lemmy.worldEnglish
          3·
          2 天前

          There are a small subset there that are pathologically obsessed with the freshness of the fish they eat. Getting parasites from barely prepped sushi is not uncommon.