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Ikejime (活け締め) or ikijime (活き締め) is a method of killing fish which maintains the quality of its meat. The technique originated in Japan, but is now in widespread use.
The term fish processing refers to the processes associated with fish and fish products between the time fish are caught or harvested, and the time the final product is delivered to the customer. Although the term refers specifically to fish, in practice it is extended to cover any aquatic organisms harvested for commercial purposes, whether ...
A fish fillet, from the French word filet (pronounced) meaning a thread or strip, is the flesh of a fish which has been cut or sliced away from the bone by cutting lengthwise along one side of the fish parallel to the backbone. In preparation for filleting, any scales on the fish should be removed. The contents of the stomach also need careful ...
Ikizukuri (生き作り), also known as ikezukuri (活け造り), (roughly translated as "prepared alive") 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 most popular knife for cutting fish, also known as shobu-bocho (sashimi knife). It is used to highlight different textures of fish in their techniques: hirazukuri to pull cut vertically, usuzukuri to pull cut thin vertically, and sogizukuri to pull cut at an angle.
Butterflying is a way of preparing meat, fish, or poultry for cooking by cutting it almost in two, but leaving the two parts connected; it is then often boned and flattened. Spatchcocking is a specific method for butterflying poultry that involves removing the backbone, and spatchcock as a noun may refer to a bird prepared in that way.
Underwater cutting and welding are metalworking techniques used by underwater divers in underwater construction, marine salvage and clearance diving applications. Most underwater welding is direct current wet stick welding, and most underwater metal cutting is immersed oxygen-arc and shielded metal-arc cutting, though other technologies are ...
Fishermen use rods 10 to 13 feet to cast to drum using baits like cut mullet, bunker (cut menhaden, or pogies as Carolina anglers call them), and cut bait from spot, croaker, or bluefish. Red drum hit a bait aggressively and are a much beloved surf fishing species.
An ice fisher cuts a hole into the ice with an ice saw. An ice auger and snow shovel are visible in the foreground. Ice fishing is the practice of catching fish with lines and fish hooks or spears through an opening in the ice on a frozen body of water.
A maguro bōchō (Japanese: 鮪包丁, lit. "tuna knife"), or maguro kiri bōchō (鮪切り包丁, lit. "tuna cutter"), is an extremely long, highly specialized Japanese knife that is commonly used to fillet tuna, as well as many other types of large ocean fish.