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  2. Ikejime - Wikipedia

    en.wikipedia.org/wiki/Ikejime

    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. It involves the insertion of a spike quickly and directly into the hindbrain , usually located slightly behind and above the eye, thereby causing immediate brain ...

  3. Mersha Nahusenay - Wikipedia

    en.wikipedia.org/wiki/Mersha_Nahusenay

    Mersha Nahusenay (c. 1850 – c. 1937) was an Ethiopian reformist and pioneer of change who made important contributions to the modernization and independence of Ethiopia. One of the closest advisors to Emperor Menelik II , he went on to become the first governor of Dire Dawa , and surrounding areas (1902–1905).

  4. Mozambique tilapia - Wikipedia

    en.wikipedia.org/wiki/Mozambique_tilapia

    The Mozambique tilapia (Oreochromis mossambicus) is an oreochromine cichlid fish native to southeastern Africa. Dull colored, the Mozambique tilapia often lives up to a decade in its native habitats. It is a popular fish for aquaculture.

  5. Sashimi - Wikipedia

    en.wikipedia.org/wiki/Sashimi

    The hira-zukuri cut (literally 'flat slice'), is the standard cut for most sashimi. Typically this style of cut is the size of a domino and 10 mm ( 3 ⁄ 8 in) thick. Tuna, salmon, and kingfish are most commonly cut in this style.

  6. Lahontan cutthroat trout - Wikipedia

    en.wikipedia.org/wiki/Lahontan_cutthroat_trout

    Lahontan cutthroat trout, lake form, from Pyramid Lake, Nevada. 1938 remarks by FDR on the taste of Nevada trout. The Lahontan cutthroat is native to the drainages of the Truckee River, Humboldt River, Carson River, Walker River, Quinn River and several smaller rivers in the Great Basin of North America. [6]

  7. Maguro bōchō - Wikipedia

    en.wikipedia.org/wiki/Maguro_bōchō

    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.