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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. 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 ...
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 ...
Fishing techniques include hand-gathering, spearfishing, netting, angling and trapping. Recreational, commercial and artisanal fishers use different techniques, and also, sometimes, the same techniques. Recreational fishers fish for pleasure or sport, while commercial fishers fish for profit.
The net used for trawling is called a trawl. This principle requires netting bags which are towed through water to catch different species of fishes or sometimes targeted species. Trawls are often called towed gear or dragged gear. The boats that are used for trawling are called trawlers or draggers.
Techniques for catching fish include hand gathering, spearing, netting, angling and trapping. The term fishing may be applied to catching other aquatic animals such as shellfish , cephalopods , crustaceans and echinoderms .
The most commonly used techniques involve counting natural growth rings on the scales, otoliths, vertebrae, fin spines, eye lenses, teeth, or bones of the jaw, pectoral girdle, and opercular series. Even reliable aging techniques may vary among species; often, several different bony structures are compared among a population in order to ...
Fish slaughter is the process of killing fish, typically after harvesting at sea or from fish farms. At least one trillion fish are killed each year for commercial consumption.
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.
Pelvic fins or ventral fins are paired fins located on the ventral (belly) surface of fish, and are the lower of the only two sets of paired fins (the other being the laterally positioned pectoral fins).
A larger version of the instrument, with a bigger blade, is used for gutting and cutting fish. Another version of the instrument comprises the Nariyal Khuruchni (coconut grater) in the form of a flat round top with sharp small shark-like teeth all around it to serrate coconut.