How to Perform Ikejime Brain Spiking in Fish

Ikejime is a Japanese fish processing technique used to euthanise fish quickly and humanely while preserving the quality of the meat. One specific aspect of ikejime involves spiking the fish's brain to minimize stress and ensure the best possible taste and texture. Here's a step-by-step guide on how to perform the brain spiking technique in ikejime:

Tools and Materials Needed:

• Ikejime spike: This can be a specialised ikejime tool, like Ike-Jimmy.
• Sharp knife: To bleed the fish by cutting the gills.
• Towel or cloth: To wipe any blood or fluids.
• Fish filleting glove: To safely secure the fish
• Ice chest and ice: To rapidly chill the fish

Steps:

1. Prepare the workspace:
   • Ensure you have a clean and organised workspace.
   • Make sure your ikejime spike is clean and sharp.
2. Prepare the fish:
   • Start with a live fish that you want to process using ikejime. This technique works best with fish that are still alive to ensure minimal stress and muscle tension.
   • Place the fish on a clean surface, such as a cutting board.
3. Locate the brain cavity:
   • The fish's brain cavity is usually located just behind and slightly above the eye socket.
   • If you're unsure about the exact location, you can gently press around the area to feel for the indentation or soft spot in the skull.
4. Position the spike:
   • Hold the ikejime spike firmly with your dominant hand while securing the fish with your other gloved hand
5. Insert the spike:
   • Gently but firmly insert the spike into the brain cavity through the top of the head, aiming towards the fish's spinal cord.
   • Use a swift and decisive motion to penetrate the brain, effectively destroying it and ensuring an instant and humane kill.
   • You may feel a slight resistance as the spike penetrates the skull, but it should go through cleanly.
   • Make sure to penetrate the brain completely to ensure the fish is euthanised instantly.
6. Bleed the fish:
   • It's essential to bleed the fish as soon as possible to remove any residual blood from the meat, which can affect the flavor and texture.
   • To bleed the fish, cut the artery that runs along the bottom of the area between the gills.
7. Chill or process the fish:
   • You can immediately place the fish in an ice slurry to chill it rapidly and let it bleed out. This helps preserve the quality of the meat.

Ikejime is a precise and humane technique that requires practice to master. Properly performed, it ensures that the fish remains in the best possible condition for culinary purposes. Always prioritise safety and humane treatment of the fish when practicing ikejime.