ฝัง
- เผยแพร่เมื่อ 8 มิ.ย. 2024
- iki jime (ike jime) Humane killing of fish
iki jime is a method of rapidly killing a fish to maximise its eating qualities and welfare. The technique originated in Japan, but is now in widespread use. It involves the insertion of a spike quickly and directly into the brain, thereby causing immediate brain death. See www.ikijime.com for more information on brain location (including x-rays) for a wide variety of fish, or use the Ikijime Tool apps on ITunes apps.apple.com/au/app/ikijime... or Google Play play.google.com/store/apps/de... for help while you're fishing. When spiked correctly, the fish fins flare and the fish relaxes, immediately ceasing all motion. Together with bleeding followed by rapid chilling of the fish in an ice slurry, this technique produces a better coloured and flavoured fillet. - กีฬา
![[풀영상] 2024 김연경 초청 세계여자배구 올스타전 "팀 스타 VS 팀 월드" [유료광고 포함] #김연경 #국가대표 #배구 #배구올스타전 #팀스타 #팀월드](http://i.ytimg.com/vi/SUKUgH1ltng/mqdefault.jpg)
I recently brought up the question, 'Do fish feel pain', and one subscriber sent me a link to this video. I'm glad they did. I will share it with the other folks that follow my channel. Thanks for the great production and information.
+zoffinger . The question of fish pain is controversial. There are scientific data that suggest hooks in fish mouths are not painful journals.plos.org/plosone/article?id=10.1371/journal.pone.0100150, so this suggests they definitely do not react to noxious stimuli like humans, but there is no scientific consensus on this topic. Some scientists look at behavioural changes and think fish might "feel pain" as they act differently when injected with acids or bee venom, while other scientists have found the behavioural criteria are unreliable and cannot discriminate between pain and other non-pain states like irritation. These scientists also point out the nervous system and brain of fish are probably not sufficiently well developed to "feel pain" emotions like birds, mammals or humans. For more information on that side of the equation, see onlinelibrary.wiley.com/doi/10.1111/faf.12010/abstract.
Hi there, check out Victoria Braithwaites speech called Do Fish Feel Pain and Why Does it Matter? Here on TH-cam. Fascinating.
We have approached this topic from an educational standpoint, and because of this we are receiving overwhelmingly positive feedback, because people are learning. In modern western society today most people have lost contact with the natural world and no longer have an ability to hunt, catch or grow their own food. When people lose contact with the natural world, they start to lose perspective on human/animal relationships and this leaves the way open for extremists to criticize natural processes like humanely killing a fish to eat. We have gained support from the Australian Animal Welfare Strategy to educate people via this video, in the hope of providing some sorely needed perspective and scientifically valid information on subjects such as humane dispatch of fish and shellfish.
ikijime well said
Any particular kind of wire you recommend that I can use to thread the spine without buying a kit?
@@insomb maybe a stiff stainless wire like mason single strand wire leader in 325 - 400 lb ?
@@ikijime Thanks. Very useful site btw.
I saw you cut where the gills are to bleed the fish out, but I also think it could be a good idea to make a cut where the artery is at the tail muscle. Anyway, to destroy the spinal cord, you don't really have the choice to cut there.
Good to see an interest in reducing the suffering of the animal as much as possible =)
I want fish tasting better that why
Excellent presentation (don't know why anyone would "dislike" the humane dispatching of fish to lessen the stress on your catch.)
Thanks. Maybe they just don't like the music (and I don't blame them !)
THANK YOU! Finally a full set of how to care for your catch. Too many videos lacking steps you walked me all the way through it. Thank you thank you! My dads getting sick of me constantly calling with questions lol.
This video and the ikijime website is such a great resource. Thanks alot for sharing. One method you forgot to include in your tools for Iki-spiking is the Ikigun. This is by far the easiest method around for iki-spiking your fish !
even if you dont care about animal suffering. extending storage life, improving the quality and taste of the meat, removing excess blood that can give the meat a odd taste. are all good reasons to use this humane method. the one benefit from the fishes point of view is it goes out instantly. its a win all round if the fish is going to end up on the plate. if i was in the same position id prefer the spike to basically drowning for possibly hours before finally dying. good work keep it up and very educational. shame there's not much in the way of this video in my country.
Very instructive! Thanks from Brazil!
Great video thanks I've seen this done but the procedure I've seen is abit more to it after the spike they also cut through the back end of the tail and shove a thin metal rood through the spinal column to deaden the nerves as well?
Yes, some people use the wire but is not necessary to kill the fish, destroying the brain does that by itself without any other process needed. However, running the wire down the spinal chord does kill the nerves innervating the swimming muscles, which stops the post mortem shivering which can occur in some species like tunas. This is the sort of detail that ensures a fish will get the maximum price on the japanese sashimi market, but it is an unnecessary complication for scenarios where fish are used for home consumption. Feel free to do the wire thing for a marginal improvement in flesh quality (bleeding and icing will give the major improvements), but the wire down the spinal chord won't improve fish welfare as its already dead once you destroy the brain by iki jime.
@@ikijime awesome thanks for replying
It's just a surprise that there's not many criticizing comments below. (Compared to other videos about Ikijime ) I guess there are many Real fishermen watching this video ^_^
Bleeding your fish can and does improve their eating quality, especially in warm climates where the blood can be a source of extra nutrients that promote post-mortem bacterial growth. Removing the blood removes the nutrient source for bacterial growth, prolonging shelf life as well as reducing blood in the fillet. Maybe you should try it sometime.
Great information! Thanks a lot.
Very helpful vid thanks dude
I have been using the ikijimi for the last ten years .
Its so much better than having the fish suffer
.its awsome the flesh of the fish. Tastes better .no stress. And then bleed it .
This is the method I use and it takes about 3 seconds. I use a fairly heavy hunting knife -- not large but with some weight, not a filleting knife; any knife with a stiff blade works fine-- and press it down between and behind the eyes. Holding the fish just behind the head you can feel it relax when it dies. It's ice fishing season here in Canada and I wish other fishers would do this rather than leaving their catch to perish at their leisure flopping about on the ice.
Thanks for the video.
Great video, for fish welfare and preserved the best quality and flavour of the fish!
I really like your content.
thanks. awsome video too!
Thank you for the video, very informative.
Question? I notice most iki jime videos a wire is rammed down the spinal cord either through the head or tail. I like your method better but was wondering is the wire through the spine necessary?
No, the wire is not necessary to kill the fish, destroying the brain does that by itself without any other process needed. However, running the wire down the spinal chord does kill the nerves innervating the swimming muscles, which stops the post mortem shivering which can occur in some species like tunas. This is the sort of detail that ensures a fish will get the maximum price on the japanese sashimi market, but it is an unnecessary complication for scenarios where fish are used for home consumption.
I did this technique without even knowing.
Just used common sense and figured shutting the brain off would be quick and painless, even though fish don't feel pain.
Of course fish feel pain. They are capable of feeling pain far worse than most people will ever be unfortunate to feel. A species could not exist with out being capable of feeling horrible pain & fear.
@@samlancaster3130 I'm going to assume your drinking or on some other drug because I find it depressing that someone so insanely ignorant could be in the humane gene pool. You have so much to learn to even be close to understanding what is going on that I'm not even about to waste my time trying to educate you because it's clear you wouldn't get it or even care enough to want know the truth.
@@MrWhiltetail yes, isn't the whole point of pain to help animals stay alive? If they don't feel pain then they have to feel some kind of sensation when they are injured, or like you said they wouldn't have lasted this long and thrives this well as a species.
@@Balen- Yes. Just like with humans. It may be acceptable by many & maybe even legal to cause horrific pain because it's "just" a fish, etc but it's wrong. I wish science could find a way to allow people to feel the pain they are inflicting on an animal of any kind. Cruelty to animals would suddenly cease & there would be tremendous remorse around the world.
This is a great video, and I'll most certainly be using the technique when I'm next out on boat or shore. However, I also like to fish from my kayak and fitting a cooler large enough for an ice slurry on there is pretty unlikely. What are the thoughts on the most humane way to deal with a fish in this situation? Best to keep it on stringer or in cage until ashore, then kill, bleed, and ice? Or best to kill and bleed right away, hold on stringer in lake temp water, then ice once back to shore?
Kill and bleed straight away would reduce lactic acid buildup and stress to the fish, so would be the most humane way. If lake water temperature is warm, however >15°C/60°F, you would only have an hour or so before degradation starts. The colder the water, the longer you could stay out before the fish degrades to a point where eating quality is also degraded.
Check out the new "Ikijime Tool" apps on ITunes and Google Play. Use your smartphone to take the brain diagrams and x-rays with you while you're on the water !
PS, the ice slurry mix is measured by weight, what we used during this video (a 15°C day) was a 1:1 ratio water-ice = 2 x 5 kg bags of ice for a 10 Litre bucket of seawater. On a hot day you may need more ice.
i use solid ice but never tried the slurry method. i should give it a try. thankx
“The technique is called Icky Jimmy” lmao
Generally a good presentation, however to preserve the meat quality for long time storing (1 week and more) I'd suggest doing the additional steps of severing the spine cord and cutting the tail. So this will work dispatching the fish rather ethically, but to make the best out of it, again I'd suggest looking up all the steps!
Yes, but as I have said below several times, once the fish is dead what you do to it after the brain spike is irrelevant from the point of view of welfare. Feel free to wire the spinal cord if you want the ultimate in flesh quality, but we didn't show that as we want new people to try this for fish welfare - we don't want to make the process seem more difficult or complex than it needs to be.
@@ikijime oh yeah definitely, just would've been nice to have a mention of it, as many people arent even aware that you can increase the storage time that signifanctly, too.
For the fish it won't make a difference, no.
What about the nerve line,.??
What about the part of Ikejime that involves inserting the needle into the spinal canal to destroy the spinal cord? Shouldn't that be part of the technique, or does it vary by fish? I realize this video is older, but just asking.
The critical part of the process when it comes to fish welfare is the destruction of the brain. That is why we have concentrated on that aspect. While destruction of the spinal cord can contribute to improving product quality by stopping muscle twitching etc, it does not contribute to fish welfare as it is done after brain death, hence it is an added complication we don't need to cover here. Hope this answers your question.
Hi guys, what about the spinal wire poker that some people jab up the spine? Or the cut at the back fin? Also I’ve seen people push the fish up and down in the water to help perfuse the fish of its blood instead of just leaving it in the box.
Ikijime is the brain spiking process. Once the brain is destroyed the fish is humanely killed, and the benefits to fish welfare have been achieved. The subsequent bleeding and icing can be done in various ways and to be truthful, the correct arteries to cut to maximise bleeding will vary from species to species, but all fish have a ventral aorta to the gills where blood pressure is highest so that is what we showed. Cutting caudal vein is fine for tunas, but not necessarily best for other species, while you can wire the spinal chord if you want, but this is really unnecessary for most intents and purposes. Feel free to wire the spinal cord if you want the ultimate in flesh quality, but we didn't show that as we want new people to try this for fish welfare - we don't want to make the process seem more difficult or complex than it needs to be.
wow thanks for sharing
No problems. Please check out our other videos for more information on scientifically validated humane dispatch methods for seafood.
excellent video. In the past, i've been told by many fishermen that cutting the isthmus is also a perfectly humane way to kill the fish, especially if you don't know where the brain is. is it truly humane, and will it affect flesh quality noticeably?
Flesh quality will still be OK when cutting the isthmus then placing on ice, as death occurs reasonably quickly as the fish bleeds out. However best flesh quality and most humane method is to kill the fish first by ikijime before bleeding out as the bleeding procedure is stressful. The stress is avoidable if the fish is killed first by ikijime, and since the heart still beats after the brain is ikijimed, the iki jime procedure does not interfere with the subsequent bleeding.
thanks for the video. I'm new to fishing and whilst the thought of plunging a skewer in to its brain makes me feel queezy, my respect for humanely killing the fish outweighs any of my feelings.
Its ok, we dont need to kill fish to survive :) We dont need to kill anyone.
Where can I buy the Ike Jime spike that you have in the US? I normally catch bass, is it better to go through the side of the fish or the dorsal side? I ask the bait shops around here about Ike Jime and they look at me like I'm crazy for killing a fish.
The ikijime spikes can be bought from places like www.strikebacktackle.com.au/store/listCategoriesAndProducts.asp?idCategory=36, or you can make them yourself by sharpening up an old screwdriver. There is also the ikigun, see www.ikigun.co.nz/ . We now have some brain location info for US bass on the www.ikijime.com website, largemouth and smallmouths. Their body shape means they will lie naturally on their side so we decided with their brain location it was best to go through the side. It is good to catch and release but also usually OK to keep a couple to eat....
Is this meant for all fish, white meat fish as well, or just for blue fish like tuna etc.?
Thank you, here the method is explained clearly
Yes, this method can be used for all types of fish.
@@ikijime ok, thanks for the quick response
wondering when is the best time to gut the fish if it is being cooked whole? while still on the water or could it be done say the next day when preparing the meal?
As long as the fish is ikijimed immediately and placed in an ice slurry, no real reason why you can't leave the guts in until the next day - though ideally you don't want to keep the fish in the ice slurry for longer than necessary because of osmotic issues, after 10-12 hours in ice slurry you should be looking to try to get the fish into a dry environment like a fridge or freezer, if you have the option to do so.
Do you have a picture for the burbot (eelput or cusk)? I want to dispatch them humanely when we go fishing but I can't find any anatomy to know for sure where their brain is?
Sorry, not at the moment. What part of the world are you in ? We would love to work in with more universities or governments around the world in order to get this anatomical information out for more species of fish to help more people.
Would it be better to let the heart pump{bleed) a little longer(a matter of seconds) before spiking to insure more blood removal?(I realize this is a little less humane for the fish),but am curious.Thanks for sharing!
No. The heart still pumps for a while even after the brain is destroyed, as it has intrinsic electrical impulses that control its contraction. Destroy the brain, then bleed, in that order is best practice for this reason - fillet quality does not suffer at all doing it this way.
@@ikijime Thank You for clearing that up.I remember as a kid,my Uncle killed/cleaned a Snapping Turtle I had caught by the creek.He left the innards on a cleaning stump.I thought it was amazing that the heart beat for several days after it was killed.Guess the same goes for Tuna....
@@Bowtie41 Strong natural selection to drive the heart beat intrinsically, otherwise we'd die every time we forgot to beat it.
You guys did not mention anything about bleeding the fish out, which I think is a very important concept when it comes to Iki Jime.
pretty sure we did - e,g, see 3.10 in the video. But yes, bleeding out prior to placing in the ice slurry is important to maximise flesh quality.
@@ikijime But doesn't your video show you bleeding the fish out while being placed into the slurry and not prior?
@@papikorabase No, the bleeding is done first (usually into a separate bucket), then into the slurry. So the order is catch fish, ikijime, bleed, then slurry.
Thank you guys for the video, I am a beginner fisher and I don't want a fish to suffer, I always think what if I was in the under water suffering.
When I am on a popular fishing pier, it always disgusts me to see people stepping on the fish's head to kill it. To me, it is reminiscent of a "curb stomp" from the hood. Thanks for the video.
Are these techniques also done with fresh water fish ie bass, crappie?
yes, see www.ikijime.com/fish/bluegill/, www.ikijime.com/fish/largemouth-bass/, www.ikijime.com/fish/bass-smallmouth/
What was that Spike that had the wooden handle it was curved downward the spike part
That was a spike developed by the Aqui-S company, to use on salmon . They have customised the spike to suit salmon anatomy. For more see www.aqui-s.com/iki-jime
ikijime Did you use 2 bags of ice after you poured in the water or was it just that one bag of ice you used?
Use at least 2 x 5 kg bags of ice per 10 L of water (e.g. double the volume of the ice to the volume of water - we are mixing by volume, not weight). In the video the first bag of ice was already in the ice box. It was a cold day. On hot days the best quality slurry would be to use more ice (e.g. 15 to 20 kg of ice per 10 L of water) and/or less water for the same amount of ice so the ice stays at 0°C for longer. You can use even more ice, but for marine fish try not to use more than 30 kg of ice to 10 kg of seawater, or else the salinity of the slurry will be reduced too much and it will tend to make the flesh softer as it takes up the freshwater.
ikijime Thank you for the detailed reply! I really appreciate your response!
Likewise. This is much more humane way of doing it. Everyone else was saying to bleed it, break its neck and then let it thrash around for a few minutes before it dies. Pretty bad IMO.
I'm just new to fishing I have so many questions. How come I hardly ever see people with eskies full of ice. just only rods and maybe a tackle box. if they catch fish how are they storing them till they get them home to eat them? If I'm going for a quick afternoon fish and will maybe only catch 1-2 fish do I really need to take 2 bags of ice and an esky? the cost of bait + ice seems to outweigh what it would cost to just go buy the fish at the market....
Depends on whether they are keeping any fish for a feed, or releasing all of them (catch and release). If you are fishing catch and release no need for the ice, but if you are fishing selectively for a meal, and are not eating the fish straight away (within an hour or 2 of it being caught), it depends on the quality of the fish you want to eat at the end of the day. If you don't care about the quality of your food , don't bother with the ice, but if you want high quality food and a long shelf life, ice is a must, especially in warmer climates. Cost of the ice shouldn't come into it - most fish recreationally for other reasons besides saving money at the market, no recreational fisher should be fishing with the primary objective of making the process profitable...
Merci pour vos conseils ... Au delà de la garantie d'un bon poisson .. c'est aussi le respecter en évitant la souffrance
Thanks
Is it better if you put a wire through the cut to destroy spinal cord?
As I mention below, the critical part of the process when it comes to fish welfare is the
destruction of the brain. That is why we have concentrated on that aspect. While destruction of the spinal cord can contribute to improving product quality by stopping muscle twitching etc, it does not contribute to fish welfare as it is done after brain death, hence it is an added complication we don't need to cover here. Hope this answers your question.
This is only the first part of the ike jime technique, wheres the rest? I mean the wire breaking the nerves in the dorsal spine. Plus, why you guys didn't cut the ventral artery and the caudal vein? Does the technique you showed us has the same results than the original?
+Monica Gamez Ikijime is the brain spiking process. Once the brain is destroyed the fish is humanely killed, and the benefits to fish welfare have been achieved. The subsequent bleeding and icing can be done in various ways and to be truthful, the correct arteries to cut to maximise bleeding will vary from species to species, but all fish have a ventral aorta to the gills where blood pressure is highest so that is what we showed. Cutting caudal vein is fine for tunas, but not necessarily best for other species, while you can wire the spinal chord if you want, but this is really unnecessary for most intents and purposes and organolepic testing shows the average consumer can't really taste the difference.
ikijime you got that all wrong sir. I hope you do a research and watch a correct ikejime done by Japanese. It wont take a long time for you. And you will look more smart in future.
Monica Gamez obviously he didn't know about that cord thing... Lol
@@iweoldtimer As I said above, once the fish is dead what you do to it after the brain spike is irrelevant from the point of view of welfare. Feel free to wire the spinal cord if you want the ultimate in flesh quality, but we didn't show that as we want new people to try this for fish welfare - we don't want to make the process seem more difficult or complex than it needs to be.
ive never bothered with spiking or using the wire i just bleed my fish in the water, wondering if spiking the brain is really a benefit to the quality of the meat or anything other than not having the fish suffer as much through bleeding?
Brain spiking is scientifically proven to improve fillet quality, by minimising lactic acid build up and a whole range of other measurable biochemical parameters. Sometimes you can even see the difference - for example, th-cam.com/video/qocKBp81wgo/w-d-xo.html
If you watch a Jap demo of ikejime, it's obvious that our mate here only shows the 1st of 3 steps in the process.
Yes, but as I have said below several times, once the fish is dead what you do to it after the brain spike is irrelevant from the point of view of welfare. Feel free to wire the spinal cord if you want the ultimate in flesh quality, but we didn't show that as we want new people to try this for fish welfare - we don't want to make the process seem more difficult or complex than it needs to be.
Very interesting. Going to have to look up charts on local fish and their brain locations if they're available here; that looks to be far cleaner than clubbing.
good tip =]
New guy here
Can someone tell me how to filet the fish if your putting it into ice immediately? Won’t it be difficult (impossible?) to filet while frozen?
Isn’t also bad to have all that blood in the cooler?
Hi Steven, after ikijime, you usually bleed the fish in a bucket for a few minutes before placing in the ice slurry. Ice slurries get the temperature down to 0°C /32°F only - the fish does not freeze, so they can be filleted afterwards OK.
Thanks!!! That clears things up for me
Do you have any information pertaining to Redfin Perch, at all? I tried to dispatch a rather sizable Perch today with a priest, and it managed to spike me. Any suggestions you have would be wonderful.
+AnthonyH Sorry mate, i haven't been able to sample a redfin as of yet, but if you still have the specimen, if you bisect it with a hacksaw down the middle of the head, take a pic of the brain location and send the pic to info@ikijime.com, I will be able to sort something out and get the information out there. Thanks for the heads up.
ikijime Little bugger got away from me before I could properly get him. I'll be going back to the same area soon, I'll be glad to help you out when I do.
+AnthonyH That would be great. If you take a pic of the side and top of the head against a blue background before bisecting the specimen, even better and we could use those pics on the website. No redfin around here so we can't do that species at the moment with our current lack of funding without your help.
ikijime Do you also need data on Tench? I haven't pulled any out from my local fishing spot, but I understand they're about.
+AnthonyH if you can get them, its the same story as for redfin, we can use the data.
The iki jime spike looks like an ice pick
I thought you cut along the line of the gills to bleed out the fish ?
The ventral aorta runs from the heart along the isthmus (the "throat latch", or bit under the bottom of the head between the opercula) to the base of the gills , so cutting straight across the throat cuts the main artery from the heart at a location where blood pressure is highest, so its the fastest way to bleed a fish out.
That's because you people don't really care about quality, texture, etc. You just go with what you got. Some countries, like Japan, value quality of fish meat.
Wouldn't more of the fish's blood be released if you bled it without killing it first?
As mentioned previously, since the heart still beats for many minutes after the brain is ikijimed, the iki jime procedure does not interfere with the subsequent bleeding. Best flesh quality and most humane method is to kill the fish first by ikijime before bleeding out, as the bleeding procedure is stressful. The stress is avoidable if the fish is killed first by ikijime.
You said another humane way to kill a fish on it's head, do you recomend it?
jenny pop I think you are talking about a "knock on the head". A knock on the head (also called percussive stunning) is also a quick, humane way to kill fish provided you have the right tool with enough weight to get the job done first hit. A small club or baseball type bat is best in this regard. Percussive stunning requires less skill than ikijime, but thats what the ikijime website (www.ikijime.com) and the Ikijime Tool apps are for !
Excellent video and thanks for a way to actually kill a fish humanely. Everyone else on youtube is recommending horrible ways to kill them.
Can also bleed the fish out in a net or on a stringer if you're bank fishing. Wait til it's bled out then put in ice cooler.
Yes, what you describe is certainly OK, however its important to reiterate that the critical part of the process when it comes to fish welfare is the destruction of the brain first prior to bleeding. So the order is catch, ikijime, bleed out then ice.
i like how he pronounces it as ''icky Jimmy''
I'm still confused about what you are cutting to let it bleed out. It looks like you're just slicing the gill ? The "itimus?"
Cutting the isthmus cuts the ventral aorta which takes blood from the heart to the gills. So it is the quickest and easiest way to cut all blood flow at a point where blood pressure is highest, so the fish bleeds out the fastest.
Great, thank you.
We are near the end of a process to upgrade the ikijime.com website and phone apps to allow users to search the database by region. No longer will anglers in North or South America or Europe need to shuffle through fish that only occur in Australia, New Zealand, Asia or Africa. After the upgrade we will then be looking to expand our xray and anatomical database even further to new species in each region. For those who are interested in helping with the expansion of our database, please contact info@ikijime.com
VIP
Mohamed Belal
What are your thoughts of catch and release of fish being inhumane?
+Jay Zarna I have no problems with catch and release of fish, it is an important management tool and especially not a welfare problem if best practice is used as outlined in various codes of practice including those of EIFAC www.fao.org/docrep/012/i0363e/i0363e00.htm, Recfish recfishaustralia.org.au/national-code-of-practice-2010/ , IUCN Guiding principals etc.
Has there been any legitimate research on how catching fish affects them? Because if you go to PETA, they say that catching a fish is so traumatic that when they are released back in the water they either die of shock or they starve to death. Do you think if you release fish it's better to use barbless hooks?
+Jay Zarna Do not listen to PETA, their agenda means they do not let the truth get in the way of what they want to achieve. There has been an enormous amount of scientific research on catch and release over the past 25 years. Almost invariably survival rates of released fish are high (over 90%), and can approach or equal 100% provided best practice methods are used that reduce chances of deep hooking (in the throat, gills etc) by fishing actively and using lures rather than bait, using circle hooks instead of J hooks while bait fishing, using appropriate tackle (strong enough line to pull the fish in quickly), cutting the line on deep hooked fish rather than trying to remove the hook and so on. Barbless hooks are good as they significantly reduce handling time, reducing air exposure. Catch and release of fish from deep water can be problematic due to the pressure change, but survival can still be very high if release weights are used to recompress the fish. For more information on this topic, see scientific reviews such as www3.carleton.ca/fecpl/pdfs/Bartholomew%20Review.pdf and websites such as recfishingresearch.org/gently-does-it/ , www.dpi.nsw.gov.au/fisheries/recreational/saltwater/catch-and-release and www.keepemwet.org/principles-2#principles
+ikijime another good review on scientific best practice for catch and release is
www.fecpl.ca/wp-content/uploads/2007/08/Pelletier-et-al-2007-EM.pdf
+Jay Zarna It's highly unlikely for a fish to die or starve to death after being caught by an angler. It's possible the fish they used for that claim were guthooked, and therefore didn't have a snowball's chance in hell of survival.
I've heard people say some fish get smart and won't go after a lure that comes past them, but have never experienced it myself.
PETA have their heads lodged fair in the arseholes, and should probably consider not telling people how to enjoy their hobbies.
Eekyjeemy we keel thee feeshee!
Thanks, I found 10+ terrible video's on humanely killing a fish (but the wrong way) before I found this
If heart is working, all the blade also gone out, this is "BABY" system, the blade rest inside
This is not new information, but nonetheless its nice to see the right information getting out there . Iki jimed fish taste better.
news.sciencemag.org/plants-animals/2015/12/more-humanely-fish-killed-better-it-tastes
Why not gut em too? I always heard you got to get the guts out ASAP before throwing them in a cooler of ice.
Problem with gutting fish before icing is that by disturbing the abdominal cavity you risk introducing a large amount of bacteria into the slurry system at the early stage before the fish is properly cooled down. This provides an opportunity to increase spoilage risk which reduces shelf life. Best to ice the fish down first then gut later once they are cool, or even fillet the slurried fish without gutting (the latter option assumes you are not eating the remainder of the fish besides the fillet - but in some cultures most of the fish is used , even the head can be boiled, so these details vary depending on what part of the world you live in)..
awesome! learn something every day thanks!
why don't you kill the fish before removing the hooks if you're keeping it?
Simply a case of operator health and safety - especially with a lure with multiple hooks on it in the fishes mouth. At any time the fish can suddenly flick and lodge the lure in your hand or another part of your body - then you have fish AND human welfare issues to worry about, which is no good for either party. It is a fundamental safety issue that is sometimes overlooked.
removing barbed hooks hurt like hell on extracion
Most people would think there is less chance of a dead fish flipping then while alive. It is especially true when one has been hooked while a 30 pound fish is thrashing on the deck.
Yes, removing hooks from the angler, especially barbed ones, can be a character building experience.
why does it not work? my catch are still jumping around with hole i the head.
If the fish is jumping around you have missed the mark. Make sure the tool you are using (spike ? screwdriver ?) is an appropriate size for the fish you are catching , i.e. big enough to do the job. Then look up the brain location at www.ikijime.com and firmly insert the tool into the appropriate spot and wiggle it around. When you get the right spot the fish will tense up and then you will feel its body relax as the brain is destroyed. Most problems are due to people not hitting the right spot, not wiggling the tool enough to destroy all of the brain, or being too timid and not firm enough with the tool to get through the braincase.
ok thank! should try that out.
"When people lose contact with the natural world, they start to lose perspective on human/animal relationships ... " So, please, enlighten us. What exactly IS the human/animal relationship?
Usually one where one eats the other.
Yeah.. the nervous system is still intact somewhat, BUT! the brain is gone, and as you should know, the brain is what is you feel pain with..
Now I know where to fish 'Jervis Bay'
1:25
japanese techniques are always the best techniques
We could do without the background music, but great content.
I agree, we are looking for funds to upgrade the video and the music will be the first thing to go....
What about just cutting the head off immediately?
Not saying that doesn't work, but brain destruction is actually a quicker kill than cutting off the head, and not as messy. Iki jime also allows you to bleed the fish properly after you've killed it, while once you've chopped off the head, there is no way for the heart to pump the blood out of the flesh like it does when you cut the isthmus below the gills on an iki jimed fish. So cutting off the head cannot yield the same quality product compared to ikijime because the fish cannot be bled out properly.
Nice Ikejime tools found on www.isse.co.jp/ikejime?lang=en
Can't. I just use my buck knife to cuts it's head clean off
Leepatrick1000 you must have no experience with tuna or other dark fleshed fish. Why is every tuna destined for the japanese sashimi market killed by ikijime then bled out before chilling ? Because it improves both taste and storage life. Blood carries waste products so should be removed for best quality. To say bleeding makes no difference is the height of ignorance of this topic. Try not bleeding your fish and put it on the floor of the japanese market and see its price plummet.
Just karate chop the squids body. It works, I’m not joking.
The fish is not actually fucking DEAD, it becomes paralyzed and feels all your further cutting, doesn't it?
Incorrect. If you have no brain you can't feel anything. You are dead. Paralysis in vertebrates occurs only if you break the nerves along the spinal cord, leaving the brain intact (and the animal alive), and even then your brain can't feel what is happening below the break in the spinal cord. Ikijime destroys the brain, so the fish is immediately dead.
Eekie Jeemie 😂😂😂😂
its not iki jimmy.. its ike jime
Fish don't feel pain their brains aren't that developed to feel it.
There is certainly plenty of evidence to suggest what fish experience is nothing like what humans feel. For more, see www.researchgate.net/publication/245032250_Can_fish_really_feel_pain and academic.oup.com/icesjms/article/76/1/82/5037898
Problem is..a lot of UTUBE wanna be fishermen are doing this but missing the BRAIN with the spike and wire . It's disturbing to watch them do this as the fish flops around. Fish ISNT DEAD IF ITS FLOPPING AROUND . ITS NOT A REPTILE THAT KEEPS MOVING AFTER ITS DEAD. WHACK IT IN THE HEAD WITH ONE GOOD BLOW..DONT MAKE IT SUFFER .
That is why the ikijime website and phone apps were developed, so you learn about the brain location and DON'T miss the brain....
th-cam.com/video/HoPTTVkL6s0/w-d-xo.html
These guys disagree about the ice bucket www.anglers-secrets.com/how-to-keep-fish-fresh/
Unfortunately they have got their osmotic theory wrong. Fish flesh dehydrates in salt water, which is why saltwater fish have to drink all the time. Only at salinities below around 7-8 ppt do fish tend to absorb water osmotically. For saltwater fish an ice slurry made up of 1/3 by weight of seawater and 2/3 by weight of freshwater ice will be around 10-12 ppt salinity, ie, it will be roughly isosmotic to the fish flesh and will neither dry it out much or make it too soggy. Because of this its OK to leave a seawater fish in a seawater slurry for a few hours, but probably no more than 10-12 hours if you want to maximise quality.
Cut the tail. That blood won't be there
the only thing that makes any noticeable difference is how quickly the fish is chilled and chilled properly. if the fish is chilled down straight away, then bleeding it makes no difference. poorly chilled fish have a noticeably lower quality.
Hearing and watching all this shit makes me want to become a vegetarian...even though vegetables absolutely suck and I hate eating them. Besides tasting terrible or tasting like nothing, we toss all sorts of toxic chemicals on them before they get to market. There's nothing quite like the pleasure of eating a bowl full of lettuce, sweet potatoes, and pesticides.
All these animals feel pain, and the *vast* majority of people couldn't care less. The fun of it is far more important. Human beings are really a fucked up species.
The question of fish pain is controversial. There are actually scientific data that suggest hooking a fish in the mouth is not painful (Eckroth et al. 2014 - Physiological and behavioural responses to noxious stimuli in the Atlantic cod. PLOS One doi.org/10.1371/journal.pone.0100150 ). So whatever fish experience, it is a very different experience to what humans have.
it makes no difference 99.9% of the time. i spent time in australia where they do it too. ive compared the fish that have been spiked and bled to fish that havnt been bled hundreds of times.
why bleed the fish? it makes no difference to the quality of the fish. no fish is bled here in the uk. its pointless
In most other parts of the world where water and air temperatures are higher than the UK, bleeding a fish out can greatly improve flavour, flesh quality and shelf life by removing the blood which , after death, acts as a source of nutrients for bacterial spoilage. So bled fish taste better and store better, and the improvement you get between bleeding and not bleeding increases with water temperature.
thanks for the video. I'm new to fishing and whilst the thought of plunging a skewer in to its brain makes me feel queezy, my respect for humanely killing the fish outweighs my feelings.