活け締め、活け〆め、〆る、締める

US10111413
[0001] The present invention relates to a method and device for taking up fish from a body of water for slaughtering, control, scientific examination, treatment and/or transfer to a net cage, transport container or the like.
【０００１】
  本発明は、締める、調整、科学的調査、処置、及び／又は網生簀、輸送コンテナなどへの移送のために水塊から魚を引き上げるための方法及び装置に関する。

A specific embodiment of the invention relates to fish farming.
本発明の特定の実施形態は養殖に関する。

US11229217(JP)
[0003] Devices and methods for ikijime of fish are already available and numerous such ikijime devices and methods are in use for preserving fish freshness and taste.
【０００２】
  従来より、魚の生き締め（活〆）をするための装置および方法が存在しており、魚の鮮度や味を確保するための数多くの生き締め（活〆）装置および方法が実施されている。

Among the purposes of ikijime can be mentioned prevention of taste degradation by accumulation of lactic acid and the like, inhibition of rotting by delaying rigor mortis,
魚を締める目的は、乳酸等の蓄積による味の劣化の防止、死後硬直を遅らせることによる腐敗の抑制、

inhibition of bacteria proliferation in residual blood, prevention of oxidative decay of residual blood per se,
残存血液内での細菌の繁殖の抑制、残留血液の酸化による残留血液自体の腐敗の防止、

prevention of fish internal ATP consumption by thrashing, and prevention of rotting starting from congested regions caused by bruises resulting from thrashing.
魚が暴れることによる体内のＡＴＰ消費の防止、魚が暴れて打撲することにより生じた鬱血部分からの腐敗の防止等が挙げられる。

 

活け締めすると魚の持ちがよくなるのは何故？、さかなだマート

生き締め、活け締め、活〆：「活け締めとは生きている魚を即殺すること」

Ikejime, Wikipedia

Ikejime (活け締め) or Ikijime (活き締め) is a method of killing fish which also maintains the quality of its meat.[1] 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 death. After spiking the brain, a thin needle or piece of wire is inserted into the spinal column to prevent any further muscle movement.[1][2] When spiked correctly, the fish fins flare and the fish relaxes, immediately ceasing all motion. Destroying the brain and the spinal cord of the fish will prevent reflex action from happening; such muscle movements would otherwise consume adenosine triphosphate (ATP) in the muscle, and as a result produce lactic acid and ammonia, making the fish sour, soggy and less tasteful.[3] Furthermore, the blood contained in the fish flesh retracts to the gut cavity, which produces a better coloured and flavoured fillet, and prolongs shelf life. This method is considered to be the fastest and most humane method of killing fish.[4] Ikejime-killed fish is sought-after by restaurants as it also allows the fish to develop more umami when aged.[5][6]

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Ikejime has been successfully used manually in the tuna and yellowtail industries, along with limited use in sport and game fishing, as it provides a rapid slaughter technique. An alternative to cutting their throats and leaving the fish to die by bleeding, ikejime is used and the fish put straight into ice or flash freezing.[4]