Ikejime is a Japanese method for the slaughter of fish whose objective is to avoid unnecessary stress and suffering of the fish, mitigating all the effects of the biochemical reactions at the time of slaughter. When done correctly, it not only preserves the flavor and texture of the fish, it also allows the meat to develop an umami dimension when aged.
Step 2: Gill cutting
In the gills are the main blood vessels, and cutting them allows the blood to drain quickly for clean meat.
Step 4: Bleed out
The fish immediately goes to a bleeding vat where by means of gravity and due to the cutting of the gills it quickly loses blood, this guarantees the previously mentioned muscular cleaning.