The Japanese Method Of Handling Fish Right As It's Caught That Makes Your Sushi So Delicious - Chowhound

mnimage/Shutterstock A great deal of attention to detail goes into preparing raw seafood for sushi and sashimi, which is why many sushi restaurants serve fish that are broken down using ikejime. This process involves sending a quick, accurate spike through the fish's brain right after it's caught to dispatch it, so it won't die from suffocation. To help explain this process and why it's so effective, we reached…