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Technique Thursdays: Ike Jime, The Japanese Slaughter Method For Tastier Fi

Ike jime is a Japanese fish preparation method that paralyses fish and drains them of blood. When done correctly, it not just preserves the fish’s flavour and texture but also allows the flesh to develop an umami dimension when aged.

Technique Thursdays: Ike Jime, The Japanese Slaughter Method For Tastier Fi

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