Ike Jime: It Only *Looks* Like a Snuff Film

The French Culinary Institute (my culinary alma mater, though I do have to admit it was not nearly this cool when I was there) has a fascinating two- part article up on their site today about the Japanese Ike Jime method of killing fish, and its effect on fish's neurobiology (and thus taste and texture).

It's a little CSI: Fish, but entirely worth the read: Part 1 and Part 2. [ via]

Rupa Bhattacharya, Culinary Writer
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