When fish are slaughtered at Tsukiji Fish Market in Tokyo their spinal
cord is severed by a deep cut through the back of the head and then a
wire is inserted down the spinal column to destroy it.
The fish quivers, trembles and flexes for sometime afterwards.
I have only seen this fish killing procedure in Japan. I have been
familiar with this technique for many years but I cannot remember its
purpose and I have no references available here in Guernsey. Would
someone on this list please tell me how it benefits shelf-life? From
memory I think that the swift killing of fish would presumably preserve
glycogen in the muscle. This glycogen would be available for rigor
mortis, which would be extended because of the available energy supply.
The timing of fish death is important. Many live fish market fish are
slaughtered before sale and I believe this is so the fish texture is
just right at the time of consumption. (My understanding is that if a
fish is in rigor during consumption the muscle would be too tough.)
Would someone please enlighten my vague memory and provide a reference
on the benefit of pithing fish if possible? Thank you very much.
Yours sincerely,
Richard
Richard Lord, Secretary
Guernsey Fisherman's Association
Guernsey GY1 1BQ
Great Britain
Tel: +44 (0)1481 700688
Fax: +44 (0)1481 700699
Email: fishinfo@guernsey.net
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