killing fish in a fishtank 活締め [いきしめ] /(n) (1) fasting fish for several days to preserve flavour and quality (and reduce mortality during transport)/(2) killing fish in a fishtank (immediately before cooking)/fish killed in a fishtank/ ------- 活〆 [いけじめ] /(iK) (n) (1) draining blood from a live fish (from above the gills and at the base of the tail) to keep it fresh/(2) fasting fish for several days to preserve flavour and quality (and reduce mortality during transport)/(3) killing fish in a fishtank (immediately before cooking)/fish killed in a fishtank/ ------- 活締め [いきじめ] /(n) (1) draining blood from a live fish (from above the gills and at the base of the tail) to keep it fresh/(2) fasting fish for several days to preserve flavour and quality (and reduce mortality during transport)/(3) killing fish in a fishtank (immediately before cooking)/fish killed in a fishtank/ ------- 活け〆 [いけじめ] /(iK) (n) (1) draining blood from a live fish (from above the gills and at the base of the tail) to keep it fresh/(2) fasting fish for several days to preserve flavour and quality (and reduce mortality during transport)/(3) killing fish in a fishtank (immediately before cooking)/fish killed in a fishtank/ ------- 活締 [いけしめ] /(n) (1) fasting fish for several days to preserve flavour and quality (and reduce mortality during transport)/(2) killing fish in a fishtank (immediately before cooking)/fish killed in a fishtank/ ------- 活締 [いけじめ] /(n) (1) draining blood from a live fish (from above the gills and at the base of the tail) to keep it fresh/(2) fasting fish for several days to preserve flavour and quality (and reduce mortality during transport)/(3) killing fish in a fishtank (immediately before cooking)/fish killed in a fishtank/ ------- 活け〆 [いけしめ] /(iK) (n) (1) fasting fish for several days to preserve flavour and quality (and reduce mortality during transport)/(2) killing fish in a fishtank (immediately before cooking)/fish killed in a fishtank/ ------- 活締め [いけしめ] /(n) (1) fasting fish for several days to preserve flavour and quality (and reduce mortality during transport)/(2) killing fish in a fishtank (immediately before cooking)/fish killed in a fishtank/ ------- 活け締め [いけじめ] /(n) (1) draining blood from a live fish (from above the gills and at the base of the tail) to keep it fresh/(2) fasting fish for several days to preserve flavour and quality (and reduce mortality during transport)/(3) killing fish in a fishtank (immediately before cooking)/fish killed in a fishtank/ ------- 活き締め [いきしめ] /(n) (1) fasting fish for several days to preserve flavour and quality (and reduce mortality during transport)/(2) killing fish in a fishtank (immediately before cooking)/fish killed in a fishtank/ ------- 活締め [いけじめ] /(n) (1) draining blood from a live fish (from above the gills and at the base of the tail) to keep it fresh/(2) fasting fish for several days to preserve flavour and quality (and reduce mortality during transport)/(3) killing fish in a fishtank (immediately before cooking)/fish killed in a fishtank/ ------- 活き締め [いきじめ] /(n) (1) draining blood from a live fish (from above the gills and at the base of the tail) to keep it fresh/(2) fasting fish for several days to preserve flavour and quality (and reduce mortality during transport)/(3) killing fish in a fishtank (immediately before cooking)/fish killed in a fishtank/ ------- 活け締め [いけしめ] /(n) (1) fasting fish for several days to preserve flavour and quality (and reduce mortality during transport)/(2) killing fish in a fishtank (immediately before cooking)/fish killed in a fishtank/ ------- 活〆 [いけしめ] /(iK) (n) (1) fasting fish for several days to preserve flavour and quality (and reduce mortality during transport)/(2) killing fish in a fishtank (immediately before cooking)/fish killed in a fishtank/ |