draining blood from a live fish to keep it fresh |
活き締め;活締め [いきじめ;いきしめ] /(n) (1) (いきじめ only) (See 活け締め・いけじめ・1) draining blood from a live fish (from above the gills and at the base of the tail) to keep it fresh/(2) (esp. いきしめ) (See 活け締め・いけじめ・2) fasting fish for several days to preserve flavour and quality (and reduce mortality during transport)/(3) (esp. いきしめ) (See 活け締め・いけじめ・3) killing fish in a fishtank (immediately before cooking)/fish killed in a fishtank/EntL2656970/ ------- 活け締め;活〆(iK);活け〆(iK);活締め;活締 [いけじめ;いけしめ] /(n) (1) (いけじめ only) draining blood from a live fish (from above the gills and at the base of the tail) to keep it fresh/(2) (esp. いけしめ) fasting fish for several days to preserve flavour and quality (and reduce mortality during transport)/(3) (esp. いけしめ) killing fish in a fishtank (immediately before cooking)/fish killed in a fishtank/EntL2651930/ |