Comments on: The black art of murdering fish http://www.gastroville.com/2009/09/10/the-black-art-of-murdering-fish/ Exploring the bounties of nature Wed, 08 Sep 2010 08:15:17 -0700 hourly 1 By: ROBERTO http://www.gastroville.com/2009/09/10/the-black-art-of-murdering-fish/comment-page-1/#comment-2066 ROBERTO Sun, 05 Sep 2010 18:17:05 +0000 http://www.gastroville.com/?p=375#comment-2066 <strong><blockquote><a href="http://cheaptabletsonline.com/" rel="nofollow">CheapTabletsOnline.com. Canadian Health&Care.No prescription online pharmacy.Best quality drugs.Special Internet Prices. Low price pills. Order drugs online</a>...</strong> Buy:Viagra Professional.Cialis.Viagra Super Force.Soma.Levitra.Cialis Super Active+.Viagra.Zithromax.Viagra Super Active+.Maxaman.Propecia.Viagra Soft Tabs.Cialis Soft Tabs.VPXL.Super Active ED Pack.Tramadol.Cialis Professional....
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]]> By: Sebo « yan can eat http://www.gastroville.com/2009/09/10/the-black-art-of-murdering-fish/comment-page-1/#comment-1114 Sebo « yan can eat Mon, 18 Jan 2010 11:22:39 +0000 http://www.gastroville.com/?p=375#comment-1114 [...] [2] The Monterey Bay Aquarium website is a good source for information regarding different types of fishing practices and their impact on the environment, as well as on fish quality.  Further ruminations on fish quality as it relates to fishing and slaughter can be found here. [...] [...] [2] The Monterey Bay Aquarium website is a good source for information regarding different types of fishing practices and their impact on the environment, as well as on fish quality.  Further ruminations on fish quality as it relates to fishing and slaughter can be found here. [...]

]]> By: Julien http://www.gastroville.com/2009/09/10/the-black-art-of-murdering-fish/comment-page-1/#comment-362 Julien Wed, 16 Sep 2009 02:03:51 +0000 http://www.gastroville.com/?p=375#comment-362 The struggle that a dying fish endures may also result in hemorrhaging from bruising. I have seen bruises in tuna which reveal themselves in small black streaks in the meat. Today I lifted a fillet off a 13kg halibut that had a 25+ cm hemorrhage along the frill which may have been caused from the fish's distress on or against the boat. The best way to test the spearing hypothesis would be to get 4 pelagic fish from the same school, 2 speared and 2 hooked, preferably not spawning (I have heard rumors that spawning affects the flesh's color and texture) and compare notes. I have not witnessed Ike Jime outside of the CI posts, but have butchered bled and unbled trevally (shimaji) and the difference was remarkable. The unbled was opaque and very rich, almost greasy whereas the bled was more translucent and cleaner, less rich. The struggle that a dying fish endures may also result in hemorrhaging from bruising. I have seen bruises in tuna which reveal themselves in small black streaks in the meat. Today I lifted a fillet off a 13kg halibut that had a 25+ cm hemorrhage along the frill which may have been caused from the fish’s distress on or against the boat.

The best way to test the spearing hypothesis would be to get 4 pelagic fish from the same school, 2 speared and 2 hooked, preferably not spawning (I have heard rumors that spawning affects the flesh’s color and texture) and compare notes.

I have not witnessed Ike Jime outside of the CI posts, but have butchered bled and unbled trevally (shimaji) and the difference was remarkable. The unbled was opaque and very rich, almost greasy whereas the bled was more translucent and cleaner, less rich.

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