Blog

Christopher Fowler
Posted in
Observatory
Image
So said Yoshinori Ishii, the chef showing us the Ikejime method of killing a fish. He paralysed it with a sharp point to the brain, and severed its spine so that its body didn't get traumatised - the difference is visible to the naked eye; the meat looks entirely different to that of most fish, which suffer and have less firm and flavourful meat as a result. Mr Ishii is teaching his method by…
5 comments

Years