Most fish die by slowly suffocating to death on the deck of a boat, struggling for air. That’s horrendously cruel, but it also makes for acidic, rubbery, smelly fish. There’s another way: ikejime, a Japanese method of fish slaughter where the fish is stabbed in the skull and dies instantly with a minimum of pain. That’s good for the animals — and, our guest Andrew Tsui argues, it makes for much tastier food.
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Further reading:
Cat Ferguson’s feature in Topic on Andrew Tsui and ikejime
Ferris Jabr reviews the evidence that fish feel pain in Hakai Magazine
Ikejime demonstrated by a chef at Go, a Japanese sushi restaurant in Beverly Hills
More of Vox’s effective altruism coverage
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