draining blood from a live fish (from above the gills and at the base of the tail) to keep it fresh
活締め活締活〆活け〆
いけじめいけしめ
Noun
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
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