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活 いけ締 じめ
ikejime

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Noun

1. draining blood from a live fish (from above the gills and at the base of the tail) to keep it fresh

Applies to 活締め, 活け〆, 活〆, 活締
Noun

2. fasting fish for several days to preserve flavour and quality (and reduce mortality during transport)

Noun

3. killing fish in a fishtank (immediately before cooking); fish killed in a fishtank

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活け締め

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