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活 いき締 じめ
ikijime

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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

Related to 活け締め【いけじめ・1】,  Applies to 活締め
Noun

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

Related to 活け締め【いけじめ・2】
Noun

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

Related to 活け締め【いけじめ・3】
Other forms:
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活き締め

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