How to Ikejime with common tools you may have when you go fishing.

it is ikejime and shinkeinuki; these are Japanese techniques and by using it, you can keep the fish meat fresh and delicious. Tsumoto Ultimate - Best bleed out method made in Japan. Tsumoto has developed a method to bleed out fish to eliminate the slight taste and odor that blood causes by remaining within SPINE structure. The specialized nozzle and methods when applied correctly allows all fish eating aficionados to enjoy the pure taste of fish, in its purest form. Furthermore, by curing the fish for durations in the fridge, dependent on size and species, one can achieve incredibly tasteful results. Tsumoto method break the fish brain first . The fish will be brain-dead in this way. Then pull out the nerve. Which means the fish does not feel any pain or fear.