Super huge bluefin tuna cutting skills(62)

Slow suffocation in the open air. It’s easy for fishers, but it causes fish tons of stress, and floods their bodies with chemicals like cortisol, adrenaline, and lactic acid. Those chemicals make the fish taste bad, smell “fishy,” and rot quickly.
But there's a better way: a four-step Japanese method called ikejime. It involves sharp knives. And a brain spike.