Most fish die by slowly suffocating to death on the deck of a boat, struggling for air. That’s horrendously cruel, but it also makes for acidic, rubbery, smelly fish. There’s another way: ikejime, a Japanese method of fish slaughter where the fish is stabbed in the skull and dies instantly with a minimum of pain. That’s good for the animals — and, our guest Andrew Tsui argues, it makes for much tastier food. ––– Further reading: Cat Ferguson’s feature in Topic on Andrew Tsui and ikejime Ferris Jabr reviews the evidence that fish feel pain in Hakai Magazine Ikejime demonstrated by a chef at Go, a Japanese sushi restaurant in Beverly Hills More of Vox’s effective altruism coverage ––– Discover more podcasts from Vox here.
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