活け締め

I

いけしめ【活け締め】

1 〔出荷前の魚に数日間餌を与えないこと〕 withholding food from fish for a few days before sale to improve the flavor and texture.

2 〔生け簀で飼っていた魚を調理寸前に殺すこと〕 killing fish immediately before cooking.

●活け締めブリ 3 切れ 598 円. 〔魚屋などでの表示〕 Freshly-killed yellowtail. 3 slices for \598.

II

いけじめ【活け締め】

〔鮮度を保つため活き魚から血を抜くこと〕 the draining of blood from a live fish to preserve its freshness (before preparing it as food).