| 活き締め;活締め | [いきじめ;いきしめ, ikijime ; ikishime] (n) (1) (いきじめ only) (See 活け締め・いけじめ・1) draining blood from a live fish (from above the gills and at the base of the tail) to keep it fresh; (2) (esp. いきしめ) (See 活け締め・いけじめ・2) fasting fish for several days to preserve flavour and quality (and reduce mortality during transport); (3) (esp. いきしめ) (See 活け締め・いけじめ・3) killing fish in a fishtank (immediately before cooking); fish killed in a fishtank [Add to Longdo] |
| 活け締め;活〆(iK);活け〆(iK);活締め;活締 | [いけじめ;いけしめ, ikejime ; ikeshime] (n) (1) (いけじめ only) draining blood from a live fish (from above the gills and at the base of the tail) to keep it fresh; (2) (esp. いけしめ) fasting fish for several days to preserve flavour and quality (and reduce mortality during transport); (3) (esp. いけしめ) killing fish in a fishtank (immediately before cooking); fish killed in a fishtank [Add to Longdo] |
| 漁る | [あさる(P);すなどる(ok);いさる(ok), asaru (P); sunadoru (ok); isaru (ok)] (v5r, vt) to fish for; to look for; (P) [Add to Longdo] |
| 大衆魚 | [たいしゅうぎょ, taishuugyo] (exp) cheap fish for the masses (e.g. sardines, mackerel, pike) [Add to Longdo] |
| 背越し | [せごし, segoshi] (n) thinly slicing soft-boned fish for sashimi [Add to Longdo] |
| 白身 | [しろみ, shiromi] (n) (1) white of egg; (2) white meat; sapwood; (3) white-fleshed fish for sushi and sashimi (e.g. tai, hirame, karei) [Add to Longdo] |
