What You Need to Know
Involves rhythmic compression of fish fillets to induce partial myofibrillar protein denaturation without heat. Commonly used on species like sea bream (madai), amberjack (kanpachi), and squid. Differs from ikejime (spike killing) but often combined with it.
Creates a distinctive 'springy' texture prized in sashimi. Reduces residual muscle contractions that can make fish chewy. Particularly effective for species prone to softness post-rigor. Master chefs adjust pressure patterns by species - e.g., circular motions for flatfish vs. linear strokes for roundfish.
Key Parameters
Temperature
2°C
0°C - 4°C
Time
1 minute
30 seconds - 2 minutes
Equipment
Sharp knifeCutting boardGloves
Steps
- 1.
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- 2.
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The Science
Primary Reaction
Mechanically induced myosin denaturation