活
いけじめ・いけしめ
活け締め
表記・読み：活締め・活締・活〆・活け〆・いけじめ・いけしめ
- 1
draining blood from a live fish (from above the gills and at the base of the tail) to keep it fresh
- 2
fasting fish for several days to preserve flavour and quality (and reduce mortality during transport)
- 3
killing fish in a fishtank (immediately before cooking); fish killed in a fishtank