Ike Jime, the Japanese Slaughter Method for Tastier Fish
> After all, key to good sushi and sashimi is in ageing the fish, allowing the enzymes to break down and moisture to evaporate, resulting in a concentrated flavour.<p>Can someone elaborate / explain? I always thought that the main quality in sushi and sashimi fish is its freshness. The fresher the better, to the point where shops might even keep the fish alive in aquariums.