【Reading】のじめ

【English Name】Nojime

Nojime is a term related to methods of processing fish, often discussed in contrast with ikejime (live-killing). However, this word holds multiple different meanings and, because the content changes greatly depending on the situation in which it is used, caution is required.

Meaning 1: Fish that died without any processing
This refers to fish that expired after being caught without any treatment being applied. It also includes individuals whose vital activity had already ceased at the stage of landing, and it has the alternative name "agari."

Meaning 2: A method of killing using ice water
A technique of placing fish into cold water made by mixing ice into seawater, halting vital activity at low temperature. It is also known by the name "koorijime" (ice-killing). It has the advantage of being able to minimize stress on the fish, and although it does not match ikejime, a certain degree of success in maintaining freshness can be expected. It is often adopted in situations of large catches where ikejime processing cannot be performed fish by fish.

Meaning 3: Immediate processing in the field
This refers to the act of immediately ending the life of caught fish on the spot. In this sense, it is an expression applied not only to fish but also to birds and game.

As described above, the word nojime can indicate a concept that is the exact opposite of ikejime, can express almost the same content, and can further mean an entirely different act. Because it is a word that comes up when sushi restaurants discuss the procurement and freshness management of toppings, the ability to judge from context which meaning is being used is required.