Description
A manual technique that disrupts muscle fibers to achieve immediate firmness while preserving moisture.
Technical
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.
Culinary Significance
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.
Science
Primary Reaction
Mechanically induced myosin denaturation
Parameters
Temperature
2°C optimal
0°C to 4°C range
Refrigerated temperature to prevent spoilage
Time
1 minute
30 seconds – 2 minutes
Duration scales with fish thickness (2 min/mm)
Equipment