活け締め 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 (immed
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活け締め 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 (immed