Californian fisherman Eric Hodge and chef Junya Yamasaki show us the traditional Japanese art of killing fish called "ikejime", a humane method for killing fish and improving fish quality and freshness, performed here on Vermillion Rockfish, Lingcod and other West Coast groundfish species.
Find out more: www.positivelygroundfish.org
or find us on Instagram: @positively_groundfish
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