英日字典： いけじめ
いけじめ
- 活〆：
(n)
(1)
(いけじめ only)
draining blood from a live fish
(from above the gills and at the base of the tail)
to keep it fresh
(2)
(esp. いけしめ)
fasting fish for several days to preserve flavour and quality
(and reduce mortality during transport)
(3)
(esp. いけしめ)
killing fish in a fishtank
(immediately before cooking)
fish killed in a fishtank
- 活け〆：
(n)
(1)
(いけじめ only)
draining blood from a live fish
(from above the gills and at the base of the tail)
to keep it fresh
(2)
(esp. いけしめ)
fasting fish for several days to preserve flavour and quality
(and reduce mortality during transport)
(3)
(esp. いけしめ)
killing fish in a fishtank
(immediately before cooking)
fish killed in a fishtank
- 活締：
(n)
(1)
(いけじめ only)
draining blood from a live fish
(from above the gills and at the base of the tail)
to keep it fresh
(2)
(esp. いけしめ)
fasting fish for several days to preserve flavour and quality
(and reduce mortality during transport)
(3)
(esp. いけしめ)
killing fish in a fishtank
(immediately before cooking)
fish killed in a fishtank
- 活け締め：
(n)
(1)
(いけじめ only)
draining blood from a live fish
(from above the gills and at the base of the tail)
to keep it fresh
(2)
(esp. いけしめ)
fasting fish for several days to preserve flavour and quality
(and reduce mortality during transport)
(3)
(esp. いけしめ)
killing fish in a fishtank
(immediately before cooking)
fish killed in a fishtank
- 活締め：
(n)
(1)
(いけじめ only)
draining blood from a live fish
(from above the gills and at the base of the tail)
to keep it fresh
(2)
(esp. いけしめ)
fasting fish for several days to preserve flavour and quality
(and reduce mortality during transport)
(3)
(esp. いけしめ)
killing fish in a fishtank
(immediately before cooking)
fish killed in a fishtank
