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Lki-jime is a traditional Japanese technique used for humane fish killing, particularly in the preparation of sashimi. It involves a precise and swift method of dispatching the fish to minimize suffering, often by severing the spinal cord or brain. This practice not only ensures ethical treatment of the fish but also helps maintain the quality and taste of the meat by reducing stress-induced degradation. Proper execution of lki-jime is considered an important skill among sushi chefs.
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