How to be a better carnivore

Most fish die by slowly suffocating to death on the deck of a boat, struggling for air. That’s horrendously cruel, but it also makes for acidic, rubbery, smelly fish. There’s another way: ikejime, a Japanese method of fish slaughter where the fish is stabbed in the skull and dies instantly with a minimum of pain. That’s good for the animals — and, our guest Andrew Tsui argues, it makes for much tastier food.

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Further reading:

Cat Ferguson’s feature in Topic on Andrew Tsui and ikejime

Ferris Jabr reviews the evidence that fish feel pain in Hakai Magazine

Ikejime demonstrated by a chef at Go, a Japanese sushi restaurant in Beverly Hills

More of Vox’s effective altruism coverage

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