>>2777828I can second this, I use my spike to kill tuna and other large ocean fish, once you have the hang of it it's instant, and gets you through thick skulls that a knife just never will.
You know you got the right spot when the fish spasms crazy as the spike goes in, and then goes dead still.
It tastes better because unlike bleeding out where they are stressing and flinching etc, which produces lactic acid and other nasties, this is p much instant stone dead.
If you watch the Japanese guys do it for the big money tuna they then run a wire down the fish's spine to kill all the nerves, to stop even the flesh damage done by involuntary twitches after death.
Makes a huge difference, I am able to keep tuna raw in the fridge 7 days without ice after a good iki jimi (brain spike), whereas most fishos I know struggle for 3-4 days.
Imagine of a kayak caught (smaller) tuna for attention and relevance. I don't post much but the quality of this general for knowledge always seems pretty high.
