A local startup is using artificial intelligence and robotics in an unlikely way: making sashimi and other fish dishes taste better, last longer and more humane. El Segundo-based Shinkei Systems wants ...

At first glance, apart from a telltale little hole between its eyes, the inert fish looks like any other dead whiting. But its flesh is much tastier thanks to the ancient Japanese method by which it ...

The Japanese fish processing method "Ikejime" is intended to make fish tastier and more durable. However, the process is expensive. Robots take over the task. With its Poseidon robots, Californian ...

The owner of a popular fish market in Rhode Island is using ikejime, a Japanese slaughter method that leads to longer shelf life and enhanced flavor You’re reading The Food Club, the Globe’s free ...

Feature'Influential Japanese cuisine' (2/6). This slaughtering technique, which causes the animal less suffering and preserves it for longer, is increasingly appealing to French gourmets. It was 10:30 ...

At first glance, apart from a telltale little hole between its eyes, the inert fish looks like any other dead whiting. But its flesh is much tastier thanks to the ancient Japanese method by which it ...

Add Yahoo as a preferred source to see more of our stories on Google. French fisherman Daniel Kerdavid prepares to kill a ray according to the Japanese technique 'Ikijime', onboard his boat Miyabi in ...

At first glance, apart from a telltale little hole between its eyes, the inert fish looks like any other dead whiting. But its flesh is much tastier thanks to the ancient Japanese method by which it ...