I learnt recently that the Japanese kill fishes by
1. cut spine and vessels at the head.
2. cut spine at the tail
3. run a wire down the length of the fish at the spine to paralyze the fish.
4. bleed fish in ice water
The theory is that the spine destruction stops the nerve sending signals to the muscle and fish meat stays fresh longer.
This technique is confirmed by some objective scientific tests. Search for Ike Jime, you'll find a lot of videos and test results.
The best link I found about this topic is here.
http://cookingissues.wordpress.com/2...w-to-pointers/
Does anyone practice this for their game fish?