Iki Jime (活き締め?) or Ike jime (活け締め?) is a method of preparing fish. It involves the insertion of a spike quickly and directly into the hind brain thereby causing immediate brain death. A fish brain is usually located slightly behind and above the eye. When spiked correctly, the fish fins flare and the fish relaxes, immediately ceasing all motion. The blood contained in the fish flesh retracts to the gut cavity, which produces a better coloured and flavoured fillet. If fish suffer pain, then this method seems to minimize the pain.

Ike Jime has been successfully used manually in the tuna and yellowtail industries along with limited use in sport and gamefishing, and provides a rapid slaughter technique with concurrent quality benefits. Rather than cutting their throats and leaving them to die by bleeding, research indicates it is better to use ike jime and put the fish straight into an ice slurry. Fish being exported to Japan

and certain other markets should not be allowed to die naturally, but should be killed immediately after being brought on board by using Ike Jime method.