Originally Posted by iammatt
It doesn't seem that we can tell, at least from their posts, if the results speak at all. There simply was not enough time for the fish to rest in the first one, and they only ate it raw. Were I to eat all my fish raw, I am sure I would prefer a traditional Japanese method. On the other hand, one would think that the traditional western methods of cooking, each of which changes the texture of the ingredient in one way or another, would be more suited to the Western killing methods, and that wasn't really tested to any significant degree. It is along the lines of what Foodguy said, if you cook a fish au bleu you need to cook it in a certain way, or it might taste like shit. On the other hand, if you fry a freshly killed trout, that doesn't mean the killing method was worse than any other, just that the cook was not appropriate for the kill.
Well when I referenced "results" I wasn't speaking about that blog post. I was talking about the demonstration that happened when I was in Sonoma County. Basically six fish were brought in. 2 were killed ike jime, two were killed western, and two were left alive. The next day, we cooked one ike jime fish, one western fish, and one freshly killed fish, then we ate sashimi from one ike jime fish, one western fish, and one freshly killed fish. In both instances the freshly killed fish were by far the worst. I think the difference is bigger for sashimi than for cooked applications. You could tell a difference between the cooked ike jime and western style fish, but the difference was smaller, although still obviously there. But in the sashimi, it was incredible. The texture of the ike jime blew the western out of the water. Also, the bleeding out allows for a much clearer flesh, in what I saw. Now the fishmonger also told us that different fish will have larger or smaller variations in quality between ike jime and traditional slaughter. So anything I have said will not necessarily apply to any and all fish or for all circumstances. But the demonstration was one of the greatest food memories I have ever had. Very interesting to be a part of. BTW, the cooking method we used was only sauteeing in butter. So you might be correct re: western killing practices affecting western cooking techniques in different ways.