Ikejime

Noun: (Japanese transliteration) The best way to make fish wherein the brain is stabbed and the fish is cut in certain places and drained out.

American Chef: I drown my fish in water.

Japanese Chef: You can also do ikejime.
American Chef: Ikejime? What?
Japanese Chef: What did they teach you in your Culinary Arts school?
American Chef: Soup, pasta, salad, pastries, cakes, uhh...
Japanese Chef: This seems pretty fishy.