Technique de pĂȘche : Ike Jime, ou lâart de prĂ©server la qualitĂ© du poisson
Tout droit venu du Japon, lâike jime (掻ăç· ă) est une technique traditionnelle de mise Ă mort instantanĂ©e du poisson, câest-Ă -dire dĂšs sa sortie de...
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