Live and let live - Live and let live

Japanese: 活けしめ - いけしめ

...In addition, various diseases such as bacterial and viral diseases can occur in fish farms and cause great damage. When the eels have grown well and weighed more than 150g, they can be shipped. They are then taken out using a net or by draining the water from the pond, placed in a container, and showered or immersed in a water channel for 2 to 4 days, a process known as "ikeshime." Ikeshime reduces the metabolic rate of the eels, allowing them to stay healthy during transport.

From [Live Fish Transportation]

…Whichever method is used, since a large number of fish and shellfish are housed in a small space, waste products such as carbon dioxide and ammonia tend to accumulate, which can hinder the safety of the transport. Therefore, it is common to keep the fish and shellfish alive before transport (keeping them fasted in running water for a certain period of time) to empty their digestive tracts and lower their metabolic rate, and to keep the water temperature as low as possible during transport. Shellfish, shrimp, crabs, and soft-shelled turtles can be transported without being placed in water if the surrounding temperature and humidity are kept appropriate. …

From [Aquaculture]

…When shipping, the fish are usually deprived of food 1-2 days before they are picked up, and then kept in running water for another 2-3 days after they are picked up. This process is called Ikeshime, and it is effective in preventing the fish from dying during transportation. It is also done to remove odors and improve the quality of the meat.

*Some of the terminology that refers to "ikeshime" is listed below.

Source | Heibonsha World Encyclopedia 2nd Edition | Information

Japanese:

…また，養魚池内では細菌性，ウイルス性などさまざまな病気が発生し大きな被害を与えることがある。順調に成長して，体重が150g以上になると出荷できるので，網を用い，あるいは池の水を排出してウナギを取り上げ，容器に入れて2～4日間，シャワーを浴びせ，または水路に浸して，いわゆる〈活（い）けしめ〉を行う。活けしめによってウナギの代謝率が低下するので輸送中も健康を保つことができる。…

【活魚輸送】より

…いずれの方法をとるにしても，狭い場所に多数の魚介類を収容するため，炭酸ガスやアンモニアなどの老廃物がたまりやすく，それらが輸送の安全を妨げやすい。そこで，輸送前に活けしめ(取り上げた魚介類を一定期間流水条件下に絶食状態にしておくこと)をし，消化管内を空にして代謝量を低くするとともに，輸送中は水温をできるだけ低く保つのがふつうである。貝類，エビ･カニ類，スッポンなどは周囲の温度と湿度を適当に保てば，水の中に入れずに輸送することができる。…