Much debate swirls around the most humane way to kill a fish. This process was developed by the Japanse for sashimi grade fish and called it "ikijime"

Once caught, fish can spoil very rapidly. This is caused by enzymes, bacteria and oxidation, the process accelarates rapidly when fish are left in the sun, in the bilge of a boat, or anywhere it can dry out or heat up. Enzymes in the gut flesh continue to work, breaking down the gut lining and flesh. This destroys the texture of the flesh and causes the flavour to be spoiled. The spoilage process can be slowed and quality fish presented in terms of appearance, flesh texture, taste and odour, if the following procedure is followed. On capture, the fish should be killed as quickly as possible.

Hookem Iki Spike

Constructed from Stainless steel for durability in the salt environment
Aussie fishing tackle manufacturer - Hook'em Fishing
Comfortable t-bar hand grip for maximum leverage
Slightly angled shaft to aid penetration