• New


The finest quality seafood is often associated with sashimi, sushi, and other Japanese raw fish preparations. Ike jime is a traditional Japanese slaughter technique that involves instantaneously euthanizing a fish by inserting a spike into its brain cavity. The fish is then thoroughly bled and undergoes spinal cord destruction (shinkei jime) before getting iced down.

You’ve probably brought fish home from a trip and created your own sashimi platter only to discover it didn’t quite taste the same and the texture wasn’t as nice as what you’re accustomed to ordering at your favorite Japanese restaurant. You just harvested the fish yesterday – it doesn’t get any fresher, so what gives? The way a fish is handled once it comes aboard is what truly makes the difference in terms of taste


Ike jime produces a biochemically superior grade seafood product as the process helps to eliminate stress and the natural consequences of death. When a fish experiences stress, its brain goes to work by flooding the muscles with lactic acid, cortisol, and adrenaline. Core body temperature also rises. The combination of hormones and elevated temperature turns muscle tissue to mush and negatively impacts taste. When performed correctly, ike jime prevents this from occurring.

The following four steps will yield tremendous results. When performed correctly, you will notice not only a better tasting fish but a fish that will last longer. The term “fresh” is commonly used by grocery stores to convince you to buy their imported fish. A properly processed fish will stay “fresh” significantly longer. Harvested with the ike jime method, fish can be refrigerated for weeks when safely stored in a vacuum sealed bag or airtight container. This process not only makes the fish taste better – it also lasts longer, has zero smell, and reduces waste as it won’t spoil nearly as fast, allowing you to respect the fish and the fishery to the maximum ability.


Specific References