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.
Safe, reliable and durable. This medium sized fillet knife has a titanium coated blade and is designed for added flexibility and corrosion resistance, a rubberized anti-slip grip and a stainless steel safety guard. The 9.625" blade is made from 420J2 stainless Steel. This is a general-purpose stainless steel that is well suited for routine applications, is easily sharpened and offers a great blend of hardness and wear resistance.
Principle Neutralize the nervous system in order to avoid any pain to the animal and enhance the flesh of the fish.
The ideal tool to paralyze the body of the fish, keeping it as fresh as possible and for longer. This prevents the fish flesh from hardening. Additionally, this technique prevents the fish from dying.
Before paralyzing the fish, please cut the gills to drain the blood. Blood will not come out once the body is paralyzed.
Poke the needle in the middle of the eyes, a little higher, 30 degrees above the level, and the fish's body will contract.
Then insert a thread into the needle, the body will contract and stop moving. Put the fish in ice water and the flesh will stay fresh.
This glove Tuff-Knit ™ protects against coupures.Très comfortable, you can put it on your right or left hand. Machine washable.
Principle Neutralize the nervous system in order to avoid any pain to the animal and enhance the flesh of the fish.
The ideal tool to paralyze the body of the fish, keeping it as fresh as possible and for longer. This prevents the fish flesh from hardening. Additionally, this technique prevents the fish from dying.
Before paralyzing the fish, please cut the gills to drain the blood. Blood will not come out once the body is paralyzed.
Poke the needle in the middle of the eyes, a little higher, 30 degrees above the level, and the fish's body will contract.
Then insert a thread into the needle, the body will contract and stop moving. Put the fish in ice water and the flesh will stay fresh.
Needle + cable + sheath
the Tegaki is the tool that is used for performing ikejime. It is very similar to the technique used on frogs in laboratories called spiking or pithing.
Double stainless steel hooks for swordfish and marlin fishing
This Cuban Yoyo very practical for trolling, allows you to store your leaders.
Asymmetrical design
Multi-species
“White Line” PE braid with carbon core
Super Sharp VMC® Assist Hooks
These oval split rings greatly facilitate assembly as the use of split ring pliers is no longer necessary. The insertion is done without forcing thanks to the unique shape of the BOUZ RING. For an equal diameter, the resistance of BOUZ RING is greater than that of conventional split rings. The BOUZ RINGs are also lighter and do not unbalance the swimming of the lures. Indispensable to equip small lures special tuna type Pintail 35 and Pintail 48
CRIMPING KIT 285 SLEEVES +50 TERMINALS
This kit includes:
150 aluminum sleeves 1.2mm
35 aluminum sleeves 1.7mm
50 aluminum sleeves 2.0mm
50 aluminum sleeves 2.3mm
25 stainless steel lugs size S
25 size L phospho nylon lugs
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