ABOUT IKE JIME
Ike Jime is a traditional Japanese technique form one thousand years ago. This slaughter technique consists in sacrificing fish by inserting a spike into its brain cavity causing instant and painless death. Then a thin needle is inserted into the spinal column to prevent any further muscle movement.
Finally, the fish should be bled before getting iced down. This process should be done by a well-trained fisher that knows the anatomy of the fish to avoid mistakes that could affect the quality of the meat.
Why using Ike-Jime
The main goal is to preserve the quality of the meat. When a fish suffers some hormones like adrenaline are produced, favoring the production of lactic acid that affects meat quality. Avoiding suffering help to have better quality and more shelf life.
Besides having a better quality, Ike-Jime technique shows more respect to the animals which are slaughter in a fast and painless manner.
Contact Us
For buying sustainable, humanitarian, and high-quality products captured by fishers who
collaborate with Pesca ABC, please contact El Sargazo Seafood Company and ask for fish from San
Felipe. Given the current volume we are not yet at the online catalogue of the company, but you
can ask for our products at their contact page:
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