Ike Jime

Is there anything more boring produce to work with in a kitchen than fish that’s almost congealed in its catching position and which is very hard in the flesh. Unfortunately, this is often how fish is delivered to both shops and restaurants in general. Therefore we have adapted a 300-year-old Japanese method of killing fish, a technique known as Ike Jime.

Briefly, the technique means that the fish is instantly paralyzed and drained of its blood; this is done immediately after capture to retain its quality. This is especially important if the fish is served raw. They have also realized that this particular method is the very gentlest way to kill fish.