Iki jime is a 200 year old Japanese method of fish harvest that is humane for the fish as well as insuring the
highest quality filet available. Once the fish is brought on board it is stunned to unconsciousness. A thin
spike is then inserted into the brain, killing the fish instantaneously. The fish is then bled on deck, rinsed
off and put into an ice cooler. The resulting filet is clean and bright and the taste if far superior, it even
has a longer shelf life so one can take advantage of the greater range of textures and flavors.
Shinke jime is the next level of care above Iki Jime. It follows the same method but adds the final step of
running a wire through the spinal cord of the fish. This extra step slows down the cellular use of ATP and
reduces the lactic acid in the fish while at the same time allowing for a greater umami flavor and fantastic
Sustainability. Traceability. Transparency.
You know exactly when your fish was caught, who caught it and where it was caught. We make every extra effort we
can to get you the highest quality fish and in return you get the freshest fish possible while supporting the
local fishermen! Every single one of us has come from a long line of fisherman, we plan to pass this lifestyle
to our grandchildren.