What is Ikejime?
Ikejime is a Japanese technique of fish slaughter that is more humane for the fish, as it causes a quick death, thereby minimizing the stress the fish experience during harvesting. This allows for a reduction of bacteria that would otherwise remain post-mortem, causing the meat to break down at a faster rate without the same amount of bacteria. As a result, the meat becomes of higher quality and better flavor, and it comes with the possibility of dry aging. The technique was initially developed during the Edo era (1603-1868) in Japan to help preserve the freshness and quality of fish by extending its shelf life, long before refrigeration was available. The technique itself can be performed on a variety of species, including but not limited to black sea bass, scup, fluke, tautog, and even sea robin. Additionally, the technique is ideal for cooking and raw fish, and is often used in the preparation of sushi and sashimi.
Why in Rhode Island?
Rhode Island is one of the leaders in the United States regarding the seafood industry. However, the state faces issues in resilience and profitability due to factors such as the decline of many regional fish species that the RI fishing industry relies on. Due to this, numerous projects have been initiated to enhance the viability of the RI fishing industry, primarily through large-scale harvests and landings that are then sold in bulk. This strategy often leaves out smaller-scale/part-time commercial fishermen. This is where Ikejime fits in. The hope with Ikejime is that the technique allows this group of fishermen to tap into the market of underutilized fish and gain a profit, as the technique should result in higher-quality meat compared to the “conventional” harvest method.
Behind the Technique
During the “conventional” harvest method, fish will suffocate to death, which results in hormonal reactions and increased involuntary muscle activity. This, in turn, increases the body’s temperature and leads to the onset of rigor mortis, the gaping of the meat, increased bacterial activity, and a greater number of areas affected by the bacteria, all resulting in the fishy smell and a short shelf life.
The method itself is broken down into four steps:
With the application of the technique, stress is prevented by the brain spike, as the fish are swiftly taken care of. Additionally, the removal of blood drains out the bacteria, preventing them from spreading. The destruction of the spinal cord prevents any post-mortem muscle action which limited a increase in temperature, which is further helped by the ice slurry, All of these combined suppress bacteria activity, which limits if not eliminated gaping of the meat, and allows the produce not to have a fishy smell, and increase the overall shelf life, this in turn allows the fish to be dry aged to add more flavor. Additionally, with the exsanguination, the meat is not “stained” with a reddish-pink coloration.
The method itself is broken down into four steps:
- A brain spike is quickly inserted into the fish’s brain, which minimizes its suffering and reduces stress caused by its death.
- All the blood is removed from the body as soon as possible.
- A thin wire is inserted along the spinal cord to destroy the spinal cord in a process known as Shinkei-jimeto, to prevent further nerve activity.
- Chill the fish in an ice-water slurry to help preserve the freshness.
With the application of the technique, stress is prevented by the brain spike, as the fish are swiftly taken care of. Additionally, the removal of blood drains out the bacteria, preventing them from spreading. The destruction of the spinal cord prevents any post-mortem muscle action which limited a increase in temperature, which is further helped by the ice slurry, All of these combined suppress bacteria activity, which limits if not eliminated gaping of the meat, and allows the produce not to have a fishy smell, and increase the overall shelf life, this in turn allows the fish to be dry aged to add more flavor. Additionally, with the exsanguination, the meat is not “stained” with a reddish-pink coloration.
Education
In projects like this, education is a crucial aspect that must occur in multiple stages, and in this specific case, throughout all points of the supply chain. For this project, the education can be broken down into five sections:
- “Training the Trainers”: At the project's outset, most project heads attended a two-day class to learn about the technique and its underlying science from the Ikejime Federation.
- Training the Fishermen: The next step was to introduce the method to the fishing community. To date, we have held three training sessions, providing them with hands-on experience.
- Fishmonger/Dealer Training: The project has conducted a dealer training session to discuss the science behind the product and learn about its quality.
- Chef Training: We have also brought together local chefs to learn about the science behind dry-aging, discuss the process, and watch a live demonstration of the method firsthand.
- Consumer Tasting and Education: The program has also hosted tastings for the general public to learn about the technique, and participants have tasted both raw and cooked samples.
Project Partners
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University of Rhode Island
Commercial Fisheries Research Foundation Sustainable Fisheries LLC |
Eating with the Ecosystem
Fearless Fish South County Fish Monger |