About Us
Ikejime quality
Ikejime
ABOUT
The quality of fish swimming in the sea deteriorates as soon as they are caught. By handling fish carefully, we can preserve the original quality. Ikejime is a set of Japanese techniques used to kill fish quickly, preserving and maximising the natural quality.
WHAT IS IKEJIME?
Ikejime is a set of Japanese techniques used to kill fish quickly, preserving and maximising the natural eating quality of the fish. The main elements of the process involve stopping stress, bleeding and cooling the fish meat.
Fish come in different sizes and shapes. Fish are caught in variety of fishing methods. There are several methods of Ikejime. Each method is suitable for different sizes and shapes of fish and the variety of fishing methods. Below are the main methods to stop stress.
WHAT WE DO
Our mission is to promote the Ikejime method to improve the quality of fish.
We work out together which method of Ikejime is suitable for each fish and harvesting condition.
We check the effectiveness of the Ikejime process chosen and test the final quality of the fish.
We confirm the procedure is effective, and the operation becomes an Ikejime Quality certified site.
IKEJIME QUALITY LOGO
The use of this logo is granted for those fishermen and fish farms who have been audited and certified by us.
The audit and certification involve a site visit, a physical audit, and a fish quality check. This is followed by annual audits.
This logo represents the quality assurance of Ikejime treated fish, which have been through the approved and formalised procedures.
This Ikejime Quality Certification Logo is registered in European countries, USA, Mexico, Canada, Japan, Australia and New Zealand.
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