{"id":663,"date":"2025-06-20T17:55:24","date_gmt":"2025-06-20T17:55:24","guid":{"rendered":"https:\/\/ikejime-quality.co.uk\/?page_id=663"},"modified":"2025-06-20T18:11:28","modified_gmt":"2025-06-20T18:11:28","slug":"blog","status":"publish","type":"page","link":"https:\/\/ikejime-quality.co.uk\/ja\/blog\/","title":{"rendered":"Blog"},"content":{"rendered":"
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Blog<\/h1>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Ikejime quality<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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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…<\/p>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t

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