Ikijime is a Japanese technique used to kill fish quickly, minimizing stress.  By minimizing the stress at the time the fish are harvested, the production of lactic acid stops.  This extends the period before the fish goes into rigor mortise.  Consequently, it extends the shelf life of the fish product.

There are several methods of ikijime.  Traditionally in Japan, fish are treated one-by-one and the most commonly used method of ikijime is to pierce the brain and spinal cord in order to stop the survival signal from the brain to the body.

Firstly, we identify what type of fish, fishing methods and fish farms are suitable for this technique.  Then we work closely together with producers to find the best way of using ikijime.

With the great help of our partners of packing factories and logistic companies, we can deliver your quality products to our clients.