Seabass Ikejime

Seabass Ikejime is a seabass prepared using a japanese method that involves a precise and humane killing technique that results in a rapid and painless death of the fish. It is a fish with a round and elongated body shape, typically found in the coastal waters of the Mediterranean and the eastern Atlantic. Its flesh has a distinct firmness and is moist and tender. When cooked, the flesh retains its moisture and flavor, making it a popular ingredient in a variety of dishes. Raw, it increases tenderness and preserve the flavor of the seabass. 

What is the Ikejime method: 

The ikejime method is a traditional Japanese technique for harvesting and preparing fish that is known for producing higher quality flesh while minimizing stress-induced hormones and acid buildup in the fish. The method involves a precise and humane killing technique that results in a rapid and painless death of the fish.

During ikejime, a sharp and pointed brain spike is inserted into the brain of the fish, which causes immediate brain death and stops the flow of blood to the gills. This prevents lactic acid from building up in the muscles, which can negatively affect the quality and flavor of the meat. The fish is then bled and placed in an ice slurry to slow down the metabolism and preserve freshness.

Uses: 

Seabass ikejime is often served raw or lightly seared to highlight its natural flavors and freshness. The fish can be filleted, cut into sashimi, or served whole. Chefs often prepare it with simple and minimalistic accompaniments, such as lemon, olive oil, and sea salt. The fish is also delicious when grilled, roasted, or steamed with aromatics such as ginger, garlic, and scallions.

Packing:

Available in different calibers and weight. 

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