Ikejime

What is the Ikejime method?

Likejime is a traditional Japanese technique of killing fish quickly to reduce stress and reduce suffering. When the fish struggles at the time of death, the blood spreads throughout the body and the flesh then takes a dew color. The practice of likejime (immediate death and exsanguination) allows to keep the flesh in an appetizing color. This is especially visible on white-fed fish, as on this Barbue:

(Hokkaido Research Institute)

It usually involves two incisions: a first at the point where the central ridge reaches the head, a point at the hearing level. Then, once Ikejime is performed, make another incision at the root of the caudal fin (tail), to remove the blood.

Likejime aims to maintain fish quality. This technique is to be performed on a live fish or a fish that has just died.

The opposite of likejime is death when the fish dies fighting, creating suffering in the fish and loss of taste and colour.

How do Ikejime a fish?

There are 2 ways to practice Ikejime. The most common in Japan is done on the right side of the fish, to present the fish without incision on the fish stalls, in the same order. The second is to pierce the fish skull between the two eyes. We'll introduce you to the most common, right-hand side of the road:

Step 1At the point where the central ridge reaches the head, point at the hearing level, where the flesh is more supple, pierce the fish skull with the punch until reaching the brain. Once reached, turn the tool to destroy the brain in order to end the suffering of the fish.

Step 2: pull out the punch and push into the extension of its central stop in order to integrate later the needle.

Step 3: Place the needle through the punch by softening the needle upstream to facilitate penetration into the canal under the central edge. It must cross the central stop and destroy the spinal cord. When the needle passes through the nervous system, the fish will stir.

Step 4: Push the needle as far as possible by making round trips.

Step 5: Once the eel is removed, make an incision at the root of the caudal fin (tail), to let the fish bleed. Put the needle back and do round trips. Scratch the third gill so that it drains its blood, let the blood evacuate. Dive the fish and stir it in water to make any trace of blood disappear.

(Hokkaido Research Institute)

Our conservation advice:

It is important to quickly cool fish at heart. If you use only seawater and ice, the fish will be too cold and will freeze. If you use fresh water and ice, it will take a long time to cool the fish. Ice alone is the slowest method.

The half sea water + ice method is used by fishermen to cool fish immediately after closure. Half of the sea water and half of the fresh water are placed in a cooler. Fill a cooler with half sea water, half fresh water and preferably a bag of ice. Place the fish in the box and let it cool. If the seawater concentration is too high or the cooling time is too long, the fish may freeze.Thus, a ratio of 1:1 sea water/fresh water for about 30 minutes to 1 hour should suffice.

Where to learn Ikejime?

The best school is obviously in Japan. Nevertheless, our videos and texts will allow you to practice the art of likejime.

Where to buy a tool for Ikejime a fish?

Nishikidôri offers different Ikejime kits. Our Parisian shop and online site welcomes you.

What are the advantages of likejime?

This increasingly practised technique ensures extremely rapid and low-suffering death. This lack of suffering reduces stress and therefore ensures a better quality of fish. This also allows longer storage.