Ikejime

Ikejime, a Japanese technique for slaughtering or bleeding fish, is spreading more and more in Europe, near chefs, fishmongers, professional and recreational fishermen. This technique, to be performed on a live or just died fish, aims to maintain the quality of the poison, in terms of texture, taste and smell. We have selected for you materials that are easy to use, efficient and robust. This practice is ideal for freshwater fish (pike, pikeperch, perch, carp, tench, trout ...) and sea fish (sea bream, sea bass, pollack, sole, catfish, lean, bonito, tuna ...).