Discover our selection of Ikejime kits Ikejime sold at Nishikidôri.
Ikejime, the Japanese technique for slaughtering or bleeding fish, is becoming increasingly widespread in Europe, among chefs, fishmongers, and professional or recreational fishermen.
This technique, to be performed on a live fish or one that has just died, aims to preserve the quality of the fish in terms of texture, taste and smell. We have selected for you utensils easy to use, effective and robust. This practice is perfectly suited to freshwater fish (pike, pike-perch, perch, carp, tench, trout…) and saltwater fish (sea bream, sea bass, pollock, sole, brill, meagre, bonito, tuna…).
