IKEJIME

While living in Japan and visiting the awe-striking markets, I often saw this technique and wondered what the fishermen were doing, as I saw this many times a day upon outings to the markets. 

One day I decided to take the opportunity to ask what the technique they were performing was, and they told me it was something called Ikejime, which translates as Closing or Locking the fish. Ikejime is one of the more humane methods of killing fish, which maintains the quality of its meat, making fish killed using this technique more valuable at the market. 

Fish killed with the technique of Ikejime

The process involves the insertion of a spike quickly and directly into the hindbrain, usually located slightly above the eye, eliminating the pain to the minimum and quickly draining the blood. When an expert performs this technique, the fins flare, and the fish relaxes, ceasing all motion. 

When using standard techniques, the brain and spinal cord of the fish are compromised, preventing the reflex action from happening, leading to the production of lactic acid and ammonia, making the fish sour, soggy and less tasteful.

The blood contained in the fish flesh retracts to the gut cavity, producing a better coloured and flavoured fillet that will last longer and is very suitable for aging. 

The beautiful Kinki fish, known as “King of the Fish”

At Andō, we use the Ikejime technique firstly to be more humane and elevate the flesh's quality. For us, every little step counts as part of the entire experience, from before the produce arrives at Andō to when it is served on the table.