There’s an old Japanese technique that’s just starting to make waves in high-end seafood circles — and we think it’s time Alaska gets on board. It’s called Ikijime (ee-kee-jee-may), and it could be a game changer for both sport and commercial fishing here on the Kenai and beyond. 🎣
🔧 So, what is it?
Ikijime is a method of humanely dispatching fish by spiking the brain immediately after catch. No stress. No struggle. No lactic acid or enzymes that break down the meat. It’s quick, clean, and incredibly respectful to the fish.
That’s just the start. The full Ikijime method also includes:
1️⃣ Spiking the brain to instantly shut down movement and stress responses
2️⃣ Bleeding the fish right away to prevent blood oxidation
3️⃣ Running a wire down the spinal cord to stop reflex twitching
4️⃣ Rapid chilling to preserve meat quality and slow bacteria
🧬 Why does it matter?
Here’s what Ikijime does for your catch:
✅ Firmer, cleaner fillets
✅ No “fishy” aftertaste
✅ Brighter, more vibrant flesh
✅ Longer-lasting freshness
✅ Higher value if sold commercially
This isn’t just some trendy sushi chef technique — it’s science-backed fish care that’s been used for centuries in Japan. And we believe it has huge potential here in Alaska’s sport and commercial fisheries.
🌊 At Jolly Wally’s, we’re passionate about quality, sustainability, and honoring the fish we process. We’d love to see more local guides, deckhands, and weekend warriors learn about Ikijime — and give it a try.
🎣 If you're a sport fisherman: Ask us about bleeding and icing techniques that complement Ikijime.
🚢 If you’re commercial: A few extra seconds at harvest could mean better meat, better flavor, and better prices.
Let’s lead the charge. Let’s make Alaska a place where we respect the fish, every step of the way.
Let’s do it the Jolly Wally’s Way. 🐟❤️
#IkijimeInAlaska #FishLikeAPro #RespectTheCatch #JollyWallys #AlaskaFishing #SustainableSeafood #DockToPlate #SeafoodMatters #SportfishAlaska #CommercialFishingInnovation
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