A CONSIDERED KILL.

INSPIRED BY TRADITION, DISCIPLINED BY SCIENCE, AND LED BY FISHING INDUSTRY EXPERTS IN THE USA.

Ike Jime Technique

活け締め

Discover Ike Jime.

the practice of a considered kill.
In its most elemental form, ike jime (活け締め) is a traditional Japanese slaughter technique that requires the handler to instantaneously kill a fish using a manual brain spike thrust into the fish’s brain cavity. Because death caused by passive suffocation results in a cascade of negative biochemical, biophysical, and hormonal consequences for a fish, ike jime rescues the product quality through a series of skilled handling techniques and specialized tools. Ike jime ensures that the handler can literally control not only the texture of the fish, but also the visual appearance, the smell, and the flavor of the final product. This is the practice of a considered kill.

Pro Shop.

loops

活け締め

Stay In the Loop.

The Ike Jime Federation is growing. Sign up to our mailing list to stay in the loop about our advocacy, training, and news.

Resources.

for those curious to learn more.

Multiple Fish

活け締め

contact.

We’re always interested in collaborations and partnerships, and happy to assist with wholesale orders. We also love to hear about potential speaking engagements and media inquiries. For exact information on how to get in touch, please visit our Contact Us page.