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Ike jime is a practice that requires serious training and skill in order to meet the highest standards of seafood quality. Contrary to popular belief, ike jime is not as easily mastered as popular media may suggest. In order to maintain the integrity of this practice and to safeguard the risk of cheapening an authentic method of responsible, humane harvest, we offer the only current, relevant, and scientifically-supported training programs in the United States. Presently, we offer three levels of intensive professional training and certification:
- Minimum 8 hours classroom instruction
- 6 hours live fish
- Minimum 16 hours classroom instruction
- 12 hours live fish
- 8 hours comparative fish fabrication
- Minimum 32 hours classroom instruction
- 24 hours live fish
- 16 hours comparative fish fabrication
- 24 hours commercial cooking experience
Any individual trained, tested, and certified by our standards are among the most knowledgeable and skilled seafood handlers in the world. All three professional training programs include mandatory and interactive classroom learning, live handling training, a written examination, and re-certification requirements every three years.