France Ikejime

“Japanese tradition, French fish”

At our place, all the slaughtering is done on land, in the workshop. We work with all the species that our suppliers can keep alive. You will find some photos below. Our only selection criterion is the tonicity of the fish. Most species lend themselves well to being preserved in a tank, but some families of fish are more fragile: this is the case of gadoids, which we extremely rarely offer.

In Japan, ikejime is much more widespread than in Europe, but it is not systematic either (because not all fish are brought up alive). Over there, under the same name ikejime, there are several ranges:

Fish brought up alive but judged too weak to be kept in a tank on board: it is then slaughtered on the boat. This is the least qualitative ikejime, practiced on a weak and panicked fish (less ATP, lots of lactic acid).

Fish that have been in the tank on board, but will not last much longer: when they land, the fisherman sorts between the specimens that can be transported to the place of sale (market, restaurant) and those that are too weak to survive for several more hours. They are then slaughtered at the port. This is the common ikejime.

Fish in good shape, which will last several days in the tank: this is the top of the range of ikejime. The fish are chosen by the customer and slaughtered to order. Their tone guarantees a good ATP level; slaughtering is carried out by an expert, trained person. This premium ikejime is the promise of optimal fish quality.

This is how France Ikejime works, to provide you, with each order, with an exceptional fish of consistent quality.