WHERE YOUR FISH CAME FROM:
Species Name: Seriola rivoliana
Method of Production: closed-system hatchery & nursery, open-ocean net pens
Origin: Omega Azul Broodstock Fish (Seriola rivoliana) - Wild Genetic Strain
Hatchery Location: La Paz, BCS, Mexico
Growout Location: Sea of Cortez, Latitude: 24° 17.700'N, Longitude: 110° 20.383'W
Lot #: 5 Cage: B Packing #: 252
Date Stocked: 11/15/2018 Date Packed: 07/21/2020
Diet Fed: Zeigler brand pelleted marine fish feed - no antibiotics, hormones or steroids added. 4-Star BAP accredited feed manufacturer. Visit: www.zeiglerfeed.com for details.
Method of Harvest: Ikejime
What is Ikejime?
Ikejime (活け締め) or Ikijime (活き締め) is a humane method of killing fish to maintain the quality of its meat. The technique originated in Japan, but is now in widespread use. It involves the insertion of a spike quickly and directly into the hindbrain, usually located slightly behind and above the eye, thereby causing immediate brain death. When spiked correctly, the fish fins flare and the fish relaxes, immediately ceasing all motion. Destroying the brain and the spinal cord of the fish will prevent reflex action from happening; such muscle movements would otherwise consume adenosine triphosphate (ATP) in the muscle, and as a result produce lactic acid and ammonia, making the fish sour, soggy and less tasteful. Furthermore, the blood contained in the fish flesh retracts to the gut cavity, which produces a better coloured and flavoured fillet, and prolongs shelf life. This method is considered to be the fastest and most humane method of killing fish. Ikejime-killed fish is sought-after by restaurants as it also allows the fish to develop more umami when aged.
Ikejime has been successfully used manually in the tuna and yellowtail industries, along with limited use in sport and game fishing, as it provides a rapid slaughter technique. An alternative to cutting their throats and leaving the fish to die by bleeding, ikejime is used and the fish put straight into ice.