Ikejime comes from Japan and describes a method by which fish, after being caught, are particularly controlled and Quality-oriented to be killed. The goal is to de-stress reduce, the meat structure receive and the later maturation of the fish Positive to influence. The method is primarily used forhigh-quality fresh fish qualities used, where texture, taste, durability and processing are a special Play a role.
After being caught, suitable fish are first alive held and as much as possible Peace brought. Only vital and strong Animals are suitable for this processing. This is then followed by a rapid, targeted Stitch in the brain. After that, Germination and Blood vessels opened so that the fish clean can bleed out. Additionally, the Spinal cord with a Wire destroyed. This causes uncontrollable muscle reactions reduced, which can otherwise lead to faster acidification and loss of quality.
The advantage of Ikejime lies primarily in the combination of Faster Killing, clean Bleed out and controlled Maturation. A correctly handled fish often develops a Rotten texture, an Clear aroma and a longer usability. However, the entire chain is crucial: catch, holding, rest period, slaughter, cooling, transport and professional Further processing.
Zeelandia van Belzen is involved in Ikejime slaughtered fish from specialised suppliers, who carry out this processing themselves on their own premises. Particularly with goods from small Day boat with live-well on board careful Treatment of the fish a crucial Quality factor. Ike-Jime therefore stands for a very conscious Handling the product and for fish qualities, which are mainly in demanding Gastronomy and in high-quality specialist trade is appreciated.