Ever wonder why yellowtail or bluefin sashimi tastes better at a truly authentic sushi bar?

You’ve probably brought fish home from a trip and created your own sashimi platter only to discover it didn’t quite taste the same and the texture wasn’t as nice as what you’re accustomed to ordering at your favorite Japanese restaurant. You just harvested the fish yesterday – it doesn’t get any fresher, so what gives?

The way a fish is handled once it comes aboard is what truly makes the difference in terms of taste and quality. Welcome to Ike Jime. Follow this simple fourpart process and you will enjoy an elevated caliber of fish at home or on the back of your boat.



Tools of the Ike Jime process:

Circuit Breaker Ike Jime Wire: https://aftco.com/products/ikejimec...

Ike Jime Spike: https://aftco.com/products/ikejimef...

Fillet Knife: https://aftco.com/products/fishingfi...

Absorbent Pads: https://aftco.com/products/absorbent...

Fillet Glove: https://aftco.com/products/filletglove



Learn more here: https://aftco.com/blogs/oceantotabl...