4 Steps to Ike Jime in less than five minutes
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- Опубликовано: 25 июн 2024
- I partnered with AFTCO to bring you a quick tutorial outlining the simple steps to an effective Ike Jime.
This process is more humane for the animal while also resulting in a far superior meat product.
A quick death prevents the meat from going through biochemical changes. It also, along with bleeding and gutting, helps play defense against bacteria growth. The shinkei wire delays the onslaught of rigor and allows the basal temp to drop before rigor sets in.
Very helpful video. Especially appreciated the tips on how to locate the fish's brain.
thank you! Fish brain location can oddly be challenging at times, but it starts becoming more and more obvious the more you do it! Good luck out there!
Good work!!
Thank you!!
Another great Ike Jimi video
Thank you! Thanks for watching, good luck out there!
Great video Katie! I love the way you present the info simply and with easy to follow steps. Keep it up :-) cheers Glowbite (from New Zealand)
So glad you enjoyed it!! Thank you for the positive feedback, friend!! Tight Lines!
Very well done, a little extra work goes a long way.
Thank you! I agree completely!!!
Sad to watch due to the topic, but you were genuinely fantastic in every aspect. I hope you get the recognition you deserve
I have been doing this for years!!! Most of my friends in Florida just throw the fish on the ice.. I started showing them how to bleed fish properly and they finally get it!!
They could not believe you could get to the filet table with no blood, used to be a bloody mess!! Tight Lines!!
That's awesome!! Good for you!! Do you bleed them the same way I did in this video? Is that your favorite method?
all demos on this method i have seen involve spiking, bleeding the gills in the water while heart is still pumping and finally using the wire and then storing in slurry, the way you done it removed the heart and makes it harder work to get the blood out ,also why not cut the belly all the way to gut it?
be nice if you replied to this one too
i think the fish needs more time to bleed out before being gutted. i've seen other videos with a heck of alot more blood coming out of the fish then with yours before they proceeded. but this video is still better then any of the ones with that pink tool... because the pink tool tells people to wire the spine before the fish is bleed out and the heart needs to be able to pump still to help get all of the blood out.
Seems like you've done this many times. Besides getting over my "nerves" and hesitation of the fish's erratic movements, is this a fairly easy skill to acquire?
Thank you! I actually haven't, this video was taken the second time I ever did the to snapper, and I'm very new (in the grand scheme of things) to the practice.. I've just been lucky enough to be trained by someone who really knows his stuff!! my best advice to you is to just try try try, and be kind to yourself throughout the process. the more you practice, the better and simpler it becomes. It all takes time, but your nerves are your biggest enemy! Even killing the fish quickly and bleeding it out will make all the difference in the meat!
I have always found this method really overcomplicated, to be honest. I always bleed my fish, but have a much simpler way. First, hit the fish in the head hard with a mallet, right where the brain is located. The fish will seize up just like with the spike, because a firm blow kills them instantly. Then simply cut the artery at the base of the gills, cut off the end of the tail, and throw them in either a bucket of water or put them in a net and submerge them in water for a little. All the blood comes pouring out, and I am left with super clean fillets, and the fish is humanly killed instantly with the Mallet blow. After bleeding is complete, toss them on ice. You talk about the nerves still firing and such, but once the blood is all out, it doesn't matter, and this method gets it out way faster.
I could be mistaken or misinformed, but in all the many fish I have caught, I have never had any meat quality issue with this method. All this requires is a Mallet and a knife, and doesn't involve doing any of the tedious wire up the spine stuff. You are giving a humane death to the fish and getting ALL the blood out quickly, while saving time.
I’ve been fascinated by Ike jime. Do they do it to to very large fish as well? Like tuna, marlin, sturgeon?
Absolutely!! You can apply this principle to any fish!
@@KatieCSawyer do you bother with this even fro small pan fish like perch, rock bass, bluegills, bass etc?
@@ARCSTREAMS I do my best to Ike Jime every fish that is harvested by me or my friends/crew. If the fish is too small for the Shinkei wire, I will still brain spike, bleed, and gut them immediately before placing them in a slurry. The smallest fish Ive done this to was stream trout in madeira and I used a rigging needle to brain spike them. scaled them and cooked them whole.. they were absolutely delicious.
@@KatieCSawyer ok sure i been bleeding my small catches as well recently ,i suppose the next step i could do is also to spike them first(but not sure its really worth a difference with these small fish i doubt they get that stressed to cause chemicals to ruin there taste etc) then bleed em in the water bucket i bring with me but i do not have the luxury to bother with a slurry or with destroying the nerve on each of these small fish etc ,in any case i do not bother with gutting them either as i will do that at home because im no further than an hour drive once im done bleeding them and i store them in the fridge if i will process them for the next day
Okay what about tuna and king fish where there is no pattern in the body
im going on a 39 trip on a party boat that stores the fish after being caught...im pretty sure i can at least brain spike and bleed the fish. i guess thats better than nothing?
definitely better than nothing! Good luck!
How did it go on your 39hr trip? I'm thinking about taking a cooler to ikejime my fish the next 39hr trip we go on.
@@bringit3164 I did pretty good 4 nice red snapper, a gag, a scamp, a red grouper. And some mangroves
the biggest danger to fish stocks is the pill.
This method is used to drain the fish blood, making its preservation period longer. It is also used to painlessly and mercifully kill the fish.
By stabbing the fish brain, you make it braindead. It won't feel anything then. But, with your version of this method, I quite believe that the fish felt something pierce its brain all right and it was probably really pain for the fish. Usually people just strike it once and there, the job is done, a fraction of a second of pain for the fish. No offense, but maybe this version of Ike Jime isn't the best.
I agree fish was stressed I stab it with a short blade knife on top behind the eyes No flapping it works for me , Then cut out gills and gut from Anus