History and the Development of our Methodology

With roots in commercial fishing and the sciences, our team spent years researching fish for sushi and sashimi preparations.  Several trips to Japan revealed a distinct difference in the quality of the fish available at the top restaurants as compared to other places on the globe.  The variety available made every dining experience unique and exciting.

Further research revealed that ultimate quality is only attained when a specific process is followed.  From the time the fish is hooked to when it is served to the customer, a very strict methodology must be followed.

While respecting tradition, we have adapted IKE JIME to locally harvested fish resulting in the ultimate quality fresh fish.  IKE JIME is practiced by small scale Japanese fishermen specifically for the sashimi trade.  Research has shown it alters the natural compounds or chemicals present in the fish.  Each species is researched individually to determine the proper methodology.  We then use ultra cold freezing to ensure that the fish gets to the table without losing this ultimate quality of flavor and texture.

Harvesting and processing methods were not intuitive. Rather, several fish of each species were harvested and various adaptations of the processing methods were applied.  Some fish were harvested and processed using the accepted methods.  If available, the same species were purchased from the existing supply chain.  Blind taste tests conducted in-house and by our client chefs provided guidance for which method to implement.  Many factors such as fat content, activity levels, typical location in the water column, and diet affect the results, which were dramatic. 

Once the processing method was established, the fish were frozen and stored in a conventional freezer.  Within a few days, the texture had deteriorated to unacceptable levels.  Curiously the flavor remained perfect.  Next, another round of samples were super frozen and tested at several time intervals to determine the expected shelf life.  The flavor and texture were sampled separately.  The flavor for most species was influenced more by the harvesting process.  Testing some species at -20F showed a nearly perfect flavor profile after several months, but loss of texture quality after only a few days.   The processes of freezing, storage, and defrosting were tested and modified until there was no discernible loss of texture quality.  Today, our freezing process takes seven (7) steps.

It has taken years to work out some of the subtle differences in methods and their effects on fish.  We continue our research and enjoy learning new things every day.