Ike Jime Halibut - 1 lb

Species: Paralichthys californicus
Catch Date: 07/11/25
Consume or Freeze Date: 07/20/25
Boat: F/V Cabo
Captain: Kai Goad
Port: Santa Cruz
Catch Method: Hand Operated Pole
Monterey Bay Seafood Watch Rating: Best Choice
This product may contain bones

What is the difference between California Halibut and Ike Jime Halibut?: They are the same species of fish, but they're handled differently.  Ike Jime (活け締め is a traditional Japanese slaughter method used by fishermen as soon as they've brought the fish aboard. The fishermen inserts a spike into the fish's brain cavity and bleeds the fish out to achieve an instantaneous kill, or a considered kill as it's called. This method is thought to be more humane and achieves a higher quality fillet because the stress caused by suffocation takes a toll on the fish's biological composition. Ike Jime ensures that the handler who takes an active role in protecting the integrity of the fish that will be harvested for food has control of the fish's texture, visual appearance, smell, and flavor of the culinary product. 

Biological Information:  Studies have concluded that fish have a biological stress response when they are left to suffocate to death, which can take anywhere between 5 minutes to a few hours. During this time, they experience a fight or flight response and their blood streams fill with cortisol and adrenaline while their muscles fill with lactic acid. These chemicals have real consequences on a cellular level and affect the quality of seafood because the muscles and fat break down during their struggle.