Shinkejime Halibut - 1 lb

Species: Paralichthys californicus
Catch Date: 07/13/26
Consume or Freeze Date: 07/19/26
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 Shinkejime Halibut?: They are the same species of fish, but they're handled differently. Shinkejime 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 called Ikejime and is thought to be more humane. The Shinkejime method takes it a step further to ensure the highest quality fillet is achieved by addressing the fish's nervous system because the stress caused by suffocation takes a toll on the fish's biological composition. The Shinkejime method is used by inserting a thin wire through the spinal cord of the fish to paralyze the nerves and disconnect them from the muscles. Shinkejime ensures the best possible quality of the fish's texture, visual appearance, smell, and flavor of the culinary product while freeing the fish from any stress or pain during the processing.

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. This is often indicated by stiffness of the flesh and referred to as rigor mortis.