The Seabass Ikejime represents the pinnacle of freshness and quality, prepared using the traditional Japanese Ikejime method, renowned for preserving the natural texture and flavor of the fish. Offered per kilogram, this premium seabass is an excellent choice for sushi, sashimi, or any dish where pristine quality is paramount.

Detailed Information:

Ikejime, a humane and meticulous fish preparation technique, ensures that the seabass maintains its tenderness and rich flavor by minimizing stress and rigor mortis. The result is a clean, delicate taste and firm, yet tender flesh that is highly prized in culinary circles. This seabass is ideal for raw preparations like ceviche and carpaccio, as well as for steaming, grilling, or baking to highlight its natural flavors.
Sustainably sourced and processed with precision, this Seabass Ikejime is a versatile ingredient that adapts beautifully to both traditional and contemporary recipes.

Who is Behind the Ikejime Process?

The Ikejime method is an ancient Japanese practice that has been refined over generations. It represents a commitment to respecting the fish and enhancing its quality, ensuring it meets the highest standards expected by discerning chefs and seafood connoisseurs.

Storage and Usage Instructions:

Store the seabass at 0°C to 4°C for optimal freshness. If frozen, maintain at -18°C or below and thaw gently in the refrigerator before use. Use it to create sushi, sashimi, or cooked dishes, allowing the exceptional quality of the fish to shine through.