IkeJime : How and Why

Join me as I discuss the ins and outs of my first Ike Jime and Shinkei Jime Experience. A low stress, quick, and far more humane death than our traditional fish harvesting methods creates a biochemically superior product, and I want to show you how.
"A Considered Kill" is when the handler assumes responsibility for all of the hormonal, biochemical, and biophysical changes a body goes through before, during, and after death, and does what they can to mitigate those effects.
Ike Jime Federation: ikejimefederat...
Product Code: IKEJIMEWITHKATIE
Thank you to PELAGIC GEAR
bit.ly/3ktTpgF
for keeping me outfitted!
Another special thanks to Toadfish for the fab knife and YETI for keeping it chill. Y'all rock.

[@stueaston1043]

Brilliant. I've been researching heaps of ikejime recently and this is one of the best videos. Huge shout out to the ikejime Federation...well done. I'm a recreational angler and environmental scientist from Brisbane, Australia

[@KatieCSawyer]

Thanks for your comment Stu! I appreciate you watching. Ike Jime and the Federation have changed my life as an angler. You need a kit!

[@kcet1948]

Thank you for sharing great job.

[@leemadden3able]

You need to be better prepared with sharper knives I appreciate you were new to this and you could tell look at the Japanese you tube videos

[@danielneiss7277]

Great video and very informative - best one yet! I use scissors to avoid puncturing any internal organs, especially the gallbladder. After bleeding the fish, I break it‘s neck by pulling the head up and backwards - then inserting the wire here rather than at the tail which is much easier.

[@KhanhNguyen-il6yi]

You guys are nerds. So technical about the biological system. Love it! :D I appreciate the simplicity and clarity in your explanations. This is the best Ikejime video I've seen.

[@KatieCSawyer]

Thank you!!!

[@tautog4424]

i recently started dispatching my fish in this. for a very long time, i thought just putting the fish in a cooler filled with ice was good enough. it isn't........ i only brain the fish and bleed it at the throat latch and put the fish into what i call my bleed bucket. then i put the fish on ice as by reg's i cannot really process further. however, the quality of my fillets is vastly superior to my previous method. the fillets stay fresh much longer and the meat has virtually no blood. i am glad i learned this process but what is funny people think this process takes a long time, not at all...once my practice is hit the proper spot with the pick and a quick cut, i am back in business fishing. i encourage you to try this, you will be rewarded with a much better fillet, actually a superior product for your home.... i am very far from a tree hugger, i do this for a better end product as a days fishing anymore isn't cheap. but i do like the fact i am respected the fish by a quick dispatch. i promise you this little bit of time spent will be well rewarded whether you eat your fillets as sushi, fried, or backed. no need for expensive tools, get a file and an inexpensive ice pick , the sharpen the point up . and you are in business..........

[@jschritz]

As a lifelong fisherperson, its educational for those to see the trials of learning, but also unfortunate for seeing that the brain spike was forgone before the bleeding process, which isn't in the order of operations of ikejime. The overall goal is to limit stress upon the animal at the time of death and during the following butchering process.

[@lknanml]

I grind up the frames into pretty much fish paste. I 3d printed some cylinders but you could use ice trays. Freeze it. I use it for bait/chum. I use a pipe to take a core out of dirt next to my favorite garden vegetable plants and in goes the frozen fish cylinder and I replace the dirt core. EPIC vertilizer option. Accidentally invented cat popsicles when I turned my back on the tray and lick lick lick lick lick lick till their tongues were so cold they couldn't retract them all the way. Guess the taste was worth it because they do it all the time.

[@kjellkod2]

ATP is a type of molecule. This molecule is the energy used by cells. ATP is not a cell

[@KatieCSawyer]

thank you!

[@danmadgett1513]

Finally someone is showing the masses Ike Jimi, Great Demo Katie !

[@chefboyartty]

I wonder if any hunters have tried to do ikejime with 4 legged animals

[@swdy0201]

super cool! love your detailed explanations of the process and the science behind it. i tried bleeding my first mackeral i caught a couple weeks ago, and it was way better than others i had. been researching this method now and cant wait to try!

[@healthyanny]

from Quebec, canada, we are starting to do Ikejime to our fishes today! we only do recreational fishing in local lakes and are very excited to taste better fish! thank you!!!

[@reginaldwalker3179]

A small series of how this effects the taste of different species would be neat

[@chriscorrigan7420]

Good stuff. That would be one of the best if not the best explanation/ demonstration of ikejime I've seen. Well done. Avid fisherman Victoria Australia

[@jonedwards4255]

Doing 9 days of tuna, etc. fishing in San Diego in May. It will be interesting to see how the deck hands react to my attempts , insistance to Ikijime my catch. I will travel/drive with my catch back to TN so taking these extra steps is more important to me than hurrying to catch another fish. peace, thanks, tight lines, Ikijime!

[@KatieCSawyer]

YES!!! PREACH!!! Have you already done your trip?? How did it go?

[@aquillae]

Hi Katie, i thought it's not recommended to submerge the fish in freshwater due to osmosis?

[@KatieCSawyer]

Hi! Thank you for your comment, excellent question! It is definitely not recommended (and even makes me cringe to think about) to submerge fish meat into freshwater (and even saltwater). In the case of the mahi in this video, the fish is whole, so the membraneous layer of skin on both the exterior and inside the gut cavity is protecting the meat completely from touching water. The only location that touches any water from the slurry is the cut through the tail, and that results in very little meat being harmed. In the event that you were to harvest a large fish and did not have the ability to cool it whole in a slurry, the next best option is to filet it and place it into a food safe bag before placing it into the slurry. Try to remove as much air as possible from the bag beforehand. Through my experience I much prefer to leave the fish whole if possible, and even age it that way for at least a week before filleting it. A lot of people do not know that water destroys the meat of the fish, good on you!!

[@elisabetegarces2361]

Cool video . The meat at the end looks nice 😃😃

[@katiec5152]

Thank you!! Thanks for watching!

[@stueaston1043]

Excellent...well done

[@redbeardthepink4809]

Did my first legit catch and cook today, and I noticed the fish was stiff when I went to start cleaning it. I initially thought it had started to freeze on the ice, but now I know it's because rigor set in. We cooked it same day, so the flavor wasn't greatly impacted, but I'm gonna try the spike-and bleed method next time I go out.

[@mrpush2532]

Ok so I understand the quick kill. But the fish is already full of cortisol etc from the moment it was hooked. A fish out of water is like us begin submerged in water. We are panicked and stressed. Next, shoveing a metal cable, that we know is not sterile through the spine is gonna introduce lots of bacteria into the internals of the fish contaminating the entire fish. That can't be good. I'd like to see.some scientific data on these techniques and not just a "well we think it works". Actually that is a lot of extra time insering that cable. Quick kill and bleed out seems all thats necessary to me.

[@danieldriscoll849]

Enjoyed the video and the other video you have. I learned a little bit more about this process. I fish primarily from party boats, piers, and surf. I can complete all the steps with the pier and surf fishing, but the ice bath on the party boat would not be practical. I'm sure even without the ice bath, the fish's quality and freshness would be much better than what I'm doing now. Again, great video.

[@bretburt7317]

Awesome learning experience. Love the outtake. Just started on a bit of I.J. Hope your channel blows up!

[@KatieCSawyer]

Thanks a bunch Bret!! I should probably start posting lol. Good luck with your IJ, let me know how it rolls out!!! Best decision I ever made.

[@ScratchTillUDance]

awesome video! i cant wait to adopt these techniqes!

[@emanuelfernandes8462]

Well done....i also do Ikejime on my fishes! To do that thru the head its a lot diferent and most dificult. To bleed better you need to out the fish on water for about 5 min. to the blood dont coagulet. 💪💪💪💪

[@davidaman5682]

After watching the very disturbing act of my buddy fileting a catfish alive yesterday I found this video. YAY science!

[@threengcircus]

Trying to imagine how to best take this approach when on a public charter, have limited space to process, and may be on a frantic bite where you want to keep bringing fish on board and can't take time to fully process them. Maybe just spike and bleed, then come back and shike jime?

[@frankieman00]

Thank you for sharing!

[@KatieCSawyer]

Thank you for watching!

[@oscargonzalez7062]

You go girl!!@❤lol...I lov food, ur channel has helped me better treat an prepping all my catch...r u married?

[@0xb1sh0p8]

All these steps need to be done immediately? I'm in FL and if FWC pulls me over with fish missing their tails, that's going to be trouble. Also, why do you use fresh water in your slurry on a saltwater fish?

[@davidsteer8142]

I don’t know your local rules, but I wonder if you only cut through the spine and ‘folded’ the tail over if you would get around that rule. Also, I agree with your opinion about seawater / ice mix.

[@Debjit-x7d]

Wow very informative.

[@jameshendrickson8159]

You did great, but I would have saved the egg roe, either pan fried it, or salted it for caviar! Keep it up!

[@KatieCSawyer]

That sounds delicious! Thank you!

[@paulychannel7914]

Well done! This is not an easy process, but the fish is instantly killed coz even fish have VERY sensitive feelings that us humans are insensitive to coz we " think they have no feelings". And obviously the bonus for us is that the fish flesh lasts longer & will taste better! RESPECT!

[@SailingLaManga]

Nice thought 👍 but..... You need som serious practice. The way you did it is actually not a benefit for the fish and more than likely the opposite.

[@er.sandeshkhandare8069]

Super 👌

[@hernandoprophe2071]

Oh no! You threw away the caviar (the eggs) of the fish!!

[@T.A.Persinger]

Looks great. Nice clean meat

[@KatieCSawyer]

Thanks for watching

[@m.e.345]

That fish seems to be looking at you even after the brain spike.

[@RStout59]

Kudos to you in learning about and promoting this. You do need to work on your physiology and biology but that will come in time if you are really serious about it. Again, practice and read. Promoting this process is important.

[@KatieCSawyer]

I love this comment. Thank you!! Very very true lol. I appreciate your support

[@oscargonzalez7062]

I need a fish cleaning freind, I hav a girl friend I'm totally in lov with, need a fish monger freind...lol...

[@PROSTO4Tabal]

Nice hairs

[@joshuamoore553]

you need practice

[@nikkycheeky]

looks like you need abit more practice... the strike was bit too low and too many pain being inflicted already... anyway thanks for the vid oh ya just to add, swirl that rod from its head would be better

[@69gubernator]

Thats one dull knife

[@michaelkossin2765]

Really weird to hear meat-eaters talk about "respect" towards animals.

[@ispearo]

What a mess..Poor fish 😮

[@rayva1]

I think I’ll convert to veganism.

[@claremikel3254]

There is no such thing as ATP cells.

[@boydwoodgyer2139]

I’m sorry but you totally butchered the Ike “ braining “ of that fish . You should go in from the forward position of the head toward the spine & then you can pass the wire through the fishes head or the tail if you can’t quite find the spine through the head . Cheers 🍻 , Woody NZ 🇳🇿 .

[@KatieCSawyer]

Thank you so much for your feedback! Please note that (as very clearly stated in this video), this was my first time! I encourage you to have some grace. But also...just to be clear, you want me to go through the forward position of the head on a mahi? Have you ever looked at a mahi head on? lol. Good luck over there in NZ! Hope to fish your waters one day!

[@Penitent_Intent]

It’s the Chinese fault that fish are running out I’m gonna eat what I want

[@claytonkarr255]

Mondagren. kzbin.info/www/bejne/qYfHknmHnbhrbKc

[@milanmilanovic3736]

The best video i have seen recently. Please upload more like this

[@getthetroutout]

absolutely loved this video. not dumbed down thank you for a great video.

[@janidushman2285]

Clumsy