Ike Jime
Ike Jime
The complete guide
What is Ike Jime?
Ever wonder why yellowtail or bluefin sashimi tastes better at a truly authentic sushi bar? You’ve probably brought fish home from a trip and created your own sashimi platter only to discover it didn’t quite taste the same and the texture wasn’t as nice as what you’re accustomed to ordering at your favorite Japanese restaurant. You just harvested the fish yesterday – it doesn’t get any fresher, so what gives? The way a fish is handled once it comes aboard is what truly makes the difference in terms of taste and quality. Welcome to Ike Jime. Follow this simple four-part process and you will enjoy an elevated caliber of fish at home or on the back of your boat.
The finest quality seafood is often associated with sashimi, sushi, and other Japanese raw fish preparations. Ike jime is a traditional Japanese slaughter technique that involves instantaneously euthanizing a fish by inserting a spike into its brain cavity. The fish is then thoroughly bled and undergoes spinal cord destruction (shinkei jime) before getting iced down.
Why is Ike Jime Important?
Ike Jime produces a biochemically superior grade seafood product as the process helps to eliminate stress and the natural consequences of death. When a fish experiences stress, its brain goes to work by flooding the muscles with lactic acid, cortisol, and adrenaline. Core body temperature also rises. The combination of hormones and elevated temperature turns muscle tissue to mush and negatively impacts taste. When performed correctly, Ike Jime prevents this from occurring.
The following four steps will yield tremendous results. When performed correctly, you will notice not only a better tasting fish but a fish that will last longer. The term “fresh” is commonly used by grocery stores to convince you to buy their imported fish. A properly processed fish will stay “fresh” significantly longer. Harvested with the ike jime method, fish can be refrigerated for weeks when safely stored in a vacuum sealed bag or airtight container. This process not only makes the fish taste better – it also lasts longer, has zero smell, and reduces waste as it won’t spoil nearly as fast, allowing you to respect the fish and the fishery to the maximum ability.
Step 1: Brain Spike
Step 2: Bleeding
Step 3: Shinkei Jime
Step 4: Cooldown
How to Ike Jime a Fish
Step 1: The Brain Spike
Spike the fish in the brain to euthanize it before it experiences full suffocation. This prevents the brain from sending signals to the rest of the body, excreting cortisol and adrenaline. Both hormones have detrimental effects on the quality of the meat. The sooner a fish can be spiked, the better its meat will be. When a fish thrashes around on the deck of a boat, it utilizes its last bit of oxygen creating lactic acid in the muscles, a substance that produces more off-flavors. Spiking the brain causes the fish to no longer send these signals and the fish is effectively dead at this point. It can no longer experience stress, allowing you more time to handle the remainder of the process without ruining the meat.
Since every fish is different and the location of their brain differs, there is no perfect way to find the brain. Here are some guidelines that can help. Between the eye and the gill there is a bone structure shaped like the gill called a pre-operculum. Where the pre-operculum and lateral line meet is a good indication of where the brain is. When you spike a fish correctly, its mouth will open, and the body will do a quick flail and the fins will flair. This is a good indication that the spike got the brain, and the fish is dead.
Step 2: Bleeding
Blood is one factor that can lead to fish quickly spoiling. That fishy smell and abbreviated shelf life are often the results of improper (or complete lack of) bleeding. A single spot of coagulated blood on a fillet is all it takes for bacteria to grow.
The best tool for the job is a sharp knife or pair of scissors. To bleed the fish, cut the membrane behind the gills on both sides. The heart is still beating and will pump the blood out. A third cut can be made at the base of the tail fin just barely exposing the large blood vessel located under the spine, or you can make a full cut exposing the whole spine.
Use a hose to help flush out the blood. Blood coagulates quickly, and the pressure of the hose water will stop the blood from clotting and allow it to escape the carcass. Keep the water flowing until it is clear of blood.
If you don’t have a hose, a five-gallon bucket works great as well. Fill the bucket with water and place the fish headfirst into the bucket. While holding the tail, shake the fish. You can also bend the fish, applying pressure to the main artery which will help drive the blood out of the carcass. After a minute or two, change the water out and place the fish back into the bucket headfirst. Continue doing this until you are left with clear water.
This limits the bacterial load within the fish. Blood is very rich and can increase proliferation in bacteria. This process helps extends the shelf life.
Step 3: Shinkei Jime
Many anglers are already well-versed in spiking and bleeding their catch. Performed correctly, these two defensive steps make for a better product in the kitchen. The next step, called shinkei jime, is an offensive step. Shinkei jime refers to the destruction of the spinal cord to delay rigor mortis.
A shinkei jime wire is the most effective and sanitary tool for this step. What this tool does is disconnect any residual signaling that is taking place in the spinal cord to the muscle tissue. This tricks the muscles into not knowing they are dead and delays the time that rigor mortis begins.
The correct wire size is relative to the size of the fish and its length. Using the cut made in the tail, look for the canal above the spine that houses the spinal cord. Run the wire up the neural canal all the way to the brain. Once the wire is completely inserted, pull it back and forth several times to destroy the spinal cord and paralyze the fish. When performed correctly, the fish will occasionally buck wildly and flare its fins. When movement subsides, the fish is now paralyzed and no more neural chemical signaling that exists in the spinal cord can reach the muscle tissue.
Step 4: Cooldown
Blood is one of the main reasons bacteria can get into the meat of a fish, but another factor is heat. It becomes important to bring the core temperature of the fish down as quickly as possible, reducing the bacteria growth in the meat. A 1:1 ratio of ice to water in a slurry that completely submerges the fish is recommended.
These four steps will yield tremendous results. When performed correctly, you will notice not only a better tasting fish but a fish that will last longer. The term “fresh” is commonly used by grocery stores to convince you to buy their imported fish. A properly processed fish will stay “fresh” significantly longer. Harvested with the ike jime method, fish can be refrigerated for weeks when safely stored in a vacuum sealed bag or airtight container. This process not only makes the fish taste better – it also lasts longer, has zero smell, and reduces waste as it won’t spoil nearly as fast as fresh fish, allowing you to respect the fish and the fishery to the maximum ability.
The Ike Jime Circuit Breaker
AFTCO Circuit Breaker
Circuit Breaker Kit
The AFTCO Circuit Breaker Kit contains the wire needed to perform Shinkei Jime on a multitude of different species. The wires are available in 4 sizes and is based on your targeted species and spine size.
The Circuit Breaker is specially designed to destroy the full length of a fish’s spinal cord and paralyze the fish completely. The memory-resistant wire will not bend or kink even after repeated use. It is lightweight, portable, and single-stranded for easy sterilization. Available in a variety of gauges and lengths.
Fish Care
Ike Jime is the next revolution for recreational anglers. The opportunity to catch any fish and turn it into superior grade seafood is beyond comprehension for most. Many are used to their definition of fresh fish; however fresh fish is a constraint more than a status. Fresh is what sellers tell the consumer to make them eat the fish before it spoils. An Ike Jimed fish can be caught, filleted and kept in the fridge for a much longer time than a fresh fish from the store. This leads to a better utilization and less waste of your fish and helps develop more flavor to your fish without having the "fishy" smell or taste that many dislike.
Fishing Through the Water Column
He starts off by making a spicy mayo, and then refrigerating it as he works on the fish to let the flavors combine. It’s generally an “eyeball” process, but he starts off with about a cup of mayonnaise. Then comes the heat: “Don’t be stingy with the Sriracha,” he said, noting that he works in about a quarter cup of it per cup of mayo. Next, he adds a splash of soy sauce, a splash of mirin, and the juice of half of a lemon. The acidity balances the sweetness of the mirin. The final ingredient in this step is a liberal amount of sesame oil. Then stir: “It’s best with a whisk. Don’t use a fork, don’t use a spoon.” Next, it’s time to adjust the ingredients to taste, and to make sure that it’s thick enough to stay on the bun. Finally, add “just a little bit” of sweet chili sauce, which adds depth.
With the mayo in the fridge, he squares off pieces of center-cut mahi fillets to fit the rolls and gets his cast iron skillet going with a liberal amount of peanut oil, which has a high heat point. But before all this, watch how he fillets his fresh caught mahi in his "How to Fillet Mahi Mahi" video.
He makes a mixture of rice flour and his preferred spices – some days it’s Cajun, other’s just salt, pepper, and garlic – and coats the fish on all sides. The raw fish has enough moisture to retain the flour mixture.
Next, he gets his egg wash ready, and using a fork places the mahi pieces into the egg wash until they’re completely coated before letting the excess drip off. The final addition is panko – just about any version will do – and he once again evenly coats the fish, then gives the pieces “a good shake” to remove the excess.
He prefers to fry the fish at a temperature of approximately 350 degrees, and notes that it pays to be vigilant because “everything happens quickly.” It’s both science and art. He allows the color of the coating as it fries to be his guiding light. Once the fish is perfectly brown, he puts the pieces on a rack to dry, which allows the oil to drip off and the meat to cool evenly.
Now comes the second pan, to which he adds a dollop of butter and then toasts the rolls. Once they have the desired amount of crispness, he sauces them up with his cooled mayo, puts the fish on, and tops them with slices of tomato, lettuce, and scoops of avocado.
They're ready to serve! If you enjoyed this recipe, check out Ryan's Bluefin Tuna Poke recipe.
1 cup mayonnaise
1/4 cup Sriracha
1 teaspoon soy sauce
1 tablespoon mirin
1/2 lemon juice
1/4 cup sesame oil
3 tablespoons Mae Ploy sweet chili sauce
Whisk all ingredients thoroughly until combined into a smooth and creamy sauce, then refrigerate to allow the flavors to blend.
2 pounds fresh Mahi Mahi
King's Hawaiian Rolls
1 cup rice flour
1 teaspoon Slap Ya Mama seasoning
3 eggs
2 cups panko
1-2 cups peanut oil (depending on skillet size)
Lettuce
Tomato
Avocado
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That starts with an insulated fish bag. He gills and guts his mahi as soon as he catches them, and then puts them on a healthy dose of ice for 12 hours if possible. “Your meat comes out firm, cold, it makes it really easy to vacuum seal and process and you end up with just a nice clean product at the end of it,” he explained. For more tips on how to take care of your fish properly and keep them fresh from ocean to table, check out our guide on the best way to keep fish fresh after catching.
Fortunately, mahi is a comparatively easy fish to clean, and there’s lots of meat on the bones. Some anglers and chefs like to trace the cut with a fish fillet knife and peel the skin off to expose the bloodline. Griffin does it a little bit differently.
The first cut is behind the pectoral fin, heading toward the belly. He’ll then score the skin heading toward the tail. After that, make a cut all the way up behind that pectoral fin, ensuring that you don’t miss the ample amount of meat in the head.
Subsequently, he makes a shallow cut down the back of the fish, heading toward the tail, ensuring that the bones are beneath the knife and the meat is on the top. When the meat is separated from the backbone, he’ll use the tip of the knife, breaking the rib bones to expose the spine. At each step, it’s critical to be slow and deliberate to avoid mistakes and maximize yield.
With the fillet starting to separate, he’ll lift up on it and press down on the body. “The AFTCO fillet knives are great for this,” he said. “They’re really flexible.” Now the fillet is removed, with the skin on and the bloodline intact. Next, flip the fish over and repeat the process on the other side.
When cleaning your fish, it’s important to fillet it with accuracy and precision using a sharp fillet knife. For tips on sharpening, see AFTCO’s step-by-step guide on how to sharpen a fillet knife.
The two fillets are the main haul, but there are also the collars. Some anglers struggle with removing them, but once again Griffin has come up with a system. He sticks the flexible knife under the joint above the pectoral fin, cuts, and then turns the knife the other way to pull down. With a gentle cut, the whole collar comes out. He trims off the membrane, splits it right down the middle, seasons the collar, and puts it on the grill. “It’s really a nice appetizer,” he said.
Returning to the fillets, he removes the stomach liner and any meat harmed by gaff marks or other imperfections. He continually cleans the knife between cuts to make sure that any slime or blood stays away from the otherwise pristine meat.
With his shiny fillets in front of him, Griffin cuts them on either side of the red bloodline to eliminate that contaminant and get rid of the pin bones. Next, he breaks them down into pieces perfect to fit quart-sized vacuum-sealed bags. He goes gently down to the skin but does not cut through it, rotating and letting the knife do the work. The result is world-class pieces of fish that’s thrilling to catch, sustainable, and great cooked in a wide variety of manners. To keep your fish fresh even longer after it hass been filleted, check out AFTCO's guide on how to vacuum seal fish.
Check out Ryan’s Panko Crusted Mahi Mahi Sliders or his Bluefin Poke recipe for ideas on how to enjoy your catch!
Ike Jime is a Japanese technique that helps recreational anglers have the highest-grade seafood at home. Instead of going to an expensive sushi restaurant, use the Ike Jime technique to have superior-grade seafood. With a few tools and quick steps, Ike Jime can improve the flavor and quality of every fish you catch.
Most anglers have their definition of fresh fish. However, the level of freshness varies depending on how the fish was caught and cleaned. An Ike Jime fish can be caught, filleted, and kept in the fridge five times longer than the fresh fish you purchase at the store. Ike Jime allows anglers to utilize their fish and have less waste. It also enhances the fish’s flavor and there is no “fishy” smell or taste.
Why Restaurants Buy Ike Jimed Fish with Chef Michael Cimarusti
Chef Michael Cimarusti is the owner and head chef at Providence in Los Angeles, a fine-dining seafood restaurant with two Michelin Stars. He spent time in the kitchen at Watergrill before opening Providence in 2005. Excelling in fresh seafood options, Providence has been taking steps towards a sustainable menu for years. His restaurant purchases Ike Jimed fish locally whenever possible because of its superior quality and flavor.
Chef Cimarusti explained that fish that are Ike Jimed provide an exceptional dining experience for customers. He even said that fish who undergo the Ike Jime process impress people who typically don’t eat seafood. Chef Cimarusti added that with Ike Jime, you can store your fish without freezing or giving them away.
As referenced in the Complete Guide to Ike Jime, this process dramatically improves the appearance and quality of your catch. A fish’s appearance is a clear indicator of Ike Jime.
For example, Benitos typically lose their color and stripes within 15-20 minutes of landing them. However, with Ike Jime, Benitos maintain their color and stripes even after being killed. The color of the fish’s flesh is another indicator of Ike Jime because when fish are bled properly, their flesh stays its natural color instead of turning dark. Fish flesh turns dark when they experience stress because they release stress hormones that degrade the quality of their meat.
Chef Cimarusti said, “The fish are just amazing. I recently purchased 100 pounds of fish from a local commercial fisherman, who Ike Jimes his fish. Although we go through these fish in 3-4 days, I can keep them for a week or more because the flavor will only improve. We have dry-aged some of these fish, and the flavors become more pronounced, but not fishy. The skin dries out, allowing us to change our techniques to provide different textures.”
Another culinary benefit of Ike Jime is the freshness and flavor it adds to your catch. Bleeding your fish helps limit bacteria growth that causes a fishy taste and smell. Using the brain spike improves the texture of your fish because it delays rigor mortis, which is when the fish’s muscles and joints stiffen, making it tough. The brain spike also ensures that the fish experiences low levels of stress, and doing so leads to a better-tasting fish. Finally, icing your catch ensures it stays fresh and helps maintain a high-quality flavor. Like the brain spike, it helps delay rigor mortis so anglers can enjoy fish fillets that are firm and soft.
After spending some time in Japan in 2009, Chef Cimarusti had the opportunity to learn about Ike Jime and how to perform it. The results were terrific. As a result, Providence started purchasing Ike Jimed fish from overseas to supply their customers with the best quality seafood. It had to buy imported fish at the time because Ike Jime was not common in the United States. Now, Providence is proud to purchase most of its seafood from local commercial anglers who perform Ike Jime on their fish. To have the best-looking and tasting fish, use Ike Jime and enjoy a high-quality and flavorful catch every time.
Chef Cimarusti's Simple Fish Recipe
Simple and delicious. Chef Cimarusti starts with a mild white meat fish like bocaccio. Snapper, sea bass, and most flatfish are great alternatives, too.
Then Chef Cimarusti makes a simple seasoning using espelette pepper, which is like cayenne pepper. He begins by sprinkling it on both sides of the fish. Next, the fish goes on a hot skillet with some oil. To ensure the fish cooks evenly, he uses a meat weight to weigh it down. After it cooks for a little bit, he flips it. After the flip, he adds butter and bastes the fish.
Once the pan is back on the heat, he squeezes some lemon juice into the pan with the butter, letting the combination emulsify and foam quickly. Now it’s time to serve, and Chef Cimarusti plates the fish with the sauce, making a delicious meal.
With the Ike Jime process, anglers can reap the rewards of their catch with enhanced flavor and long-lasting freshness. By performing each step in the Ike Jime process, anglers reasonably handle their catch and practice sustainability to ensure their fish doesn’t go to waste. To learn more, check out our Complete Guide to Ike Jime and AFTCO Fish Care products.
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“AJ [amberjack] gets a bad name, since in some areas it’s considered not so good to eat, but here in the Gulf of Mexico, it’s delicious!” says Eric Newman of Journey South Outfitters in Venice, Louisiana. While he’s now a full-time fishing guide and captain, Newman spent years as a professional chef. His Cajun roots show in this mouth-watering recipe, as he prepares the amberjack he caught.
Ingredients:
Six 6- to 8-ounce pieces of fresh amberjack meat
One pound of crawfish tails (shelled)
Two 15-oz cans of corn
One half red onion, diced
One tomato, diced
One bell pepper (orange, red, yellow or green), diced
“A bunch [about two tablespoons] of finely minced garlic”
Several generous pinches of chopped fresh basil
The juice from half a lemon
Truffle oil (to taste)
Crystal hot sauce (to taste)
Salt and pepper (to taste)
Place crawfish and corn on a shallow metal tray and smoke (on Traeger grill) at 165 for an hour to an hour-and-a-half (even longer at that low temp is okay).
Place the smoked corn and crawfish in a large bowl. Add: red onion, tomato, bell pepper, fresh basil, salt and pepper, Crystal hot sauce, truffle oil and lemon juice squeezed over all.
Mix well and place in frig for an hour or so for flavors to marry.
During that time:
If you haven’t done so already, cut from AJ fillets a half-dozen or so pieces — 6 to 8 ounces or so each. Coat each thoroughly in olive oil and sprinkle with Traeger Fin & Feather Rub — both sides, patting the seasoning firmly onto the meat. Put aside briefly to prepare the salad.
Place AJ chunks on a very hot cast iron pan in a Traeger Timberline Grill to blacken them.
Prepare the mixed-greens salad:
Swirl olive oil on generously over the greens, then vinegar, but not just any vinegar: cane vinegar. That lends a distinctly Cajun accent; however, if that’s not available, feel free to use rice vinegar, white balsamic vinegar or the like. In any case, use enough vinegar to give the salad “a little bit of zip,” in Newman’s words. Finally, sprinkle on black pepper and kosher salt and toss well.
Presentation:
On a large flat plate, place generous serving of mixed greens; on top of that, one of the blackened filet chunks; then cover the filet to overflowing with corn and crawfish relish.
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Eric Newman of Journey South Outfitters out of Venice Louisiana has some experience making BBQ shrimp. Louisiana is famous for their shrimp and they do BBQ shrimp their own way. Eric gives some tips to help you make better Louisiana style BBQ shrimp.
Some of Eric's tips to make BBQ shrimp include using the freshest ingredients, making the sauce first then putting the shrimp in, and toasting up some bread to eat with the sauce.
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Captain Eric Newman is a seasoned angler and a Louisiana native with fine-dining kitchen experience. Bringing together his knowledge of the water and the galley, he provides incredible service to his customers at Journey South Outfitters. In the video below, Captain Newman shares his method to fillet and break down a fish.
Step 1: Cut from the Fish's Head
Before cutting, consider grabbing a pair of fishing gloves to protect your hands from sharp fins. Starting at the fish’s head, make a vertical cut behind the skull and gills to remove all the meat from above the head. When you cut down the side of your fish, Capt. Eric recommends avoiding the belly in the rib cage area because it will get removed separately later.
Step 2: Separate the Skin
Next, you want to score the skin from the bottom and top of the fish. Start on one side of the fish and separate the skin from the fins. Some fish have a crease right by their dorsal fin that you can easily fit your knife into and cut right along. Cut to the bone to ensure you don’t waste any of your fish by leaving it behind. Once you have finished these cuts on one side of your fish, do the same thing on the other.
Before you remove the first side of your fish, Capt. Eric recommends finishing filleting your fish on the other side, so you don’t end up with a lopsided fish. Otherwise, removing one side of the fish before cutting the second makes it harder to fillet the second side.
Step 3: Remove the Fillet
With your fish scored and cut on both sides, now you can remove the fillet from the first side. Start by creating your tail cut, and as you lift the fillet, use your knife to separate it from the fish’s body. After removing the fillet, lay it skin side down to keep it as clean as possible. Especially if you’re using a public fish cleaning station, it’s important to ensure your fillet doesn’t touch the table to keep it as clean as possible. Repeat this on the second side and keep it off dirty surfaces to limit bacteria growth.
Step 4: Separate the Collar
Next, you will take the whole throat out of your fish along with part of the belly. At this step, Capt. Eric likes to switch to an 8-inch fillet knife because it’s shorter and provides more stiffness, making it easier to separate the collar. When you start to separate the collar cut alongside the fish’s collarbone behind the gills, there is a joint that is a great spot to cut so the collar easily disconnects. For example, red snappers have a pronounced joint that makes it easy to separate the collar. After clearing one side of the throat, roll your fish over and complete the same process on the other side.
Step 5: Remove the Cheek
Removing the cheek is the last thing Capt. Eric takes out of larger fish, like snapper. Make a circular cut around the cheek using a small and flexible knife. After completing that, you can cut the knife deeper to remove and skin the cheek precisely. Now, you’re left with a super flavorful and tender piece of fish.
Step 6: Break Down the Fillets
To make it easier to cook your fish, Capt. Eric recommends breaking it down into fillets. At this stage, you can cut your fish however you want. You can make sashimi cuts, belly cuts, steaks, or whatever you prefer. Capt. Eric broke his fish down into two top loins, two bottom loins, two rib cuts, two cheeks, and one collar. Regardless of how you prefer to cut your catch, don’t let any of it go to waste.
Tips For Selecting a Fillet Knife
To clean his fish, Capt. Eric used several different knives. Each knife serves a specific purpose, and it’s always best to have more options on hand to give you the highest quality cuts of fish. Smaller, flexible knives are best for cutting the cheek; an 8-inch breaking knife makes it easier to cut through bones, and a 9-inch flex is perfect for fillets. For all your knife and fish cleaning needs, check out the selection of AFTCO Fillet knives so you’re equipped to break down and enjoy your next catch.
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Ali Hussainy is no stranger to catching fish. The question stands - but can he cook?!
Serving raw fish is the fastest way to make great friends and great memories, and Ali shows a recipe he "stole" from his favorite fishing resort in Mexico. The amazing thing about eating raw fish is theres not a lot of wrong ways to prepare it. Feel free to use as much or as little of his suggestions and use the best quality ingredients you can to respect the fish. Also remember that this doesn't have to be raw tuna, but can be raw albacore(also a tuna), raw salmon, raw yellowtail, or really any raw fish you want to eat.
Sashimi Recipe
Using your fish of choice, find the grain side and start to slice into thin slices or desired thickness. With a tougher meat, we suggest slicing into thinner slices while fattier or more tender fish deserve a thicker cut. Changing thickness can help you eat the fish, but it also can change the flavor so be creative and slice to the thickness you like the most.
Once the raw fish is sliced and laid out, prep the rest of your ingredients. In this recipe Ali uses Jalapenos, onions, olive oil, basalmic vinegar, soy sauce, hot sauce, cilantro, lime and granulated garlic. Be creative! But also think about what pairs best with the type of fish you have. The art of making sushi takes these pairings to a whole new level, but in your home, theres no need to do something you dont like, so make it your own and leave none on the plate! Enjoy.
Recipe Below. To download recipe "open image in a new tab" and "save image to..".
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Ali Hussainy is a Local Knowledge Fishing Show co-host and a tuna connoisseur because of his extensive fishing experience. Since Ali is no stranger to catching tuna, he has perfected his defrosting technique to ensure none of his catch goes to waste. Sometimes, people hesitate to eat frozen tuna because they think it's poor quality. However, that's not the case. The proof is in the process, and following Ali's defrosting method delivers fresh and high-quality tuna every time.
In this video, Ali demonstrates his defrosting technique with a piece of tuna from his 200-pound Bluefin he caught two days before. He's using a shoulder cut that's about halfway defrosted. It has dark red areas where the fat is, giving the tuna a rich flavor. To further enhance Ali's defrosting method, it helps to start with high-quality fish. Proper fish care goes a long way in maintaining flavor and is essential to being a responsible angler. To learn more, check out our Fish Care 101 blog and the Ike Jime blog to always have fresh and flavorful fish.
Defrosting Tuna
Start the 2-3 day defrosting process by taking your tuna out of the freezer. The most effective way to freeze tuna is by using a vacuum-sealed bag. Vacuum-sealed bags eliminate moisture and remove all the air so your fish doesn’t spoil.
In this example, Ali has his tuna in a vacuum-sealed bag. After removing it from the bag, he puts it on a clean paper towel and pats it down to soak up as much juice as possible. Pat your fillets dry until all the moisture is gone; it may take several paper towels. Also, instead of using regular paper towels, Ali recommends using Wypalls. They are a brand of food service paper towels with a cloth-like consistency, so they don’t stick to the fillets as much as generic paper towels.
Once that’s complete, grab a plate to set your fillets on and use several paper towels to wrap up your tuna like a burrito until it’s fully covered. Making sure your fish is fully covered is critical to collecting moisture. Built-up moisture causes the fish to spoil faster, and the goal of defrosting is to remove it to ensure you have the best-tasting fish.
Next, set your fridge as low as possible to chill down your fish. Doing this helps bring moisture to the surface. During the first 24 hours of this process, you should change the paper towels once or twice and re-wrap your fish with fresh ones. After a day or two of repeating this process, you can unwrap your fish, and it should be ready to slice. With the moisture out, your fish will be firm and flavorful. Whether you prefer to eat raw or seared tuna, following this process will give you a superior product.
During a time crunch, you can also thaw your vacuum-sealed tuna or frozen fish with cold water. Start by grabbing a deep bowl or tray and filling it with cold water. From there, make sure all the pieces are fully submerged and let it thaw for 15-20 minutes. Once that's complete, remove your fish from the vacuum seal bag, blot it dry, and cook. If you use this method, keep your fish inside its vacuum-sealed bag, or it will absorb water and lose flavor. Check out our vacuum-sealing blog to learn more.
From tuna to your favorite fish, anglers and chefs can follow Ali’s method to defrost their fish and have a delicious result. Avoid defrosting fish in the microwave because it significantly decreases their quality and will leave you with soggy fillets. This defrosting method also helps anglers avoid overcooking or drying out their fish. Put Ali’s defrosting process to the test on your next catch.
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Ali Hussainy shares his experience with cutting large chunks of tuna. Something everyone should know if you plan to catch a large tuna. Whether these fish get processed for you or not, when looking at large loin chunks, it is good to know your plan before you start cutting. Whether you want sashimi, ngiri, or steaks, Ali shares his method of butchering your tuna.
Things to Know:
- Preparing sashimi in different ways will change the texture and will dictate the dish preparation.
- If you are getting your fish processed, make sure to tell the processor how you want the fish butchered.
- When preparing your fish, no raw fish should go to waste. Utilize scraps in poke, or minced for spicy tuna.
- Sashimi cut is head to tail / Ngiri cut is lateral direction.
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Vacuum-sealing fish may seem like an extensive process at first glance, but all good things take time. By vacuum-sealing, your fish can last for months and taste as fresh as the day it was caught. Instead of trying to cook freezer-burned fish with a strong fishy taste, avoid it altogether by vacuum-sealing your next catch.
What is Vacuum Sealing & Does it Make a Difference?
Food Saver says Americans lose $1,300 on spoiled food annually. Save money and your catch by using these nine tips for vacuum-sealing fish. Vacuum sealing removes oxygen and moisture from plastic bags used to store food, which are the culprits that cause food to expire and spoil. By eliminating the oxygen, vacuum sealing significantly increases the shelf life of food. Typically, there are one to two fillets per vacuum-sealed bag. Once the fish is placed inside, the vacuum sealer seals it shut by thermally bonding the bag. By vacuum sealing, the freezer life of your fish can last for 1-2 years without freezer burn spots or spoilage.
1. Select a Vacuum Sealer
There are countless vacuum sealer options, ranging from personal use to industrial grade. Keep in mind that vacuum sealers can be expensive, depending on their features. As a starting point, check out this recent vacuum sealer review from New York Magazine here. This review covers the leading vacuum sealers with basic features, ranging from an affordable $47 to top-of-the-line models at $280. Regardless of your familiarity with vacuum sealing, the benefits make it a worthwhile investment for anglers who regularly store fish.
2. Keep the Sealing Bag Dry
When preparing to seal a fillet in its bag, make sure the end you're sealing is completely dry. Some anglers like to place paper towels at the top 2-3 inches of the bag, under the bag's seal, as an extra precaution. Before sealing, ensure that no part of your fish fillet is in the sealing area. Otherwise, it can lead to spoilage. The goal is to seal your fillet in its bag with as little moisture as possible.
3. Dry Fillets Thoroughly with Paper Towels
The goal of vacuum-sealing fish is to remove as much moisture as possible so your fish stays fresh for months. Use paper towels to dry your fish fillets because they absorb moisture quickly and are easy to discard. This step is essential if you decide to brine your fish, as your fillets will be wet after soaking in the brine.
4. Check for Bones
Check carefully for any bones, particularly rib bones. Occasionally, rib bones can protrude from fillets and pierce sealed bags. Removing bones also makes your catch more enjoyable to eat months later.
5. Avoid Overfilling Bags to be Sealed
It is important to avoid overfilling the vacuum seal bag because it becomes more challenging to keep air and moisture out as you add more fish. Avoid stacking fish fillets on each other and lay them flat instead. Fill the vacuum seal bag evenly without overfilling to keep your fish fresh.
6. Thaw Your Fish
One method to thaw your fish is to place your frozen fish in a deep bowl or tray and fill it with cold tap water. Contrary to popular belief, do not use warm or hot water, and make sure all the pieces are fully submerged. Next, let your fish thaw in the cold water for 15-20 minutes. Now, you can remove your fish from the vacuum seal packaging, blot it dry, and cook. Another method is to leave the frozen fish in the fridge overnight and allow it to thaw slowly. It is best practice to leave your fish in the vacuum seal bag as it thaws because otherwise, it will absorb water and lose flavor. Check out our defrosting guide for more tips on how to defrost your fish.
Although vacuum sealing takes longer, the process ensures that your fish will taste incredible months later. After completing these nine steps, your fish should taste as fresh as the day you caught it.
]]>Words by Doug Olander
Catch-and-release fishing is popular, but nothing tops cooking your catch at home. The process from your initial pursuit to fresh fish on your dinner table is crucial. How you deck a fish significantly impacts its quality and flavor. Instead of unhooking fish and throwing them into a fish box or cooler, don’t let them suffer slowly, and follow these six tips for the freshest fish at home.
1. Get Your Fish on Board
Fish care starts as soon as your catch hits the deck. From the second your catch hits the deck, its life is in your hands, and the quality of your catch depends on how you handle it. Gaffing a fish is a classic way to get a fish onboard. AFTCO has been making gaffs in its US-based warehouse for many years, with sizes ranging from three to eight feet and several hook options. Check out our blog here to learn more about gaffs and how to use them.
Although gaffing fish is the easiest and most common way to get fish on board, it creates a large hole in your catch that introduces bacteria. Gaffing also stresses the fish out and can cause it to secrete stress hormones, making it less firm and more likely to spoil. Due to these reasons, opt for using a landing net or grabbing your fish with your hands.
Unfortunately, these options are not always possible, especially if you’re a saltwater angler bringing in a 500-pound Bluefin tuna. Consider using a landing net to cradle a fish for smaller saltwater and freshwater species. Landing nets make it difficult for fish to escape without stressing them out. Grabbing by hand is the best method, but it can give your catch a chance to escape, and anglers can easily cut themselves on sharp spines. To avoid this, have a good pair of fishing gloves close by, like the AFTCO Utility Gloves or Release Gloves. Gloves protect anglers’ hands from cuts and help them tightly grip their slippery catch to help bring the fish on board. If you can grab your catch by hand or use a landing net, these methods will give you the freshest fish possible.
2. Kill Your Fish
No matter your usual kill method, it’s essential to do it immediately after pulling them onto the boat. First and foremost, it’s a humane and responsible thing to do as an angler. Tossing fish into a fish box to slowly suffocate is brutal, and the stress degrades the quality of the fish. Letting your catch suffer is a loss either way because as the fish suffers, so does its flavor. Also, the next step, bleeding, is much easier to accomplish when your catch is not flopping wildly on deck.
Using a fish bat is the most common way to dispatch a fish. The AFTCO fish bat is corrosion-proof, floats, and has a safety lanyard attached. Besides a fish bat, anglers can use a fish billy to administer a few hits on top of the head, which is typically enough to stun the fish. If you prefer to stun your catch, keep a fish billy within reach.
The superior method for dispatching a fish is called Ike Jime. It's a Japanese method that is quick, humane, and keeps the fish's flavor in top condition. With the Ike Jime method, anglers use a brain spike to euthanize fish. This method prevents stress hormones from going to the rest of its body, which helps maintain the fish's quality. To learn more about Ike Jime and how to perform it correctly, click here.
3. Bleed Your Fish
The easiest way to guarantee high-quality fillets is to bleed your catch immediately. If you don’t bleed your catch, the fillets it produces will probably be darker in color and have a strong “fishy” flavor. Blood causes bacteria and leads to decay in the fish's flesh. To avoid this, bleed your catch immediately to keep your fillets lighter in color with no fishy flavor.
Ryan Griffin making the cut.
To start bleeding your fish, slice through the narrow area at the throat between the gills to cut the vein to the heart. Or anglers can make a vertical cut behind the gills instead. After cutting, it’s best to bleed your fish in water, either over the side of the boat or in a fish bucket. By doing this, the fish bleeds out faster, and you can avoid keeping blood out of the boat.
4. Cool Your Catch
With your fish prepped, it’s time to start cooling it immediately. “Ice is key,” says Robby Gant, AFTCO’s tackle brand manager. “The more the merrier: We try to bring a pound of ice per pound of fish we think we’ll want to keep,” he says. If you’re after large fish, like tuna, invest in a quality kill bag if your boat doesn’t have a large enough insulated fish locker. Gant says a cheap kill bag won’t keep your ice solid for long.
Something else important to note is that if you’re fishing in coastal waters, add saltwater to the ice. Saltwater freezes several degrees colder than freshwater. “The saltwater, along with the ice, makes an unbelievably cold slurry to surround your fish and give you the best product,” Gant says.
Prime tuna specimen enjoying a post mortem ice bath. Photo: Ryan Griffin
5. Freeze Your Fish
If you have enough fish to freeze at home, a vacuum sealer can keep your catch fresh for months. Vacuum sealing is critical because it removes all the air, which causes freezer burn and deteriorates the quality of your catch. If you don’t have a vacuum sealer, Gant suggests placing 1-2 servings of your fish into a heavy-duty Ziploc or similar plastic storage bag. Then, zip the bag and leave one of the top corners open. After that, grab a bowl or bucket of water and completely submerge your fish fillets while keeping the top corner open above the water’s surface. This process forces the air out of the bag, like a traditional vacuum sealer. Once this is complete, zip the rest of the bag up. Gant says, “If done correctly, once you pull the bag out of the water, the plastic should have formed tightly around the fillets.” To store fish in the freezer:6. Use A Good Fillet Knife
A high-quality fillet knife means better, cleaner fillets and provides safety and convenience. “I prefer razor-sharp German stainless steel,” says Captain Andy Mezirow, who operates Gray Light Sportfishing out of Seward, Alaska. A fillet knife that’s not razor-sharp creates ragged fillets, wasted meat, and often cut fingers. Captain Mezirow says the AFTCO fillet knives are the best he’s used in his seasoned career. The AFTCO fillet knives have Böker German stainless-steel blades with corrosion resistance and a non-slip handle for a secure grip.
The 10-inch AFTCO knife is Captain Mezirow’s go-to because he uses it for most of his fillet work, particularly salmon. For smaller, thick-skinned, and heavy-boned bottom fish, he’ll use the 8-inch knife. Then, for giant tuna or halibut, he uses the 12-inch knife. For anglers who fillet fish less often, Captain Mezirow recommends using shorter blades because they are easier to control.
Captain Mezirow adds, “I use a diamond steel to sharpen my knives during the season, then send them off to be professionally sharpened in the off-season.”
Ultimately, the proof is in the process. Following these six tips, anglers will reap the rewards of their efforts with a flavor-filled catch months later.
“I work by myself, which means every fish that is kept is iced, bled and ultimately filleted by me. I view care and processing of the catch to be another aspect of judging the quality of a guide. There’s no point in taking fishermen out to kill a bunch of fish if you don’t care for that catch on board, and then deliver fish-market-quality fillets to the clients. Its all part of the deal.”
- Capt. Andy Mezirow
Photos: Ryan Griffin
Running out of ways to prepare your bluefin tuna? This classic bluefin tuna poke recipe is super simple and ready to go in less than 15 minutes. Pairs well with cold beverage of choice.
Picture perfect fillets via the AFTCO 8-Inch Fillet Knife.
Classic bluefin poke ready for consumption.
Prep Time: 15 Minutes
Servings: 4
Method
Ingredients
Combine ingredients in a bowl and enjoy!
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