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AUTHENTIC IKEJIME KIT for Better Tasting Fish (Imported From Japan)

Regular price $39.95

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Ikejime Kit: Easy-To-Use Spike and Wire

Ikejime (Ikijime) Kit from Japan

This Ikejime kit is like no other.

Our Ikejime is built for both professional and recreational fishermen. It has been tested in the harshest conditions by those who risk their lives to bring the freshest catches to the pickiest chefs all across the world.

Now, this level of professionalism can be achieved by every angler who wants to share the best-tasting fish with their friends and family.

Designed In Japan

Established in 1979 in Fukuoka Japan, Lumica Corp. has been developing cutting-edge fishing products that are extremely popular around the world. Now, the USA is starting to see what cutting-edge gear has been in use by top Japanese anglers for years.

We looked for years to find the best ikejime kit that's used by fishermen all over the world. We're proud to bring this kit to you to improve the quality of fish you bring home.

Easy-To-Use

Although this Ikejime Kit is professionally made, it has been designed for ease of use by anyone. With an ergonomic handle, anyone can precisely spike the fish without much force and glide the wire down the spinal column.

This allows the nerves to cease firing to keep the fish and umami flavor intact.

Size

Saltwater Fish

Shape memory stainless steel wire can be compactly stored. 

Ideal for yellowtail, halibut, small tuna, white seabass, flounder, rockfish, opaleye, and large freshwater fish. 

Wire diameter: 1.2mm
Wire length: 800mm
Spike length: 90mm

What Is The Ike Jime Technique?

Ikejime is the process of humanely killing a fish in the quickest amount of time while preserving the highest quality of the meat.

  1. This is done by using a spike to dispatch the fish with the least amount of pain.
  2. The fish is bled by cutting the gills to remove any harsh metallic taste from the flesh.
  3. A wire is then inserted to stop the firing of nerve impulses to prevent the meat from spoiling quickly.
  4. The fish is thrown into an ice slurry to bring the temperature down of the meat.

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