Tools to humainly kill fish for table fare
Use our site to learn about the Japanese Ike Jime technique, find tools you need, and change the way you keep fish for food.
Our Vision
We want to change the fishing industry by changing the way fisherman kill and keep fish that they take home for the dinner plate. To accomplish that vision, we need to teach fisherman about the benefits of using the Ike Jime method, how to perform the technique properly, and provide the proper tools needed.
Why - When - How
WHY:
- This is a humane way to kill a fish
- The quality of the meat is superior for consumption
- Bacteria and toxins are removed during the process
- Rigor mortis is significantly delayed
WHEN:
- Immediately after catching the fish
HOW:
- Use the Jamie spike, and Jamie mallet.
- Read the Jamie instructions or watch the tutorial video (coming soon)
About Jamie Ike Jime
We are manufacturers of outdoor fishing products that specialize in Ike Jime spike tools, and mallets.
We produce a specially designed spike tool that is hand crafted from oak, pine, and poplar. We are using a lathe and our products are assembled in our Bradenton, Florida shop. The tool is crafted to fit your hand to maximize the grip. The tip has an elongated pointed round surface to better eliminate fish brain tissue. We use an anvil and hammer to flatten the end of the tool and a bench grinder to sharpen the end.
We also produce a wooden mallet using the lathe tool to be used to tap the spike tool if you are using the Ike Jime technique on a larger fish. Some larger fish have a considerable bone structure on the skull and extra force is needed to penetrate the skull cavity with the spike.
About Jamie
I’m Jamie. I have been using the Ike Jime methods for years. It was just this past year that I grew a passion to teach others about it. My motivations come from a humanitarian perspective as well as an inventor mindset. I want to change a behavior of fisherman in the US and beyond. The current techniques we use to keep fish have not been questioned or changed possibly ever. There is a far superior and ethical way to kill and keep our fish instead of just putting them on ice. We still rely on ice in the new technique, but immediately kill the fish humanely after they are caught. I don’t think that most fisherman ethically care about the fish they kill, maybe they don’t think about the fish suffering or after all, it’s just a fish. Ultimately what kills the fish is suffocation. The problem is that as humans, we typically don’t like to see or cause animals to suffer. We put them out of their misery.
The second problem is that suffocation causes stress that changes the chemical composition of the blood and meat expediting rigor mortis. (Rigor mortis can affect the quality of fish meat in several ways, including gaping, toughness, shrinkage and strong fish taste. It’s not good!)
It’s time for a change in the way we humanely dispatch, preserve, and prepare our fish for table fare. Jaime Ike Jime plans to lead that charge and to change an industry.
Tools in Production in Sarasota Florida
