If you’ve had seafood at a New York restaurant lately, chances are you’ve eaten something influenced by ike jime — even if you didn’t know it. It starts with a method of killing fish quickly and ...

So long, umami and omakase — it's time to make room for a new sushi buzzword destined for the margins of Japanese-American menus. It's called ike jime, and it has the potential to revolutionize much ...

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Company is pioneering the automation of the ike jime fish processing technique, enhancing the shelf-life, flavor, and throughput of fish. "The commercial fishing industry has enjoyed many ...