My other passion is cooking, so bringing home the best possible filets is not a choice but my obsession. I’m a ikejime master and have been preaching and sharing this unique Japanese fish monger skill for the best possible filets experience you can get here in So. Cal. Umami you can taste when aged!

Photo (Left pic). Right after caught and landed (California Sheephead)

Note: The skin color, faded and stressed producing lactic acid and ammonia in the muscle. 

 Photo (Right pic). Same California Sheephead after Ikejime’d bleeded and dispatched. 

Note: The skin color is vibrant and fresh looking and relaxed which produces a significantly better coloured and flavored fillet, and prolongs shelf life for aging technique.

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