JAPANESE SLAUGHTER TECHNIQUE

Ikejime

An ancient method of slaughter that transforms the bluefin tuna experience. A technique that respects the fish's life and maximizes its quality.

The Importance of Sacrifice

Stress triggers the release of lactic acid in the muscles of bluefin tuna, leaving a metallic taste that is off-putting to the palate. A drop in pH accelerates degradation, and the color shifts to brownish tones, which negatively affects the product's marketability. With ikejime, rigor mortis is delayed and freshness is significantly prolonged.

ACCURACY

The Art of Japanese Sacrifice

An ancient technique that transforms every tuna into a masterpiece. We respect the life of the fish to ensure the highest quality.

Selecting Tuna

Experienced divers enter the facility and select each specimen based on the size requested by the customer.

Precise Sacrifice

Each animal is slaughtered individually using a lupara, avoiding nervous stimulation and reducing the animal's stress.

Blood-related incisions

Two cuts are made in the areas with the highest blood flow to promote the development of inosinic acid (umami) and prevent stress hormones from reaching the muscle.

Application of Ikejime

The Ikejime technique is used to sever the central nervous system, which prevents involuntary muscle contractions and helps preserve the quality and texture of the meat.

CERTIFIED TUNA

Certification of Excellence in Fishing Practices

AENOR has certified Balfegó for its best practices in the prevention of anisakis. Specifically, because of its evisceration method and the periodic preventive analyses it conducts using molecular biology techniques.

BENEFITS

The Advantages of the Ikejime System

Ikejime extends the shelf life of fish by delaying rigor mortis, keeping it fresh for longer. The method significantly reduces the suffering of the tuna through a precise and humane slaughter that minimizes stress.

EXTENDED LIFESPAN
Delayed rigor mortis keeps fish fresh longer
LESS SUFFERING
Precise slaughter that reduces stress in bluefin tuna
TEXTURE AND FLAVOR
Naturally developed umami with no degradation or metallic flavors
CERTIFIED SECURITY
AENOR certifies our practices for preventing anisakis infection