Why should you buy ikejime fish for your restaurant?
The criteria differentiating the ikejime technique from traditional methods are :
- better taste quality;
- better conservation;
- better flesh texture;
- The possibility of maturing the fish (a few hours, several days or several weeks);
- less loss due to shelf life.
How does ikejime make everyday life easier for chefs?
Quality and ultra freshness
The primary advantages of ikejime products are the taste, the absence of odour and the appearance of the flesh which is translucent and does not contain blood.
Ikejime products are of Extra quality and meet the highest requirements of the catering industry.
"A chef who orders from France Ikejime, is assured of a constant quality of fish. Slaughtering is carried out by the same person, in the same way. This consistency in the degree of quality is reassuring in the kitchen", nous confides Stephanie.
However, the conservation/maturation of the fish depends on the species slaughtered. The rate of degradation of fish flesh is different between species. Let's take a pout and a standard sea bass, not ikejime: they will not "age" or remain the same way because, naturally, sea bass is a more robust fish than pout. In fact, a sea bass will keep very well for two days, with no smell, unlike a pout. The same inequalities are found in the ikejime field, where ikejime pout will keep for less time than ikejime sea bass.
Possibility of conservation and maturation
Ikejime is a real solution in restoration to limit the loss of seafood. If there is a cancellation or if the product has been ordered in excess of the customer's choices, the chef is assured of being able to keep its products. He will be able to keep his fish, depending on the species, for 8 to 15 days in the refrigerator of his restaurant!
But in terms of conservation, there are no definite rules. Here again, maturation depends on the species. For example, a sea bass sashimi can be consumed 18 to 19 days after slaughter! Conversely, it will not be useful to keep a mackerel for that long.
As Stephanie points out, "You shouldn't keep fish just to keep."
The idea is not to break conservation records, at the risk of losing, in fine, in quality... After a certain maturation time, the quality of the flesh "does not improve anymore" and will even end up deteriorating. It will tend to soften. This phenomenon is pleasant for raw consumption but once cooked it will lose its firmness.
The restaurateur must anticipate its purchases of fish to be able to let it mature for a few days. The consumption of an ultra-fresh product directly after slaughter is not recommended by professionals.
Firmer texture that stands up to baking!
On the side of flesh texture, the quality of a fish is dependent on the amount of ATP* contained in its muscles at the time of slaughter.
A de-stressed fish will have a higher level of ATP and its muscle will contract less quickly. The correlation is direct, the flesh is firmer and disgorges less water when cooked.
Sea bream, Bar and Pagre ikejime by France Ikejime.
Finally, this technique allows a restorer to :
- preserve his seafood for longer;
- avoid losses;
- reveal the flavors of the products;
- simplify traceability (identified product);
- buy in a short circuit (local product).
These products currently target a market of connoisseurs, high-end and starred restaurateurs. Ikejime products are quality products and are sold 38% more expensive than non-ikejime products. The selectivity of the fishery and the technicality of the slaughter explain this price difference.
* ATP or adenosine triphosphate provides the energy necessary for the chemical reactions of the metabolism