Ikejime, a Japanese fish-cleaning method, involves swiftly severing the fish’s spinal cord to preserve freshness and taste. This technique, renowned for promoting sustainable and humane fishing, yields fillets with enhanced quality—boasting a softer texture, richer flavor, extended shelf life, and improved visual appeal due to reduced blood and bruising. A preferred selection for sashimi enthusiasts, Ikejime stands out as the ideal choice, ensuring a premium and delectable dining experience.