Ike Jime to Fish Steaks in USA
Here is a report on Ike-Jime from Len in USA.
I don’t how how he’s caught the fish but that’s one magnificent Striped Bass!
I’m really happy to see anglers have started enjoying their catch with Ike-Jime.
If you don’t know Ike-Jime, you are missing out! Check it out.
How to keep your fresh catch fresh →
Right after this pic was taken I stabbed his brain with a knife then used your IKI JIMI stick on this 42 pound Striped Bass. Then cut the gills, broke through the tail bone and let him bleed out in the live well. At the dock, filled and skinned. Back home, cut the loins into steaks. Wrapped the steaks with paper towels and allowed to develop umami in the refrigerator for two days.
Wanted to tell you this is the BEST tasting Bass I ever had! Thank you for all the great info on your website.
Great job Len!!!
I’m so happy that my site helped you enjoy your fishing more! You prepared the fish with such care and proper practice. No wonder the fish tastes awesome!
For your future note;
If you mean to let the fish age in the fridge, it will be even better if you store it with less cuts. Because the fish meat gets oxidized where it’s cut.
If possible, try it like this the next time.
At the dock, take the scales, gills, and guts out.
At home, cut the fish into the biggest blocks possible to store in your fridge. Wrap with paper towels to absorb drips. Leave the skin on. Change paper towels everyday.
On the day of cooking, skin it, and cut into the steaks.
First sprinkle salt on the steaks. Use 2% salt of the steak weight. If the steak is 200g, use 4g of salt. And let it sit on the wire mesh in the room temperature for 15 minutes. You will see the drips come out of the steaks. This first drips are edgy fishiness. Wipe off with paper towel. You can wipe off the excess salt too. Remember 1% salt is usually what humans feel tasty. Then put the steaks on the grill.
You don’t need this process if you marinade. And you don’t need it with more plain, less watery fish like snapper and groupers.