Shinkeijime

A Japanese tradition, an ultimate way of blood extraction from fish for keeping its freshness and bringing out the umami flavour.

The freshness of the fish is lost because the blood stays in its body. By draining the capillary blood flowing to the body of the fish, you can keep the freshness of the fish longer and reduce the fish odor, making it tastier.

The reason a fish has a fishy, muddy or bloody odor is because of the decomposing blood. The fish that die without completely draining the blood accelerates the decaying process and loses its taste quality.

Not only for eating as a sashimi, this also applies to the cooking.

Please check out our website for the videos on how it is done!

  1. Put the fish in the plastic bag to have a better grip.
  2. Insert a spike in the hindbrain of the fish, located slightly behind and above the eye, instantly destroying the brain and spinal cord preventing a re-flexing action.
  3. Insert a knife behind the gill.  
  4. Cut the tail half way.
  5. Insert a metal wire from the tail to kill the nerve (and take out the nerve as shown in the video).
  6. Insert a running hose from the mouth of the fish until all the blood is let out.
  7. Cut the gill out and stomach to take out the guts out of the fish.
  8. Insert a running hose again from the mouth of the fish again to clean out the stomach cavity and remaining blood.

  1. Insert a spike right in middle of the “T" at the back of the fish.
  2. Make a hole with a spike in the tail.
  3. Insert a running water through the fish’s mouth to let out its blood.  It may be easier to hold the fish right under the gill to let out its blood in a bucket or running water.  You can tell how much blood has been let out by the colour of the gill.
  4. Insert a special nozzle with a running water in the spine to completely let 
  5. out the blood.
  1. Insert a spike in the hindbrain of the fish, located slightly behind and above the eye, instantly destroying the brain and spinal cord preventing a re-flexing action.  
    Prior to letting the blood out and gutting out the fish:  3.6 kg (approx. 7.9 lb).
  2. Make a cut to the gill.
  3. Cut the tail half way.
  4. Insert the Special Tsumoto nozzle with a running water from the tail to let the blood out.
  5. Insert a hose with running water through the fish’s mouth to let out its blood. 
  6. Take the guts out of the fish. To prevent decomposition, do not make a large cut to the fish than necessary.   
  7. Scrape epidermal mucus off of the fish to lessen its fishy scent. 
  8. Rinse the fish with a running water.  
    After letting the blood out and gutting out the fish:  3.3 kg (approx. 7.3 lb) – a difference of 300g (0.6 lb) in weight.