Fish in Coolers - How Long?

[Ceviche]

If you feel you have enough time to acquire the tools and learn the technique, ikejime is the way to go:

The Complete Guide to Ike Jime

The how and why you should Ike Jime your next catch. From Trout to Tuna, this method will help you bring the highest quality seafood to your dinner table. Learn More.

aftco.com

 

[Brute]

If you feel you have enough time to acquire the tools and learn the technique, ikejime is the way to go:

The Complete Guide to Ike Jime

The how and why you should Ike Jime your next catch. From Trout to Tuna, this method will help you bring the highest quality seafood to your dinner table. Learn More.

aftco.com

Interesting read…I had a titanium spike on my center console to spike ahi…and we bled them with a throat slash. But I did not know about the spinal cord tool or technique…our ahi & aku were generally eaten within three days of catching though…

 

[Chucker]

If you feel you have enough time to acquire the tools and learn the technique, ikejime is the way to go:

The Complete Guide to Ike Jime

The how and why you should Ike Jime your next catch. From Trout to Tuna, this method will help you bring the highest quality seafood to your dinner table. Learn More.

aftco.com

That article makes some pretty outlandish claims, but then that’s what you need to do to be able to sell 2 feet of stainless steel wire for $69!

 

[Peyton00]

Pretty comical.....buy an Ike Jime and get a free bridge with it....plus S\H.

 

[Nick Clayton]

Personally I wouldn't hold fish that long, but that's just me. Big difference between a commercial boat fish hold and a cooler. I say eat what you can fresh, and keep fish to bring home the last two days.

Ike Jime....IMO just another excuse for people to vastly over think things. I eat more fresh fish than most. Ive eaten fish treated in that manner. I could not tell the difference in any sort of blind taste test, I promise that.

 

[Ceviche]

Personally I wouldn't hold fish that long, but that's just me. Big difference between a commercial boat fish hold and a cooler. I say eat what you can fresh, and keep fish to bring home the last two days.

Ike Jime....IMO just another excuse for people to vastly over think things. I eat more fresh fish than most. Ive eaten fish treated in that manner. I could not tell the difference in any sort of blind taste test, I promise that.

I dunno…. It does make sense to me when you take into consideration even the difference that comes from not only immediately chilling a fish but also gutting, gilling, and bleeding out a fish. Ikejima is supposed to further address stress and death-related hormonal releases.

This isn’t the only approach to cultivating flavor in meat that Japan has developed. Just try marinating pork, beef, or chicken in shio koji either before or with seasoning. That stuff can make the meat taste like it was dry aged.

Nowadays, I always marinate chicken thighs in shio koji (with garlic, ginger, and soy sauce) before cooking. I use the same for pork ribs in the Sous vide bath before grilling. That shit will break your mouth!

 

[Nick Clayton]

I dunno…. It does make sense to me when you take into consideration even the difference that comes from not only immediately chilling a fish but also gutting, gilling, and bleeding out a fish. Ikejima is supposed to further address stress and death-related hormonal releases.

This isn’t the only approach to cultivating flavor in meat that Japan has developed. Just try marinating pork, beef, or chicken in shio koji either before or with seasoning. That stuff can make the meat taste like it was dry aged.

Nowadays, I always marinate chicken thighs in shio koji (with garlic, ginger, and soy sauce) before cooking. I use the same for pork ribs in the Sous vide bath before grilling. That shit will break your mouth!

If you're into it, by all means go for it. As I said, I've eaten fish handled that way. I noticed no improvement. There's a few guys in Westport who have gotten into it the last few years.

Either I don't have a palette sophisticated enough to notice such differences, or it's mostly placebo. Whichever it is, I can confidently say for me it's not worth the effort. If someone wants to go down that road, more power to em.

 

[Matt B]

I dunno…. It does make sense to me when you take into consideration even the difference that comes from not only immediately chilling a fish but also gutting, gilling, and bleeding out a fish. Ikejima is supposed to further address stress and death-related hormonal releases.

This isn’t the only approach to cultivating flavor in meat that Japan has developed. Just try marinating pork, beef, or chicken in shio koji either before or with seasoning. That stuff can make the meat taste like it was dry aged.

Nowadays, I always marinate chicken thighs in shio koji (with garlic, ginger, and soy sauce) before cooking. I use the same for pork ribs in the Sous vide bath before grilling. That shit will break your mouth!

Total aside but I looked up shio koji and am curious. You make your own?

 

[Brute]

I dunno…. It does make sense to me when you take into consideration even the difference that comes from not only immediately chilling a fish but also gutting, gilling, and bleeding out a fish. Ikejima is supposed to further address stress and death-related hormonal releases.

This isn’t the only approach to cultivating flavor in meat that Japan has developed. Just try marinating pork, beef, or chicken in shio koji either before or with seasoning. That stuff can make the meat taste like it was dry aged.

Nowadays, I always marinate chicken thighs in shio koji (with garlic, ginger, and soy sauce) before cooking. I use the same for pork ribs in the Sous vide bath before grilling. That shit will break your mouth!

A “broke da mouth “ reference…I like it…

 

[JayB]

Thanks to everyone for the input - lots of great info that I hope to put to use on future trips! Day one got nixed due to a home project that I couldn't wrap up in time, the winds were too strong to launch for one planned day of gear fishing, we everything he had on the line on day two of gear fishing, and I opted to head up the river for some fruitless swinging on the upper river, but the scenery and solitude were a nice contrast to the boat based rugby scrum near the mouth.

The boat scene was sort of fascinating and interesting in its own right, and I was impressed with how chill and friendly everyone was despite all the lines out in insanely close quarters, but a little bit of that goes a long way for me.