1. What does the Japanese word "Ikejime" mean when translated? How are Ikejime shrimp harvested in comparison to the traditional manner of harvesting shrimp?

 

"Ikejime" translates to "killed while alive." Normally shrimp are collected in nets and packed tightly in ice with no oxygen. Ikejime shrimp are caught in nets and transported alive to the processing facility in iced, oxygenated water. 

 

2. Besides the color, what is the signature difference of Ikejime shrimp meat compared to other shrimp meat? 

 

Ikejime shrimp neck  meat, which is connected to the body, remains on the shrimp. 

 

3. When steamed, what color on the Salmo Fan is Ikejime Shrimp? What causes this brightness? 

 

Ikejime shrimp is  26+ on the SalmoFan. The freshness of the raw material and the stress of being caught by the nets directly translates to the dark bold color you see once the shrimp is cooked. 

 

4. What ingredients are found in Ikejime shrimp? What are the sizes available?

 
  • The ingredients in Ikejime shrimp are salt and shrimp.
  • The sizes available are 5L, 6L, & 7L. 
 

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