December 16, 2019 — It’s an environmental idea that has taken off in recent decades. You can’t help an ecosystem if you don’t also account for the humans who rely on it. A new Portland-based company called Gulf of Maine Sashimi exemplifies the point. In order to help the ocean’s threatened fish populations, it works to help the fisherman, too.

To that end, a handful of Gulf of Maine fishermen supply the wholesale operation with fish species such as Acadian Redfish, flounder, Atlantic mackerel, haddock and white hake. The company’s niche is to wholesale pristine versions of these normally less valuable and more populous fish, so they can fetch better prices than they otherwise would. Then it passes along the extra revenue to the fishermen.

To ensure their catch makes the grade, the fishermen who sell whole fish to Gulf of Maine Sashimi employ two important measures: First, they use a Japanese technique for killing fish at sea called ike jime. A spike inserted quickly and directly into a fish’s hindbrain kills it instantly. Next, they submerge the fish in a slurry of seawater and ice to quickly bring its temperature to just above freezing and keep it there.

These measures combine to stem the flow of adrenaline, lactic acid and blood into the flesh of the fish, Gulf of Maine Sashimi CEO Jen Levin said, which preserves its pristine quality, improves its taste and increases its shelf life. The careful handling also ensures that the fish are not battered and bruised in sea transit, she said.

Read the full story at the Portland Press Herald