The Machine That Could End Japan's Sushi Empire
In a Nutshell
Shinke Systems built an automated robot that performs the Japanese ikajime method—brain spike plus gill cut—on US-caught fish within 5 seconds of capture, doubling shelf life and producing visibly fresher, firmer meat compared to conventional suffocation methods. The company gives away these machines to fishermen and buys the processed fish at premium prices, selling them under the Ceremony brand to high-end restaurants and stores. By replacing manual, error-prone ikajime on pitching boats with computer-vision-guided precision at industrial speeds, Shinke aims to make sustainably harvested, top-grade American fish competitive with imports in sushi markets.
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The fish being prepared is caught off the coast of California and considered much higher grade than typical sushi fish in the United States. This quality difference stems from how the fish was killed by a machine built at Shinke Systems headquarters in Elsagundo.
Safe and Reed started Shinke Systems in 2022. The idea originated from an essay titled "If Fish Could Scream" that highlighted how fish receive less empathy than trust animals like cows and chickens because they lack vocal cords.
There are approximately 400,000 fishing vessels in North America. Most fish flop around on boat decks, releasing stress hormones and lactic acid while suffocating. This process leads to decay of meat quality and reduced shelf life. Fish can take up to an hour to lose consciousness, during which adrenaline, cortisol, and lactic acid make the meat more acidic and prime for bacterial growth. Blood diffusion creates conditions for rapid decomposition.
Shinke's process involves spiking the fish in the brain and cutting the gills to stop suffocation and drain blood. This method allows fish to last anywhere from twice as long in fresh condition. The meat retains more water weight, has better texture, and contains more flavor.
Shink is replicating the Japanese ikajime method, where fish are caught, quickly spiked in the brain, and bled out with a gill slice. Though it appears rough, it's considered far more humane than tossing fish on ice to suffocate. The ikajime process results in healthier, better-tasting fish.
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