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Shinkei systems aim to offer the highest quality fish in wider consumers with Japanese Ikejima technique.
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Why is dried delicious so good?
Because fish is fresh.
How is the fish stored so intact?
The secret is Ikejima.
Ikejima is a technique used for centuries used by Japanese fishermen to immediately slide fish and humanely inserting spike in the brain. Then the spiral cable was disturbed to prevent the rigor of Mortis, and the blood is completely removed.
Compared to slow choking on the board deck, Ikejima can dramatically improve fish quality by reducing stress for animal and minimize stress hormone such as cortisol, adrenaline and dairy acid. Also, completely by releasing the fish of the blood, the risk of bacteria growth is minimized and thus the source of the fishermen’s fragrance reduces.
The results are of a better fish, for which fishermen can collect a higher price.
The advantages of Ikejima techniques are obvious, but how do you convince fishermen to learn an unknown skill and transfer their established daily tasks to something different?
Enter Poseidon, Roman, automated AI based on Ikejima robots.
As Poseidon works impressive. He performs the Ikejime process, which requires fishermen skills and experience, in less than seven seconds.
When the fish is placed, the robot uses a computer vision to identify species, find the brain, spike and bleeding fish, eutantizing it immediately. The fish then comes out in the machine in an ice suspension under temperature control.
The machine algorithm is trained not only to perceive different sizes and shapes of fish, but also to adapt the reality of commercial fishing fishing: screamed fish, rough waves and sharp time and sharp time.
From a logistical perspective, Poseidon is about the size of the refrigerator and is placed directly on the deck of a fishing boat with minimal disorders in a normal workflow. Each device is equipped with a starlink satellite, which not only allows the robot to update in real time, but also gives fishing access to WiFi at sea, which is unusual in commercial fishing.
Poseidon on a fishing boat.
Shinkei Systems
Cutting the fishing industry with Ikejima technique
According to the organization of food and agriculture of the United Nations (FAO), Approximately 30-35% Global fishery and aquaculture production is lost or lost each year.
Saif Khawaja, Founder Shinkei Systems And the inventor of Poseidon, he began in question the current state of the fishing industry while studying at the School of Wharton University in Pennsylvania as undergraduate studies.
“The fishing industry is largely untouched by technology. Many fishermen use the same reaping fishing tools and the supply chain infrastructure behind animal agriculture. This gap is a significant challenge for maintaining quality and freshness of fish”.
In 2022. After graduating from school, Vhanton founded Shinkei systems.
Even with Suitable Technology, Khawaya hardly got American fishermen to try it out. But eventually succeeded persuade them To equip your ships with a robot, together with a unique business model: the company provides fishermen with a robot without additional costs and purchases fish that has passed through the IKEJIME process on Premium price.
Khawaja says, “We currently have eight posidons working on ships in Pacific, Atlantic and the Reaction of Fishermen was so positive that we cannot produce the machines enough. In some cases, the fishermen partners doubled their margins.”
Saif Khawaja, founder of Shinkei System and the inventor of Poseidon.
Shinkei Systems
MORE FOR TABLE: COMPLETION OF QUALITY CONTROL THROUGH VERTICAL INTEGRATED OPERATION
The goal of Khawaya does not stop processing fish through Ikejima. He wants to offer the highest quality fish in wider consumers.
In order to happen, it created a vertically integrated system. In October 2022. The Shinkei systems started CeremonySHINKEI system distribution hand.
The company calls its products “Seremona rating”, which transcends the fish Sushi.
“Seremon’s rating means wildly caught American fishermen, regardless of any preservatives, distributing a full supply chain from the moment the fish leaves the water to distribute to your plate,” Khavaja says.
“It represents our vision to democratize access to quality seafood. We use technology in each phase of our system to provide the highest fish, which is reserved for expensive, Michelin-acting Soshi restaurants.”
Seremon products already use significant restaurants guided by quality, atomic, restaurant Daniel and Sushi, in New York, Citrine, Redbird, Kato, Los Angeles, Minibar, Minibar Jose Andres in Washington, DC
They are also sold in the largest world premium fish, a toyos fish market in Tokyo. And for consumers, the company started distributing its products through retail shops, such as happier food in New York.
Seremona which is a consumer product.
Shinkei Systems
Seremon’s choice of fish species reflects the focus of sustainability. Currently, the company processes six species, including black cod and rockery.
“These species have historically conveyed in favor of commercially known species, but priority of fish that can be seen less often in the food store or the restaurant menus, although they are also delicious in their right.”
The company plans to expand its bids to include red snapper and salmon this year, but will remain dedicated to work with local, American fishermen to achieve the best fish in class.
Currently, seremon partners with selected favorable processors in the United States are able to support their quality standards and hope to develop several partnerships with similar processing facilities.
In June 2025. year, Shinkei systems raised a series of $ 22 million, bringing their total funding to $ 30 million, which will expend it to expand their distribution to retail and commercial fishing vessels.
