Creating a more delicious supply of fish that’s better for everyone.

We’re working towards a model where you can order directly from our fishers. Join the waitlist for access to our limited supply.

Thank you. We’ll be in touch.

We’re innovating ikejime 活け締め for sustainability and deliciousness at scale, working with local fishers, revered chefs and ethical retailers to develop a new supply of fish that’s better for everyone.


Our fish are traceable from line to table, and they have more to offer in both flavor and texture–bringing new culinary experiences through more sustainable practices.

Silver Snapper
Out of Season

Silver Snapper is an abundant Atlantic fish found from Massachusetts down to the warmer waters of South Carolina.

Out of Season

Bluefish are widely distributed around the world in tropical and subtropical waters. They are found in pelagic waters on much of the continental shelves along eastern America.

Wild Striped Bass
Out of Season

Striped bass are native to the Atlantic coastline of North America from the St. Lawrence River into the Gulf of Mexico to Louisiana. They are anadromous fish that migrate between fresh and salt water.

Black Seabass
Out of Season

The black sea bass is found in the western Atlantic Ocean from Nova Scotia south along the eastern coast of North America as far as the Florida Keys.

Out of Season

Fluke is a marine flatfish that is found in the Atlantic Ocean off the East Coast of the United States and Canada. It is especially abundant in waters from North Carolina to Massachusetts.

Out of Season

Sheepshead fish are a common North American species that span from Cape Cod and Massachusetts through to Florida and the Gulf of Mexico to Brazil.

Out of Season

The Atlantic mackerel, also known as Boston mackerel is a species of mackerel found in the temperate waters of the the northern Atlantic Ocean, where it is extremely common and occurs in huge shoals.

Out of Season

skipjack tuna is a medium-sized perciform fish in the tuna family common in tropical waters throughout the world, where it inhabits surface waters in large shoals

Spanish Mackerel
Out of Season

Atlantic Spanish mackerel occupy the waters off the east coast of North America from the Cape Cod area south to the Yucatan Peninsula.

We currently work with fishers in New York, Maine and Massachusetts. We continue to expand in North America.

For partnerships and general inquiries contact

more soon

[chapter 1]

food is everything

ike-jime   活け締め

[chapter 1]

As humans, we treat food as more than just fuel. Food is a complex, nuanced experience of flavors, textures, feelings — and the unique relationship between them. It’s a connection to our ancestors, and conjurs emotions linked to our culture and collective memories. Over tens of thousands of years, our species has evolved in our approach to food.

great collapse

the great collapse

[chapter 2]

As our populations have grown at an accelerated rate, so have our agrictultural practices and food systems. We are a voracious, resource hungry species. We hold convenience and profit as cultural ideals. As time has passed and our rate of consumption has increased, we find ourselves with an ecology that is on the brink of a crisis.

The commercial fishing industry is in our sights. Of the estimated 3 trillion fish living in our seas, we pull 1 trillion out of the water every year. Of those fish more than half are thrown out before boats reach docks. The waste is rampant. If that weren’t enough, the suffering that the fish endure is inhumane.

The story
of a fish

[chapter 3]

That evening, a couple arrives at a restaurant and are presented with Seremoni yellowtail three ways: as a pâté, a crudo with fresh horseradish, and grilled alongside braised mustard greens. They leave that night with the memory of the meal – the taste and texture of that yellowtail can’t help but be remembered.

Seremoni Fish

A fish is caught off the coast of Brunswick, Maine. A fisher uses the ikejime method to prepare it for market. For the fisher, ikejime is about integrity. Their integrity as a third-generation fisher, the fish's integrity as a living being, and the integrity of the food it provides. The fish is purchased by a chef who prepares it for her seasonal menu. The morning is spent experimenting with her new discovery. Her first bite inspires her — it's like nothing she's ever tasted.

can it always be like this?

Seremoni Fish

[chapter 4]

We hold ourselves to the highest standard for the integrity of our food and our ecosystem. Our fish are traceable from line to table. We’re innovating ikejime for sustainability at scale, working with local fishers, revered chefs and ethical retailers to develop a new supply of fish that’s better for everyone. We call it Seremoni.