Understanding
Salmon Quality
Exceptional salmon quality is shaped by how the fish is handled before and during harvest.
For decades, Bremnes Seashore has studied how stress, handling and biological changes affect the final product. That knowledge has helped us develop processes designed to preserve firmness, texture and quality from the very beginning.
WHAT THE BIOLOGY TELLS US
The Measurable Effects of Stress
Stress
Stress increases muscular activity and energy consumption. This can accelerate lactic acid production and the drop in pH, shortening the pre-rigor window and affecting texture, colour and bleeding.
Temperature
High or unstable temperatures increase enzymatic activity and can accelerate rigor development. Low, stable temperatures help preserve quality and make the process more predictable.
pH
The development of pH after harvest is an important indicator of how much energy remains in the muscle. A rapid decline is generally associated with higher stress and faster rigor development.
Osmolality
Osmolality reflects the concentration of salts and particles in the blood. Changes can indicate physiological stress related to crowding and handling before harvest.
the journey
From Sea to Processing
Preserving the Pre-Rigor Window
Pre-rigor is the period before rigor mortis develops, while the muscle is still relaxed and its natural structure is preserved.
Stress, temperature and handling all influence how quickly rigor begins. By managing these factors carefully, from farming and harvesting to chilling and processing, we can preserve the pre-rigor condition for longer and process the salmon at an optimal stage.
Ikejime is a Japanese method of harvesting fish that involves immediately stopping brain activity and interrupting nerve signals that trigger involuntary muscle movement. The fish loses consciousness immediately, minimising pain and distress, while reduced muscle activity helps preserve its texture, firmness and flavour.
At H82, Bremnes Seashore’s processing facility, we apply these principles to our salmon by reducing stress and unnecessary muscle activity at harvest. Ikejime works alongside our patented LCF® technology and carefully controlled processing methods as part of a broader approach developed through decades of research. Each step contributes to preserving the salmon’s natural qualities, with care before, during and after harvest shaping the product our customers receive.
IKEJIME
Rooted In Japanese Seafood Culture
In Japan, seafood quality has long been evaluated not only by freshness, but by texture, colour, umami and mouthfeel.
Ikejime was developed as a precise harvesting technique designed to preserve these qualities at the highest level.
Today, the method is recognised worldwide for its connection to premium seafood handling and exceptional eating quality .
our approach
From Knowledge to Quality
H82 became the first factory in Norway to achieve Ikejime certification, combining Norwegian salmon expertise with Japanese harvesting precision.
Through controlled harvesting, bleeding, spinal treatment and temperature management, the process is designed to minimise stress and preserve the fish’s natural quality.
The goal is simple : to deliver a more consistent, premium - quality product for the world’s most demanding customers .
The Ikejime certification confirms that our processing facility H82 follows controlled harvesting procedures focused on fish welfare, stress reduction and quality preservation.
Key process elements include :
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percussive stunning
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efficient blood removal
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controlled chilling and temperature management
Comparative testing has also shown stronger quality retention over storage time versus electric stunning, particularly related to colour deterioration and bleeding efficiency . This supports longer - lasting and better product quality .
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Before harvest, fish are transferred to holding systems designed to stabilize the fish and reduce physiological stress . This recovery period allows the fish to regain metabolic balance after transport and handling
Reducing pre - harvest stress improves the potential for pre - rigor processing and contributes to firmer texture, lower drip loss and more consistent fillet quality.
Ikejime is most effective when integrated into a carefully controlled harvesting process designed to minimize stress from sea to processing .
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The LiveColdFish (LCF) method has been central to our quality approach since the 1990s.
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Calm, controlled conditions before harvest preserve the salmon’s natural properties.
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At the H82 facility, only 2 - 4 hours pass from live handling to fully packed product.
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Tight routines and precise control ensure freshness, texture stability and consistency.
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Made for the Demands of Premium Markets
FOR CHEFS
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firmer texture
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firmness
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even marbling
FOR PREMIUM RETAIL
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appearance
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freshness
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reduced drip loss
FOR SUSHI & SASHIMI
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cleaner flavour
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mouthfeel
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colour stability
Quality Certifications
Sjór has, in collaboration with our suppliers, strict quality assurance systems in place and chain of custody certifications. Two of the key pillars of these systems are traceable products and control and monitoring throughout the value chain. We ensure traceable products, meaning we can follow the history of each individual of salmon from roe to finished product. We do this with the aid of systems which mark, monitor and tie together data from start to finish.
Please contact quality@sjor.no for more information on certifications.
