A burgeoning startup is revolutionizing the seafood industry by seamlessly blending cutting-edge artificial intelligence and advanced robotics with a time-honored Japanese fish processing method, aiming to deliver superior-tasting, longer-lasting, and more humanely handled fish.
Based in the Los Angeles area, Shinkei Systems is at the forefront of this unlikely fusion, introducing a traditional Japanese technique for handling fish to the American fine dining scene. Their mission is to automate a labor-intensive process that has historically relied on skilled practitioners aboard fishing vessels, a significant step forward in food innovation.
Central to Shinkei Systems’ operation is their AI-driven robot, aptly named Poseidon. This innovative machine is engineered to perform a traditional Japanese method of fish handling known as ikejime, a technique revered by culinary enthusiasts for its ability to enhance the flavor, texture, and shelf life of fish.
While ikejime-processed fish is a staple in many of Japan’s most prestigious restaurants, its widespread adoption in the United States has been limited due to the prohibitive costs associated with its artisanal nature. By automating this intricate process, Shinkei Systems aims to make this superior quality fish more accessible and affordable for American consumers.
The company recently secured a significant financial boost, raising $22 million in a funding round co-led by Founders Fund and Interlagos, bringing their total funding to an impressive $30 million since inception. This substantial investment underscores the growing confidence in their vision for a more sustainable food supply chain.
The core of the ikejime technique, as performed by Poseidon, focuses on humanely killing the fish and minimizing stress, which in turn preserves the quality of the flesh. While traditional practitioners often include an additional step of spinal cord destruction, Poseidon expertly executes the initial, critical stages of the ikejime method, ensuring optimal results for culinary applications.
Choosing Los Angeles for its headquarters and production facilities was a strategic decision for Shinkei Systems, capitalizing on the region’s rich talent pool in mechanical engineering, a robust fishing fleet, and a thriving ecosystem of high-end restaurants, all crucial for their expansion.
Esteemed chefs, such as Michael Cimarusti, co-owner of the Michelin-starred Providence restaurant in Los Angeles, attest to the profound benefits of ikejime. Chef Cimarusti emphasizes how this method preserves the fish’s quality and vibrant color, making it appear as if it was “just pulled from the water minutes ago,” a testament to the technique’s efficacy in providing humane fishing practices.
Shinkei Systems currently processes thousands of pounds of fish weekly across their operations in Washington, Central California, and Massachusetts, with ambitious plans for expansion into Alaska and the Gulf of Mexico. Continuous innovation is key, as evidenced by their “Block 2” robots, which boast half the footprint and double the processing speed based on invaluable feedback from fishermen, further cementing their commitment to efficient and advanced robotics in seafood processing.
