Transforming Global Seafood Supply: How AI Robotics Meets Ancient Japanese Fish Processing Wisdom

The global fishing industry faces a staggering challenge. According to the Food and Agriculture Organization of the United Nations, roughly 30-35% of all fisheries and aquaculture production gets lost or wasted annually. Yet the solution to this crisis might not be abandoning traditional methods—it’s automating them. That’s the premise behind Shinkei Systems, a company that has successfully fused centuries-old Japanese Ikejime technique with cutting-edge artificial intelligence to revolutionize how seafood reaches consumers worldwide.

Understanding Ikejime: Why Ancient Technique Matters

For generations, Japanese fishermen have known a secret: how fish is killed dramatically affects its quality. Ikejime is the traditional method—a spike inserted into the brain followed by spinal cord disruption—that eliminates suffering while preserving the product. Unlike the slow suffocation that occurs when fish are left on boat decks, Ikejime prevents stress hormones like cortisol and adrenaline from flooding the animal’s system. The complete blood drainage that follows minimizes bacterial growth and eliminates the “fishy” odor that plagues lower-quality seafood.

The result? Superior taste, extended shelf life, and fish commands premium pricing. Yet convincing modern commercial fishermen to adopt unfamiliar labor-intensive techniques proved nearly impossible—until technology intervened.

Poseidon: When Computer Vision Meets Centuries-Old Expertise

Shinkei Systems founder Saif Khawaja conceived Poseidon after recognizing that the fishing industry had largely stagnated technologically. Despite studying at The Wharton School, where he first questioned why seafood supply chains lag so dramatically behind other agricultural sectors, the real insight came later: why not automate Ikejime itself?

Poseidon performs in under seven seconds what traditionally takes skilled hands minutes. The AI-powered robot uses computer vision to identify fish species, locate the brain, execute the spike, and manage complete blood drainage—all with precision calibrated for real-world conditions: wriggling subjects, rough seas, and unpredictable weather. The processed fish immediately enters a temperature-controlled ice slurry, maintaining pristine conditions.

The machine itself is refrigerator-sized and installs directly on fishing vessels with minimal workflow disruption. Notably, each unit includes Starlink satellite connectivity, enabling real-time software updates while providing wifi access—a rarity in commercial fishing operations.

Breaking Industry Resistance Through Shared Value

Khawaja’s greatest challenge wasn’t engineering—it was adoption. American fishermen initially resisted the technology. The breakthrough came through innovative business structure: Shinkei Systems provides Poseidon at zero upfront cost to fishermen while purchasing all Ikejime-processed catch at premium prices.

The results speak for themselves. As of now, eight Poseidon units operate across Pacific, Atlantic, and Gulf waters. Fishermen report doubling their take-home margins. Demand has outpaced manufacturing capacity. In 2025, Shinkei Systems raised $22 million in Series A funding, bringing total capitalization to $30 million—capital earmarked for expanding both vessel deployment and retail distribution networks.

Seremoni: Vertical Integration From Sea To Consumer Table

Beyond processing, Khawaja envisioned democratizing access to premium seafood. In October 2022, Shinkei Systems launched Seremoni, its distribution and retail arm. Products carry the “Seremoni Grade” designation—wild-caught by American fishermen in American waters, zero preservatives, fully traceable from water to plate.

The supply chain transparency resonates with high-end establishments. Blue Hill at Stone Barns, Atomix, Restaurant Daniel, and Sushi Zo in New York; Citrin, Redbird, and Kato in Los Angeles; Benu in San Francisco; and minibar by José Andrés in Washington, D.C. all feature Seremoni products. Internationally, the fish market in Tokyo—specifically the Toyosu Fish Market, the world’s largest premium fish market—now stocks Seremoni selections.

Retail expansion is underway. Happier Grocery in New York City now sells Seremoni products to consumers seeking restaurant-quality seafood at home.

Sustainability Through Selective Species Focus

Seremoni currently processes six species including black cod and rockfish—deliberately prioritizing seafood traditionally overlooked in commercial markets. This strategy serves dual purposes: reducing pressure on overfished species while introducing consumers to equally delicious, sustainable alternatives. Red snapper and salmon expansion is planned for this year, though the company remains committed exclusively to partnering with American fishermen meeting rigorous quality benchmarks.

Processing partnerships remain selective. Shinkei Systems works with only a handful of U.S. facilities capable of maintaining its standards, with plans to develop additional partnerships as like-minded processors meet certification requirements.

The $30 million in total funding represents more than capital deployment—it signals investor confidence that ancient wisdom, married to modern technology, can solve one of global agriculture’s most pressing inefficiencies.