The Fishing Daily Podcast – Series 5, Episode 02
In the latest episode of The Fishing Daily Podcast, host Oliver McBride sits down with Saif Khawaja, founder of Seremoni, to explore how his company is modernising the US fishing industry by integrating advanced Japanese fish processing techniques with cutting-edge robotics and automation
The Inspiration Behind Seremoni
Khawaja, an entrepreneur with a passion for sustainability, was inspired by an essay written by Peter Singer on how fish experience stress and suffering due to traditional fishing methods. This led him to discover Ikejime, an ancient Japanese fish processing method that reduces stress, improves fish quality, and extends shelf life.
“Most fish, once caught, are left to suffocate, which leads to stress and deterioration in quality,” Khawaja explains. “Ikejime stops this process immediately, preserving texture, flavour, and freshness.”
How Ikejime Enhances Seafood Quality
The Ikejime method, which involves immediately piercing the fish’s brain and removing its blood, has multiple benefits:
✔ Prevents stress-related hormones from degrading the meat
✔ Reduces bacterial growth, keeping fish fresh for longer
✔ Enhances texture and flavour, making it a premium choice for chefs
According to Khawaja, Seremoni’s system allows fishermen to process fish directly on board, ensuring superior quality seafood reaches high-end restaurants and retailers.
Helping Fishermen Through Innovation
The fishing industry faces declining margins, rising fuel costs, and increased competition from farmed fish. Recognising this, Seremoni provides its robotic processing system to fishermen for free and operates on a profit-sharing model, ensuring they earn higher margins.
“Instead of charging fishermen for the technology, we pay them more for high-quality fish, doubling or tripling their profits,” Khawaja said.
Expanding Across the US
Seremoni’s fish is already being served in Michelin-starred restaurants and distributed by Yama Seafoods and E Fish, allowing customers across the country to access premium, sustainable seafood.
“We want Seremoni to be as recognised as Kobe beef—synonymous with quality,” Khawaja said.
With plans to expand into supermarkets, the company aims to make high-quality, sustainably processed seafood available to all consumers.
The Future of Sustainable Seafood
As demand for traceability and sustainability in seafood grows, Seremoni is also using QR code technology to track fish origins, giving consumers detailed insights into where and how their seafood was caught.
Khawaja believes that modernising seafood processing while respecting artisanal traditions is the key to creating a more sustainable industry.
“We’re not just improving fish quality—we’re creating a system that benefits fishermen, chefs, and consumers alike,” he concluded.
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