AI robot kills fish humanely in 7 seconds using Japanese technique

California-based Shinkei Systems has developed a robotic fish-killing system that automates the Japanese ike jime method, widely considered the most humane way to harvest fish while preserving meat quality. The refrigerator-sized robot, called Poseidon, uses computer vision to identify fish species and perform the precise brain-spiking technique in just seven seconds, addressing growing demand for humane harvesting and high-quality seafood in the US market.

How it works: The Poseidon robot combines ancient Japanese technique with modern AI to revolutionize fish processing on commercial vessels.

• Fish are inserted into the machine, which uses computer vision to identify the species and anatomical information before spiking the brain and making subsequent cuts in seven seconds.
• The ike jime method involves inserting a spike into the fish’s brain immediately after catching, killing it instantly and reducing stress that causes faster spoilage.
• Three fishing vessels off the US West Coast currently operate the machines, with Shinkei providing the robots for free and then purchasing the processed seafood.

The business model: Shinkei operates as both a technology provider and seafood distributor, targeting premium markets across the United States.

• The startup sells the processed fish to restaurants, including Michelin-starred establishments, with two fillets (12 ounces) retailing for roughly $20.
• The company raised $22 million in Series A funding last month, though it didn’t disclose its valuation.
• Each machine is equipped with Starlink internet to transmit data for real-time model training, crucial for boats operating in remote locations.

Why this matters: The technology addresses a significant gap in American fishing practices while capitalizing on premium seafood demand.

• While many Japanese fishers are trained in ike jime, the practice isn’t widely adopted in the US despite its benefits for meat quality and humane harvesting.
• “We’ve been fishing for 40,000 years and the tools haven’t really changed,” co-founder Reed Ginsberg, a former SpaceX engineer, told Semafor. “We’re still using hooks and lines and nets.”

Competitive landscape: Shinkei faces limited direct competition but operates within a growing robotics automation trend in seafood processing.

• Nichimo, a Japanese firm, sells a device that stuns fish to help humans perform ike jime, but doesn’t offer a fully automated machine.
• Several startups in Norway, a top seafood exporter, are developing robotic systems for more humane fish killing and processing.
• Shinkei trained its computer vision system on various fish dissections conducted in its own laboratory.