Shinkei – a company pioneering a commercial fish processing technology – announced $6 million in new seed funding to launch its modern system that merges machine learning, robotics, and centuries-old fish harvesting techniques. This funding round was led by Cantos, with additional participation by 8VC, Impatient Ventures, Susa/Humba Ventures, Carya Venture Partners, Ravelin Capital, Red & Blue Ventures, Undeterred Capital, and others joining existing investors.
Fish is the primary source of protein for 3+ billion people, but a large percentage of all fish caught in America are never actually eaten. Shinkei automates the time-tested ike jime technique of humanely processing fish, enhancing the quality, taste, and shelf-life of the raw product. Plus, fish processed using this technology remain fresh for up to three times as long as fish processed using standard harvesting methods.
Hundreds of years ago, skilled Japanese fishermen developed the ike jime technique to humanely kill fish and reduce animal stress, preventing the buildup of lactic acid and other stress derivative chemicals that quickly spoil the flesh. Utilizing the latest advancements in robotics and machine learning, Shinkei has fully automated the ike jime method, processing each fish in as little as 10 seconds. And by harvesting the fish immediately on the boat or shore, the fish are not left to suffocate and further risk early spoilage. This approach is much more humane for the fish and more valuable and sustainable for farmers and consumers.
Shinkei’s hardware can be fitted and integrated into most fishing gear, and Shinkei is working on integration systems with high-volume methods. And with rapid, precise processing, fishermen can expect reliable results and the highest quality product to bring to market. Along with wild-caught fish, Shinkei is also successfully used in commercial fish farming, and the company is presently engaged with suppliers, including Local Coho, which sells to Yama Seafood, the purveyor of superior quality fish to Michelin-starred restaurants and fine dining establishments.
Shinkei’s goal is to transform the entire meat supply chain. And the company plans to dramatically simplify the meat industry’s most laborious processes with its automation technology, enhancing the quality of the most nutritionally dense food product on our planet while simultaneously reducing waste and improving overall sustainability of the food supply.
KEY QUOTES:
“The commercial fishing industry has enjoyed many technological advances over its long history, but we believe one of the biggest advances just arrived. Enhancing the taste, shelf-life, and overall quality of harvested fish — while at the same time boosting sustainability and eliminating waste — is a win/win for fishermen, consumers, and every step of the supply chain in between. We’re thrilled to be able to bring this incredible technology to an industry that has given the world so much.”
– Saif Khawaja, Founder and CEO of Shinkei and founding member of the NFI Sushi Council
“At Shinkei, we’re focusing on how robotics can bring higher quality fish to consumers in a more sustainable way. This process naturally coincides with the toughest robotics problems the world is facing today. Here, we’re realizing every roboticist’s dream, navigating the convergence of clean-sheet mechanism design and precise motion control. We seamlessly integrate these elements with advanced autonomy and computer vision, driving innovation in the fishing industry one breakthrough at a time.”
– Reed Ginsberg, VP of Engineering at Shinkei
“Shinkei’s ike jime harvesting robot was critical for LocalCoho’s expansion into new markets and sales channels. We’re thrilled with the cutting-edge technology and support Shinkei has deployed at our farm. It’s allowed us to not only meet humane harvesting criteria, but it’s greatly improved fish quality. We’ve seen improvements in texture and shelf life, and now have a more consistent product as well. In addition, our target customers are much more inclined to buy fish that have been humanely harvested – especially fish that have been harvested using ike jime. Shinkei gives us a very unique point of differentiation in the market.”
– Michael Fabbro, LocalCoho CEO
