Department of Fisheries and Aquatic Resources (DFAR) Sri Lanka. National Aquatic Resources Research and Development Agency (NARA) Sri Lanka. United Nations University Fisheries Training Programme (UNU-FTP) Iceland. Icelandic International Development Agency (ICEIDA) Iceland.
National Aquatic Resources Research and Development Agency (NARA)
United Nations University Fisheries Training Programme (UNU-FTP)
Icelandic International Development Agency (ICEIDA)
Quality and safety issues in fish handling
A course in quality and safety management in
fishery harbours in Sri Lanka
NARA, DFAR, ICEIDA and UNU-FTP
Handling of fish on-board
- UK -
Storing fish in the hold
Sack or case truck
Hand pallet truck
Ice slurryCooling rates in the center of cod - comparison of flake ice and liquid ice
Small boat in Reykjavik harbour
Big eye tuna
Yellow fin tuna
If catching, pre-handling and holding is not done properly
Appearance will be changed
Colour and flavour of flesh can be changed
Catching, gaffing and landing
Once aboard, the fish should be killed immediately
Bleeding the tuna by making a cut in the side of the fish with a knife, five to ten centimeters behind the base of pectoral fin recess, on both sides of the fish. Blood should flow freely from these cuts.
Scrub the inside of the abdominal cavity without removing the white membrane which covers the backbone.
Carefully rinse the fish, inside and outside.
The fish is now ready to be placed in brine or ice.
It is recommended to use the two following staged procedure to obtain a top-quality fish (like in pre-handling of raw materials).
Lower the internal temperature of the fish by placing it in chilled brine (a slurry of crushed ice and seawater).
After the core temperature reaches 0°C, put the fish in ice and keep it there until arrival at port.
Alternatively, the tuna can be iced directly to reduce temperature. However this method takes longer time
The following rules are important during loading:
Do not twist the fish when removing them from the ice. They should be held by the head rather than the tail.
Handling the fish gently.
Do not leave the fish too long in the open air or sunlight.
Training materials on catching and on-board handling of ocean tuna. Pacific Ocean Organisation.
Hall, G.M (1997). Fish Processing Technology
Scombroid Poisoning. FDA (1999)