C0203 Step 7. Cleaning and Chilling

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1. Carefully rinse the fish, use soft brush with sea water
2. Put the fish to cold box filled with ice immediately with ratio ice to fish 1:1.
3. The temperature of water ice in the box should be kept below 0 Celsius
4. Close the cold box tightly so no sunlight com into the box

Carefully rinse the fish, use soft brush with sea water to rinse abdominal and gill cavity; And use fiber brush to clean outside of fish body.
Rinse the fish by using mechanical pump to maximize cleaning the blood from fish. If you dont have mechanical pump, you could use bucket
After the tuna is clean, put the fish to cold box filled with ice immediately. Comparison of ice with a heavy weight of the fish should be 1:1. Enter the ice into the abdominal cavity of fish that has been in the clear for cold temperatures keep the fish meat. After that put enough water into the cold box for the whole body of fish exposed to water ice. Comparison of ice water is 2:1
The temperature of water ice in the box should be kept below 0 degrees Celsius. You Could use salt to keep the temperature. Temperature can be measured using a thermometer. If the temperature is still above 0 degrees, add more ice to the cold box to make temperature drops to below 0 degrees.
Close the coldbox tightly so no sunlight com into the box and to keep the cold temperature on box are remain

Tuna has good potential market, not only for local but also for export.
Tuna will have high value If you sell for export market. To reach the export market, quality and sustainable quantity are requirements.
Make sure tuna that you catch is in good quality. Take attention in keeping the place that use in handling either on boat or port are clean.

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