C0203 Step 8. Handling Tuna at the Port

c0203_handline_tuna_8  Button-Previous-icon  Action-button-home-icon  Button-Next-icon




1. Unloading of cold box, fish should be done with caution.
2. Wrap with a wet cloth to avoid sunlight.
3. Fish will occupy an individual space (box),
4. Time from the boat into the water tank no longer than 10 minutes
5. Weigh fish and put in chilling tanks.
6. Fish storage temperature should be between 0 – 5 degrees C.

!! ATTENTION!! Tuna fish grade A has the highest price among others, but if the handling on the boat is poor, then the grade and the price of the tuna will be degraded to grade B and C.
Handling tuna fish at the port includes:
Deloading of coldbox fish should be done with caution. fish should be wrapped with a wet cloth to avoid sunlight. Fish must be treated gently so fish is not scratched or scuffed, fish also should not dropped because it will damage the fish flesh.
When the fish will transported is more than one, then the fish should not be overlapping. Arrange the fish carrier in such a way that each fish will occupy an individual space (box), and not squashing each other or overlapping each another.
The process of transportation from the boat into the water tank on the ground should be no longer than 10 minutes
“Once weighed, keep the fish in chilling tanks. Tanks must be filled with ice and water. Comparison of ice with the fish should be 1:1 for the fish temperature is maintained. The temperature of the fish during storage should be between 0 – 5 degrees C

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.