Introduction:
Fish is one of the most perishable food items in nature. Fish spoilage is a one way process. Fish loses its freshness and quality after death and eventually becomes unfit for consumption. Proper handling of fish is necessary to control and slow down spoilage so that it reaches the consumer fresh. Due to delicate nature and rapid deterioration of fish muscles, that occurs if treated badly, it is extremely important to handle the fish very carefully during all stages of transportation, retail distribution , processing , preservation and marketing.
Why good handling is necessary?
Good handling of fish brings about tremendous benefits to fisherman, processors and retailers because consumers are always demanding and willing to pay for premium quality of fish.
Benefits to fishermen
· Increased landed weights.
· Premium price.
· Reasonable pay back period.
· Increased efficiency.
Benefits to processors
· Faster offloading.
· Long shelf life.
· Higher output.
· Increased yield.
Condition of fish in different gears
Fish in “current jal” or “ vasha jal” (drift gill net) and other gillnets spoil rapidly as they struggle much during fishing.
Fish in hand line , hook, & line and long line are excited as they struggle to escape . They also spoil very rapidly.
Fish in the cod-end of estuarine set beg net (ESBN) and marine set beg net (MSBN) remain in serious stress as they have to stay their until hauling , for about 6 hours until the direction of water current is changed. These fish spoil within a few hours of hauling.
Handling during hauling
Use appropriate gear for the fish.
If possible haul more frequently , not after longer time . Since hauling of MSBN and ESBN is not possible until the direction of water flow is changed (effect of high and low tide; 2 high tides and 2 low tides in 24 hrs.) , these fish need special care and handling soon after hauling;
In such case, in order to separate old fish from newly entered one , catch of the codend can be divided by taking out differently as top layer and bottom layer ;
Take less weight per tow. In case of the operation of pocket mounted beach seine, kum jal , etc. or trawl net , be careful of not to over fill the pocket;]
Remove fish from the pocket as quickly as possible.
Stow fish more quickly and efficiently.
If sufficient ice is not available , make the fishing trip short.
If longer trip is unavoidable , separate older fish from newer fish.
Handling on the deck
Ø Fish is food, so handle it as food.
Ø Use equipment and tools made of easily cleanable materials : eg. Metal or plastic.
Ø Don’t use container made of bamboo or wood. These can harbour bacteria.
Ø Sort and grade fish as quickly as possible – on the basis of species ,size and physical conditions.
Ø Remove damaged, sickly and spoiled fish promptly.
Ø Don’t keep fish under the sun. Always keep fish in the shade or under shed.
Ø Dress fish as required (scaling, fining, etc.
Ø Bleed as required for big fish. Keep water flow over the fish to accelerate bleeding.
Ø Remove gill or gut of big fish.
Ø Wash and clean deck , fish hold, containerbucket , cutting utensils, ice crusher, ice chamber, etc, with (50-100ppm) chlorinated water.
Ø Wash fish thoroughly with chlorinated sea water (5-10ppm). Use hose pipe for effective washing .
Ø Ice the fish quickly to reduce the temperature (1 to 2 0 C ). Avoid bulk icing in fish hold, rather use plastic box , drum or small container in fish hold for icing. Ice old and new fish , spoiled or distorted one and fresh fish and different species of fish in separate be containers.
Ø Always use extra ice to maintain the temperature at 1 to 2 0 C.
Ø Use a fish : ice ratio of 1: 2 in summer or 1: 1 in December , January and February.
Ø Monitor temperature change always with a thermometer . Check temperature every night before going to bed and take corrective action to maintain temperature around 1 to 20 C.
Fig: Handling on the deck
Fig: Handling on the deck
On board fishing vessel sanitation
v Wooden surface absorbs water and becomes full of bacteria Fresh fish are contaminated when contact is made with these surfaces. Cover the surfaces of the fish hold or deck with aluminium sheet. Use corrugated aluminium pen boards, plastic or steel drum, etc. These are light durable, occupy small area and can be cleaned easily.
v Inspect the fish hold /ice chamber for cleanliness and remove leftover dirty ice before taking on next trips ice.
v Make certain that all equipment used to handle fish (gutting knives, sorting checkers, washing boxes, tanks) are rinsed and properly cleaned before use.
v While fishing, make certain that the deck is thoroughly washed between tows. Wash all gutting utensils regularly.
v Change the sea water in the washing box continuously to provide expected rinsing action on the fish.
v Completely stop using container made of bamboo, since it harbours dirt, spoiled fish and bacteria which can contaminate fish during successive operations.
v Use a flushing rinse spray if a bleeding tank is used.
v Upon unloading and sanitize the following:
i. Pen walls and overhead;
ii. Stanchions and shelf shelf-brackets;
iii. Shaft alley plates, top and shaft alley;
iv. All strainers in bilge-check that they are free and clear;
v. Inside and outside surface of hatch;
vi. All pen boards d strong backs;
vii. Wash boxes, tanks and any other equipment used to handle fish.
v When using chlorinated water as a sanitizer, keep the effective strength to around 50-60 ppm. The strength can effectively kill bacteria without corroding the materials used in containers.
Handling during landing and transportation
· Handle fish very carefully while unloading so that no injury occurs;
· Do not stand on fish in the fish hold while unloading;
· Do not throw fish from the fishing boat to the basket;
Fig: Handling fish during landing and transportation
· Keep fish in clean elevated place and container after unloading;
· Ice fish immediately if further icing is required;
· Transport fish with greater care so promptly;
· Refrigerated van is the best for long transportation;
·
Fig: Handling fish during landing and transportation
Use ice box with appropriate icing. Bamboo basket should not be used directly in fish transportation. Bamboo basket modified into low cost ice box can be used. Plastic container used in shrimp processing plant can be modified for ice box and used in fish transportation; · For short transportation of iced fish, metal container covered with lid and installed with a stoppered discharge pipe at the bottom can be used;
· Always used quicker transport.
Handling of low priced underutilized fish
Ø Most of these fishes are caught as by catch in shrimp trawling. As these are mostly underutilized, due to implementation of HACCP, processors of shrimp or other high value items do not appreciate the contamination of target catch by such species. Trawler owners/shrimp processors can be motivated to carry these items to the port separately. Proper handling will stop contamination of shrimp or larger fish by these species. Capacity of ice storage in all types of fishing vessels can be increased to carry such species;
Ø Market price of these underutilized species is very low. Generally, these are sold as lot through auction and middlemen get maximum profit. The fishermen are deprived in most of the cases. Marketing can be improved by reducing the activity of middlemen during auction and sale;
Ø Fishing crews engaged in fishing do not get time to sort and handle these species. To handle these underutilized species they have to stop or delay next fishing. Boat owners can be encouraged to increase labour on board vessel to sort and handle these species.
Some keys to good handling of fish are-
ü Avoid conditions which might accelerate normal spoilage;
ü Introduce procedures, whenever possible, which slow down normal spoilage;
ü Avoid or minimize contamination of fish by spoilage agents;
ü Keep the ice cool;
ü Keep the fish uninjured and muscle undamaged;
ü Keep the fish clean and uncontaminated;
ü Move fish through each stage without delay and control the time taken in each stage.
Conclusion
As fish is a perishable food items in nature, so post-harvest handling of fresh fish is necessary to reduce spoilage of fish. Proper handling of fish is necessary to control and slow down spoilage so that it reaches to the consumer fresh. During transportation, retail distribution, processing, preservation and marketing we have to handle fish carefully
Fish is one of the most perishable food items in nature. Fish spoilage is a one way process. Fish loses its freshness and quality after death and eventually becomes unfit for consumption. Proper handling of fish is necessary to control and slow down spoilage so that it reaches the consumer fresh. Due to delicate nature and rapid deterioration of fish muscles, that occurs if treated badly, it is extremely important to handle the fish very carefully during all stages of transportation, retail distribution , processing , preservation and marketing.
Why good handling is necessary?
Good handling of fish brings about tremendous benefits to fisherman, processors and retailers because consumers are always demanding and willing to pay for premium quality of fish.
Benefits to fishermen
· Increased landed weights.
· Premium price.
· Reasonable pay back period.
· Increased efficiency.
Benefits to processors
· Faster offloading.
· Long shelf life.
· Higher output.
· Increased yield.
Condition of fish in different gears
Fish in “current jal” or “ vasha jal” (drift gill net) and other gillnets spoil rapidly as they struggle much during fishing.
Fish in hand line , hook, & line and long line are excited as they struggle to escape . They also spoil very rapidly.
Fish in the cod-end of estuarine set beg net (ESBN) and marine set beg net (MSBN) remain in serious stress as they have to stay their until hauling , for about 6 hours until the direction of water current is changed. These fish spoil within a few hours of hauling.
Handling during hauling
Use appropriate gear for the fish.
If possible haul more frequently , not after longer time . Since hauling of MSBN and ESBN is not possible until the direction of water flow is changed (effect of high and low tide; 2 high tides and 2 low tides in 24 hrs.) , these fish need special care and handling soon after hauling;
In such case, in order to separate old fish from newly entered one , catch of the codend can be divided by taking out differently as top layer and bottom layer ;
Take less weight per tow. In case of the operation of pocket mounted beach seine, kum jal , etc. or trawl net , be careful of not to over fill the pocket;]
Remove fish from the pocket as quickly as possible.
Stow fish more quickly and efficiently.
If sufficient ice is not available , make the fishing trip short.
If longer trip is unavoidable , separate older fish from newer fish.
Handling on the deck
Ø Fish is food, so handle it as food.
Ø Use equipment and tools made of easily cleanable materials : eg. Metal or plastic.
Ø Don’t use container made of bamboo or wood. These can harbour bacteria.
Ø Sort and grade fish as quickly as possible – on the basis of species ,size and physical conditions.
Ø Remove damaged, sickly and spoiled fish promptly.
Ø Don’t keep fish under the sun. Always keep fish in the shade or under shed.
Ø Dress fish as required (scaling, fining, etc.
Ø Bleed as required for big fish. Keep water flow over the fish to accelerate bleeding.
Ø Remove gill or gut of big fish.
Ø Wash and clean deck , fish hold, containerbucket , cutting utensils, ice crusher, ice chamber, etc, with (50-100ppm) chlorinated water.
Ø Wash fish thoroughly with chlorinated sea water (5-10ppm). Use hose pipe for effective washing .
Ø Ice the fish quickly to reduce the temperature (1 to 2 0 C ). Avoid bulk icing in fish hold, rather use plastic box , drum or small container in fish hold for icing. Ice old and new fish , spoiled or distorted one and fresh fish and different species of fish in separate be containers.
Ø Always use extra ice to maintain the temperature at 1 to 2 0 C.
Ø Use a fish : ice ratio of 1: 2 in summer or 1: 1 in December , January and February.
Ø Monitor temperature change always with a thermometer . Check temperature every night before going to bed and take corrective action to maintain temperature around 1 to 20 C.
Fig: Handling on the deck
Fig: Handling on the deck
On board fishing vessel sanitation
v Wooden surface absorbs water and becomes full of bacteria Fresh fish are contaminated when contact is made with these surfaces. Cover the surfaces of the fish hold or deck with aluminium sheet. Use corrugated aluminium pen boards, plastic or steel drum, etc. These are light durable, occupy small area and can be cleaned easily.
v Inspect the fish hold /ice chamber for cleanliness and remove leftover dirty ice before taking on next trips ice.
v Make certain that all equipment used to handle fish (gutting knives, sorting checkers, washing boxes, tanks) are rinsed and properly cleaned before use.
v While fishing, make certain that the deck is thoroughly washed between tows. Wash all gutting utensils regularly.
v Change the sea water in the washing box continuously to provide expected rinsing action on the fish.
v Completely stop using container made of bamboo, since it harbours dirt, spoiled fish and bacteria which can contaminate fish during successive operations.
v Use a flushing rinse spray if a bleeding tank is used.
v Upon unloading and sanitize the following:
i. Pen walls and overhead;
ii. Stanchions and shelf shelf-brackets;
iii. Shaft alley plates, top and shaft alley;
iv. All strainers in bilge-check that they are free and clear;
v. Inside and outside surface of hatch;
vi. All pen boards d strong backs;
vii. Wash boxes, tanks and any other equipment used to handle fish.
v When using chlorinated water as a sanitizer, keep the effective strength to around 50-60 ppm. The strength can effectively kill bacteria without corroding the materials used in containers.
Handling during landing and transportation
· Handle fish very carefully while unloading so that no injury occurs;
· Do not stand on fish in the fish hold while unloading;
· Do not throw fish from the fishing boat to the basket;
Fig: Handling fish during landing and transportation
· Keep fish in clean elevated place and container after unloading;
· Ice fish immediately if further icing is required;
· Transport fish with greater care so promptly;
· Refrigerated van is the best for long transportation;
·
Fig: Handling fish during landing and transportation
Use ice box with appropriate icing. Bamboo basket should not be used directly in fish transportation. Bamboo basket modified into low cost ice box can be used. Plastic container used in shrimp processing plant can be modified for ice box and used in fish transportation; · For short transportation of iced fish, metal container covered with lid and installed with a stoppered discharge pipe at the bottom can be used;
· Always used quicker transport.
Handling of low priced underutilized fish
Ø Most of these fishes are caught as by catch in shrimp trawling. As these are mostly underutilized, due to implementation of HACCP, processors of shrimp or other high value items do not appreciate the contamination of target catch by such species. Trawler owners/shrimp processors can be motivated to carry these items to the port separately. Proper handling will stop contamination of shrimp or larger fish by these species. Capacity of ice storage in all types of fishing vessels can be increased to carry such species;
Ø Market price of these underutilized species is very low. Generally, these are sold as lot through auction and middlemen get maximum profit. The fishermen are deprived in most of the cases. Marketing can be improved by reducing the activity of middlemen during auction and sale;
Ø Fishing crews engaged in fishing do not get time to sort and handle these species. To handle these underutilized species they have to stop or delay next fishing. Boat owners can be encouraged to increase labour on board vessel to sort and handle these species.
Some keys to good handling of fish are-
ü Avoid conditions which might accelerate normal spoilage;
ü Introduce procedures, whenever possible, which slow down normal spoilage;
ü Avoid or minimize contamination of fish by spoilage agents;
ü Keep the ice cool;
ü Keep the fish uninjured and muscle undamaged;
ü Keep the fish clean and uncontaminated;
ü Move fish through each stage without delay and control the time taken in each stage.
Conclusion
As fish is a perishable food items in nature, so post-harvest handling of fresh fish is necessary to reduce spoilage of fish. Proper handling of fish is necessary to control and slow down spoilage so that it reaches to the consumer fresh. During transportation, retail distribution, processing, preservation and marketing we have to handle fish carefully