In tuna fishing, our fishing boats catch in the Pacific Ocean, they have cold equipment that ensures the quality of the fishing from its capture until it reaches the different fishing ports of the world. The most important species of tuna are: Yellowfin (yellow fin), Big eye (bigeye) and Skipjack (skipjack). The captured and frozen tuna that arrives on board the ships is unloaded at the plant and classified according to species and size, identifying the origin (ship), temperature, salt and histamine. The captured and frozen tuna that arrives on board the ships is unloaded at the plant and classified according to species and size, identifying the origin (ship), temperature, salt and histamine. The classified and identified fish is placed in freezers to keep it in perfect condition until the time of processing, which is carried out according to various factors and based on the FIFO means. Once it is selected by species and size to be processed, the frozen tuna is placed in special tubs with hot water to thaw, a process that can take between 3 to 12 hours depending on the size of the fish. The thawed fish is cleaned by carefully removing the vises and cut into sections, which are carefully placed on specially designed carts according to the cookers. The fish is cooked by means of steam to facilitate the next cleaning stage. This stage of the process makes it possible to obtain clean, excellent quality tuna loins and meat. Cleaning begins by removing the skin, thorns, grease and other debris. The loins are ready to be packed. The skin, bones and fat are used to produce fish meal, a raw material for the production of animal feed. Clean tuna loins are portioned according to the size of the can to be used. The pieces of loin are placed in the can and the covering liquid is added, which can be water or olive, sunflower or soybean oils. The can is then hermetically sealed. Sealed cans are autoclaved and steam sterilized at high temperature to destroy all microorganisms present in the food and inside the can. The cans are then washed and cooled with ice water. This is the last stage of the process in which the labels are affixed to the cans and packed in recyclable cardboard boxes.
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