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ONSHORE PROCESSING
2016027019
TWO METHODS 1. Handling
2. Final
processing
CHILLING
PRE PROCESSING
HEATING
FREEZING
CONTROLLING
Aw
CHILLING
• Harvested fish must be immediately stored in a low-
temperature environment such as ice or
refrigerated seawater.
• Ice cooling and holding normally requires a one-to-one
or one-to-two weight ratio of ice to fish
• Refrigerated seawater cooling and holding causes less
bruising and other structural damage to the fish
carcasses than ice cooling
PREPROCESSING
Includes operations such as
• Inspection
• washing
• Sorting
• Grading
• butchering of the harvested fish.
THANK YOU

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Onshore fish processing

  • 2. TWO METHODS 1. Handling 2. Final processing CHILLING PRE PROCESSING HEATING FREEZING CONTROLLING Aw
  • 3. CHILLING • Harvested fish must be immediately stored in a low- temperature environment such as ice or refrigerated seawater. • Ice cooling and holding normally requires a one-to-one or one-to-two weight ratio of ice to fish • Refrigerated seawater cooling and holding causes less bruising and other structural damage to the fish carcasses than ice cooling
  • 4. PREPROCESSING Includes operations such as • Inspection • washing • Sorting • Grading • butchering of the harvested fish.