Handling is very important if fishing activity from catching to deliver it at consumer level. In this assignment i tried to give some appropriate information about good handling practice in fisheries
Post harvest handling and preservation of fresh fish and seafoodMaya Sharma
It describes about economic importance of fish production, trade and utilization, contribution of fish to human health, postharvest losses in fish and seafood
Quality assessment is a part of quality assurance that focuses on assessment of fulfilling quality requirements. The quality of fish and fishery products has become a major concern in fish industry all over the world. Fish, being one of the exceptionally perishable foods and as a result of globalization of food trade fish products tend to be more susceptible to rejection due to poor quality especially if the initial raw materials are of poor quality despite the technological developments in fish production. Furthermore, various outbreaks of food-borne illnesses, among which fish has been implicated as one of the vehicle foods, in various countries in the past years have led to strict food quality/safety rules and regulatory system worldwide. Most often "quality" refers to the aesthetic appearance and freshness or degree of spoilage which the fish has undergone.. To maximize the value of the fishes, freshness quality must be maintained. To increase the acceptability of the fish product, the method of quality assessment must be known. Essentially, the objective of fish and fish product assessment is to avoid the ingestion of contaminated food; to evaluate the nutritive value of food by detecting the presence of biological, chemical and physical hazards and in the end to ensure the safety of the consumer. To assess the safety of fish and fish products both instrumental and sensory methods are used. Sensory methods are the most satisfactory way of assessing the spoilage and freshness of fish and fishery products.
Presentation on fish processing, preservation and trasportingMuhammad Leaque
In this presentation, the information of fishes as well as methods are described to preserve fishes, i.e how to process them, how to preserve them and how to transport them.
Post harvest handling and preservation of fresh fish and seafoodMaya Sharma
It describes about economic importance of fish production, trade and utilization, contribution of fish to human health, postharvest losses in fish and seafood
Quality assessment is a part of quality assurance that focuses on assessment of fulfilling quality requirements. The quality of fish and fishery products has become a major concern in fish industry all over the world. Fish, being one of the exceptionally perishable foods and as a result of globalization of food trade fish products tend to be more susceptible to rejection due to poor quality especially if the initial raw materials are of poor quality despite the technological developments in fish production. Furthermore, various outbreaks of food-borne illnesses, among which fish has been implicated as one of the vehicle foods, in various countries in the past years have led to strict food quality/safety rules and regulatory system worldwide. Most often "quality" refers to the aesthetic appearance and freshness or degree of spoilage which the fish has undergone.. To maximize the value of the fishes, freshness quality must be maintained. To increase the acceptability of the fish product, the method of quality assessment must be known. Essentially, the objective of fish and fish product assessment is to avoid the ingestion of contaminated food; to evaluate the nutritive value of food by detecting the presence of biological, chemical and physical hazards and in the end to ensure the safety of the consumer. To assess the safety of fish and fish products both instrumental and sensory methods are used. Sensory methods are the most satisfactory way of assessing the spoilage and freshness of fish and fishery products.
Presentation on fish processing, preservation and trasportingMuhammad Leaque
In this presentation, the information of fishes as well as methods are described to preserve fishes, i.e how to process them, how to preserve them and how to transport them.
Fish packaging
Featured snippet from the web
Modified atmosphere packaging (MAP) for fish requires a high barrier to carbon dioxide (CO2), oxygen (O2) and nitrogen (N2). The pre-determined gas mixture has to stay inside the package and remain the same. Therefore, packaging films or layers with a high gas barrier are applied
Introduction
Fish Health Management GOALS
Principles of fish health management
Factors affecting fish health
Common symptoms of diseases
General preventive measures
Proper Health Management through Manipulating the disease triangle
Conclusion
References
Fishing is the art of catching fish and other aquatic animals. Many years ago man started using various type of gear used for hunting the terrestrial animals and for fishing also. It is very difficult to say which started first, but some time it is opined that fishing is younger. Reason behind it is easy to catch animals in the land than in the water. In olden days fishing was not having much importance as there was no demand for fish. Earlier fishing was restricted to a particular community but it is not so now. In order to meet the increased demand, fishing is now carried out industrially. Fishing technology not only concerns fishing gear, fishing methods and vessels but also concern Biological and Environmental factors
Canned fish are fish which have been processed, sealed in an airtight container such as a sealed tin can, and subjected to heat. Canning is a method of preserving food, and provides a typical shelf life ranging from one to five years.
Non-Infectious Disease
Not caused by pathogens
Cannot be transmitted to other species
Malnutrition, Avitaminoses, Heavy Metals etc. are responsible
Risk factors:
Genetics
Life-style
Environmental factors
Genetic Risk Factors
Determined by genes
Familial Disease Tendency
Disease runs in species
Recessive gene disorders
Down syndrome
Born with extra chromosome
Sex-linked disorders
Linked to x chromosome (female)
Can be recessive in females
Color blindness, hemophilia, & muscular dystrophy
Surimi is a mechanically deboned, washed (bleached) and stabilised fish flesh.
It is an intermediate product used in the preparation of a variety of ready to eat seafood such as Kamaboko, fish sausage, crab legs and imitation shrimp products.
Ideally, surimi should be made from low-value, white-fleshed fish with excellent gelling ability and which are abundant and available year-round.
Fish is the major economically exported source. There are various products are there based on fish. The major products are exported to other countries than utilizing in India such as oyster which are more preferred for eaten by Germans and Italians.
Fish packaging
Featured snippet from the web
Modified atmosphere packaging (MAP) for fish requires a high barrier to carbon dioxide (CO2), oxygen (O2) and nitrogen (N2). The pre-determined gas mixture has to stay inside the package and remain the same. Therefore, packaging films or layers with a high gas barrier are applied
Introduction
Fish Health Management GOALS
Principles of fish health management
Factors affecting fish health
Common symptoms of diseases
General preventive measures
Proper Health Management through Manipulating the disease triangle
Conclusion
References
Fishing is the art of catching fish and other aquatic animals. Many years ago man started using various type of gear used for hunting the terrestrial animals and for fishing also. It is very difficult to say which started first, but some time it is opined that fishing is younger. Reason behind it is easy to catch animals in the land than in the water. In olden days fishing was not having much importance as there was no demand for fish. Earlier fishing was restricted to a particular community but it is not so now. In order to meet the increased demand, fishing is now carried out industrially. Fishing technology not only concerns fishing gear, fishing methods and vessels but also concern Biological and Environmental factors
Canned fish are fish which have been processed, sealed in an airtight container such as a sealed tin can, and subjected to heat. Canning is a method of preserving food, and provides a typical shelf life ranging from one to five years.
Non-Infectious Disease
Not caused by pathogens
Cannot be transmitted to other species
Malnutrition, Avitaminoses, Heavy Metals etc. are responsible
Risk factors:
Genetics
Life-style
Environmental factors
Genetic Risk Factors
Determined by genes
Familial Disease Tendency
Disease runs in species
Recessive gene disorders
Down syndrome
Born with extra chromosome
Sex-linked disorders
Linked to x chromosome (female)
Can be recessive in females
Color blindness, hemophilia, & muscular dystrophy
Surimi is a mechanically deboned, washed (bleached) and stabilised fish flesh.
It is an intermediate product used in the preparation of a variety of ready to eat seafood such as Kamaboko, fish sausage, crab legs and imitation shrimp products.
Ideally, surimi should be made from low-value, white-fleshed fish with excellent gelling ability and which are abundant and available year-round.
Fish is the major economically exported source. There are various products are there based on fish. The major products are exported to other countries than utilizing in India such as oyster which are more preferred for eaten by Germans and Italians.
This video presents the key of succes and the impact of a simple and cost-effective innovative fish drying technique introiduced in Burundi in 2013 during the implementation of a project named "Support to post-harvest fisheries technology"
@FAO/Aina Randrianantoandro
This is a presentation made before Planning commission Member in 2011. Outlines briefly ten steps for upstreaming the professional fisheries education in India
Introduction
Definition
Principle of drying
Importance
Types
Drying procedure of SIS
Drying procedure of large fishes
Advantage of dried fish
Disadvantage of dried fish
Uses
Feasibility study
Recommendations
Conclusion
References
This is a brief account of the economics of fish industry, based mostly in Pakistan, detailing some edible freshwater species, culture methods, and economic importance of fish in general.
This presentation introduces the concept of sustainable fishing and provides different organizations that also are being sustainably conscious about fishing. They even present how this is done in Alaska and in Hilo.
Best 10 Economic Importance Of Aquaculture.pdfProjitMondol1
Best 10 Economic Importance Of Aquaculture
Aquaculture
Fisheries and aquaculture make a big contribution to development in the areas of employment. Describing the importance of aquaculture is not an easy task. According to M. Shahbandeh, the number of people who were engaged in fishing and aquaculture amounted to around 40.34 million and 19.27 million respectively worldwide in 2016 and the number has been increasing day by day since 1995. The vast majority of them are from developing countries, working in fish production or fish raising, fish processing, harvesting, and small-scale fish business.
Importance of Aquaculture
Aquaculture; Image: aquaculturealliance.org
Table of Contents
Aquaculture
Aquaculture is the controlled process of rearing, breeding and harvesting of aquatic species, both animals and plants, especially for human consumption, though it is controlled aquatic environments like the oceans, lakes, rivers, ponds, and streams. It’s a similar conception to agriculture, but with fish instead of plants or livestock. It also serves various functions such as food production, restoration of threatened and endangered species populations, wild stock population enhancement, the building of aquariums, and fish cultures, and habitat restoration.
History of Aquaculture
The husbandry of fish is therefore not a new phenomenon. Ancient practices based on the modifications of natural bodies of water or wetlands to entrap young fish in enclosures until harvest have just evolved into more systematic and scientific methods and techniques.
Aquaculture has a long tradition, which is about 4 000 years, and form the beginning of the time man identified the importance of aquaculture.. Probably aquaculture began in China before very long ago, due to the wants of an emperor to have an unremitting supply of fish in his land. It is supposed that the proficiencies for keeping fish in ponds originated in China with fishermen who kept their extra catch alive temporarily in baskets submerged in rivers or small bodies of water created by damming one side of a river bed.(Ling, S.W,Aquaculture in Southeast Asia: A Historical Overview,A Washington Sea Grant Publication).
Another theory is that aquaculture arose from ancient practices for pinning down fish, with the operations steadily improving from trapping-holding to trapping-holding-growing, and finally into complete agriculture or farming practices.
Methods of Aquaculture
The methods of aquaculture’s farm-to-table process can differ from species to species. Generally, there are four stages of the production chain, starting in hatcheries and ending at the seafood counter in your grocery store. Four stages are:
stages of the production chain
Stages of Production; Image: Ruddra
Each of these stages may vary concerning its effect on the environment and the quality and safety of the seafood they produce.
The first stage in the aquaculture production chain is the hatchery. This is where the breeding of fish, hatch
Culinary Sustainability Education Professional WACS Certified Trainer
Chef Montaser Masoud
Master Trainer Sustainability Education for Culinary Professionals
About World Chefs | About Global Chefs Challenge | About Feed The Planet
Hey everyone this article here is my research work which I did during my first year of university, which captures the work and impact of trawl fishing in mahanadi and its estuaries. hope you like it :)
Operation “Blue Star” is the only event in the history of Independent India where the state went into war with its own people. Even after about 40 years it is not clear if it was culmination of states anger over people of the region, a political game of power or start of dictatorial chapter in the democratic setup.
The people of Punjab felt alienated from main stream due to denial of their just demands during a long democratic struggle since independence. As it happen all over the word, it led to militant struggle with great loss of lives of military, police and civilian personnel. Killing of Indira Gandhi and massacre of innocent Sikhs in Delhi and other India cities was also associated with this movement.
Read| The latest issue of The Challenger is here! We are thrilled to announce that our school paper has qualified for the NATIONAL SCHOOLS PRESS CONFERENCE (NSPC) 2024. Thank you for your unwavering support and trust. Dive into the stories that made us stand out!
Honest Reviews of Tim Han LMA Course Program.pptxtimhan337
Personal development courses are widely available today, with each one promising life-changing outcomes. Tim Han’s Life Mastery Achievers (LMA) Course has drawn a lot of interest. In addition to offering my frank assessment of Success Insider’s LMA Course, this piece examines the course’s effects via a variety of Tim Han LMA course reviews and Success Insider comments.
How to Make a Field invisible in Odoo 17Celine George
It is possible to hide or invisible some fields in odoo. Commonly using “invisible” attribute in the field definition to invisible the fields. This slide will show how to make a field invisible in odoo 17.
Macroeconomics- Movie Location
This will be used as part of your Personal Professional Portfolio once graded.
Objective:
Prepare a presentation or a paper using research, basic comparative analysis, data organization and application of economic information. You will make an informed assessment of an economic climate outside of the United States to accomplish an entertainment industry objective.
Acetabularia Information For Class 9 .docxvaibhavrinwa19
Acetabularia acetabulum is a single-celled green alga that in its vegetative state is morphologically differentiated into a basal rhizoid and an axially elongated stalk, which bears whorls of branching hairs. The single diploid nucleus resides in the rhizoid.
2024.06.01 Introducing a competency framework for languag learning materials ...Sandy Millin
http://sandymillin.wordpress.com/iateflwebinar2024
Published classroom materials form the basis of syllabuses, drive teacher professional development, and have a potentially huge influence on learners, teachers and education systems. All teachers also create their own materials, whether a few sentences on a blackboard, a highly-structured fully-realised online course, or anything in between. Despite this, the knowledge and skills needed to create effective language learning materials are rarely part of teacher training, and are mostly learnt by trial and error.
Knowledge and skills frameworks, generally called competency frameworks, for ELT teachers, trainers and managers have existed for a few years now. However, until I created one for my MA dissertation, there wasn’t one drawing together what we need to know and do to be able to effectively produce language learning materials.
This webinar will introduce you to my framework, highlighting the key competencies I identified from my research. It will also show how anybody involved in language teaching (any language, not just English!), teacher training, managing schools or developing language learning materials can benefit from using the framework.
2024.06.01 Introducing a competency framework for languag learning materials ...
Post Harvest Handling of Fish
1. 1 | P a g e
POST HARVEST HANDLING OF FISH
INTRODUCTION
Fisheries play a significant role in Bangladesh providing 63% of the animal protein supply and
10% direct or indirect employment for 150 million people, and are the second highest export
earning source of the country. The fish processing sector has not achieved expected export
returns with respect to the growth rate of aquaculture and overall fish production. Lack of
technical production knowledge on high quality and safe products prevents proper utilization of
the available carp and catfish from aquaculture.To improve fish processing in Bangladesh, the
limitations of current practices were improper handling, long & complicated fish supply chains,
shortage of technical skills, and weak safety and quality management systems etc.
Fish handling is the management of quality control of newly catch fish to deliver the catch in a
processing plant or directly to consumer level. Fish handling plays a vital role in fish processing
industry. Every year we lost about 10% of world fish catch due to improper handling, processing
and preservation lacking. Good fish handling can be very effective to utilize the whole worlds
fish catch.
Main benefits of Good handling are stated below:
Benefits to Fisherman Benefits to Processor
1. Increases landed weight
2. Premium price
3. Reasonable pay back
4. Increased efficiency
1. Faster offloading
2. Long shelf life
3. Higher output
4. Increased yields
DESCRIPTION
Present Status of Fish Handling in Bangladesh
Present condition of fish handling in Bangladesh is not in the satisfactory level. There are a lots
of lacking in fish handling practices. Usually these types of condition are due to lack of expert
manpower, lack of proper knowledge on sanitation, lack of training facilities. Actually people
neglect fish as a food item and about its importance. Sometime people throw fishes after
catching or during loading in a vehicle. People often sat on the fishes during transporting, it is a
2. 2 | P a g e
bad practice, it causes damages of fish muscle and it promotes spoilage. Sometime fishes are
directly exposed to sunlight which also accelerates spoilage. Unhygienic condition is also
available in our country. Sometime due to adequate sorting some bad quality fishes are also
kept in the same place which accelerates the possibility of bacterial contamination. We are not
so much concerned about the water which is used during the preparation of ice. Contaminated
ice is risky for good fish handling. People usually don’t maintain the proper ice and fish ratio,
use of less ice is also a reason to accelerate spoilage. There is also shortage of packaging
knowledge also in our country.
Good Handling practices
Good handling of fish brings about tremendous benefits to fishermen, processors and retailers
because consumers are always demanding and willing to pay for premium quality fish.
General Considerations of Good Handling
I. Avoid conditions which might accelerate spoilage.
II. We have to take proper steps to prevent spoilage.
III. Avoid contamination of fish by spoilage agents.
IV. Maintenance of time at every stage of handling.
Simply for good handling we also do something like, keep the fish cool, undamaged and clean,
we have to control the processing time also to ensure good handling practice.
Condition of fish in different gears
Before handling we have to gather enough information about the fishing gears which are used
to catch the fish. Actually handling procedure depends greatly on the types of gears are used
during catching the fish. Fish in “Current jal”, “Vashajal” (drift gill net) and other gill nets spoil
rapidly and fish in hand line, hook & line and long line are excited as they struggle to escape and
these fishes are deteriorates rapidly than other fishes. So, we have to ensure rapid icing during
this type of fishes.
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 directionof 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 cod end can be divided by taking out fish differently as top layer, middle layer and
3. 3 | P a g e
bottom layer. Take less weight per tow. In case of the operation of pocket mounted beach
seine, kumjal, etc. or trawl net, be careful of not to over fill the pocket. Remove fish from the
pocket as quickly as possible.
Handling on the deck
Fish is food, so handle it as food. Use equipment and tools made of easily cleanable materials:
eg. metal or plastic. Do not use container made of bamboo or wood. These can harbour
bacteria. Sort and grade fish as quickly as possible – on the basis of species, size and physical
conditions. Dress fish as required (scaling, fining, etc.). Bleed as required for big fish: keep water
flow over the fish to accelerate bleeding. Remove gill and gut of big fish. Wash and clean deck,
fish hold, container, bucket, cutting utensils, ice crusher, ice chamber, etc. with (50-100 ppm)
chlorinated water. Wash fish thoroughly with chlorinated sea water (5-10 ppm).Use hose pipe
for effective washing. Ice the fish quickly to reduce the
temperature (1 to 2oC). 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 containers. Use a fish: ice ratio of 1 : 2 in summer or 1 : 1 in
December, January and February. 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 2°C.
On board fishing vessel sanitation
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.Inspect the fish hold/ice chamber for
cleanliness and remove leftover dirty ice before taking on next trip’s ice.Make certain that all
equipment used to handle fish (gutting knives, sorting checkers, washing boxes, tanks) are
rinsed and properly cleaned before use.While fishing, make certain that the deck is thoroughly
washed between tows. Wash all gutting utensils regularly.Use a flushing rinse spray if a
bleeding tank is used. Acquire good knowledge on contamination and sanitation. Wash
everything with clean/chlorinated water. Keep small fish apart from the big fish. Keep separate
catch caught different times separately. Prepare ice from clean water.
Handling during Landing and Unloading
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. Keep fish in
4. 4 | P a g e
clean elevated place and container after unloading. Ice fish immediately if further icing is
required.
Figure:Handling during Landing and Unloading
COMMENTS
Currently we are very poor in fish handling. Actually these types of condition are due to lack of
expert manpower, lack of proper knowledge on sanitation, lack of training facilities. Actually
people neglect fish as a food item and about its importance. There is a proverb, a Famous
saying in fish culture is,' Fish are not potatoes’, they need tender care and love to remain in a
good quality. We should provide good sanitation knowledge, training on good handling to
overcome these problems. We have to create awareness among the workers and processors to
maintain a good fish handling practice. It requires some time to eradicate these problem.
RECOMMENDATIONS FOR IMPROVEMENTS
The current fish supply chain of fish harvesting from different aquaculture and natural
resources to the processing factory or to the consumer is quite long involving many middlemen
resulting in excessive handling stress and loss of fish freshness and quality. For export purposes,
some selected fish suppliers (large or mid level aquaculture farms, open-water fishermen,
depot owners and marine fishing trawler crews) could be trained and collect fish raw materials
for a better price based on a quality index. Subsequently, other suppliers would be aware and
interested to be trained in good handling practices and keeping quality of harvested fish as in
the shrimp sector. We should manage proper training for the peoples who are involving in this
sector. Create public awareness on sanitation and personal hygienation is also important to
prevent contamination. For concerned government officials (who will acts as trainers), all
concerned stake holders in the supply chain and processing factory personnel (who will receive
the fish), development of training manuals should be initiated. Some research initiatives need
to be taken for optimising the technical issues relevant to each step of harvesting, handling,
5. 5 | P a g e
preservation and transport subjected to different habitat, time, temperature and other
correlated factors applicable to carp, catfish or other important fish species.
CONCLUSION
Post harvest handling of fish is very important in our country because good quality of fish
depends on proper handling of fish. The knowledge about post-harvest handling helps us to
know about the possible best handling, processing and quality management practices for the
production of high quality fresh fish products from carp and catfish in Bangladesh. The
environmental conditions, species, temperature and other factors are different in a tropical
country like Bangladesh than in Iceland. Effective utilization of suitable handling and processing
methods and quality management systems for different fish species could add new advantages to
the product quality of the carp and catfish processing industries of Bangladesh.
6. 6 | P a g e
REFERENCES
Participatory Training of Trainers: A NEW APPROACH APPLIED IN FISH PROCESSING,
2007, A K M Nowsad Alam
Pre- and post-harvest handling and processing procedures for the production of safe and high
quality fresh fisheries products in Bangladesh, Hasan Ahmmed, Department of Fisheries