Fisheries Development,Freshwater Fish,Seawater Fish, Selling Vaccines Fish

Thursday, April 23, 2009


Aquaculture Fisheries Development : kaynere wanna shared discussed about fish handling on deck
Handling and placement of the fish is a prerequisite in hygienic keep fish from the slowdown because of the poor quality of the handling will directly influence the quality of fish as food or raw material for further processing. So also the placement of fish in places that are not appropriate, for example, where the temperature in the hot, exposed to direct sunlight, where the dirty, and so contribute to accelerate the retreat of quality fish.

Fishery products, including products that have very easily damaged / rotten, so that the handling of any kind will not be possible to make the fish stay fresh, but the handling is done in order to prevent the body's network decomposition (decomposition), so the fish can be stored for possible in good condition. Thus the fish was
caught over the ship as soon as possible should be treated well and carefully and then kept in cold storage or processed directly even cooked for consumption.

Many ways for handling the fish as described above from the deck and start the preparation of hygienic equipment, sorting or separation of each type of fish, the selection of damaged fish, cleaning and washing, protection from sunlight and high temperatures, room temperature storage in the cold (chilling room ) included in income in the hold, cooling with ice, soaking with sea water is cooled (iced sea water, refrigerated sea water and so on). From the description above the principles that must be made in the handling and freezing of the fishery is to maintain the freshness and careful treatment that gently and quickly lower the temperature of the fish to even 0o C center temperature reaches 18o C-treatment with a clean and Hygiene (Ilyas, S ., 1993)


In preparing the deck as an activity prior to the start of Crew Ship (ABK) to handle the fish of the catch on the deck / boat deck, there are some aspects that are important to consider, including:

1. Crew Ship preparation of personnel on duty at that time.

Crew Ship on duty at that time must first prepare himself fully wear workplace standards, such as:
• coveralls / pack or wear a coat when the rain
• helmet work
• shoes rubber boot
• gloves (rubber or cotton).

Given the work on the deck / deck ships contain many hazards (of ships due to wave goncangnya) the use of equipment not working earlier ignored.

2. Preparation work deck.

Preparation of the deck is intended;
• deck flush with the sea water pump.
• wipe clean from the deck until all the dirt.
Use green soap or oil to clean the dirt that is removed is difficult.
• Clearing and place equipment such as baskets of fish, ganco (hook) short, long ganco (hook), fish knife, machete, shovel, and others in the place that easy to reach when needed.

If the work is done in the afternoon, then working in the deck must be installed tents / tarpaulin with the purpose of:
• Floor deck work does not become hot.
• Fish-fish of the catch is not exposed to direct sunlight because it will accelerate the decline in the quality / freshness of fish.
• Providing for the comfort of Crew Ship's are on duty.

In a tent is installed so that installation should be possible to do other work on the deck or shipping itself. If the night, lighting the lamp-light work, but also turned on the light do not mix lamp lighting ship navigation.

If there are fish catch from the previous remaining in deck (as in not yet finished), then the fish should be moved to a separate vessel so that the fish is very fresh / new is not mixed with the old. Besides cleaning the surface of deck equipment and other work, cleaning should also apply to the board-board, shelves that are in the hold (hold fish). Must also hold the walls clean of all dirt and blood, mucus and fish still attached. If there is leftover ice from the previous trip, the ice itupun must be exhausted because it contains many bacteria. Should not be so until the fish of the catch which is still fresh in contact with something so dirty that the fish before contaminated with the bacteria-bacteria that will accelerate the damage to the quality of fish.
3. Preparation of equipment and handling equipment.

All equipment handling, distribution and storage of fish that is used on the boat fishing must be designed, dikonstruksi and made from material that is better not to contaminate the fish of the catch, ease, mempecepat and improve the efficiency and ease of handling of fish in the washing and cleaning.


1. Ship following all facility equipment and equipment of:
• Tools catching, deck, board solitary fish and other equipment.
• hold, and the constraint framework, and others.
• tank, vat, vessel, equipment handling, cutting, washing, storage and distribution of fish in contact with the fish during handling of the boat must be washed clean, brushed, rinsed and dried, either before of the catch increased to the boat, each pulling between the net fish, and after the operation is complete arrest at sea and after finished demolition operation in the harbor.

2. Other things that also related to hygiene, it is;
• hold waster and sewage pond
• Supply food for the kitchen or Crew Ship can not be stored together in a container store or hold a wet fish.


In the fishing industry, perfection handling of fresh fish play an important role. Whether it's determining the quality of fish as food or raw material for further processing. If it were bad, the fish will be quickly damaged / rotten, so it can not be used again.

Handling of fresh fish aims to make a fresh fish may be over, or at least the time is still quite fresh fish into the hands of the consumer. So the fish caught and transported to the ship, should be treated as soon as possible with a good, correct and careful. So until the next fish stored frozen (in the cold storage) or processed (for example, with the canning) or cooked to be eaten immediately.

Meat fish (including seafood such as shrimp and other shellfish) decompose very quickly. Handling however well done, probably will not make the fish stays fresh 100%. But that is grown obstruct the process of putrefaction (decomposition network) so that fish can be stored for possible in good condition.

In the handling of fish, should always be arranged so that the temperature is always low, approaching 00 C. Should always be kept until the temperature of the fish do not rise, for example, because the sun is directly or lack of ice during transportation. For the higher temperature, the speed will also become increasingly large. Conversely, if the temperature is always maintained in fish bottom, the decomposition process can be slowed.

Indonesian fishermen who catch fish with a rowing boat, sail boats or small motor (motor tempel) rarely up-to-ice ikannya so often in the market until the fish was foul. But if the arrest takes only a night, most of the fish is still fresh enough time is sold, it also depends how arrested after treatment. Fact that many fishermen realize that to get a higher price then the fish should remain fresh. The problem is just lack of ability to buy and ice draft boat that is too small for the Peng-an-ice in the sea.
Many also have a little known nature of fish, which is a food that is easy to decompose or damaged it. Fresh fish is not a lot of struggle when arrested, akan longer when compared to fish a long struggle. Provocation fresh fish is usually longer than the fish caught with the Gill-net or trawl (net or seine tiger shrimp).

Efforts to maintain the freshness is cover with wet cloth or leaves. With water vapor in the cover layer, the temperature of the fish decline. Must also be prevented so that the fish does not get direct sunlight, because the temperature is higher, decomposition will run faster.

B. Sorting

Before the net was appointed to the top of the deck, all the equipment that will come into contact with fish should be washed clean first. After the fish reached the deck, clean all dirt opted to join the (large-large). Then, wash the fish with the sea squirt water up to all the small dirt like mud, seaweed and the animals that are not used, separate from the fish. Then sort the fish according to species, and large price in the market. For example, fish or tenggiri kakap, should be first. Should these sort of fish are placed in a different venue. Do not occur until kakap fish mixed with fish or tenggiri kembung.

While weeding the fish, among others, determined the size of the body. Fish such as small or lemuru kembung, of course, does not need to because disiangi easily damaged. Well as with other fish kakap, the skin (especially stomach wall) is relatively stronger. Weeding can not be done when many of the catch. This work also depends on the processing and follow-up market demand. Akan when packed in cans or processed to "fillet" the fish does not need to disiangi. Similarly, if akan sold in the market as fresh fish.

After the sorting is done according to the type and magnitude, the fish should be washed as soon as possible. Washing should use sea water clean. Equipment when possible (as in the factory ship, where, for example, can be washed with cold water) cold chain principles should be applied. Fish that have been cleaned stomach contents, wash clean. Because the rest of the mucus, feces and stomach contents that still need to adhere removed.

Some things to remember are:

a. Do not put fish fresh / new in the top of the fish that are older age and catching while awaiting turn weeding, finish before the first fish caught.
b. Do not turn the fish or touch the fish with legs broken and will decompose quickly.
c. clean and keep the small fish before the fish is large, because the small fish more quickly decompose.
d. Wherever possible clean the fish while alive, his flesh will look more white (because the heart continues to pump blood to the outside during weeding alive).
e. Large fish that have been cleaned stomach contents, wash the hands, especially in the stomach (especially for big fish, tuna fish, for example).
f. Small fish can be washed in a basket or in the open tank with water flow. Fish dried by air after washing before, should not be left behind in the dirty water between fish.
g. Weeding and washing become more important if the fish stored without ice.
h. Immediately after the deck / deck clean of fish, deck must be washed clean, ready to forward the following increase in catch. 
Aquaculture Fisheries Development.

0 komentar: