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SashimicoverEOnboard handling of sashimi-grade tuna
A practical guide for crew members

by M. Blanc, A. Desurmont and S. Beverly

Sashimi is a traditional Japanese dish, made from thin slices of premium-quality raw fish. The most popular sashimi fish are the red-meat species, particularly tunas and skipjack.

"Sashimi" in fact means much more than just "raw fish"; the term implies specific requirements regarding freshness, appearance, presentation, texture and taste.

There are many ways of handling and packing fresh tuna, but only a few permit the export of a high-grade product to the sashimi markets. This booklet, primarily intended for crew members on tuna longliners, attempts to describe in detail a handling and refrigeration method which will meet the exacting standards of the Japanese fresh tuna market.


Download the complete publication:pdf_VerySmall pdf: 1 MB

 

 

 

Table of contents
Introduction
The essential
Gaffing and landing
Killing
Bleeding
Gilling and gutting
Cleaning
Onboard storage
Slurry or chilled seawater (csw)
Some comments and advice
Icing
Other methods of onboard storage
Direct icing
Refrigerated seawater (rsw)
Unloading

 


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