Permission to use the video by: Ahmed Shaheen (Egypt)
Review: Abdel Rahman El Gamal (Founder of the channel and the website)
The relatively large size of the bluefin tuna (Thunnus thynnus) upon harvesting from fattening facilities in addition to its high market value implies that proper harvesting methods should be in place in order to produce high quality flesh. The underwater shooting by professional divers using a power-head “lupara” is the most commonly employed method for killing farmed bluefin tuna. The video shows tuna are killed one-by-one by a shot on the head. Ideally, the shot should hit the brain each time, resulting in immediate death of the fish and cessation of any voluntary movement.
Once a fish is killed, it is captured by a diver and lifted on deck using a mechanical crane. Then, the fish is bled by slicing its lateral arteries; its head is cut off using a chain saw.
The instantaneous death of fish leads to high quality flesh, as well as complies with the animal welfare guidelines. Less stressed fish that are harvested quickly and processed properly in ice slurry enjoy higher quality and achieve better prices.
The photos show the official team while carrying out one of the monthly measurement of water level in a water reservoir. Based on the measurements, the estimation of the exposure extent of particular area during a given period is obtained. Hereafter an attempt will be taken to incorporate these data with tilapia breeding behavior.
The boat shown is a non-motorized outrigger canoe (locally called “Oru”) which is used in SriLanka water bodies. The number of fishermen could range from 1-3 persons per boat depending on the size of reservoir, season (rough or calm wind and wave exists); motorized boats in these reservoirs are totally banned.
The collection of posts on sun-drying of fish does not only cover this wide geographical area (15 countries), it also deals with various fish species (bony fish, sharks) and octopus. The collection also addresses some of the high value fish products such as shark fins. In regard to the timings of the practices, few posts bring in historic information describing how cod was sun-dried in Norway in 1920 as well as feeding dried sardines to camels in Yemen during 1946. The below photos are samples of larger group. The trade of dried fish is also covered in this collection. Hope you enjoy the tour. Abdel Rahman El Gamal
The photos show the drying process of shark meat done in a facility located at Qurayat, the Sultanate of Oman. The drying is done above the ground on wire screened racks. Above ground drying protects the product against land insects. This system allows top and bottom drying throughout the drying process that lasts around 2 days during hot summer extended to up to 5 days in winter. A daily overturn is done to ensure an even drying. The dried shark is often marketed locally as seen in a retail fish shop in the second photo.
The sun-drying of octopus has been practiced –especially in Greece- for centuries as a means to tenderize the octopus before grilling. Fishermen probably hung them over the ships ropes to dry out.
The photo which was taken in Salala, Oman shows a simple and a smart method in which the drying of octopus is done in a kitchen container placed on a car hood taking the advantage of the relatively hot weather during that time. As expected, the period required for the drying would depend on the weather and the size of the octopus.
Review: Abdel Rahman El Gamal (Founder of the website)
The photo shows the sun-drying of shark fins in Suez, Egypt. Dried fins are exported to South-East countries where the main market of dried shark fins does exist. Over centuries, shark fins soup has been considered a luxury item in Chinese culture. The popularity of the shark fins soup expanded into Asian countries as well as into many other countries especially those having Chinese communities. This soup is usually served at special occasions such as weddings and banquets as a luxury item in an expression of respect, honor and appreciation.
The cleaned fresh fins may be sun-dried on mats, trays or racks or hung from a line. Depending on the thickness of the fin, it takes 7-14 days of sun-drying to get a satisfactory dried product with moisture content of around 10-15%. Fins should be turned periodically to facilitate drying and to prevent scorching and curling. Also, care should be taken to prevent the exposure of fins to the deposition of dew and also to avoid the contamination of fins with sand and other extraneous matter.
The growing international concerns on the trade of shark fins and negative impacts over the sustainability and welfare of shark populations resulted in lower consumption and availability of the soup.
The photo shows a fisherman holding gravid shrimp (Penaeus species) caught from the Volta lake stretch at the Kpong landing site in the Lower Manya Krobo District of the Eastern Region of Ghana.
Kpong is well noted for the selling of fried shrimps, oysters, Sierrathirssa tiny fish species commonly called “one-mouth thousand” in Ghana. The favorite delicacy is best served with steamed corn dough cake commonly called “aboloo” in Ghana.
However, this fisherman together with other fishermen in the area know that catching gravid shrimp in Ghana is prohibited by law hence this shrimp was put back into the lake after taking this shot. This however, is not a guarantee that all the fishermen obey the rules to the core.
In one photo, a fish vendor sorts out his purchased stock before going to sell. About 70% of the fish shown is tilapia while the rest comprises species of Indian carps.
The second photograph tells a busy morning in the open whole sale fish market in lagoon area in Jaffna North province in SriLanka. The major catch species includes shrimps and blue swimming crabs.
The photo was taken at the Ibbankatuwa reservoir in Central province of SriLanka. This landing site situates near the inflow area and fish catch is dominant with native riverine species. Apart from the gill net, fishermen use traps to catch fish that migrate upwards stream.
I decided to bring in posts on fish smoking in 13 countries in Africa, Asia and Europe. If you visit, you notice that smoking practices may vary. You will also notice the smoking protocols are either general or designed for specific species such as African catfish, rainbow trout or eels. The links below refers to the posts available on the website (www.fishconsult.org).
