Management of Yellowfin Tuna in the Handline Fishing Industry of Hawaii: A Fish-Handling Handbook

摘要

In Hawaii, yellowfin tuna caught by handling are susceptible to a condition called 'burnt tuna syndrome'. The handbook includes some information on the burnt tuna syndrome, summaries of the authors' research findings and observations, and general guidelines and step-by-step procedures for proper handling and preparation of fish for efficient cooling - including rapid landing, stunning, killing, bleeding, gilling, gutting, beheading, and washing. Efficient cooling requires submersion of fish in an ice-brine mixture to reduce the core temperature to 0 degree C (32 degree F) within 24 to 48 hours after landing. Thereafter, fish must be stored and shipped imbedded in crushed ice and maintained on ice until sold. These procedures are essential for reducing losses and improving the quality of large tuna for sale in local and export markets. Furthermore, the guidelines and procedures may be applied to maintain good quality in other fish caught using other methods. (Copyright (c) 1987 University of Hawaii.)