Lately, people are starting to like fish in the form of products such as more practical and easily processed into a variety of finished products. The common understanding between the products is part of a fish that has undergone a specific treatment but still have properties such as fresh fish meat. Some of the intermediate products that have been developed and are favored by the public, among others:
Fillet is part fish meat obtained by slicing meat fish direction parallel to the spine without including parts of organs, heads, fins, bones and flesh colored. The hallmark is a clean white fish fillets or fish and flesh color corresponding cut in neatly. Therefore, the fillet must be made with a sharp knife and washed so that there are no blood stains that can affect the appearance.
Based on the shape,) divides into two types, namely fillet crusted fillet (skin on) and skinless fillets (skin less). Fillet grouped into a single fillet (single fillet), the fillets are taken from one part of the fish and the double fillet (fillet blocks), the fillet is drawn from both sides of the fish’s body and then combined into one. Compared with whole fish, fillets are more susceptible to loss of quality. This is due to the fillet already do not have natural defenses.
Therefore, to prevent loss of quality during the manufacturing process fillet progresses, the cleanliness of the environment must be considered and the application of the cold chain is absolutely necessary in order to obtain products with good quality fillet.
Figure 2. Fillet Gidara
Loin is an intermediate product which is similar to the fillet, just how to make it different. Manufacture loin meat adapted to the structure of the fish. Loin generally made from raw materials that are large fish and fish torpedo-shaped body.
Figure 3. Fresh Whole fish products to processed products
Stages Tuna Fish Handling Process in Place Transit Demolition
Handling tuna after arrest or after harvest plays an important role in obtaining the maximum sale value of fish. One of the factors that determine the sale value of the tuna is the fitness level. The more fresh fish to the hands of the buyer or the consumer then the fish selling price will be higher. The freshness of the tuna fish can be seen from the appearance, smell, color of the meat, as well as texture. Basically, to get the fish that meet the required export destination good handling when the arrest operation, demolition (handling at the port), as well as the transportation process.
Handling during the initial handling of the arrest operation. This is a limitation handling since fish caught to be landed at the port. Treatment of tuna during handling is not expected to cause physical damage, chemical composition and microbiological changes that can slow down the process of decay. Good fish handling is indispensable in order to maintain the quality and freshness of the fish were obtained.
Handling time in port (unloading and transit) is an advanced handling after the fish arrived at the port. This is a limitation handling since the landed fish to be distributed, both for export and local requirements. Handling of fish during the demolition and removal to a place of transit is done carefully, clean, fast and cold. This is because fish is a product that is easily and quickly rot if not handled properly.