Live fish is a fish that has a high fitness level. Judging from the role of fish as food, then the treatment is generally conducted on live fish intended for fish still have the best freshness. Thus the treatment provided should be able to avoid the fish from stress, either during transport or storage place or marketing. Marketing of fish alive can be performed against several types of fish such as bream, shrimp, scallops and crab.
Marketing of fish alive is relatively more difficult than the marketing of dead fish, because the fish may experience stress during transport. To prevent stress during transport, the fish should be fasted beforehand so that most of the existing feed digestive duct can be issued. Pemuasaan can be done to accommodate the fish in a certain part of the pool and then drain the water into it.
Pemuasaan can also be done by storing the fish in a container such as a basket and immerse it in water. Long process fish pemuasaan around anatara 1 -3 days. Transporting fish were not fasted beforehand can cause stress, because the dirt that is issued will pollute water and produce toxic compounds. In general, for the transport of fish over long distances, in addition to pemuasaan also the addition of ice cubes into the transport media.
Addition of ice meant to reduce the temperature of the environment so as to prevent the fish become stressed. The transport of live fish for too long is not expected, although it was preceded by a process of gratification. Transporting fish that are too long cause the fish will use the reserves of carbohydrates, protein and / or fat as an energy source. These three components will be metabolized by the body of the fish so that the position will be replaced by water.
Thus, the old carriage, the quality of fish will decrease because the chemical composition of meat changes. In addition to its composition has changed, the transport of live fish lasted a long time can lead to weight loss. Keep the fish in the water for several days before the sale is also recommended. The scent of the banding or smelly mud pellets in carp often cause complaints among consumers. “Washing / Pemberokan or depurasi” fish in clean running water for a few days before harvest can eliminate unwanted aroma.
In addition to maintaining the freshness, keep the fish in the water flow made by some restaurants are intended to restore glycogen content in the meat so that the fish back to normal conditions.
Fresh fish intact
Whole fresh fish is a fish that has the same shape as at the time of arrest or fish that most still have characteristics such as live fish and just having a weeding process to dispose of scales, gills, head or gastrointestinal tract. Most marine fish marketed in the dead, except for a few types of fish that can live in fresh water. The fish are generally sold in the form intact, except for large fish or for export.
The whole fish is marketed still have gills and entrails. Sometimes the sale of fish that have been weeded out by removing the gills and digestive tract is not the right action when consumers jelly. In fish that have not been weeded, consumers can more quickly determine the level of freshness of the fish. Weeding and new fish handling is done after the sales transaction.
Figure 1. Various export fishery products
(A) whole fresh tuna products (whole)
(B) Products fresh tuna steaks
(C) minced fresh tuna meat products
(D) Product kinds of frozen fish