Mechanised boat operators and crew have been explained about the techniques on exploiting sustainable production of tuna and the global demand for sashimi grade.
At a workshop conducted by Marine Products Export Development Authority (MPEDA) here on Tuesday in association with Food and Agriculture Organisation (FAO) near the fishing harbour, a demonstration was conducted on how to improve the post-harvest practices and sustainable market development for long-line fisheries for tuna and other pelagic fish species. This was preceded by a separate workshop for exporters on August 18.
Similar programmes are also being organised at Tuticorin, Nagapattinam, and Kochi to train small and medium fishing vessel owners about the importance of better handling of catch, sensitise people concerned about the processing and marketing for ensuring more income to stakeholders.
Demonstration
A demonstration was conducted onboard on hygienic handling of tuna by making use of the tuna processing facility at National Institute of Fisheries Post-Harvest and Technology Transfer (NIFPHATT).
FAO expert on sashimi grade tuna Francisco Blaha spoke on regulatory framework for tuna marketing and catch documentation, traceability and quality issues. Another expert Karunasagar Iddya gave a presentation on histamine issues in Codex Standards.
MPEDA Deputy Director Raju K. Joseph said there was wide scope for tuna export from Visakhapatnam if it was processed properly by following internationally-acceptable practices.
The workshop deliberated on quality requirements of sashimi grade tuna, how to avoid poor fish handling and storage, need to upgrade know-how, quality/safety assurance and assessment, traceability and chain of custody and improved utilisation of by-catch and waste for food and feed purpose.
