Handling The Catch
When fish are captured or harvested for commercial purposes, they need some preprocessing so they can be delivered to the next part of the marketing chain in a fresh and undamaged condition. This means, for example, that fish caught by a fishing vessel need handling so they can be stored safely until the boat lands the fish on shore. Typical handling processes are
- transferring the catch from the fishing gear (such as a trawl, net or fishing line) to the fishing vessel
- holding the catch before further handling
- sorting and grading
- bleeding, gutting and washing
- chilling
- storing the chilled fish
- unloading, or landing the fish when the fishing vessel returns to port
The number and order in which these operations are undertaken varies with the fish species and the type of fishing gear used to catch it, as well as how large the fishing vessel is and how long it is at sea, and the nature of the market it is supplying. Catch processing operations can be manual or automated. The equipment and procedures in modern industrial fisheries are designed to reduce the rough handling of fish, heavy manual lifting and unsuitable working positions which might result in injuries.
Read more about this topic: Fish Processing
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—Cathy Rindner Tempelsman (20th century)
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—Thomas Hardy (1840–1928)
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—Robert Frost (1874–1963)