Fish and Shimp handling on board and on shore.pptx

This presentation explains how to handle fish and shrimp safely from the boat to the shore. It covers catching, sorting, washing, icing, and storing techniques to keep seafood fresh and reduce spoilage. Ideal for students and anyone learning about fisheries and seafood quality.
Fish Handling, Shrimp Handling, Fisheries, Seafood Quality, Post-Harvest, Marine Science.

1. Handling of Fresh Fish and Shrimp on Board and Shore Presented to Dr. Md. Mofizur Rahman Professor, Department of FIMS, NSTU . Presented by Rahee Session:- 2021-2022 Department of FIMS, NSTU .

2. Fish and shrimp are highly nutritious, rich in proteins, amino acids, and omega-3 fatty acids. They are also highly perishable due to: High water content Soft tissues Neutral pH After capture, enzymatic activity, bacterial growth, and physical damage reduce quality . Introduction

3. Ensures Freshness & Quality Prevents rapid spoilage caused by enzymes, bacteria, and physical damage. Preserves taste, texture, and nutritional value of fish and shrimp. On Board Handling Immediate chilling with ice or cold seawater slows microbial growth. Careful unloading prevents bruising, crushing, or contamination. To reduce post-harvest losses. On Shore Handling Hygienic handling reduces chances of contamination. To improve market value and export quality. To extends shelf life, ensuring products reach consumers in the best condition. Why handling is necsary ??

4. Water Supply Ice Fish Hold Containers Cleaning & Disinfection Personal Hygiene Facilities Required on Board for Fish Handling

5. 1. Catching Handle with care to avoid physical damage Smaller hauls at shorter intervals reduce stress & preserve quality 3. Sorting & Grading After washing → sort by species & size Unfit fish: discarded or used for fish meal High-value fish: carefully preserved 2. Washing & Cleaning Purpose : remove dirt & surface bacteria, delay spoilage Water source: Offshore water: clean, safe Nearshore water: contaminated, unsafe Open sea water: chlorinated (10 ppm ) if needed Procedures of handling of fish on board

6. 4. Evisceration & Gill Removal Removes gills & viscera before storage Must be complete, avoiding cuts or bruises Prevents belly spoilage & contamination Wash thoroughly after operation . 5. Bleeding (for large fish: tuna, seer fish) Improves colour & meat quality Methods: Slit throat + immerse in cold water (30 min) Slit throat + hang fish by tail

7. 6. Preservation:- Pre-Chilling, Chilling and Icing : Pre-chilling/ Chilling The best onboard preservation method Done by placing the fish in 1:1 ice and fish ratio Small pieces of ice are used

8. Alternative Chilling Methods for Preservation 1.Refrigerated Sea Water (RSW) Sea water (3–4% NaCl ) chilled to –1 to –2 °C Faster chilling than ice, longer preservation Suitable : Non-fatty & large fish Pros : Quick cooling, extended shelf life Cons : Salt uptake, protein loss, bacterial issues, flesh/gill discoloration, black spot in shrimp 2.Chilled Sea Water (CSW) Sea water + ice mixture (~ –1.5 °C) Ratios: Sea water:Ice = 1:1–1:2; Fish:Water = 4:1 Cooling aided by vessel motion Pros : Effective chilling method Cons : Depends on ice availability

9. Icing Advantages Effective & ideal cooling medium High cooling capacity per weight/volume Harmless, portable & inexpensive Benefits Keeps fish cool, moist & glossy Slows microbial growth Controls spoilage

10. 7. Storage

11. 1. Landing & Unloading Gentle handling to avoid bruising & spoilage Keep off the ground, shaded from sunlight Use tarpaulins/shelters for protection Maintain hygiene to prevent contamination Procedures of handling fresh fish on Shore 2. Transportation Short distance : Insulated boxes with ice (0–4 °C) Long distance : Refrigerated trucks/vans Cold chain must be maintained → preserves texture, colour & flavour

12. 3. Sorting & Grading Separate by species, size, quality Shrimp graded by shell length/weight Meets market/export standards Removes damaged/low-quality fish early 5. Packaging & Storage Food-grade, safe packaging (vacuum/MAP) Frozen products stored ≤ –20 °C Use cold rooms/freezer containers Maintains product integrity until distribution 4. Processing & Freezing Local market: stored on ice Export: filleting, peeling, deveining, portioning Quick freezing (≤ –18 °C) → preserves texture & nutrition Slows spoilage & lipid oxidation

13. Why Focusing on Shrimp? Economic Importance High-value seafood → strict handling critical Mishandling causes: Discolouration & black spots → lower price Spoilage (weight loss, soft meat, off- flavours ) Reduced peeled meat yield (38% → 28%) Proper handling → better quality, less loss, higher profit Export Significance Global markets demand fresh/frozen, high-quality shrimp Poor handling → shipment rejection, reputation damage, contract loss Good handling → premium prices & sustained export markets Shrimp Handling on Board & Shore

14. Catching & Hauling: Avoid long tows; weighted cod end & near-surface towing reduce damage; protect from sun & wind Sorting & Washing: Quickly separate shrimp from fish, rubbish, damaged ones; wash in clean seawater; drain well Preservation: Ice Chilling: Layer in shallow boxes (max 50 mm); 1:1 ice:shrimp ; shelf life up to 4 days Freezing: Immersion (fast, risk salt uptake) or plate freezing (store at –30°C) Cooking Onboard: Boil small batches (6–7 min); retain flavour & colour ; cool in bags with ice; freeze same day Shrimp Handling on Board

15. Shrimp Handling on Shore Reception & Grading Freezing & Storage Thawing: 50 mm block: spray water ~1 hr, still air ~20 hrs; IQF thaw in minutes or cook frozen Cooking: Better controlled on shore; 1 kg shrimp: 20 L water, 3–5% brine; boil ~3 min, remove scum, change water Cooling: Chill immediately (~3 min to 0°C); two-stage tap → chilled water; use clean/chlorinated water Peeling: Hand: 2.5–3 kg/hr, high contamination risk; machine: hygienic, efficient, best for large shrimp; thawed frozen peel easier Freezing Peeled Meats: IQF → quick, risk of “mush”; block → stronger protection, thaw whole Packing & Final Processing

16. Essential Precautions specialy in Shrimp Handling Avoid discolouration & black spots → preserves value Prevent loosening of head from tail → important for whole frozen shrimp Use metabisulfite , water & finely divided ice for storage Avoid washing in polluted nearshore water → health hazard

17. Uses of Shrimp Waste Chitin & Chitosan : From shells; used in pharmaceuticals, cosmetics, water treatment Astaxanthin : Natural pigment for aquaculture feed & nutraceuticals Shrimp Meal: Protein-rich ingredient for poultry & animal feed

18. Conclusion Fish and shrimp are highly perishable and require careful handling both on board and on shore. On board handling preserves immediate freshness, while on shore handling maintains quality during unloading, transport, processing, and storage. Shrimp, in particular, needs delicate care, and its waste can be transformed into valuable products like chitosan , pigments, and protein-rich animal feed. Proper handling reduces post-harvest losses, increases market value, ensures consumer safety, and supports sustainable growth in the fisheries sector.

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