Resumen

IRIARTE R, María M. Fresh fish handling on board half-height fishing ships of Margarita island, Nueva Esparta state (Venezuela).. INHRR [online]. 2012, vol.43, n.2, pp.59-65. ISSN 0798-0477.

 Lowering the temperature of fish does not assure a better quality, unless its handling from the time of catch to the time it is consumed is in accordance with hygienic norms.  The present review’ s objective is to compile information described in grade papers and other references of limited disclosure, about the handling of fresh fish on board half-height fishing ships in Margarita Island (Venezuela).  These boats use deep longline as fishing gear which allows specimens to reach the boats while still alive.  The following conditions are reported:  It is normally noted that crew members throw the fish with brusqueness during their classification; in the stripping step, blood and viscera leftovers are placed directly on board or inside buckets in direct contact with other fish; there is no supervision to make sure that the subsequent washing removes completely viscera and blood.  On the other hand, holds had marks of dirtiness, corrosion and uneven surfaces.  The air’s temperature in holds was 2.3 °C during morning hours and of 2.8 °C in the evening.  Sometimes, when stowing, the fish were not surrounded with ice and were just placed over the superior layer of ice in contact of one with the others.  Only when the fish are surrounded with ice, the temperature descended to 0 °C.  Finally, during the unloading, fish are exposed to higher temperatures (10 °C) and some specimens are placed directly on the floor of the receiving little ships.  It is concluded that the detected insufficiency in hygienic-sanitary measures could influence the quality and safety of fish.

Palabras clave : Fish; fish handling; fishing boat; stowing in holds; fish cooling.