How Tuna is Harvested and Processed into Cans: The World's Most Expensive Fish

Have you ever wondered where the

tuna

we eat comes from? The methods by which

tuna

reaches our plates are as diverse as they are different; Tuna farming and wild tuna

fish

ing represent two contrasting approaches. In the case of tuna farming, juvenile tuna has specific dietary requirements. that must be met to support their growth and development so that efforts are made to replicate their natural diet by offering live or frozen prey and stimulate the natural feeding instincts of the

fish

due to the high investment involved in tuna farming due to its large size and cost. -A saving solution has been found: granulated tuna feed is specially formulated to meet the nutritional needs of fish at different stages of their life cycle.

It is made to look like their natural prey, as tuna are very picky about their food if they don't look. Like these, these pellets would be left floating in the water once the tuna reaches market size. They are selected as candidates for harvest based on predetermined criteria such as size, weight and market demand. Fish that meet these criteria are chosen for harvest, while smaller or lower quality fish like this one are chosen. One can be allowed to continue growing once the tuna is deemed ready for transfer. They are prepared for larger grow-out facilities, acclimating fish to changes in water parameters to minimize stress during the transition.

On the other hand, we can also find tuna fishing in the wild. Thousands of years ago, with evidence that the Phoenicians, Greeks and Romans caught tuna for food and trade, what we are seeing now is called longline fishing. It is one of the

most

common methods used to catch tuna commercially. This method can be highly selective, allowing anglers. to target specific sizes and species of tuna while minimizing bycatch of non-target species once bled. Tuna are gutted and cleaned to remove internal organs and any blood or viscera; By immediately placing them in an ice suspension, they quickly reduce their body temperature and slow bacterial growth. extending its useful life during storage and transportation, however, in some cases tradition is maintained and angling is practiced.

Fishermen use techniques such as baiting, which involves scattering bait in the water targeting schools of tuna near the surface. Habitat alteration is minimized, avoiding damage. to sensitive benthic habitats, such as coral reefs or deep-sea ecosystems, once the fishing vessel returns to port, containers of tuna pieces are transferred to larger transport vessels for shipment to auction facilities or processing plants . Tuna species vary in size and weight and some species grow larger. than others, for example, the Atlantic bluefin tuna is one of the largest tuna species; can reach lengths of more than 10 feet and weigh several hundred pounds, as it is so large throughout the transportation process that maintaining the cold chain is crucial to preserve the freshness and quality of the tuna pieces auctions are events fascinating pieces in which the best pieces are sold to the highest bidders upon arrival at the processing facilities.

Harvested tuna is inspected for quality, freshness and compliance with regulatory standards, so in

most

cases a small piece is cut off so retailers can evaluate the quality of the meat, the weight of each piece of Tuna is recorded along with other relevant information that is documented on auction sheets or electronic systems for reference during the auction process and here's the kicker, depending on market demand, stocks can go crazy, in fact, in January. In 2019, a 612-pound bluefin tuna was sold at the first auction of the year at Toyosu Market, setting an all-time record. The winning bid was 3.1 million, which makes it clear why this fish is called The Diamond of the Sea with Sharp Knives.

Skilled workers. Carefully remove the stomach, intestines, liver and other internal organs without damaging the tuna, depending on intended use. Tuna steaks can be divided into portions of various sizes and shapes to suit different recipes and serving styles. Tuna fillets may contain pockets of fat or connective tissue that can affect texture and flavor which is the main reason for trimming by removing excess fat and any tough or undesirable portions of the fillets their overall quality improves now the tuna industry is going a long way. Furthermore, tuna can go through several processes that make its conservation and subsequent consumption much longer.

In the case of fresh tuna, sale and consumption are immediate, but one of the most common ways to sell tuna is in

cans

. . Tuna intended for canning are often caught and

processed

on fishing boats or in offshore processing plants. The global market for canned tuna is substantial. With billions of dollars in annual sales revenue, according to Market Research reports, the tuna canned market is valued at several billion dollars and continues to grow steadily due to increasing demand from consumers around the

world

.

world

in regions where tuna fishing and processing are important industries. Thousands of jobs are created.

In fishing fleets, processing plants in the Canary Islands and related sectors in some countries such as Japan, Mexico or Spain, the canned tuna industry is an important source of livelihood for coastal communities and rural areas. Large-scale processing facilities typically handle large volumes of tuna from very rich sources requiring efficient weighing. and grading systems to manage incoming fish in this regard, there is one process that is paramount to preparing tuna for further processing: defrosting involves gradually increasing the temperature of frozen tuna to thaw it safely and efficiently, while minimizing the risk of bacterial growth and quality. The temperature of the degradation water is closely monitored to ensure it remains cold and within food safety guidelines.

In many cases, as you can see, the defrosting and filling process is done at the same time to optimize processing times. It has become clear that water is an essential resource in tuna cutting operations industrial tuna cutting facilities Implement water recycling systems to minimize water consumption and reduce wastewater discharge. Recycled water is treated and reused at various stages of the cutting process, helping to conserve water resources and reduce operating costs. The filleted tuna is then graded according to its cooking grade. Most processing facilities use steam cookers, boiling tanks, or pressure cookers. The method chosen depends on factors such as the desired texture and product formulation, but It must be cooked to a predetermined temperature to ensure food safety and product quality.

The cooking temperature generally ranges between 200 and 40° F and 250° F. After cooking, it is essential to quickly cool the tuna to prevent it from overcooking. too much. The cooked tuna is cleaned again to remove bones and bones. Some processing facilities may use tuna processing byproducts for purposes such as fishmeal, fish oil. or pet food, in this way it is not only used to revalue the leftover material but also works under a circular economy, taking advantage of all the fish to avoid contamination derived from its waste. After this point, there are two very widespread ways of storing the product. .

In glass or canned jars, the different portions are marked to know which batch they belong to and in what quantity they should be placed in their containers. Tuna steaks can be portioned into uniform sizes and shapes to meet customer specifications and market demand. allows efficient processing and packaging of tuna. Portions of cooked tuna and additional ingredients are carefully measured and manually dispensed into each jar to avoid damaging the portions after filling. Metal lids are applied to filled jars to create an airtight seal. Caps are typically manufactured. made of metal and may have a plasticol coating to provide a secure seal.

Finally, all the jars are labeled for later sale, ending the manufacturing process. In the case of canned tuna, the cooked and cooled tuna is portioned and packaged in large

cans

. starts the process With the prepared large cans being transported to the filling station via a conveyor system again, additional ingredients such as vegetable oil, water, salt or flavorings can be added to the canned tuna, depending on the desired product formulation, Before sealing, the finally sealed tuna cans are subjected to heat. Processing also known as retort to ensure product safety and achieve storage stability. This also helps destroy harmful bacteria and enzymes.

With the leftover tuna from the large pieces, a compressed mass is made so that it can be pressure-packed into smaller cans throughout the process. and sanitation are paramount to prevent contamination and ensure food safety before the heating process. Filled and sealed cans of tuna are loaded onto racks or trays and placed into retorts, which are large pressure vessels used for thermal processing. After thermal processing, the cans are quickly cooled to room temperature with fans to prevent overcooking and ensure product quality. The cooled cans are then labeled with product information, such as the product name, ingredients, nutritional information, and expiration date.

The marine diamond is one of the most economically important fish species worldwide, valued worldwide for its nutritional benefits, its versatility and market demand. The economic implications of its production are multifaceted and have a direct impact on several sectors of the world. Tuna Fisheries support the livelihoods of coastal communities around the world and provide employment and income opportunities for millions of people involved in import-dependent fishing activities. Nations depend on imported tuna to meet their national needs. demand as exporting countries seek access to lucrative markets for their tuna products, in fact, tuna production has far-reaching global implications that extend beyond economic considerations to encompass environmental sustainability, food security, governance and international cooperation, balancing the socioeconomic and ecological dimensions of tuna production is essential to achieve a sustainable and equitable tuna industry that benefits present and future generations wow