| The main fishing of ultra-low temperature tuna long line is used for fishing the deep water fishes as, Yellow Sailfish, Bigeye tuna and Black tuna. Firstly fishes need be cleaned the gill, gill lid, fin, internal organs and bloodletting, then freeze them out suddenly (maintain the temperature to -50 ℃). The fishes are sold principally to Japan on freezing Sashimi.
The small long line mainly take fishes inhabit in the middle waters as Yellow Sailfish, Bigeye tuna. The Fishes after a simple treating processing, clean the gill, the fin and the internal organs, then use the fragmentary ice to hold into refrigerate or preserve in the salt water which use the ammonia to preserve the temperature between -7 ℃ to 1 ℃ or other lower temperature keeping. Most fishes are also sold by air to Japan for the Sashimi. |
