Efficient fish preparation is a skill, only be acquired with practice. This is important when fish is to be exported. Efficient preparation of fish is important when top quality, maximum yield and highest possible profits are to be achieved. In freshwater fish processing, particularly species such as perch, pike-perch and the cyprinids, the processing steps described above are executed manually with a wide variety of knives. The products of preliminary processing can be sold or further processed to obtain value-added products. At present, large valuable fish species are transported via air in which case they are placed in big plastic bags with the aeration system. If all parameters, i.e., temperature, oxygenation, are properly maintained, and when the temperature does not exceed 10° C, the weight loss varies from 1 to 6%, and about 10% of carp and 20% of trout die during six-day transportation in winter. Cooling is especially important during summer and in transportation over long distances. In simple solutions water is cooled by ice. Nowadays, special tanks with an aeration system and often with cooling and filtering systems are used for transportation of live fish. During winter fish tolerates temperatures of 1-2☌.
The optimal temperature for conditioning and transportation of trout is 5-6☌ in summer and 3-5☌ in spring. But for stenothermal species such as carp water temperature should be not less than 10-12☌ in summer and 5-6☌ in spring and autumn. The amount of oxygen dissolved in water depends on water temperature which should be rather low. In the short conditioning process, 1 m³ of water is sufficient for 50-60 kg of carp, 30-40 kg of pike, 20-25 kg of trout or pike-perch. During the conditioning, process fish is not fed which further inhibits metabolism and also limits the excretion of ammonia and carbon dioxide. The conditioning process reduces stress, inhibits metabolism and at the same time food remains are removed from the alimentary ducts and the oxygen demand reduced. Fish so classified is first conditioned in the water of appropriate quality. The term ‘fish’ includes all fresh or saltwater finfish, molluscan shellfish, crustaceans, and other forms of aquatic animal life.Īfter fishing, fish should be sorted and only those in good condition, healthy and not damaged be destined for sale as live fish.
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