First few minutes are key in handling tuna caught one-by-one

The International Pole and Line Foundation (IPNLF), in partnership with the FAO-led Common Oceans Tuna Project, has published a best practice guide on fish handling and cold chain management when catching tuna one-by-one.  

Whether fishing by handline, rod and reel or using the troll method, where one or more baited fishing lines are slowly pulled through the water, how the fish is handled in the first three to five minutes after being caught has a critical impact on its meat quality.  

Artisan fishers the target

The step-by-step guide is aimed at small-scale artisanal tuna fishers to enable them to maintain the highest quality produce and extract maximum value from their catch. 

 “The first few minutes  after capture are really make or break for tuna quality,” said Craig Turley, IPLNF Fisheries Director and author of the guide.

“If the fish is not handled properly the value of the catch and subsequent earnings for fishers can be significantly impacted.”

Common Oceans support in Oman and Tanzania

The IPLNF, a UK-based charity promotes sustainable one-by-one tuna fisheries. Starting in 2012 in the Maldives, it supports small-scale fishers around the world, including Oman and Tanzania in partnership with the FAO-led Common Oceans tuna project.

One-by-one tuna fishing methods minimize the capture of non-target species known as bycatch, reduce the use of plastic fishing gear and plastic pollution, and has minimal impact on fish stocks and the environment.  

“This guide is a practical and user-friendly resource for small-scale fishers to improve product quality and to boost incomes in fishing communities where tuna catch is a vital component of livelihoods,” said Joe Zelasney, Manager of the Common Oceans Tuna Project.  

Seven steps to market

The IPLNF guide recommends a simple seven step process to fish handling and cold chain management which is practical and proven in small-scale fisheries to maximize quality and minimize wastage.

These include the correct way to gaff, bleed and dispatch a tuna, bring it onboard onto a mattress, to minimize bruising, and how to gut and gill the fish.

It also shows how to immediately maintain the quality of the catch by preparing an ice slurry and wrapping the fish in protective muslin cloth.

The guide then shows how to keep the catch cool during transfer the factory, especially problematic in tropical climates where most of the one-by-one tuna fishing takes place, how to minimize handling and explains the grading process for the meat for different international markets.  

Lining up the buyers

“Having buyers and markets lined up who are willing to pay for higher quality products is the key to incentivizing improved fish handling and cold chain practices,” said Turley.

“IPNLF work through their international membership network to connect producers and fishers directly to eco-conscious and ethical end markets, resulting in a win-win for fishers and markets.”

If you would like training in your tuna value chains contact [email protected]

About the Common Oceans Tuna Project

The Common Oceans Tuna project is a global partnership to advance responsible tuna fisheries management and biodiversity conservation in areas beyond national jurisdiction (ABNJ). Funded by the Global Environment Facility (GEF) and led by the United Nations Food and Agriculture Organization (FAO), it works in collaboration with five regional tuna fisheries management organizations, including the Indian Ocean Tuna Commission as executing agency, intergovernmental organizations, the private sector, and civil society.