The course will consider the handling fish aboard the vessel, and the control of factors that lead to deterioration of the catch thereby maintaining a high quality catch. The training will reflect on an understanding of how time, temperature, and the presence of microorganisms affect spoilage thus, important considerations for the maintenance of vessel sanitation will be included. The course will also cover the rudiments of finfish identification.
The aim of this course is to:
Provide the participant with information and skills, which will allow them to develop and utilize proper fish handling and sanitation practices aboard a fishing vessel.
This course is recommended for managers, masters and crewmembers of fishing vessels, and fisheries and regulatory personnel.
DURATION & DELIVERY
The duration of this course is two (3) days and consists of 22 contact hours. Classes consist of a combination of lectures, and demonstrations. Models and/or videos and practical training aboard an open vessel are used to deliver the course.
Sanitation Requirements and Procedures aboard
Introduction to Fish Science – basic
Fish Spoilage Causes and Controls
Fish Quality Determination by sensory methods
Fish Handling aboard vessels (Theory)
Fish Handling (Practicum)
Finfish identification (basic)