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Whole yellowfin tuna brought out from the ice box ready to be cut up for tuna loin processing in Chen Woo processing plant for the export market. Ideally, tuna destined for the fresh/chilled market should be killed, bled, and gutted within minutes, and placed in refrigerated seawater or brine to bring the fish’s body temperature close to zero in the shortest possible time, if it is to remain fresh. The fish is very susceptible to bacterial infection.