Preservation Technology Vital for a Successful Fishing Industry
Fisheries all over the world have been facing unprecedented difficulties in recent years. Much of their problem stems from the need for more sustainable practices. Fish are an exceptionally rich source of protein, but the escalating demand for seafood by consumers has led to a severe decline in the numbers of some of the more popular species. Given these declining numbers, the fishing industry depends heavily on effective preservation techniques to ensure that every fish caught will meet the consumer’s expectations.
Worldwide, scientists and conservationists are urgently seeking ways to replenish the seas and maintain the health of marine life while hampered by widespread pollution and global warming. Elsewhere, some nations are arguing over where they have the right to trawl and how much they are entitled to catch. Despite these desperate and conflicting activities, life goes on, and the demand for ocean fare continues to grow. Meanwhile, the effectiveness of the fishing industry’s preservation methods is now more critical than at any time in the past.
One reason for applying such measures is that most fish are the unconscious hosts of bacteria and various parasitic organisms. In their natural environment, these infestations tend to do them little harm. However, once fish are removed from the sea, it is not long before these uninvited guests cause tissue decomposition, rendering the affected seafood inedible and possibly even harmful. To prevent or delay this post-mortem degradation, fishing companies employ a range of preservation techniques.
The potential danger posed by pathogens is a major concern throughout the food industry. However, most often, any microorganisms present or introduced accidentally tend to spoil its taste, texture, or colour rather than render it physically harmful to the consumer. Unfortunately, it is those very same characteristics that are most likely to influence those shopping for food. For example, the average shopper expects prawns to be bright pink or pristine white, not full of unsightly black streaks. Preventing this discolouration is just one reason the fishing industry must employ preservation methods if it hopes to satisfy the expectations of an increasingly discerning market.
Many shoppers will have discovered that those bright crimson tomatoes displayed at local supermarkets are often less colourful when viewed in daylight. In this case, sellers often use special lighting to create the illusion of ripeness. Fair or otherwise, the fact that retailers employ such tactics underlines just how important appearances can be to those shopping for food. Trawler crew suffer hardship and risk their lives to harvest the oceans. This makes it vital for the fishing industry to use preservation techniques that can maintain or even enhance the appearance of fish, ensuring it will fetch a reasonable price and that crews will receive the returns for which they have worked so long and hard.
A fillet of kingklip may look appetising when wrapped in plastic film and stamped with its best before date. However, unless it tastes and feels as good as it looks, it is unlikely that many customers will be coming back to buy more. Given the shrinking supply and tightening quotas, the fishing trade needs the best preservation technology available. In Southern Africa and internationally, the place to find it is Tequisa.
