First, prepare the deck:
1. To prevent fish from jumping: Once the fish is on the deck, it should be kept still to avoid any unnecessary movement that could cause congestion inside the body. After bruising, muscle damage can increase by up to five times, especially in the abdominal area. The treatment involves placing the fish on a clean surface and holding its eyes with your hands or gently hammering its head—being careful not to break it—then immediately performing bloodletting.
2. Cut the tail: Use a sharp knife to cut the tail just behind the third section of the dorsal fin, typically at the penultimate segment. For larger fish, to avoid the tail becoming too thin, cut between the fourth and fifth segments instead.
3. Remove the pectoral fin’s posterior vessels: In the rear area of the pectoral fin, there are two major blood vessels—arteries and veins. These should be carefully severed at a separate point. The cut should be about 5 cm deep and 4 cm long, ensuring it's not too deep to avoid damaging internal flesh and causing waste. Even if the fish has already died in the water, these steps must still be completed.
4. Cut the head artery before the heart: Sever the artery leading to the heart, then rinse the fish with seawater to lower its body temperature. Next, perform blood drainage by cutting a small hole near the gill lining and using a water pipe to inject seawater into it. Continue until no more blood comes out, which can be judged by observing the tail.
5. Insertion of pins at the back of the head: This step is done after the bleeding process. The goal is to destroy the cartilage in the fish’s brain and ensure it is dead. The pin should be inserted at the inner part or depression of the head, or above the eye.
6. Remove the viscera and mucus: Use a sharp knife to make an incision along the abdomen, from the anus to the pectoral fin, and remove the internal organs. Rinse thoroughly with seawater, making sure to remove any tissue attached to the abdominal membrane. Also, cut along the edge of the gill and remove some of the gills. When removing the gills, cut as much as possible from the back side. Slide the blade along the medial side of the gill until it touches the bone. Make a straight cut from the top of the gills to improve the appearance of the fish. After removing the gills, use a small spoon to remove the meat from the gill bones without damaging the delicate gill tissue.
7. Washing: When cleaning the fish, brush from the tail toward the head, then soak it in seawater. Transfer the fish to the ice-freezing room to maintain cold storage, ensuring high-quality fish that meets market demands.
Second, the chilling process:
1. Handling bilges and bulkheads: Lay down 30 cm of ice in the bilges and bulkheads. When placing the fish, leave 30 cm of space and fill it with ice.
2. Ice from the mouth to the abdomen: Fill the fish’s mouth and abdominal cavity with ice for sashimi preparation.
3. Placement: Arrange the fish flat, spacing them 30 cm apart, with ice in the middle. Each layer of fish should have a 30 cm layer of ice. Stagger the fish between layers to form a triangular arrangement. Flip the heads and tails upside down. Cover with ice once all layers are set.
4. Knock ice and double-icing: Before the second day of icing, break up the previous day’s ice and add fresh ice before re-icing.
5. Control the temperature: Keep the chilled fish tank between 0–2°C, with a maximum of 5°C.
6. Shelf life: The chilled fish can last up to 12 days, with a maximum of 14 days. Beyond 14 days, the quality will gradually deteriorate.
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