Fresh Seafood from Maju Ikan at Tanjung Dawai

It is lucky that we able to capture this scene when we just back from Sangkar Ikan Tanjung Dawai.

If it is not mistaken, the ship applied trawling, which is a method of fishing involves pulling a fishing net through the bottom/mid water behind one or more boats. According to the owner, the ship managed to caught about 8 tan (8 kilograms!!!) Mackerel fish (Ikan Kembung) that day. Wow! Yet, all the fish are so fresh~~ This mackerel fish will be sold to local markets, suppliers or exported. Handling of seafood from loading to selling are very important as seafood itself is a very perishable foods. Proper handling (temperature, cleanliness and time) can help in preventing food-borne illness and prolong the seafood shelf life. Below are how they handled those fresh fish. 1. The mackerel fish will be unloaded from ship.

2. Mackerel fish will moved into a clean and plastic covered containers.

3. Ice is added for chilling purpose.

4. Mackerel fish are closely packed and covered.

5. To be exported through lorry Once after lunch, we were going to Tanjung Dawai Maju Ikan, the place where fishermen sold their fish to the middleman. Those fishermen are normally will back to Maju Ikan at afternoon, around 1pm to 3pm. So, if you wish to have a look, you must come in between that time. It was crowded. Buyers/middlemen were bidding on fishes. There is a tv to show the bid price. They were superb busy. Similar to above handling, these fishes will be rinsing with water and store in ice water for maintaining the quality and shelf life. We were going to exploring historical museum after this! Stay tuned. =)

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