Last week, from 14th to 16th February, Oriol Trenchs, Head of Operations and Marketing of the Palamós Fish Producers’ Organisation, and Antonio Cayuela, a small-scale fisherman from the Palamós fishing fleet, travelled to Tarifa to learn new techniques and methods for tuna fishing.
During the training days, they embarked on board a tuna fishing boat to learn new techniques, both for fishing and for handling this species.
For example, the Ike Jime technique. This technique, which originated in Japan and is widely used throughout the world, consists of slaughtering the fish, avoiding death by asphyxiation. In addition, this technique reduces the suffering of the tuna, making this type of fishing more respectful of animal welfare.
Among the advantages of applying this new technique, we manage to prevent the fish from producing lactic acid, which is impregnated in the flesh, and avoid negative effects such as: accelerating the degradation of the flesh and causing a metallic taste if consumed raw.
The OPP works every day to offer the best local produce. That is why it chooses training courses with a view to implementing new fishing and handling techniques that will help us to move forward.
Consuming fresh fish is truly healthy, and learning these new techniques, in order to implement them, allows us to revalue the final product and improve its quality.
