FISHERMEN waste as much as a quarter of their catch because of poor seafood handling practices.
University of the South Pacific food scientist Dr Jimaima Lako said the lack of ice used for storage and the humid conditions in Fiji provided the breeding ground for bacteria. Dr Lako was part of a post-harvest fish handling workshop organised by World Wildlife Fund Pacific-Pacific in Nabukadogo Village in Macuata.
“Keeping the temperature of the fish as low as possible once it is caught means using ice always and as best as possible to maintain its quality,” Dr Lako said.
“To attract premium markets, quality is critical and to maintain the optimum conditions of fish caught, ice is necessary and the quality of the ice must be checked to ensure clean water is used in its manufacture.”
WWF-Pacific is working closely with fishing communities in the province of Macuata, Vanua Levu, to create awareness and highlight the importance of proper post-harvest seafood handling.
Project manager Francis Areki said the organisation aimed to create a sustainable seafood future in Fiji. He said the Sustainable Seafood Project was funded by the NZ Aid program and under this project, WWF-Pacific was partnering with WWF-New Zealand and Le Cordon Bleu New Zealand.
“As an incentive, the WWF NZAid project purchased large iceboxes for men and women of the Macuata and Sasa districts to encourage them to use clean ice more frequently to enhance the quality of their seafood, and hence their livelihood,” Mr Areki said.