With blood and guts on the blue deck, a fisherman from the Maldives hoses down a yellow fin tuna on the floor of a dhoni boat in the Indian Ocean. After clubbing it death, he has removed its respiratory organs with sharp knives and washes it down with a hose. Next it will be plunged into ice containers to cool the flesh, reducing the risk of self-deteriorating flushed blood which renders it unfit for consumption under EU law (its live internal core temperature is 40 degrees centigrade). When... more »
With blood and guts on the blue deck, a fisherman from the Maldives hoses down a yellow fin tuna on the floor of a dhoni boat in the Indian Ocean. After clubbing it death, he has removed its respiratory organs with sharp knives and washes it down with a hose. Next it will be plunged into ice containers to cool the flesh, reducing the risk of self-deteriorating flushed blood which renders it unfit for consumption under EU law (its live internal core temperature is 40 degrees centigrade). When as many fish have been caught (often weighing 50kg) before dark using hand and line method, rather than nets, the boat presses on to the processing factory at Himmafushi where they're filleted and boxed for export to Europe and in particular, for UK supermarkets like Sainsbury's. « less
