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What is dried yellow fish and how to do it?

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1. What is dried yellow fish Goldfish is a small fish, live in herds and often distributed in tropical seas. This fish has a diamond-shaped body, a curved belly and back, a slightly protruding lower jaw, a pointed head and a long iridescent yellow stripe from behind the eye to near the tail to separate the two sides of the body. Their average length is between 10cm and 15cm.The middle back of this fish is yellow, the belly is silvery white. Goldfish usually spawn from April to August every year. In the past, after every time they went out to sea, the fishermen caught a lot of yellow snapper and to be able to use this fish for a longer time, they dried fresh yellow thread into  Yellow Stripe Trevally Dried. The fish that are brought to dry are usually adults, with large and even bodies. Then, the fishermen will cut open the fish, remove the head and soak it in salt water and then dry it in the sun. Along with the sea breeze the fish will dry, but they still do not lose their nutritional content 2. Three delicious dishes made from golden snapper A. Dried yellow snapper with tamarind sauce To make this dish you will need 500 grams of dried yellowtail, tamarind, garlic, chili, fish sauce, sugar and water. After you have enough ingredients, the next thing you need to do will be to clean the fish, peel and mince the garlic. And mix tamarind sauce, to make the sauce delicious, you should add a moderate amount including: 2 tablespoons of fish sauce, 1 tablespoon of water, 2 tablespoons of sugar, a little chili, 1 small spoon of tamarind and mix them well. Then fry the fish so that they are golden on both sides, then add the spice mixture just mixed in. Finally, cook them in a small stove, wait until almost dry, then turn off the stove. B. Fried dried yellow snapper The ingredients of this dish are not too picky, you just need to have Dried Yellow Stripe Trevallydried, cooking oil and chili sauce. The first step will be to clean the fish by soaking it in warm water for about 15 minutes. Then wash and remove the fish and let the fish drain. Put the pan on the stove and heat the oil, when the oil is hot, put the fish in. Note that when making this dish, the golden snapper dries very quickly, so you need to turn it over often and keep the fire low to avoid burning the fish. The way to identify cooked fish is when the fish meat is golden and fragrant. C. Dried yellow fish salad To make the dried golden snapper salad, you will need ingredients such as yellow snapper, fish sauce, sugar, lemon, chili, mango, carrots and other herbs. The way to do it is that you have to bake the fish first, then shred them and remove the bones. Mix mixed water including: chili, garlic, fish sauce, lemon with a moderate amount. And peel the mango, carrot and grate it. Then add the grilled mango, carrot and fish to the water and stir until the spices can be absorbed evenly. So you have finished the extremely delicious and attractive yellow fish mango salad.

What is dried yellow fish and how to do it? Đọc thêm »

Yellown Tuna Saku Grades Based on Qualities

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The tuna saku is mosly served as raw or seared meat. When the tuna saku meat is prepared seared then it is usually served as appetizer and eaten with wasabi and soy sauce, while the raw version is mostly used as sushi dish either as nigiri or sashimi. Just like tuna loin, the tuna saku is also need to be graded based on their qualities. The grade of the tuna will aect the price of the tuna saku. Each grade has dierent qualities which you can tell from the appearance, smell, color, and texture. Moreover, tuna saku that sourced from the freshest tuna fish and not already frozen for a long time is always the best selection to have as well. How to grade the yellowfin  tuna saku based on their qualities? To grade the tuna saku based on their qualities, the manufacturer needs to conduct many procedures and process. Of course they will inspect and check the tuna fish first before being processed and cuts into tuna in saku shape. Here are some example of how the frozen yellowfin tuna saku is graded based on their qualities. – AAA: The qualities of the triple A grades meaning that the tuna saku has the greatest and the best qualities tuna fish meat ever. Usually the kind of tuna saku that categorized as triple A is a tuna with translucent appearance (it is only visible when the frozen tuna is thawed) and firm texture, it has bright with watermelon red color, and if you look closely, the sinew is also very limited. – AA: The lower qualities of tuna saku compared with the triple A grade, but it still has a really good appearance and it will be great to be cooked into many dishes. The tuna saku that comes with this categorized include a meat with bright and watermelon red color, firm texture, and some visible sinew. – A: The lowest grade of the tuna, it does not have that bright or watermelon red color, instead it is go with dull and pale red color while the texture is softer than those tuna in AAA and AA grades. Meanwhile, it has more sinew. You can get these notes as reference when you want to buy tuna saku in the market for your business or meals. The higher the grades then the higher the prices are usually will be. Tuna saku is also available in many dierent species including yellowfin tuna saku. The yellown tuna in saku shape can be sold as frozen tuna saku or fresh tuna saku. However, please pay attention that usually the fresh tuna saku that you found in grocery stores’ or market’s shelf is in fact a frozen tuna saku which already being thawed. You need to ask the seller when they are stock the fresh tuna saku in those seafood shelves. The shelf life of frozen tuna saku still in vacuum packed can last for months, however the frozen tuna saku which already thawed and displayed on the shelf can only last for 3 to 5 days. So, if you purchase freshyellowfin tuna saku that frozen before, you better use that as soon as possible before the tuna is spoilage. And do not thaw the tuna saku if it is already thawed because it will aect the taste and the appearance of the tuna. This is important to consider especially if you run business restaurant that serve tuna fish in any shapes or in any meals. Why some of the tuna saku products more red in color than others? Okay, so maybe when you go to a fish market or grocery stores, you spot some tuna saku has more red color than any other tunas such as pale and burnt meat tuna saku color. However, you need to understand that most of tuna color is red. The word ‘burnt’ is usually refers to a tuna that lack in bright red meat color and have softer fiesh with more watery texture. Such condition is often related with the yellowfin tuna saku that sourced from a tuna fish which caught near the surface of the ocean. This kind of so called burnt tuna offer cheaper prices than other good qualities of tuna saku and even some stores like to offer them in discounted prices. But, burnt tuna cannot be prepared raw as sashimi, however when it is cooked, it still acceptable and edible to be consumed. The best frozen yellown tuna product you should have and how to thaw it Select the best yellown tuna in saku shape is really crucial and you need to pick wisely. Go with frozen tuna product when you do not want to use the fish directly right after buying it. Good frozen tuna saku with nice qualities usually has moist and firm texture with bright red color and mild plus meaty taste. However, you may also meet with a tuna saku with a bit tan or brown grayish color, however they are fine. The tuna should be vacuum packaging and does not damaged or have torn. When buying, you can check the condition of the package, the appearance, and touch it. If possible, poke the tuna a bit to see the texture. You may also need to find some information whether the tuna is wildly caught or sourced from tuna farms. It is better to pick the one that are wildly caught because it is healthier. Moreover, the method to catch the tuna fish is also important to be considered particularly if you care about the environment. Before you use the frozen yellown tuna saku, you can defrost it by place the tuna saku in refrigerator for a night. If you do not want to use it in the day you buy the tuna, then you can keep it frozen until it is ready to be used by store the tuna in the coldest part of the freezer. However, do not refreeze product after you thaw it.

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Frozen Yellowfin Tuna Loin Precooked Product with High Quality

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All seafood lovers should denitely try the yellowfin tuna loin precooked product to be used in their dish. Especially since this product is already cooked beforehand, thus it will make it easier for you to use it in your dish. Furthermore yellowfin tuna itself has very versatile meat which you can use to cook many kind of dish that you want. This might be the reason why a lot of yellowfin tuna meat product are available in the market such as yellowfin tuna saku, yellowfin tuna cube, yellowfin tuna steak, ground yellowfin tuna meat and many others which available in frozen and pre cooked condition. Of course you should choose one product which will be more suitable for your dish. Yellowfin Tuna Loin Precooked Production Line All of those products are made using yellowfin tuna sh which caught by fisher from the deep of the sea. After being caught the yellowfin tuna will be gutted and gilled to clean it a little before being chilled to keep the freshness of the meat during the journey to the shore. Of course you may be able to get some yellowfin tuna fish from the sher after they get to the shore since it is the best product that you can get. However you should also remember that yellowfin tuna fish is very huge fish, thus it might be hard for you to cook and nish the entire sh by yourself. This might be the reason it is harder to get fresh yellowfin tuna sh which just caught since the sher choose to sell them to the factories which will then process them further to be yellowfin tuna loin precooked product. But relax the precooked yellowfin loin which the factory made is actually comes from the same fish that the fisher caught. The difference is only that the yellowfin loin meat is already cooked before being sold into the market. But then since it is already cooked, then it will be easier for you to use it in your dish since it will take shorter time to heat it while making your dish. To make the precooked yellowfin loin, the yellowfin sh meat will be clean from its head, skin, tails, bone, blood line and other unwanted parts. Then a certied pro grader from the factory will choose parts from the yellowfin fish meat that is suitable to be used as yellowfin loin. As you know yellowfin tuna loin precooked product have high quality, thus only yellowfin fish meat part which have high quality that is use to make this product. Then they will cut those fish meat parts which suitable to be made into precooked yellowfin loin in the size that already determined beforehand. Every factory will have their own precooked yellowfin loin size, thus the precooked yellowfin tuna sh meat will be shaped into loin shape with suitable sizes. Aside from the yellowfin tuna loin precooked product, actually there is other yellowfin tuna loin product that can be made using the yellowfin tuna fish meat that already cut. That product is frozen yellowfin tuna loin which will be freeze directly without being cooked beforehand. You can use this product alternative if you need fresh yellowfin tuna loin product for your dish. But if you do not want to have too much trouble when making the dish then precooked yellowfin tuna loin denitely the best choice to have. To make this precooked yellowfin tuna loin, the yellowfin tuna sh meat that is already cut then put inside the pre cooker machine. This machine will use smoke to cook the yellowfin tuna sh meat in suitable temperature and duration inside vacuumed condition. After the yellowfin tuna sh meat is cooked then it will be cool down before taken to the next yellowfin tuna loin precooked production line. The last production line that the precooked yellowfin tuna loin will enter is the packaging and freezing line. In this line the precooked yellowfin tuna loin will be packed individually with vacuumed packaging. Then it will be frozen using -40 degree Celsius temperature to completely freeze the yellowfin tuna loin meat so it can maintain its quality. And that is why the yellowfin tuna loin precooked still have good quality and condition even after several times from production.

Frozen Yellowfin Tuna Loin Precooked Product with High Quality Đọc thêm »

Yellown Tuna Saku Block Product for Sashimi and Sushi

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You might often see many kinds of yellowfin tuna CO treated product when you go grocery shopping. Then you will wonder what is this product all about. Since you will use it to cook your dish later, surely you want to get more information about it. When you see the yellown CO treated product you will see that all of them have a fresh red color which is very fun to look at. Actually the red color that the yellowfin tuna sh have is done by muscle pigment inside the tuna’s body which is getting oxygenated. If the yellowfin tuna sh alive then the tuna still have by muscle pigment inside its body, which will delivering oxygen into the body muscle that is currently working. In the process, it will give red color to the yellow tuna fish meat. Fresh Appearance on High Quality Yellowfin Tuna CO Treated Product The demand for yellowfin tuna keeps increasing every year especially in the export and trading industry all over the world. That is because this yellowfin tuna is everyone’s favorite thus the demand is also very high. Sadly yellowfin tuna is only available on certain season of the year, thus it is hard to get the product every season. But with new and more advanced technology, now yellowfin tuna products can be created to be available every season of the year. One technology which used in the making process of that product is the CO treatment technology to create the yellowfin tuna CO treated product.By using this CO treatment technology, the yellowfin tuna product will still appear fresh in every season it is sold. The technology will use Carbon Monoxide (CO) to give treatment on the yellowfin tuna which will be able to keep the fresh red color of the product for a longer time. The technology will use cold smoke procedure with wood smoke that already filtered using this technology so the yellowfin tuna CO treated product will not have any oxidation process happen inside the meat. If this technology is not used and the yellowfin tuna does not get the treatment that it needs, then the texture, odor and color of the yellown tuna will start to change to brown. Surely this will make the yellowfin tuna product unappetizing thus no one will purchase them. You should not have to worry when you want to consume yellowfin tuna product that already get CO treatment procedure since actually this technology is only able to keep the red color from the yellowfin tuna so it will still appear fresh without changing other properties that it has. Moreover FDA already ensure that There is no need to worry when consuming yellowfin tuna CO treated product as long as the product is made not to disguise spoiled yellowfin tuna meat. This is why you should ensure that the yellowfin tuna CO treated  product you get comes from a trustworthy factory which will only use high quality yellowfin tuna to make their product. This factory will use fresh yellowfin tuna meat to create their product which will then freeze immediately to lock the freshness on the meat and keep them from getting spoiled. Of course the freshness of the yellowfin tuna is not only determined only by the color of the meat. Other properties of the yellowfin tuna meat can also be used to determine the freshness of the meat such as the fat content on the tuna meat, and the cut done to create the yellowfin tuna meat product. Furthermore there are many products that can be made using yellowfin tuna CO treated meat even before the meat is being treated by this CO technology. Those products are actually made using the same yellowfin tuna meat, but only the shape of the product that is different from one another. Furthermore the part of yellowfin tuna meat which is used to make those products might also be different from one another. Some of those products are yellowfin tuna loin CO treated, yellowfin tuna saku CO treated, yellowfin tuna cube CO treated, yellowfin tuna steak CO treated, and many others. Not that you have known all information about the yellowfin tuna CO treated products, you should not have to worry in consuming all of those products. Just make sure to get the right product for your dish.

Yellown Tuna Saku Block Product for Sashimi and Sushi Đọc thêm »

High Quality Yellowfin Tuna CO Treated Product with Fresh Appearance

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High Quality Yellowfin Tuna CO Treated Product with Fresh Appearance You might often see many kinds of yellown tuna CO treated product when you go for grocery shopping. Then you will wonder what is this product all about since you will use it to cook your dish later surely you want to get more information about it. When you see the yellown CO treated product you will see that all of them have fresh red color which is very fun to look at. Actually the red color that the yellown tuna sh have is done by muscle pigment inside the tuna’s body which getting oxygenation process. If the yellown tuna sh alive then the tuna still have by muscle pigment inside its body, which will delivering oxygen into the body muscle that is currently working. In the process, it will give red color to the yellown tuna fish meat. Fresh Appearance on High Quality Yellowfin Tuna CO Treated Product The demand for yellown tuna keeps increasing every year especially in the export and trading industry all over the world. That is because this yellown tuna is everyone favorite thus the demand also very high. Sadly yellown tuna is only available on certain season of the year, thus it is hard to get the product every season. But with new and more advanced technology, now yellown tuna product can be created to be available every season of the year. One technology which used in the making process of that product is the CO treatment technology to create the yellown tuna CO treated product.By using this CO treatment technology, the yellown tuna product will still appear fresh in every season it is sold. The technology will use Carbon Monoxide (CO) to give treatment on the yellown tuna which will be able to keep the fresh red color of the product for longer time. The technology will use cold smoke procedure with wood smoke that already ltered using this technology so the yellown tuna CO treated product will not have any oxidation process happen inside the meat. If this technology is not used and the yellown tuna does not get the treatment that it needs, then the texture, odor and color of the yellown tuna will start to change to be brown. Surely this will make the yellown tuna product unappetizing thus no one will purchase them. You should not have to worry when you want to consume yellown tuna product that already get CO treatment procedure since actually this technology is only able to keep the red color from the yellown tuna so it will still appear fresh without changing other properties that it has. Moreover FDA already ensure that there is no need to worry when consuming yellown tuna CO treated product as long as the product is made not to disguise a spoiled yellown tuna meat. This is why, you should ensure that the yellown tuna CO treated  product you get comes from trustworthy factory which will only use high quality yellown tuna to make their product. This factory will use fresh yellown tuna meat to create their product which will then freeze immediately to lock the freshness on the meat and keep them from getting spoiled. Of course the freshness of the yellown tuna is not only determined only by the color of the meat. Other properties of the yellown tuna meat can also be used to determine the freshness of the meat such as the fat content on the tuna meat, and the cut done to create the yellown tuna meat product. Furthermore there are many products that can be made using yellown tuna CO treated meat even before the meat is being treated by this CO technology. Those products are actually made using the same yellown tuna meat, but only the shape of the product that is different from one another. Furthermore the part of yellown tuna meat which uses to make those products might also different from one another. Some of those products are yellown tuna loin CO treated, yellown tuna saku CO treated, yellown tuna cube CO treated, yellown tuna steak CO treated, and many others. Not that you have know all information about the yellown tuna CO treated products, you should not have to worry in consuming all of those products. Just make sure to get the right product for your dish

High Quality Yellowfin Tuna CO Treated Product with Fresh Appearance Đọc thêm »

Tuna exports fell after two months of consecutive growth

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According to the Agro Processing and Market Development Authority, after two months of growth, Vietnam saw a slump in tuna exports, with sales in major markets in November reducing as compared to the same period last year. As of November, Vietnam brought in $594 million from exporting tuna, down 11% as compared to the same period last year. Exports of fresh and frozen tuna continued to drop, while sales of processed and canned tuna continued to rise. Sales of Vietnamese tuna in the US market reached nearly $261 million, accounting for 44% of the country’s tuna export value and decreasing by 12.4% as compared to the same period last year. Exports of fresh and frozen tuna to this market continued to fall due to the COVID-19 pandemic. Meanwhile, exports of processed and canned tuna continued to rise at a moderate speed, which failed to compensate for the slump of fresh and frozen tuna amounts. That was attributed to the increase in sales of Chinese canned tuna in the US market, resulting in a tough competition faced by Vietnam’s companies who have been struggling with boosting sales to this market in the last months of the year. On the contrary, Vietnam’s tuna exports continue to enjoy benefits of the EVFTA in the EU market, with a slight increase in tuna export value in November. This resulted in a 0.5% increase in the total export value in the first eleven months of 2020 as compared to the same period last year. Tariff preferences on Vietnamese frozen tuna and canned tuna have triggered the growth of these two products in the EU in the first eleven months of the year. ASEAN, where the COVID-19 pandemic didn’t hit hard like the US or the EU countries, saw a limited demand for tuna this year. Many countries reduced their purchases of tuna as compared to the same period last year. As of November, total export value of tuna to ASEAN reached $35.5 million, down nearly 28% as compared to the same period last year. Meanwhile, exports to Thailand decreased by 27.5%. After bouncing back in September and October, sales of Vietnamese tuna to Japan decreased, making the export value to this market fall by 26% in November as compared to the same period last year. However, thanks to growth in the previous months, exports to this market are 1% higher than the same period last year, reaching more than $26 million.

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Agriculture, forestry, and fishery grew 3.16% in 2021

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On the morning of March 29, 2021, the General Statistics Office held a press conference to announce socio-economic statistics of the first quarter of 2021. Accordingly, the gross domestic product (GDP) in the first quarter of 2021 was estimated to increase by 4.48%, of which, the agriculture, forestry and fishery sector increased by 3.16%, contributing 8.34% to the growth rate. general growth of the economy. Specifically, GDP in the first quarter of 2021 was estimated to increase by 4.48% over the same period last year, higher than the growth rate of 3.68% in the first quarter of 2020. In the general growth of the economy, the agriculture, forestry and fishery sector increased by 3.16%, contributing 8.34% to the general growth; industry and construction rose 6.3%, contributing 55.96%; the service sector increased by 3.34%, contributing 35.70%. The agriculture, forestry and fishery sector in the first quarter of 2021 increased over the same period last year due to good rice productivity, perennial crop output, African swine fever is well controlled, and live meat production. barns increased significantly, at the same time the export market for wood and forest products expanded. In which, the agricultural sector increased by 3.19%, increasing by 0.29 percentage points the increase in the total added value of the economy; the forestry sector increased by 3.78% but accounted for a low proportion, so it only contributed 0.02 percentage points; the fishery sector increased by 2.90%, higher than the growth rate of 2.79% in the same period last year, contributing 0.07 percentage points. Also according to the General Statistics Office, fishery production in March 2021 was estimated at 683.9 thousand tons, up 3%. Generally, in the first quarter of 2021, fisheries production was estimated at 1,825.3 thousand tons, up 2.1% over the same period last year, of which aquaculture was estimated at 940.3 thousand tons, up 3.1%; fishing output reached 885 thousand tons, up 1% (marine production reached 845.1 thousand tons, up 1.1%).

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World’s biggest fish market in Tokyo hit hard by COVID-19

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[:en]It\’s been two years since Tokyo\’s historic Tsukiji fish market closed its doors and made a costly $5 billion move to the city\’s outskirts. Now called \”Toyosu,\” the new market is almost twice as large, but the 600 or so merchants that moved with it have been struggling with low sales numbers. The pandemic has been the latest blow in a series of uphill battles. Tuna auction in Toyosu market in Tokyo. /CGTN \”In terms of operation, there are more cons than pros,\” said Toshiyuki Kawame, who owns a tuna wholesale shop in Toyosu. \”Access is really bad. By public transport, it takes twice as much time to get here than it would to get to our old location in Tsukiji.\” COVID-19 has meant that sales have halved for the already suffering businesses. Seafood consumption in Japan has been steadily in decline, and fishermen also saw unexpectedly poor seasonal catches in the past few years. The new site also came with complications. Once home to a gas plant, toxic substances were found in the soil and groundwater at Toyosu before the launch. Additional clean-up measures meant more costs and a longer delay before the big move. But experts say the move itself was necessary. A closed, self-contained facility, Toyosu boasts improved hygiene and temperature management controls compared to Tsukiji. A view of the building of Toyosu market in Tokyo. /CGTN \”The buildings and the facilities in Tsukiji were simply getting too old,\” said Masahiko Ariji, a professor at Kindai University. \”Little fixes were made to maintain the market, but a significant overhaul wasn\’t possible because it was such a crucial market that needed to be working every day. Toyosu fulfills the global standards of hygiene and supply, so I think it was right to move the market there.\” In Tsukiji, an outer market still exists, adjacent to the site where the former wholesale market used to be. There, restaurants and retail shops left behind are still coping with the aftermath. \”Tsukiji\’s market still has the traditional small shops there, but honestly, I suspect that someday that market will become a part of history, and that whole area will be absorbed into the business district,\” said Ariji. With the wholesale market gone, foot traffic in the area has cut down significantly. Tuna on display at Toyosu Market in Tokyo. /CGTN \”After the market moved to Toyosu, we\’ve been getting about one third the usual amount of customers,\” said Kouji Sugawara, a worker at Maruta foods, a food stall in Tsukiji. Merchants there say COVID-19 has felt like a nail in the coffin. \”I can\’t even put into words how defeated we feel by the coronavirus. If only this didn\’t exist, we were still getting by despite the market moving,\” said Sugawara. Their only hope is that Japan opens its doors to international travelers soon, so that much-needed tourists can help revive the markets. Those in Toyosu are hoping the Olympics might help too. \”I hope that the Olympics can be held safely, and that it\’ll be possible to have tourists again,\” said Kawame. \”It would be good for our hotels and restaurants, I really hope it\’ll happen.\” https://news.cgtn.com/ Tuna Steak [:]

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Act Now to Save Indian Ocean Yellowfin Tuna from Overfishing

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Market pressure and an Australian proposal could shift policy at upcoming IOTC meeting According to new data from the Indian Ocean Tuna Commission (IOTC), overfishing of yellowfin tuna in that region continues, despite the fact that the species has been classified as overfished since 2015, and has been the subject of a rebuilding plan since 2016. Although last year’s catch of yellowfin was down from 2018, it was still more than 100,000 metric tons, or approximately 25% higher than what scientists say is needed to have even a 50% chance of rebuilding the population by 2027. These sobering numbers show that the IOTC, at this year’s Nov. 2-6 virtual annual meeting, must adopt a more robust plan to rebuild yellowfin and strengthen management. IOTC’s yellowfin management is complicated because more than 30 members are involved in the fishery and half of the overall catch comes from smaller scale artisanal fishing—a subsector with distinct management priorities. And some developing coastal State members want higher catch limits to help grow their fishing industries. Further,  industrial vessels, such as purse seiners, which use fish aggregating devices (FADs) to attract huge schools of fish. This increases the pressure not only on yellowfin, but on skipjack and bigeye tunas, which are also drawn to FADs and caught in high numbers. Unfortunately, IOTC has few compliance measures in place to stop overharvesting of yellowfin, so to date, it has had little success at ending overfishing. There is the potential for change, however. Some of the world’s biggest seafood retailers, concerned about the mismanagement of the Indian Ocean yellowfin population, are cutting the amount they buy in a direct bid to pressure IOTC to act. The Global Tuna Alliance, a network of retailers and supply chain companies, is urging a 25% reduction in catch (compared to 2017 levels), and several EU and UK-based retailers and brands, including Tesco, Co-op, Princes, and the Colruyt Group, are boycotting Indian Ocean yellowfin until an improved recovery plan is in place. In 2018, the end value of Indian Ocean yellowfin was more than US$4 billion, making it one of the world’s most valuable fisheries, and the dock value—or the amount paid to fishers—was more than US$1.5 billion. With this market pressure on the commission and its member States, a real recovery plan may be on the horizon. Fortunately, science offers a clear path forward for sensible yellowfin management: adoption—and enforcement—of a precautionary, science-based management procedure, also known as a harvest strategy. This is a pre-agreed decision-making framework that shifts management away from short-term, annual negotiations to a long-term plan based on set objectives; in the case of Indian Ocean yellowfin, the highest priority objective should be to rebuild the population. Having a strong procedure in place would increase the efficiency and effectiveness of management, and enable IOTC to guide the stock through rebuilding and then maintain a sustainable, profitable, and stable fishery. Australia has led a proposed yellowfin management procedure for discussion at this year’s annual meeting, with the aim of adoption in 2021. If agreed to, it will be a landmark moment for IOTC and yellowfin and will help start recovery for this important species. It is critical that IOTC move forward with this management procedure and begin the difficult work of rebuilding yellowfin tuna in earnest. It is not only necessary for the health of the species and the ocean, but also to secure the value of this billion-dollar industry and the well-being of those who depend on a healthy fishery for income and job security.

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Social media users discuss sharks at wet market

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Small sharks for sale at a wet maket in Yuen Long have set off a debate on social media about the endangered marine predators and the suitability of its flesh as lunch, or dinner. The fish vendor was captured selling three tiny sharks placed on a metal tray for HK$28. These are suspected to be pygmy sharks that have a bulbous nose and grow to about 7.4 inches in length. Sharks are on the verge of extinction due to overfishing to serve the unquenched demand in countries including Hong Kong, Taiwan, Singapore, and China for shark fin soup.

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