Marketing of the Tench. Sale of the Productions
Industrialization
The final objective of a Aquaculture Fish Farm is the Marketing, and consequently obtaining a reasonable benefit, of the products
obtained, either in their first formulation or by diversifying them according to the demand of the markets. In the first case, unique
until not very distant dates, the fish producers or of cultivation, offer it in its natural form, known with the expression in fresh
without elaboration. Fish from aquaculture are also sold, although in relatively small live proportions, what requires adequate means
of transport : vehicles of sufficient load capacity and tanks of various sizes and design. Equipped for small and long distances with
oxygen containers and their corresponding diffusers, loading and unloading hoppers, as well as complementary pump for the renovation
of the water in route, and attention of possible cases of emergency. And all this, suitable to the size of the fish and depending
on the final destination: fingerlings (juveniles) or adults for sale or exchange with other fish farms, exposure, restocking or sport
of fishing.
The Tench destined to slaughter and direct consumption, it is weighed and packaged, destined to wholesalers and retailers, in boxes of plastic materials, with sizes denominated of ration (which can be, according to tastes and market rules, of weights between 120 and 150 grams/unit; 200 and 250 grams/unit). However, and without abandoning this usual type of fresh sales, the world market, and in particular the European and Spanish, is experiencing a very interesting evolution from an economic and dietetic point of view. The transformation or diversification of the product (Tench) presents an increasing number of different forms of presentation for consumption, defined below in the following flowcharts :
The Tench destined to slaughter and direct consumption, it is weighed and packaged, destined to wholesalers and retailers, in boxes of plastic materials, with sizes denominated of ration (which can be, according to tastes and market rules, of weights between 120 and 150 grams/unit; 200 and 250 grams/unit). However, and without abandoning this usual type of fresh sales, the world market, and in particular the European and Spanish, is experiencing a very interesting evolution from an economic and dietetic point of view. The transformation or diversification of the product (Tench) presents an increasing number of different forms of presentation for consumption, defined below in the following flowcharts :
Presentation for Consumption. Diversification of the Tench
REFRIGERATION : The most common system is cooling with ice. The proportion of ice / fish is 1/3.
FAST FREEZING : This was the first forms of presentation of fish farming products, mainly looking for export. This is usually a fast-freezing
type. Freezing delays the performance of microorganisms that cause the alteration of fish, which are not reproduced at less than 10
º C and the chemical and enzymatic reactions develop very slowly.
The quality of the frozen depends on the speed and temperature reached:
The quality of the frozen depends on the speed and temperature reached:
- Critical Zone from 0º to - 5º C (deep frozen in less than 2 hours).
Aquaculture Fish Farming Products are presented whole, packed in plastic bag, in cardboard boxes, with one or more pieces or simply in bulk, in large containers able to maintain the freeze for several months, etc. The final touch, in terms of presence and conservation, is usually glazed, giving an aspect of freshness and immediacy of preparation.
The Tench frozen by modern cryogenic procedures, and conserved at – 18 º C, has a stability in its quality up to four months. This temperature is normally used by the industry.
For longer periods of storage, the ideal temperature is – 24 º C without altering the qualities of the Tench.
The fast freezing process is done:
1 ) In Forced, continuous or discontinuous Convection Tunnel.
2 ) In Plate Cabinet, horizontal or vertical.
3 ) By the Immersion Method.
4 ) Using Cryogenic Liquids.
EVISCERATED : Any of the forms mentioned in the presentation of the fish products, other than the delivery in fresh and whole, requires previously a work of evisceration. The elimination of all the entrails of the fish that have no application in the normal consumption of fish (elimination that is sometimes accompanied by the suppression of heads, fins and skins).
This work can be done by workers manually using suitable cutting tools. It is currently done through the use of eviscerating machines of which the market offers variety in types, models and diversity of presentations and health guarantee.
There is a model of evisceration called Manual, since the work is still done by hand, but replacing the knives or traditional cutters by special knives and compressors to open the belly and cut or separation of the head.
The assembly is mounted on tables of stainless material, and easy to clean, accompanied by vacuum pump, more water supply system for washing and cleaning the equipment. There are models of very sophisticated eviscerating machines, automatic, with different features: water consumption, electrical connection, compressor, performance capacity (units per minute), applicable to different sizes of Tench, possibility of elimination of galls, etc.
Therefore, from this prerequisite, the Tench is prepared to carry out the transformation work required by the market.
FILLETED : This form of presentation has been a success with a view of the housewife. Their acceptance has a really encouraging progressive curve. Fillets, usually with skin, but deprived of all kinds of viscera, head, fins, thorns, are presented in various forms. The most used and accepted are in individual fillets or butterfly, both sides joined by the spine that, extended, present the aspect that gives them the name.
The filleting has been done, especially in fish farms of reduced production by hand, by skilled staff. Afterwards, filleting machines of great capacity and performance were appearing but, for a better present to the consumer, a manual review of the product obtained mechanically is very advisable
SMOKED : For centuries, smoked seafood has been practiced in many countries. In Europe, as regards the Spanish experience, the various forms of presentation elaborated in the Scandinavian countries, with international projection, became famous.
At present, and following highly purified techniques as a result of research and laboratory practices, fish farming has entered the right foot on this path. After salting, the fish is subjected to the action of non-resinous wood smoke. As a result of the interaction of the salt with the components of the smoke (acids, alcohols, etc.), the colour, smell and taste of the fish is modified, while partial dehydration of the fish's tissues takes place, modifying its texture.
The forms of presentation are also varied: in fillets or in plates, complete pieces eviscerated, and as a special form that has great acceptance for its exquisite taste, canned, fillets in tubs with a support of olive oil, of various capacities, for consumption individual or, in larger containers destined to food establishments, such as bars, restaurants, etc.
Aquaculture Fish Farming Products are presented whole, packed in plastic bag, in cardboard boxes, with one or more pieces or simply in bulk, in large containers able to maintain the freeze for several months, etc. The final touch, in terms of presence and conservation, is usually glazed, giving an aspect of freshness and immediacy of preparation.
The Tench frozen by modern cryogenic procedures, and conserved at – 18 º C, has a stability in its quality up to four months. This temperature is normally used by the industry.
For longer periods of storage, the ideal temperature is – 24 º C without altering the qualities of the Tench.
The fast freezing process is done:
1 ) In Forced, continuous or discontinuous Convection Tunnel.
2 ) In Plate Cabinet, horizontal or vertical.
3 ) By the Immersion Method.
4 ) Using Cryogenic Liquids.
EVISCERATED : Any of the forms mentioned in the presentation of the fish products, other than the delivery in fresh and whole, requires previously a work of evisceration. The elimination of all the entrails of the fish that have no application in the normal consumption of fish (elimination that is sometimes accompanied by the suppression of heads, fins and skins).
This work can be done by workers manually using suitable cutting tools. It is currently done through the use of eviscerating machines of which the market offers variety in types, models and diversity of presentations and health guarantee.
There is a model of evisceration called Manual, since the work is still done by hand, but replacing the knives or traditional cutters by special knives and compressors to open the belly and cut or separation of the head.
The assembly is mounted on tables of stainless material, and easy to clean, accompanied by vacuum pump, more water supply system for washing and cleaning the equipment. There are models of very sophisticated eviscerating machines, automatic, with different features: water consumption, electrical connection, compressor, performance capacity (units per minute), applicable to different sizes of Tench, possibility of elimination of galls, etc.
Therefore, from this prerequisite, the Tench is prepared to carry out the transformation work required by the market.
FILLETED : This form of presentation has been a success with a view of the housewife. Their acceptance has a really encouraging progressive curve. Fillets, usually with skin, but deprived of all kinds of viscera, head, fins, thorns, are presented in various forms. The most used and accepted are in individual fillets or butterfly, both sides joined by the spine that, extended, present the aspect that gives them the name.
The filleting has been done, especially in fish farms of reduced production by hand, by skilled staff. Afterwards, filleting machines of great capacity and performance were appearing but, for a better present to the consumer, a manual review of the product obtained mechanically is very advisable
SMOKED : For centuries, smoked seafood has been practiced in many countries. In Europe, as regards the Spanish experience, the various forms of presentation elaborated in the Scandinavian countries, with international projection, became famous.
At present, and following highly purified techniques as a result of research and laboratory practices, fish farming has entered the right foot on this path. After salting, the fish is subjected to the action of non-resinous wood smoke. As a result of the interaction of the salt with the components of the smoke (acids, alcohols, etc.), the colour, smell and taste of the fish is modified, while partial dehydration of the fish's tissues takes place, modifying its texture.
The forms of presentation are also varied: in fillets or in plates, complete pieces eviscerated, and as a special form that has great acceptance for its exquisite taste, canned, fillets in tubs with a support of olive oil, of various capacities, for consumption individual or, in larger containers destined to food establishments, such as bars, restaurants, etc.
MARINATED : This form of presentation of the Tench, which has been ancient practice with tench obtained from the fishing in the rivers
and of great acceptance in several provinces of Spain, is taking a certain boom, although it is still an industry that we could qualify
artisan. Marinade is simply a sauce, in which the Tench is introduced, whole or chopped (depends on the size). This sauce is formed,
as basic elements by fried oil, wine or vinegar, and additives of various spices (the variety depends on the famous homemade recipes),
laurel, rosemary and some ingredients that favours conservation and improve the taste of Tench Marinated, important factors that condition
the acceptance of non-accustomed people. The creation of an acidic medium and the decrease of the available water, manages to increase
the useful life of the fish. The delivery to the market is usually done in containers of different capacity, of glass or of tin, never
of plastic materials.
" Surimi Technique ". Use of Unprocessed Parts of The Tench
The Japanese industry has been, since hundreds of years, highly ingenious to take advantage of any product that could be converted
into food for the ever-large population, especially at times when the advantages of techniques considered normal today were unknown.
One of these skills is in modern times the source of a wide variety of diversification of fishing by-products, whose industrialization
already reaches world levels, and that the majority are consumed without greater inquiries of their origin or qualities on the part
of the consumer. There is no doubt that these techniques apply also to Continental fish farming. They are the "techniques of Surimi".
All the fish derivatives, industrialized following the technique of Surimi both in America and in Europe, are the numerous substitutes that flood the shops and supermarkets of the food: fillets, rolls, strips, legs, etc., of the sea. The material used for these purposes is the surplus of the fresh fish processing industries, canneries and fish that, although in perfect condition, are not usually offered to the usual market due to its not very good presentation for breaks, tears, and other accidents that discourage fresh marketing.
These products are shredded, pressed, washed and mixed with salt. Fresh or refrigerated fish is used for a maximum of 15 days. The whole fish is mechanically beheaded, gutted and filleted, peeled and passed through a thorn removal team. This result can be stabilized with respect to PH, and subjected to a series of washing processes by mixing with 3 to 5 parts of fresh water and past on draining nets. The final wash is done in a weak saline solution, and the fish is pumped to a refiner to remove any thorn, flake, or fragments of membranes. Finally, it is dried by mechanical means through a screw press.
The subsequent elaboration of the substitutes, of infinite possible varieties that depend especially on the imagination of the technical personnel, is done with scrupulous respect of the current norms, and continually improved, on the quality, the health and the Presentation of the same in the market. It is to be hoped that it will not take long to apply these techniques, with the consequent economic benefit, to the products of the Continental Aquaculture Fish Farming in Spain.
All the fish derivatives, industrialized following the technique of Surimi both in America and in Europe, are the numerous substitutes that flood the shops and supermarkets of the food: fillets, rolls, strips, legs, etc., of the sea. The material used for these purposes is the surplus of the fresh fish processing industries, canneries and fish that, although in perfect condition, are not usually offered to the usual market due to its not very good presentation for breaks, tears, and other accidents that discourage fresh marketing.
These products are shredded, pressed, washed and mixed with salt. Fresh or refrigerated fish is used for a maximum of 15 days. The whole fish is mechanically beheaded, gutted and filleted, peeled and passed through a thorn removal team. This result can be stabilized with respect to PH, and subjected to a series of washing processes by mixing with 3 to 5 parts of fresh water and past on draining nets. The final wash is done in a weak saline solution, and the fish is pumped to a refiner to remove any thorn, flake, or fragments of membranes. Finally, it is dried by mechanical means through a screw press.
The subsequent elaboration of the substitutes, of infinite possible varieties that depend especially on the imagination of the technical personnel, is done with scrupulous respect of the current norms, and continually improved, on the quality, the health and the Presentation of the same in the market. It is to be hoped that it will not take long to apply these techniques, with the consequent economic benefit, to the products of the Continental Aquaculture Fish Farming in Spain.
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