Quality control of small pelagic fish stocks in distribution line in Ambon and Kei Kecil, Maluku

Abstract

Fish is very perishable, soon after caught and death, deterioration took place quickly especially in a high-temperature environment. Quality control is a necessity to keep the freshness of fish and the prime nutritional quality. In this study interview and observation were done on the focus group to investigate quality control activities carried out by the artisanal fisher community. In many places in Maluku, small pelagic fish caught by using purse seine net. The fishing ground is relatively close to the landing site at the coastal area and landed in 1-2 hours after death. Shortly after landed ice treating is applied on the fishes with the ratio of ice to fish roughly 1:2 and also a small amount of clean sea water added onto the fish-ice mixture in order to chilling fish and keep it fresh. Most fish are transported to the central market in town by using cars which takes one to two hours, and the rest taken by the small retailers and distribute to the closest markets in the village. If lots of fish harvested, some retailers will sell it on foot from house to house. The small-scale fishermen and retailers know very well the necessity of maintaining the freshness of fish, so it will be in good quality when delivered the consumer hands and the high price.