Quality and Fish Handling Training for Small-scale Fishermen in Bone, Sulawesi Selatan

19 Oct 2017
Indah Rufiati
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On September 7, MDPI held a fish handling training for small-scale fishermen in Bone. This training was conducted in collaboration with Politeknik Perikanan Bone and Bali Seafood Laboratory. This activity was attended by 28 fishermen and suppliers. Among the guests were Mr. Febian Budianto, Kepala Seksi (Section Chief) of SDI (Sumber Daya Ikan/Fishery Resource) DKP (Dinas Kelautan dan Perikanan) Sulawesi Selatan Province, also the secretary of DMC (Data Management Committee) Sulawesi Selatan Province and Mr. Anwar Yusran, the secretary of DKP Bone Regency.  The training was conducted at the house of Mr. Puang Andi Jahi, one of the suppliers in Bone.

Recently, fishermen and suppliers in Bone became aware that their fish on occasion suffers from low quality and of course this has the potential to affect their income. For that reason, we conducted a fish handling training for them so that they will have comprehensive knowledge about how to maintain good quality of fish.

Mr. Febian Budianto expressed his appreciation to MDPI who facilitated this activity in his opening speech. He said that this training is one of the most important trainings for people who work in fishery industry, especially for small-scale fishermen who rely predominantly on their income from the fishing activity for their daily needs. If the fish is well maintained, it will automatically increase the price of the fish and hopefully it will improve fishermen welfare as well.

Histamine level test conducted by Miss Hana. Photo credit: MDPI

The following topics were covered by the training:

  1. Fish handling onboard and how to maintain the frozen supply chain, by Mr. Muhammad Masykur, S.STPi., M.ST.Pi. In this session, it is explained about how to handle fish on board in good way, such as how to lift the freshly caught fish and move it into the vessel, how to arrange fish in the vessel hold (palka), etc. Details on all requirements on how to follow international standards on food safety were also shared.
  2. Histamine tests on tuna and skipjack tuna, were conducted by Miss Hana from Bali Seafood Laboratory. Test results identified that tuna and skipjack tuna in Bone during the training were all good for consumption, based on Europe and The US standard: histamine level < 40 ppm (parts per million) and 50 ppm.
  3. Traceability and market requirements, by Teguh, MDPI Supply Chain team. In this session, fishermen were given the understanding that the international consumer requests and international bodies regulate for fish that is non IUU (Illegal, Unreported and Unregulated) and can be traced. Traceability is also important because if there is contaminants in the fish, it can be easily to trace who is the producer, who is the processor, etc.

Discussions and a lively question and answer session followed. Most of the fishermen were not shy to ask about the topics they didn’t understand yet. To enliven the activity, there were some tumblers and spikes as the spot prize for fishermen who can answer quizzes correctly. Tumblers and spikes are tolls which will help the fishers to further enhance the quality of the fish. Great excitement was experienced during the quiz, such competitive fishermen in Bone! MDPI is glad to conduct this activity and hopefully more fishermen will adhere to the best practice of fish handling they received.

Writers: Sahril and A. Riza Baroqi

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