For the supply of fish and shellfish to consumers in fresh condition, clean handling after catch from the sea is essential. According to HACCP （Hazard Analysis and Critical Control Points）, it is important to meet s...For the supply of fish and shellfish to consumers in fresh condition, clean handling after catch from the sea is essential. According to HACCP （Hazard Analysis and Critical Control Points）, it is important to meet such requirement by keeping fish and shellfish under a certain low temperature and clean conditions after catching. The deep ocean water （DOW） characterized by low temperature and cleanliness has been chosen for fish and shellfish handlings, particularly for salmon, cod, and sea urchin in Town ＇Rausu＇ in Hokkaido, Japan. DOW below 2.9℃ of an amount of nearly 5 000 m^3 is planned to be pumped up every day from a depth of about 350 m, and temporarily stored in a large simulated tank on land. DOW is then supplied to fish boats through hydrants distributed throughout the harbor and used for keeping salmon in clean and cold conditions. Ice made from DOW is also used for lowering temperature if necessary. DOW and ice made from DOW are also used during the transportation of fish and shellfish. The entire system is scheduled to be completed by the summer of 2005.展开更多
文摘For the supply of fish and shellfish to consumers in fresh condition, clean handling after catch from the sea is essential. According to HACCP （Hazard Analysis and Critical Control Points）, it is important to meet such requirement by keeping fish and shellfish under a certain low temperature and clean conditions after catching. The deep ocean water （DOW） characterized by low temperature and cleanliness has been chosen for fish and shellfish handlings, particularly for salmon, cod, and sea urchin in Town ＇Rausu＇ in Hokkaido, Japan. DOW below 2.9℃ of an amount of nearly 5 000 m^3 is planned to be pumped up every day from a depth of about 350 m, and temporarily stored in a large simulated tank on land. DOW is then supplied to fish boats through hydrants distributed throughout the harbor and used for keeping salmon in clean and cold conditions. Ice made from DOW is also used for lowering temperature if necessary. DOW and ice made from DOW are also used during the transportation of fish and shellfish. The entire system is scheduled to be completed by the summer of 2005.
