Onboard handling
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Bleeding, gutting and washing needs to take place as soon as possible and be done correctly.  Bleeding and gutting is generally done simultaneously on-board vessels that supply the UK with container fish.  This preferably needs to be done while the fish is still "alive", in order to drain as much blood as possible from the flesh.  The cut needs to be correct and it is important that all of the entrails are removed.  Washing should be thorough so that the fish is totally clean when it is stored.  Further information on correct on-board handling can be seen here.


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