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On some longliners, tuna are carefully wrapped in muslin shrouds and placed in ice in the hold. Some vessels have a refrigerated brine tank instead, filled with water chilled to below zero. After being bled, gutted and gilled, the fish are given unique tags to identify them, and immersed in the tank as soon as possible after leaving the sea, to prevent deterioration. “Every fish is precious,” says NZ longline skipper Michael ‘Smithy’ Smith. “We treat them like a baby, apart from the fact we’ve killed them.”
Shot on assignment for New Zealand Geographic Issue: 170 July August 2021.
Read the Feature: https://www.nzgeo.com/stories/billion-dollar-fish/
Photograph Richard Robinson © 2021.
Rights managed image. No Reproduction without prior written permission.
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Richard Robinson © 2021.No Reproduction without prior written permission.
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TUNA
On some longliners, tuna are carefully wrapped in muslin shrouds and placed in ice in the hold. Some vessels have a refrigerated brine tank instead, filled with water chilled to below zero. After being bled, gutted and gilled, the fish are given unique tags to identify them, and immersed in the tank as soon as possible after leaving the sea, to prevent deterioration. “Every fish is precious,” says NZ longline skipper Michael ‘Smithy’ Smith. “We treat them like a baby, apart from the fact we’ve killed them.”<br /> Shot on assignment for New Zealand Geographic Issue: 170 July August 2021.<br /> Read the Feature: https://www.nzgeo.com/stories/billion-dollar-fish/<br /> Photograph Richard Robinson © 2021.<br /> Rights managed image. No Reproduction without prior written permission.