Day 10 in Japan (2)



The second station for 5.19 was Tuna Processing Plant. This is a big plant which has its own frozen storage warehouse and manufactory. 
 
In the frozen storage warehouse, the temperature could reach negative sixty calcium degree. Tuna could be storage for three to five years and keep the fresh for the fish meat. Very appreciate, we have chance to visit into the warehouse which the temperature is negative sixty calcium degree just with t-shirt and jeans. It is so freezing that my noise lost sensibility. I think no one would want to try it again.

The technology for them to use to create such a low temperature is LNG. Most of companies in Japan are very concern about the environment friendly. For this plant, by using solid nitrogen, they save a huge amount of energy comparing with the amount to use electricity. Also, to cool down the machine, they use the cold water from a nearby gas station. After the water absorb the heat from the machine, they drain away the water back to the ocean. 

In the manufactory, they classify the difference part of the tuna orderly.

First, they cut the head off and separate the fish into two big parts. And then they shave off the fish bone and the fish skin. Then they cut the rest of the fish into different size of the fish blocks. To prevent wasting, the leftover bits and pieces also is recycled by some companies, using them to produce DHA which is benefit for human beings. 







Second, when they packing tuna blocks into different box, worker use different types of tapes to represent the types and parts of tuna. This is very convenience for people to figure out what is inside of the box and decrease the packing mistakes.

From the lecture, I think Japanese companies are responsible to the biodiversity in the world. Because of the wide spread of the Japanese foods, tuna was overfishing and the population to the tuna was decrease a lot. To control the overfishing, they change the fishing method from purse seiner, which would not let anything run away, from Pole and Line. By doing so, they would only catch the big tuna and guarantee the quality for each one. 


Last but not the least, fisherman is a tough job. To fishing on the ocean, they should spend nearly ten month on the ship to keep working until they come back to home. And after a small break, they should start for the next trip.

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