Deep freeze storage rooms of Shandong Zhonglu Oceanic Foods Co., Ltd. are kept at -60°C. They have two chambers in each deep freezer, with the outer storage room kept at -25°. The colder room is for sashimi and the less cold room is for tuna that is meant to be canned or cooked.
Zhonglu has 14 57m-long long-line boats fishing for tuna in the Indian Ocean and process their catch here. They also process fish for other clients. The fish are gutted and flash-frozen at sea and kept at -60°C until they are brought into Yantai by one of their cargo vessels which also deliver frozen tuna to Japan and S. Korea. Their boats typically stay at sea continuously for 1-2 years. They process 2,000 tons of their own tuna here plus some for other suppliers, with an annual total of 10,000 tons of tuna per year. Although it's getting harder to catch wild tuna, oil prices are lower and they have been able to maintain supply. They just started exporting yellowfin tuna to the US, 100 tons in 2015.
- Filename
- STNMTZ_20160624_15138.tif
- Copyright
- George Steinmetz
- Image Size
- 8688x5792 / 144.0MB
- Contained in galleries
- Global Fisheries
