Derby
Crew Member
Hi Guys,
Just hearing some stories regarding St. Jeans this year... So I talked to Lance @ St. Jeans regarding getting tuna process...... this is the current procedure for u are asked to follow...
SQA Policy for Handling of Sport Caught Tuna to be processed by St Jeans:
Sport Caught Tuna will be accepted for further processing by St Jeans under the following guidelines:
1) Handling on the boat – Tuna should be bleed in a salt/ice slurry immediately after being caught to lower the core temperature quickly. Tuna should then be packed on ice in the round on the boat until returning to shore.
2) Fresh Handling when returned to port – If tuna is to be transported fresh on ice to St Jeans – it must be well iced and arrive at either the processing plant at St Jeans Nanaimo, or our St Jeans store drop offs in either Port Alberni or Campbell River no more than 3 days after being caught. St Jeans staff will ask for the catch date and location and may perform a temperature check before accepting tuna for processing. A rush fee may apply if dropping off at either Port Alberni or Campbell River locations depending on timing/trucking schedules and condition of fish.
3) Frozen Handling when returned to port – If tuna is to be transported frozen to St Jeans – it should be either blast frozen individually in the round the day it is retruned to port and kept frozen for transport to St Jeans, or it may be headed and gutted and immediately blast frozen individually for transport to St Jeans.
4) St Jeans will not accept any Sport Caught Tuna Loins or filets for further processing whether they are fresh or frozen.
Just hearing some stories regarding St. Jeans this year... So I talked to Lance @ St. Jeans regarding getting tuna process...... this is the current procedure for u are asked to follow...
SQA Policy for Handling of Sport Caught Tuna to be processed by St Jeans:
Sport Caught Tuna will be accepted for further processing by St Jeans under the following guidelines:
1) Handling on the boat – Tuna should be bleed in a salt/ice slurry immediately after being caught to lower the core temperature quickly. Tuna should then be packed on ice in the round on the boat until returning to shore.
2) Fresh Handling when returned to port – If tuna is to be transported fresh on ice to St Jeans – it must be well iced and arrive at either the processing plant at St Jeans Nanaimo, or our St Jeans store drop offs in either Port Alberni or Campbell River no more than 3 days after being caught. St Jeans staff will ask for the catch date and location and may perform a temperature check before accepting tuna for processing. A rush fee may apply if dropping off at either Port Alberni or Campbell River locations depending on timing/trucking schedules and condition of fish.
3) Frozen Handling when returned to port – If tuna is to be transported frozen to St Jeans – it should be either blast frozen individually in the round the day it is retruned to port and kept frozen for transport to St Jeans, or it may be headed and gutted and immediately blast frozen individually for transport to St Jeans.
4) St Jeans will not accept any Sport Caught Tuna Loins or filets for further processing whether they are fresh or frozen.