Back in the 90s. Our church is right neat to a fishing market. There was a load of ton of tunas that over populated and caught, but it was too much. Each of us, brought as many as we could. The fishermen was giving it away for free, tunas were like 10, 20, 30 to 50 lbs. I see tn wheeler trucks, bus, minicabs, private vehicles is either carrying a tunas, squids, and sardines. The end of the day, wr buried a pile of tunas. Our island is not known for tunas, guess it was seasonal that time. Unfortunately there was no cold storage to preserve the fresh large tunas and fishes.
In the recent consuming mega product seems more fishiest taste than any other brand thou.... even my brother noticed that the mega sardines canned sardines had a strong fishy odor this past few days (ofcourse we tried several brand as family and ligo).. Maybe they reduced the time of how the odor removing process is done.... it can be an downgrade your product to being a trash.....just an suggestion... being aware of consumer is a big deal are they???????
Of course, do you think they will catch this fish all year round? Sardines are caught seasonally and can only be caught when the management department lifts the ban
Under normal conditions (at sea level), water boils at 100°C. However, the steaming temperature can be lower if the ambient pressure changes. At lower pressures, the boiling point of water also decreases. However, in processing plants, the pressure is usually controlled to suit the processing procedure.
Defies the purpose of steaming. You can kill bacteria at 90 degrees C but not viruses. If you want to kill both you need superheated steam. Is this plant at the top of a mountain? Please don’t teach me physical chemistry. I am a Ph.D. Chemical engineer.
Sardine populations have experienced fluctuations over the years due to a variety of factors, including overfishing, changes in ocean temperatures, and natural population cycles. However, it is not accurate to say that sardines will be extinct in a few years. Many countries have implemented strict fisheries management practices to regulate sardine fishing. These include setting quotas, seasonal closures, and monitoring sardine populations to ensure that fishing activities are sustainable.
Back in the 90s. Our church is right neat to a fishing market. There was a load of ton of tunas that over populated and caught, but it was too much. Each of us, brought as many as we could. The fishermen was giving it away for free, tunas were like 10, 20, 30 to 50 lbs. I see tn wheeler trucks, bus, minicabs, private vehicles is either carrying a tunas, squids, and sardines. The end of the day, wr buried a pile of tunas. Our island is not known for tunas, guess it was seasonal that time. Unfortunately there was no cold storage to preserve the fresh large tunas and fishes.
17:22 The way fishermen fish is very professional. But is fishing that easy?
The video you used for the sardines was from a TH-cam Channel from the Philippines. CTTO my friend.
Ok sardine is not a flock but a school
In the recent consuming mega product seems more fishiest taste than any other brand thou.... even my brother noticed that the mega sardines canned sardines had a strong fishy odor this past few days (ofcourse we tried several brand as family and ligo).. Maybe they reduced the time of how the odor removing process is done.... it can be an downgrade your product to being a trash.....just an suggestion... being aware of consumer is a big deal are they???????
Do they leave enough for the sardine to survive?nothing said
Of course, do you think they will catch this fish all year round? Sardines are caught seasonally and can only be caught when the management department lifts the ban
Unfortunately people don’t think that way, until they all run out !!!! Human greed is destroying the planet. !!!
How can you steam at 90 deg C? Water boils and transforms into steam at 100 deg C.
depends on how high above sea level
Under normal conditions (at sea level), water boils at 100°C. However, the steaming temperature can be lower if the ambient pressure changes. At lower pressures, the boiling point of water also decreases. However, in processing plants, the pressure is usually controlled to suit the processing procedure.
Defies the purpose of steaming. You can kill bacteria at 90 degrees C but not viruses. If you want to kill both you need superheated steam. Is this plant at the top of a mountain? Please don’t teach me physical chemistry. I am a Ph.D. Chemical engineer.
In few years sardines will be extinct
Sardine populations have experienced fluctuations over the years due to a variety of factors, including overfishing, changes in ocean temperatures, and natural population cycles. However, it is not accurate to say that sardines will be extinct in a few years. Many countries have implemented strict fisheries management practices to regulate sardine fishing. These include setting quotas, seasonal closures, and monitoring sardine populations to ensure that fishing activities are sustainable.