Different types of fishing vessels

Different types of fishing vessels Fishing vessels are essential to maritime procedures. These vessels accomplish a vital need of integrating demand with supply in the fisheries division. Fishing vessels are characteristically intended with a specific purpose. This is to trace, catch, and preserve fish while out at sea. The planned operations of a vessel limit the overall size of the vessel, the arrangement of the deck, carrying volume, as well as the technology and forms of equipment that will be maintained by the vessel. Due to the in-built differences in fishing societies around the world, there is an extensive range of kinds and styles of fishing vessels. Most of the fishing vessels mentioned below have numerous sub-classifications under their larger head as well as being useful for fishing certain explicit fish varieties: Multi-purpose vessel The MPV s have an average overall length of 8 metres. These vessels are a relatively recent addition to the fleet, and the average age is twelve years. This is reflected in the hull material, with the majority being made of fibreglass whilst the remainder being constructed of wooden planking, and to a lesser degree marine plywood. The average gross tonnage is 4.6 mt and the average power is 78 kw. Luzzu The luzzu is the foremost traditional fishing vessel. It is pointed at both ends and is painted in characteristic bright colours. (Before the introduction of modern registration the colour of the prow used to indicate the home port of each particular boat). The average overall length is 6.7 metres and the hull material is wood. These vessels have been the mainstay of the fleet in times gone by and their average age is 37 years old. The average GT is half that of the MPV i.e. 2.3 mt, and subsequently the average power is 30 kw. Kajjik The Kajjik differs from the luzzu in being generally smaller (average length 4.6 metres) and being flat ended at the stern. Previously, they were made of wood, but in recent years fibreglass has been the material of choice, with the consequence that at present, with the average age being 19 years, there are marginally more fibreglass Kajjiks than wooden ones. With an average GT of 1, the average power is only 17 kw. Page 1

How to buy fresh fish When it comes to purchasing fresh fish, freshness and cleanliness should never be in doubt. Although you do not have absolute control over freshness when you eat fish in a restaurant, you do have control when you re buying fresh fish for yourself. Fresh fish is at its very best when in season and abundant. When choosing fresh fish, follow these guidelines: It s an important skill for a cook to know how to pick fresh fish. Buying fresh fish is easy when you know what to look for. Only buy fresh fish at trustworthy markets. The best piece of advice when buying fresh fish is to not buy anything that is more than one or two days old and definitely try and avoid buying fish which has been on display for a long time. Look for fish that is chilled or exhibited on fresh ice that is not sloppy or melting. Should you be uncertain, do not hesitate to ask the seller for other fresh fish which may be on stock and not on display. To make sure that you are ordering fresh fish, you should always go to a reputable store or fishmonger. Undoubtedly, fresh fish must always smell fresh and not foul, be clean, and does not look dull. Ask what the catch of the day is or what the freshest fish in stock is. It s important not to be tricked by the term "fresh". The skin of fresh fish should always be steady and follow inflexibly to the bone. Fish caught on the day should be strong and the flesh must spring back when touched. Therefore, look for shiny flesh and make sure it recoils back when touched. Smell the odour of the fish as a fresh fish should have a fresh smell reminiscent of the sea. Inspect the fish closely, smell for any odours and trust your sense of smell. A fish s eyes should be clear. If the head is on, fresh fish should have flawless unsunken eyes, and no dirtiness or grit should be present. Inspect the gills. If entire, they should be bright pink/red and wet, uniform and well hydrated. Ensure to check the fish for scratches. Fish fillets and steaks should be soaking and devoid of stain. On fillets and steaks, look for flesh separation and fleabags. If the meat splits from itself it's not fresh. Finally, look for staining, brown or yellow ends and a soft consistency as these are all indications of aging fish which may be unfit for consumption. Don t be afraid to trust your senses and ensure you have enough information and feel confident in your purchase of fresh fish. If you are doing your errands always make sure to buy your fresh fish on your way back home and make sure you cook it within 24 hours or otherwise freeze it immediately. Ideally when purchasing fresh fish take a cooler with you to keep the fish fresh until you arrive home. At home, store the fish in a cold environment till you are ready to cook it. Just before you cook the fish, rinse it thoroughly in cold water. Page 2

How fish is captured Fish can be captured in a variety of ways, from the old-style rod and line to traps and nets big enough to catch a large shoal of fish. Catching fish falls into three main categories: Catching it individually or in shoals using nets. Trapping it using passive gear, such as fish traps or set nets Attracting the fish to hooks by using bait, artificial lures or other means such as light (Lampara) Ideally before you go fishing you should have a clear idea of which technique you will be using. There are many aspects to consider, particularly if you are a commercial fisher. Netting While there are various sorts of nets, all count on the fish successfully being caught in the net's mesh. Nets are normally long, narrow and flat, with weights at the bottom edge and maintained at the top edge by floats. Lining Methods The most ordinarily used lining approaches are hand-lines and long-lines. Hand-lines are largely used by leisure fishers; still they are sometimes used for commercial type. Long-lines are used to hook high-quality, high-value fish. They comprise of a core line running parallel to the bottom (or the surface), with lured short lines attached at intervals. The line is fastened at each end and marked at the surface by floats. Trolling (Rixa) This is a method of fishing where one or more fishing lines, either baited or with a lure, are drawn through the water. This may be behind a moving vessel, or by gradually snaking the line in when fishing from a stationary position, or even sweeping the line from side-to-side. Trolling is used to hook pelagic fish such as Bullet Tuna (Tumbrell), Chub Mackerel (Kavalli), Amberjack (Ċervjol/Aċċol) and Dolphinfish (Lampuka). Trawling Trawling is the most essential commercial fishing manner for deep sea species. This fishing technique entails pulling a trawl net through the water behind one or more boats. Purse Seining A purse seine is a huge wall of netting laid out around an entire area or school of fish. The seine hangs along the top line with a lead line threaded through rings along the bottom. Once a school of fish is traced, a skiff rings the school with the net. The lead line is then dragged in, enabling the net to close from the bottom and stopping fish from evading by swimming downward. Local examples of this are that used for catching Bluefin Tuna (Tonn). The net used for catching Lampuki is a modified version (surrounding net) of this. The net used in the Lampara fishery to catch pelagic fish such as the Chub Mackerel is another example of this. Page 3

Artisinal nets The trammel net (parit) is a much used net in coastal fisheries. It consists of three layers of net layed on the bottom. Apart from red mullet (Trill), a large variety of small fish are caught which are usually sold as aljotta. This net is sometimes set in combination with a gill-net and is then referred to as parit/xkitt. Jigging Jigging is the exercise of fishing with a jig, a type of fishing lure. A jig consists of a lead sinker with a hook moulded into it and commonly enclosed by a soft body to attract fish. A local variety consisting of a weight with sharp needle-like protruberances is called a kulpara and is used to catch squid (Klamari). Pots and traps Through the pots technique, the pot/trap is baited with fish (or other bait) and released from the boat on the end of a rope which is long enough to reach the bottom. The position of the pot is marked with floats in order for the pot to be easily recovered. Local varieties are traps used to catch octopus, and others for bogue (vopi) or arznell (picarel). It is interesting to note that the large picarel traps (used exclusively in Gozo) do not require any bait. Page 4

Environmental perspectives There are a large number of different fish species in the sea and most are consumed as food. For thousands of years, people went fishing in order to have food for their families and the local population. Because of this increase in fresh fish demand and an advance in the type of fishing and technology available, the amount of fish available has been decreasing at a very fast pace. If the world population continues to fish at this rate, fresh fish will not remain easily available to all. In order to make sure that there are fresh fish available in the future it is important that we create awareness on the need of sustainable fishing. So that we count on the sea as a vital source of food, we must employ sustainable fishing practices. The fishing industry in Malta is faced with environmental constraints that cannot be undermined. Over-fishing is deemed to be negatively affecting stocks in the Mediterranean with the International Commission for the Conservation of Atlantic Tuna (ICCAT) and the General Fisheries Commission for the Mediterranean (GFCM) establishing that the most important stocks in the Mediterranean are fully exploited or close to being fully exploited, with the main fish consumed locally (blue fin tuna and swordfish) identified as being over-exploited species. It is important that scientists manage fresh fish by gathering information on them, and by using what is called the ecosystem approach to ensure healthy numbers of fresh fish and a healthy marine environment. Small-scale artisanal fishing should be preferred over larger-scale industrial fishing methods. When buying fresh fish, people should be careful to choose fish that has not been overfished. In fact, buying fresh fish that might be less well-known is something people should consider. Page 5

Data Collection The role of the Fisheries Resource Unit (FRU) is to collect and analyse data relevant to Maltese fisheries, and sound information about the state of fisheries resources and probe the most effective measures to manage them. The fisheries resource unit also takes part in international meetings where decisions on regional management of fisheries are taken. It also participates in various projects dealing with various aspects of management, data collection, and marine spatial planning. The objectives of the Fisheries Resource Unit are the following: 1 collecting sound transversal, biological and economic data from the fisheries sector, in accordance with international requirements such as the Data Collection Regulation, the Data Collection Reference Framework, and the resolutions of the International Commission for the Conservation of Atlantic Tuna (ICCAT); 2 analysing the collected data in order to study trends and assess sustainability of the fishing practices and trends; 3 give advice on the way forward and the best possible way to manage the available stocks; The FRU is currently involved in the following: Data Collection Multi-Annual Programme: The collection of fisheries data is regulated through the European Union Fisheries Data Collection Multi-Annual Programme (DC-MAP). Malta covers the areas of fishing capacity and effort, catch and landing statistics, biological parameters including métier and stock related variables, scientific surveys and economics of the fishing fleet, fish processing and aquaculture industries. The programme thus contributes to a better knowledge of the main fishery resources of Malta. In addition to EU obligations, Malta also collects fisheries data in accordance with the resolutions of the International Commission for the Conservation of Atlantic Tuna (ICCAT), and the requirements of the General Fisheries Commission of the Mediterranean (GFCM). Gap 2: Gap 2 is a pan-european project which focuses on collaborative research encouraging fisherman, scientists and policy-makers to carry out scientific research, and using this research to help inform and shape policy. The aim of the project is to facilitate meaningful engagement with stakeholders, so that solutions can be developed for sustainable fisheries and fishing communities. MedSudMed: This FAO project was launched at the end of 2001. Four countries participate in this project: Italy, Libya, Malta and Tunisia. Increasing the scientific knowledge on the ecosystems of the project area, strengthening national and regional expertise and developing scientific collaboration to encourage the standardisation of the methodologies used in fisheries research are the main objectives of the project. Life+ Baħar: The aim of this project is to identify new marine-protected areas and to designate them as Sites of Community Importance to form part of the Natura 2000 Network. The project will focus primarily on marine benthic habitats listed in Annex I of the Habitats Directive that are present in Maltese waters up to the 25 nautical mile boundary. CopeMed II: The general objective of CopeMed II is to sustain the sustainability of the marine resources in the central and western sub-regions and its ecosystem, taking into account environmental, biological, economic, social and institutional issues. The FRU was previously involved in the following completed projects: Page 6

MESMA: MESMA was a FP7 project which dealt with monitoring and evaluation of spatially managed marine areas. MESMA provided guidance and tools to support the implementation of marine spatial planning in Europe s seas. It also provided a firm basis for the further design and implementation of Marine Spatial Planning policies especially the Marine Strategy Framework Directive (MSFD); CREAM: The purpose of the CREAM project was the establishment of an operational collaboration network between key role players in the Mediterranean and Black Sea fisheries exploration and management. Project participants included national research institutes from Mediterranean and Black Sea countries with a long history and active participation in fisheries research and assessment, who provide advice to national, regional and international fisheries management organisations; MAREA: The aim of the MAREA (Mediterranean Halieutic Resources Evaluation and Advice) consortium was to give scientific advice and/or other specific preliminary services according to the following Terms of Reference 1) Assessment of the state of aquatic living resources and advise on fisheries management scenarios; 2) Ecosystems knowledge and its integration into fisheries management; 3) Monitoring of specific fisheries and fishing gears not included or insufficiently covered in the data collection framework or for which such work has not yet been done or is not going to be done on the short-term or on a regular basis; 4) Effects of pollutants and of other human activities at sea on aquatic leaving resources and fisheries. Although these projects have been completed, FRU still benefits from having participated through data, training courses attended by FRU staff, contacts with experts and working relationships, and a range of tools and techniques which can be used for fisheries management. Page 7

Aquaculture Fish farming, also known as aquaculture, has been practiced for many years. As stocks of fish began to lessen, and even before the disastrous decay of species such as the European Seabass and Gilthead Seabream, fish farming was perceived as a way to please the appetite for nutritious fish and simultaneously a way of sparing fish populations and allowing their amounts to recover. Maltese aquaculture is marine-based and consists of the cultivation of the European Seabass, Gilthead Seabream, meagre and amberjack through a closed cycle system in a sustainable manner. In the case of blue-fin tuna, this is produced through a capture-based industry that is sustainably controlled though international catch quotas and regulations. Atlantic Bluefin tuna is mostly shipped to Japan, whilst the European Seabass and Gilthead Seabream are exported to Europe. Aquaculture of European Seabass, Gilthead Seabream and meagre is done in cages that float, positioned around one kilometre offshore. On the other hand, aquaculture of Bluefin tuna takes place in farms situated around 2km offshore and in an aquaculture zone 6km off the south eastern coast. Farmed fish are fed on EU approved feed pellets and they have a high nutritional value. Fish and fishery products contain water, proteins and other nitrogenous compounds, lipids, carbohydrates, minerals and vitamins. Proteins and lipids are the major components of fish. The essential micro-nutrients and minerals in fish include vitamins B, A and D, phosphorus, iron, calcium, magnesium, selenium and iodine. Fish lipids include up to 40 per cent of long-chain fatty acids that are highly unsaturated, thus having positive health implications. Fish proteins contain all the essential amino acids. Fish feed does not contain antibiotics or chemicals and through fish farming good hygienic practices in the handling, manufacturing and transportation of fish, followed by adequate refrigeration ensure high standards of quality and safety. Page 8

The health benefits of eating fresh fish Eating oily fresh fish at least twice a week is recommended for your overall good health, especially for your heart and circulation. Fresh fish is as considered a superfood like berries, avocados and leafy greens. Above all oily fresh fish is a main source of omega-3 fatty acids which can help protect against a range of life threatening diseases. Eating fresh fish has consistently been associated with a reduced risk of circulatory disease such as strokes and fatal heart attacks. All fresh fish contain the beneficial omega-3 fatty acids, eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) which provide protection to the heart by helping to reduce blood pressure, the tendency of blood to clot, regulating the rhythm of your heart beat and reducing triglyceride levels. So what exactly are the key benefits of eating fresh fish? 1. It can help to fight heart disease - In order to prevent the treatment of heart disease, hundreds of studies have been done on fish or fish oils and their part. International Foundations declared that eating oily fish can help to diminish the threat of heart disease and recover your odds of endurance following a heart attack. Fresh fish does this by reducing the levels of fats called triglycerides in the blood as high levels are related with heart disease. Fish oils also seem to help decrease the incidence of blood clots and restore normal heart rhythms after a heart attack. Fish oil reduces risk of heart disease. 2. It can lower the risk of Alzheimer's disease - Polyunsaturated fatty acids found in many fish may prevnet damage to brain cells. It can also help to fight dementia as eating fresh fish can also reduce the risk of high blood pressure. According to a recent study, those who eat fresh fish at least once a week have a meaningfully lower risk of dementia over a seven-year period than those who did not. 3. It has cancer-fighting assets - According to an international study involving 6,000 men over a 30-year period disclosed that those who didn't eat any fish had a twofold to threefold risk of emerging prostate cancer, compared to those who ate reasonable or larger quantities of fresh fish. 4. It has been known to help ease depression - It has been reported that fish can help to counteract depression and sadness. 5. It can help those who suffer from diabetes - Including fresh fish into a controlled daily diet may help those who have diabetes regulate their blood sugar levels. 6. Eyesight - According to a number of international studies breastfed babies of mothers who eat fresh fish have healthier sight, possibly due to the omega-3 fatty acids found in breast milk. Eating fresh fish two or more times a week is related with reduced threat of age-related macular degeneration. 7. Inflammatory circumstances Eating fresh fish regularly purportedly helps to alleviate sypmtoms of rheumatoid arthritis, psoriasis and autoimmune disease. Page 9

Five ways with fresh fish Fresh fish is an ordinary choice for anyone looking to maintain a healthy diet. It is an excellent source of protein with a worthy measure of heart-healthy omega-3 fatty acids. Apart from being delicious, fresh fish is also very versatile and can be prepared, cooked and served in a number of healthy and tasty ways. Here are four cooking techniques aimed to inspire you to include more fresh fish in your daily diet. Grill it Grilling fresh fish is not only fast, but it creates tender, salacious, and flavorful dishes. Grilled fresh fish can be seasoned with a different choice of fresh or dried herbs or citrus fruits according to personal preference. With a basting brush, flippantly oil the fish with extra-virgin olive in order not to stick to the grill. Fresh fish can be cooked on an outdoor or indoor grill for 8 to 15 minutes over a medium heat, according to the thickness. If you warm the grill before placing the fresh fish, cooking times will be shortened. Garnish with parsley or fresh coriander before serving with lemon wedges, or simply squeeze the lemon on top. Saute it Sautéing works for any type of skinless fresh fish fillet. Start by seasoning the fresh fish as you prefer. Then, heat 1 to 2 tablespoons of extra-virgin olive oil in a pan over medium-high heat. Cook the fresh fish for 2 to 3 minutes each side for 3/4 inch of width, without shaking the pan frequently. Grip the fish as little as possible to avoid breaking up the fillets. Poach it This method works best with firm-fleshed fresh fish fillets such as Gilthead Seabream (awrat) and European Seabass (spnott). Place the fresh fish in a saucepan and cover with fish stock, water, or white wine, along with onions, garlic and tomatoes. Fresh herbs, particularly fresh marjoram or fresh mint also work really well here. Bring to a simmer over medium heat making sure you don t boil it and place the fish for 10 minutes or until the centre of the flesh turns opaque. Take away the fish with a spatula. You can also use the poaching liquid to make a delicious sauce to accompany the fish. Bake it Place the fresh fish on a well-oiled baking tray, season it and bake it at 180ºC for 7 to 10 minutes per inch of width. It's not essential to turn the fish over, especially if using a fan oven. European Hake (merluzz) bakes beautifully especially when flavored with tomatoes, lemon and garlic. How do you know if your fish is ready? To see if your fish is well cooked, just prod it with a fork at its thickest point. Properly cooked fish should be opaque and flake easily when tried with a fork. Page 10

Fishing regulations The fisheries regulations of the European Union fall under what is referred to as the Common Fisheries Policy (CFP). Amongst other things, this strategy sets quotas for which Member States have the permission to catch particular amounts of fish, as well as boosting the fishing trade by numerous market involvements. Since 1976, the European Community (now the EU) has assumed accountability for the growth of the fisheries policy within the Exclusive Economic Zones (EEZs) of its Member States. The CFP is a multinational policy that was formed to sustain the fishing industry in an effort to preserve traditional fishing patterns and diffuse tension between EU Member-States with heavy fishing sectors. The CFP has 4 main policy areas: Fisheries management International policy Market and trade policy Funding of the policy The intentions of this policy are to guarantee that fishing and aquaculture are ecologically, economically and socially maintainable and that they offer a foundation of healthy food for EU populations. Its objective is to nurture a self-motivated fishing trade and certify an impartial standard of living for fishing societies. The CFP is generally revised every 10 years, with the last reform having been finalised in mid-2013. Financing for the new CFP comes through the European Maritime and Fisheries Fund (EMFF). The EMFF covers expenditures related to the EU s external fisheries policy, comprising of financial contributions to Fisheries Partnership Agreements (FPAs); involvement in regional fisheries management organisations; and funding for temporary cessation of activities in certain instances. Complemented by European Development Funding, mainly for regional Monitoring, Control and Surveillance (MCS) programmes are expenditures under the Fisheries Partnership Agreements (FPAs). The new marketing rules are designed to make sure that customers improve their knowledge on the fish they buy, inter alia by wanting labels that give further information of the area the fish was caught or the type of equipment used. The CFP reform included an amplified role for the European Union under the co-decision provisions of the Lisbon Treaty. This needed the convening of a trilateral dialogue process between the three main EU institutions to get a general agreement on the reformed CFP. Page 11

Where is fresh fish bought from? Fresh fish is easy to cook, it s easy to find and it s good for your health. Besides, nowadays it is stress free to choose quality fresh fish. For example, if you have a good look at the different selection of fish at your local fishmonger or fish market you will know if the fish is fresh or prefrozen; controlled properly or inadequately; healthy or unhealthy. The best fish vendors buy properly treated fish. The fish market is still the most popular place to purchase fresh fish caught on the day. The fish market is an attraction in itself as different fish are displayed and exposed and usually prices are cheaper than in the shops. Markets vary too from large wholesale markets aimed at trade between fishermen and merchants and smaller scale markets aimed directly at the consumer. One can often find typical street food at a retail market as well as fresh fish and their size ranges from small fish stalls to large scale ones. Fish shops supply fresh fish daily. Usually these shops offer fish filleting service on request. Page 12

Page 13

Page 14

Tipi differenti ta dgħajjes tas-sajd Id-dgħajjes tas-sajd huma essenzjali għal proċeduri marittimi. Dawn id-dgħajjes iwettqu ħtieġa vitali li jintegraw id-domanda mal-provista fl-industrija tas-sajd. Id-dgħajjes tas-sajd huma maħsuba għal skop speċifiku. Dan hu li jsibu, jaqbdu u jippriservaw l-ħut meta jkunu fuq il-baħar. L-operazzjonijiet pjanati tad-dgħajjes jillimitaw id-daqs tad-dgħajsa, kif tkun imqasma, kemm jistgħu iġorru volum, kif ukoll it-teknoloġija u l-apparat li jintuża biex isir il-manteniment taddgħajsa. Minħabba d-differenzi fis-socjetajiet tas-sajd madwar id-dinja, hemm numru kbir ta dgħajjes differenti. Ħafna mid-dgħajjes imsemmija hawn taħt għandhom numru ta sub-klassifikazzjonijiet u jintużaw biex jinqabdu ċertu tip ta ħut: Il-Lanċa Il-lanċa għandha tul medju ta 8 metri. Din it-tip ta dgħajsa hi addizzjoni riċenti tal-flotta, b età medja ta tnax-il sena. Dan jidher mill-materjal tal-buq, bil-maġġoranza jkun magħmul millfibreglass filwaqt li l-bqija magħmul mill-injam u xi ftit minn marine plywood. It-tunnellaġġ medju hu ta 4.6 mt u għandha veloċità medja ta 78kw. Il-Luzzu Il-luzzu hu l-aktar dgħajsa tradizzjonali. Ġej għal ponta minn żewġ naħat u jkun miżbugħ kuluri differenti. (Qabel l-introduzzjoni tar-reġistrazzjoni moderna il-kulur tal-pruwa kien jindika minn liema port tkun dik id-dgħajsa partikolari). It-tul medju hu ta 6.7 metri u l-buq ikun magħmul mill-injam. Dawn id-dgħajjes kienu l-pedament tal-flotta minn żminijiet antiki u l-età medja hi dik ta 37 sena. Il-GT medju hu nofs dak tal-mpv ta 2.3m u l-veloċità medja hi ta 30kw. Il-Kajjik Il-kajjik differenti mill-luzzu għax ġeneralment ikun iżgħar (b tul medju ta 4.6m) u għandu poppa ċatta. Qabel kien ikun magħmul mill-injam imma dan l-aħħar qed ikun magħmul mill-fibreglass, biex b hekk fil-preżent, b età medja ta 19-il sena, hemm aktar magħmula mill-fibreglass milli mill-injam. B GT medja ta 1, il-veloċità hi biss ta 17kW. Page 15

Kif tixtri ħut frisk? Meta tiġi biex tixtri ħut frisk, il-friskezza u l-indafa qatt m għandu jkollok dubbju fuqhom. Minkejja l-fatt li kważi qatt ma jkollok kontroll fuq il-friskezza meta tiekol il-ħut f ristorant, meta tixtri l-ħut frisk biex issajru d-dar ikollok kontroll assolut. Il-ħut ikun l-itjeb meta jkun fl-istaġun u jkun hawn ammonti kbar. Meta tagħżel il-ħut żomm dawn f moħħok: Hu importanti li persuna li taf issajjar tkun taf kif tixtri ħut frisk. Hu faċli li tixtri ħut frisk meta tkun taf x qed tfittex. Ixtri biss ħut mingħand persuni u postijiet li tafda. L-aħjar parir li tista tieħu biex tixtri ħut frisk hu li ma tixtrix ħut li jkun ilu li nqabad aktar minn jumejn u prova evita li tixtri ħut li jkun ilu fid-display għal ħin twil. Fittex ħut li jkun kiesaħ jew fuq is-silġ u li ma jkunx qed idub. Jekk ma tkunx ċert toqgħodx lura milli ssaqsi lill-bejjiegħ għal ħut frisk ieħor li jista jkollhom bħala stokk u mhux fid-display. Biex tkun żgur li qed tixtri ħut frisk, dejjem għandek tmur għand ħanut b reputazzjoni tajba. Bla dubju, ħut frisk għandu jkollu riħa friska u jkun nadif. Saqsi xinhi l-qabda tal-ġurnata jew x inhu l- aktar ħut frisk. Importanti li l-kelma frisk ma tingannakx. Il-ġilda ta ħut frisk dejjem għanda tkun stabbli u ssegwi x-xewk. Ħut li jinqabad fl-istess ġurnata għandu jkun b saħħtu u meta tmissu għandu jerġa jitla lura. Għalhekk fittex ħut li jleqq u kun żgur li meta tmissu jerġa jitla lura. Xomm il-ħut għax jekk ikun frisk għandu jkollu riħa ta baħar. Ħares lejn il-ħut b attenzjoni u emmen is-sensi tiegħek. L-għajnejn tal-ħuta ma tridx tkun imżelġa. Jekk tkun sħiħa, l-għajnejn għandhom ikunu bla difetti u ma għandux ikollhom ħmieġ. Ħares lejn il-garġi. Jekk il-ħuta hi sħiħa għandhom ikunu roża/ħomor u mxarbin. Ara wkoll il-ħuta jkolliex xi grif. Fillets u steaks tal-ħut għandhom ikunu mxarba u bla tebgħat. Jekk il-laħam tal-ħut ikun mifrud ma jkunx frisk. Fl-aħħar ara jkollux tbajja, truf kannella u sofor u konsistenza ratba peress li dawn huma kollha indikazzjonijiet li l- ħuta mhix friska u tista tkun ma tkunx tajba għall-ikel. Tibżax temmen is-sensi tiegħek u kun żgur li jkollok biżżejjed informazzjoni u tħossok kunfidenti meta tixtri ħut frisk. Jekk tkun qed tagħmel il-qadi kun żgur li tixtri l-ħut frisk meta tkun sejjer lura d-dar u sajru sa 24 siegħa wara li tkun xtrajtu inkella friżaħ mal-ewwel. Idealment, meta tixtri ħut frisk tieħu cooler miegħek biex iżżomm il-ħut frisk sakemm tasal id-dar. Id-dar erfa l-ħut f post kiesaħ sakemm tkun se ssajru. Qabel ma ssajjar il-ħut, laħalħu b ilma kiesaħ. Page 16

Kif jinqabad il-ħut Il-ħut jinqabad f ħafna modi differenti, mill-qasba tradizzjonali bis-sunnara, sa nases u xbieki kbar biżżejjed li jaqbdu ġliba ta ħut. Il-qbid tal-ħut jaqa fi tliet kategoriji prinċipali: Qbid individwali jew fi ġlibi bin-nasses Tqegħid ta tagħmir passiv, bħal nases u xbieki Tiġbed il-ħut lejn sunnara bil-lixka, bir-rixa tas-sajd jew b'mod ieħor bħad-dawl (lampara) Idealment qabel ma tmur tistad tkun taf liema teknika se tuża. x tikkunsidra, partikolarment meta tkun sajjied kummerċjali. Ix-xbieki Hemm ħafna aspetti Hawn ħafna tipi ta xbieki u kollha huma maħsubin biex jaqbdu l-ħut fil-ħjut tagħhom. Ix-xbieki normalment ikunu twal, dojoq u ċatti bil-piż mat-tarf t isfel u bit-tarf ta fuq miżmum bis-sufruni. Bil-linja tas-sajd L-aktar linji komuni huma l-linji tal-id u l-linji twal. Il-linji tal-id huma wżati l-aktar minn sajjieda għad-divertiment, però ġieli jintużaw ukoll b mod kummerċjali. Il-linji twal jintużaw biex jinqbad ħut ta kwalità u ta preġju. Dawn jikkonsistu f linja twila tiġri parallel mal-qiegħ (jew f wiċċ ilbaħar) li f intervalli joħorġu minnha linji iżghar bil-lixka. Il-linja tkun magħluqa f kull tarf u mmarkata fil-wiċċ bis-sufruni. Sajd bir-rixa B dan il-metodu ta sajd jista' jintuża aktar minn xlief wieħed bil-lixka jew b rixa li tinġibed filbaħar. Dan jista jsir minn dgħajsa miexja jew minn pożizzjoni wieqfa billi tmexxi x-xlief minn naħa għal oħra. Is-sajd bir-rixa jintuża biex jinqabad il-ħut pelaġju bħalma hu t-tumbrell, ilkavalli, iċ-cervjol, l-aċċol u l-lampuki. It-tkarkir It-tkarkir hu mod essenzjali ta kif jinqabad kommerċjalment il-ħut tal-fond. Din it-teknika ta sajd tinvolvi xibka miġbuda wara dgħajsa waħda jew aktar. Tartarun tal-borża (purse seining) Ħajt kbir ta xbieki jintefa madwar ġliba ta ħut. Ix-xibka tiddendel minn fuq għal isfel fejn ikollha linja ta ċomb madwarha. Meta tintlemaħ ġliba, id-dgħajsa ddawwarha bix-xibka u tiġbidha lura min-naħa taċ-ċomb biex tagħlaq ix-xibka minn isfel u b hekk ma tħallix il-ħut jgħum l isfel u jaħrab. Eżempji lokali ta tartarun tal-borża hu dak li jintuża biex jinqabad ittonn. Il-kannizzata li tintuża biex jinqabad il-lampuki hi wkoll verżjoni modifikata ta tartarun talborża. Ix-xibka tal-lampara li bih jinqabad ħut pelaġju hu eżempju ieħor ta tartarun tal-borża. Xbieki artiġjanali Il-parit hu wżat ħafna għal sajd tal-kosta. Dan jikkonsisti f xibka bi tliet saffi li titqieghed f qiegh il-baħar. Minbarra t-trill jinqabad varjetà oħra ta ħut żgħir li s-soltu jinbiegħ għall-aljotta. Din ixxibka kultant tintuża flimkien ma xibka oħra u jirreferu għaliha bħala parit/xkitt. Irkaptu Tat-Trejjix (Jigging) Jigging hu sajd bil-jig, tip ta sunnara. Il-jig jikkonsisti f ċomba b sunnara mwaħħla miegħu li tkun imdawra b materjal artab biex jiġbed il-ħut. Lokalment insibu l-kulpara li hi ċomba bi snanar bħal labar li tintuza biex jinqabdu l-klamari. Page 17

Varjetà ta nases Fin-nassa titqieghed ħuta (jew lixka oħra) u minn dgħajsa titwaddab il-baħar f tarf ta ħabel twil biżżejjed li jmiss il-qiegħ. In-nassa tkun immarkata b sufrun f wiċċ il-baħar biex il-pożizzjoni tagħha tinstab malajr. Insibu għażla kbira ta nases li jintużaw biex jinqabad il-qarnit, hemm oħrajn għall-vopi jew għall-arznell. Hu interessanti li wieħed jinnota li jintużaw nases kbar għallarznell li m għandhomx bżonn lixka. Dawn jintużaw f Għawdex biss. Page 18

Il-perspettiva tal-ambjent Hemm numru differenti ta ħut fil-baħar u ħafna minnu nikluh. Għal eluf ta snin, in-nies kienu jistadu biex ikollom l-ikel għal familja u n-nies tal-lokal. Peress li kien hemm żieda fid-domanda ta ħut frisk u avvanz fit-tip ta sajd u t-teknoloġija, l-ammont ta ħut beda jonqos b mod allarmanti. Jekk il-popolazzjoni tad-dinja tkompli tiekol il-ħut b din ir-rata, ħut frisk ma jibqax aċċessibli għal kullħadd. Biex inkunu żguri li jkollna ħut frisk fil-futur hu importanti li nżidu l- għarfien ta sajd sostenibbli. Biex noqgħodu fuq il-baħar bħala sors vitali tal-ikel, għandna bżonn nipprattikaw sajd sostenibbli. L-industrija tas-sajd f Malta għandha numru ta limitazzjonijiet ambjentali li ma nistgħux nissottavolitawhom. Is-sajd żejjed qed jaffetwa l-ammont ta ħut fil-mediterran bl-international Commission for the Conservation of Atlantic Tuna (ICCAT) u l-general Commission for the Mediterranean (GFCM) jistabilixxu li l-aktar ħut importanti fil-mediterran huma sfruttati jew viċin li jkunu, bil-ħut l-aktar ikkunsmat lokalment (tonn u pixxispad) ikunu identifikati bħala speċi sfruttati. Hu importanti li x-xjentisti jieħdu ħsieb il-ħut frisk billi jiġbru informazzjoni fuqhom, u billi jużaw dik li hi msejħa ecosystem approach biex jiżguraw ammont ta ħut frisk u ambjent talbaħar tajjeb. Sajd artiġjanali fuq skala żgħira għandu jkun preferut fuq metodi tas-sajd industrijali ta skala akbar. Meta tixtri ħut frisk, in-nies għandhom joqgħodu attenti biex jagħżlu ħut li ma jkunx sfruttat. Infatti importanti li jkunu kkunsidrati ħut frisk ieħor meta tmur tixtri ħut frisk. Page 19

Ġbir ta informazzjoni L-irwol tal-fisheries Resource Unit (FRU) hu li jiġbor u janalizza l-informazzjoni relavanti għassajd Malti u informazzjoni tajba fuq l-istat tal-ħut u jaraw l-aktar miżuri effettivi biex jimmaniġjawhom. L-FRU tieħu sehem ukoll f laqgħat internazzjonali fejn isiru deċiżjonijiet fuq l- immaniġjar reġjonali. Tieħu sehem ukoll fi proġetti varji li jieħdu ħsieb aspetti differenti ta immaniġjar, kollezzjoni ta informazzjoni u ppjanar. L-għanijiet tal-fru huma dawn: Li jiġbru informazzjoni bijoloġika, ekonomika u transversali tajba mis-settur tas-sajd, skont il-ħtiġijiet internazzjonali bħad-data Collection Regulation, id-data Collection Reference Framework, u r-riżoluzzjonijiet tal-international Commission for the Conservation of Atlantic Tuna (ICCAT); Li tanalizza u tiġbor informazzjoni biex tistudja tendenzi u jivvalutaw is-sostenibilità tassajd u t-tendenzi; Li tagħti pariri fuq it-triq li għandha tittieħed u l-aħjar mod possibli biex jimmaniġjaw l- istocks disponibbli. L-FRU bħalissa involuti f dawn il-proġetti: Data Collection Multi-Annual Programme: Il-ġbir ta informazzjoni dwar is-sajd hu regolat permezz tal-fisheries Data Collection Multi-Annual Programme (DC-MAP) tal- Unjoni Ewropeja. Malta tkopri dawn l-oqsma; l-ammont ta sajd, statistiċi ta kemm jinqabad ħut, parametri bijoloġiċi li jinkudu métier u affarijiet relatati mal-istock, stħarriġ xjentifiku u l-ekonomija fl-industrija tal-flotta tas-sajd, l-ipproċesar tal-ħut u l- akwakultura. Il-programm b hekk jikontribwixxi għal aktar għarfien fuq ir-riżorsi ta ħut f Malta. Minbarra l-obligi tal-unjoni Ewropeja, Malta tiġbor ukoll informazzjoni dwar issajd bi qbil mar-riżoluzzjonjijiet tal-international Commission for the Conservation of Atlantic Tuna (ICCAT), u r-rekwiżiti tal-general Fisheries Commission of the Mediterranean (GFCM). Gap 2: Gap 2 hu proġett pan-ewropej li jiffoka fuq riċerka kollaborattiva jinkoraġixxi sajjieda, xjentisti u min ifassal il-liġijiet biex jagħmlu riċerka xjentifika u jużaw din irriċerka biex tgħinhom fil-formazzjoni tal-liġijiet. L-għan ta dan il-proġett hu li jiffaċilità l- impenn ma partijiet interessati biex ikunu żviluppati soluzzjonijiet għas-sotenibilità tassajd u l-komunità tas-sajd. MedSudMed: Dan il-proġett FAO ġie mniedi fl-aħħar tal-2001. Erbgħa pajjiżi pparteċipaw f dan il-proġett: l-italja, il-libja, Malta u t-tuneżija. Iż-żieda fl-għerf xjentifiku fuq l-ekosistemi fiż-żona tal-proġett, it-tisħiħ fil-kompetenza nazzjonali u reġjonali u l-iżvilupp ta kollaborazzjoni xjentifika biex jinkoraġġixxu l-istandardizzazzjoni tal-metodoloġiji użati fir-riċerka tas-sajd huma l-għanijiet ewlenin tal-proġett. Life+ Baħar: L-għan ta dan il-proġett hu li jiġu identifikati oqsma protetti tal-baħar ġodda u biex jinħatru bħala siti ta importanza komunitarja biex jiffurmaw parti min- Natura 2000 Network. Il-proġett se jiffoka primarjament fuq il-ħabitats bentiċi tal-baħar elenkati fl-anness I tal-habitats Directive li huma preżenti fil-baħar Malti sal-konfini ta 25 mil nawtiku. CopeMed II: L-objettiv ġenerali tal-copemed II hu li jsostni s-sostenibbilità tar-riżorsi talbaħar fis-sub-reġjuni ċentrali u tal-punent u l-ekosistema tiegħu, filwaqt li jitqiesu l- kwistjonijiet ambjentali, bijoloġiċi, ekonomiċi, soċjali u istituzzjonali. L-FRU kienet involuta wkoll f dawn il-proġetti kompluti: Page 20

MESMA: MESMA kien proġett FP7 li ħa ħsieb il-moniteraġġ u l-evalwazzjoni ta ċerti żoni marittimi. MESMA pprovda gwida u għodod biex tkun appoġjata l-implimentazzjoni ta ppjanar spazjali marittimu fl-ibħra tal-ewropa. Ipprovda wkoll bażi soda għat-tfassil u l- implimentazzjoni ulterjuri tal-marine Spatial Planning policies, speċjalment fil-marine Strategy Framework Directive (MSFD); CREAM: L-iskop tal-proġett CREAM kien li jistabbilixxi netwerk operattiv b kollaborazzjoni bejn persuni ewlenin fl-esplorazzjoni u l-immaniġjar tas-sajd fil-mediterran u l- Baħar l-iswed. Il-parteċipanti tal-proġett kienu jinkludu stituti nazzjonali tar-riċerka fil- Mediterran u l-baħar l-iswed ta pajjiżi bi storja twila u l-parteċipazzjoni attiva fir-riċerka tas-sajd u l-valutazzjoni, li jipprovdu konsulenza lill-organizzazzjonijiet fuq l-immaniġjar nazzjonali, reġjonali u internazzjonali tas-sajd; MAREA: L-għan ta MAREA (Mediterranean Halieutic Resources Evaluation and Advice) kien li jagħti pariri xjentifiki u/jew servizzi oħra skont dawn it-termini ta referenza, 1) Ilvalutazzjoni tal-istat tar-riżorsi akkwatiċi ħajjin u jagħti pariri dwar xenarji differenti ta sajd; 2) l- għarfien fuq l-ekosistemi u l-integrazzjoni tagħhom fis-sajd; 3) Il-moniteraġġ ta sajd speċifiku u apparat tas-sajd li mhux inklużi jew insuffiċjentement koperti fil-qafas tal-ġbir ta informazzjoni jew f liema xogħol għadu ma sarx jew mhux se jsir f perjodu qasir jew regolari; 4) L-effetti ta sustanzi li jniġġsu u ta attivitajiet oħra tal-bniedem fuq il-baħar fuq ir-riżorsi akwatiċi u tas-sajd. Għalkemm dawn il-proġetti tlestew, l-fru xorta jgawdi mill-parteċipazzjoni tiegħu permezz talinformazzjoni, korsijiet ta taħriġ li attendew għalihom l-fru, kuntatti ma esperti u relazzjonijiet tax-xogħol, u firxa ta għodod u tekniki li jistgħu jintużaw għall-immaniġjar tas-sajd. Page 21

L-Akkwakultura L-akkwakultura, ilha tiġi pprattikat għal bosta snin. Minn meta beda jonqos l-ammont ta ħut, u anke qabel in-nuqqas ta speċi bħall-ispnott u l- awrat, l-akkwakultura kienet meqjusa bħala mod biex jiżdied l-aptit għal ħut nutrittivi u flistess ħin kif timmaniġja l-ammont ta ħut u jħalli l-ammonti ta ħut jirkupra. L-akkwakultura Maltija hi bbażata fuq il-baħar u tikkonsisti fil-produzzjoni tal-ispnott, tal-awrat, tal-gurbell u tal-aċċol permezz ta sistema magħluqa b mod sostenibbli. Fil-każ tat-tonn, dan hu prodott permezz ta industrija bbażata fuq qbid li huwa sostenibbli u kkontrollat permezz ta kwoti u regolamenti internazzjonali. It-tonn tal-atlantiku huwa l-aktar tonn trasportat lejn il-ġappun, filwaqt li l- ispnott u l-awrat huma esportati lejn l-ewropa. L-akkwakultura tal-ispnott, tal-awrat u tal-gurbell isir f gaġeġ f wiċċ il-baħar imqiegħda madwar kilometru l-barra mill-kosta. Min-naħa l-oħra, l- akkwakultura tat-tonn issir f fish farms li jinsabu madwar 2 km l-barra mill-kosta u f żona talakkwakultura 6km il-barra mill-kosta tax-xlokk. Il-ħut tal-akkwakultura jingħataw ikel approvat mill-unjoni Ewropeja li għandu valur nutrittiv għoli. Il-ħut u prodotti tal-ħut fihom l-ilma, il-protejini u n-nitroġeni, lipidi, karboidrati, minerali oħra u vitamini. Il-protejini u l-lipidi huma l-komponenti ewlenin tal-ħut. Il-mikro-nutrijenti u l- minerali essenzjali fil-ħut jinkludu l-vitamini B, A u D, il-fosfru, il-ħadid, il-kalċju, il-manjesju, isselenju u l-ijodju. Il-lipidi fil-ħut jinkludu sa 40 fil-mija ta aċidi grassi li huma saturati, b hekk ikollu implikazzjonijiet pożittivi għas-saħħa. Il-protejini fil-ħut ikun fihom l-aċidi amino essenzjali. L-għalf tal-ħut ma jkollux antibajotiċi jew kimiċi u permezz tal-akkwakultura jintużaw prattiċi iġeniċi tajba fil-manifattura u t-trasport tal-ħut, flimkien ma refriġirazzjoni tajba li tiżgura standards għoljin ta kwalità u sigurtà. Page 22

Il-benefiċċju tal-ħut frisk Għas-saħħa ġenerali hu rrakomandat li almenu darbtejn f ġimgħa tiekol ħut frisk li hu minnu nnifsu żejtni, speċjalment għas-saħħa tal-qalb u għaċ-ċirkolazzjoni. Il-ħut frisk huwa kunsidrat bħala superfood bħal berries, avocado u ħxejjex ħodor. Fuq kollox il-ħut frisk li minnu nnifsu hu żejtni, huwa sors prinċipali ta sustanzi omega-3 li jipproteġu kontra mard ta periklu għall-ħajja. Il-konsum tal-ħut frisk minn dejjem kien assoċjat ma inqas riskju ta mard ta ċirkolazzjoni bħal puplessiji u attakki fatali tal-qalb. Il-ħut kollu fih is-sustanzi ta benefiċċju l-omega-3, ileicosapentaenoic acid (EPA) u d-docosahexaenoic acid (DHA) li jipproteġu l-qalb billi jnaqqsu l- pressjoni tad-demm, inaqqsu t-tendenza tal-embolu tad-demm, jirregolaw ir-ritmu tal-qalb u jnaqqsu l-livelli tat- trigliċeridi. Allura għalfejn hu importanti li nieklu l-ħut frisk? 1. Jgħinek fil-ġlieda kontra l-mard tal-qalb - Wara li saru mijiet ta studji fuq il-ħut u ż-żjut naturali tiegħu ġie dikjarat li dawn inaqqsu r-riskju tal-mard tal-qalb. Wara xi attakk tal-qalb jgħinu biex jibnu reżistenza kontra attakki oħra. Il-konsum tal-ħut ibaxxi l-livelli tax-xaħam fiddemm magħruf bħala trigliċeridi. Dan ix-xaħam hu kontribut fil-mard tal-qalb. Jidher ukoll li ż- żjut tal-ħut inaqqsu t-tendenza tal-embolu tad-demm u wara xi attakk tal-qalb jirregolaw irritmu tal-qalb. Għalhekk iż-żejt tal-ħut jipproteġi kontra l-mard tal-qalb. 2. Inaqqas ir-riskju tal-alzheimer's disease - Aċidi grassi polyunsaturated li jinsabu f ħafna ħut jipprevjenu d-deterjorazzjoni taċ-ċelloli tal-moħħ. Dawn jistgħu jgħinu wkoll fil-ġlieda kontra d- dimenzja peress li jbaxxu l-pressjoni tad-demm. Skont studju li sar dan l-aħħar, persuni li f perjodu ta seba snin jieklu l-ħut frisk almenu darba f ġimgħa, inaqqsu r-riskju tad-dimenzja aktar minn persuni li ma jikkunsmawx ħut. 3. Jiġġieled kontra l-kanċer - Skont studju internazzjonali li sar fuq perjodu ta 30 sena u li nvolva 6,000 raġel, instab li meta mqabbla ma' rġiel li jieklu ammont regolari ta ħut, irġiel li ma jiklux ħut għandhom riskju darbtejn jew tliet darbiet akbar li jimirdu bil-kanċer tal-prostata. 4. Jista jgħin ukoll kontra d-dipressjoni - Ġie rappurtat li l-ħut jgħin kontra dipressjoni u s-swied ta qalb. 5. Jgħin lil dawk li jsofru mid-dijabete - Meta jkun inkluż f dieta kontrollata, il-ħut jista jgħin liddijabetiċi jirregolaw il-livell taz-zokkor fid-demm. 6. Vista tal-għajnejn - Skont studji internazzjonali l-ommijiet li jieklu ħut frisk u jreddgħu lit-trabi tagħhom jgħaddu s-sustanzi omega-3 lit-trabi bir-riżultat li dawn ikollhom il-vista t għajnejhom aktar b saħħitha. Meta tiekol ħut frisk darbtejn jew aktar fil-ġimgħa tnaqqas ir-riskju taldeġenerazzjoni fl-għajn. 7. Ċirkostanzi infjammatorji - Il-konsum regolari tal-ħut frisk itaffi s-sintomi tal-artrite, talpsorijażi u ta' mard awtoimmuni. Page 23

Erba metodi kif issajjar il-ħut Il-ħut frisk hu għażla għaqlija għal min jixtieq iżomm dieta sustanzjuża. Hu sors eċċellenti ta proteini u żjut bnini tal-omega-3. Minbarra li hu delizzjuż, il-ħut frisk huwa verstaili ħafna fit-tisjir u jista jissajjar f ħafna modi differenti li huma tajbin għall-dieta sustanzjuża. Hawnhekk hawn erba metodi ta kif tista ssajjar il-ħut bil-għan li jħajruk tinkludih fid-dieta tiegħek. Mixwi Ix-xiwi mhux biss isajjar il-ħut malajr iżda jżomm l-ikel tari, bnin u mimli togħma tajba. Tista tħawwar il-ħut mixwi b għażla ta ħwawar friski jew niexfa jew inkella b xi frott taċ-ċitru li tiggosta. Biex il-ħuta ma teħilx mal-gradilja, aqbad pinzell tat-tisjir u idlek l-ħuta sewwa biż-żejt taż-żebbuġa. Il-ħut frisk jista jissajjar fuq gradilja fuq il-cooker tal-kċina jew barra fuq il-bbq fuq nar medju għal 8-15-il minuta skont il-ħxuna tal-ħuta. Jekk issaħħan il-gradilja sewwa qabel ma tibda ssajjar il-ħut, jitnaqqas il-ħin tat-tisjir. Qabel isservi żejjen il-platt bit-tursin jew kosbor frisk u biċċiet tal-lumi fil-ġenb tal-platt jew inkella magħsur fuq il-ħut. Moqli Il-qali hu metodu tajjeb kif issajjar fletti tal-ħut frisk li ma jkollhomx ġilda. Ibda billi tħawwar ilħut kif tippreferi int. Imbagħad ġo taġen fuq nar ftit għoli, saħħan mgħarfa jew tnejn żejt tażżebbuġa extra virgin. Fletti tal-ħut ta ħxuna ta ¾ ta pulzier jissajru għal 2-3 minuti fuq kull naħa. Ipprova xxengilx ħafna t-taġen u ċċaqlaqx il-ħut spiss biex dan ma jitfarrakx. Fgat Dan il-metodu hu tajjeb għal ħut bħal awrat u spnott. Poġġi l-ħut frisk ġo reċipjent b għatu u sajru bl-istokk tal-ħut, ilma jew inbid abjad, u żid miegħu basal, tewm u tadam. Ma' dan il-mod ta tisjir jagħtu togħma tajba ħafna l-ħwawar friski bħall-merqtux jew in-nagħniegħ. Sajjar fuq nar ftit baxx għal 10 minuti sakemm tara li n-nofs tal-ħut sar abjad. Oqghod attent li l-ħut ma tgħallihx. Erfa l-ħut bi spatula. Tista tuża l-likwidu tat-tisjir biex tagħmel zalza u sserviha malħut. Fil-forn Poġġi l-ħut frisk ġo dixx, ħawwar u aħmi għal madwar 7 10 minuti għal kull pulzier ħxuna, fuq temperatura ta 180 C. M hemmx bżonn li tqalleb il-ħut, speċjalment jekk tuża fan oven. Ilmerluzz jinħema verament tajjeb speċjalment jekk għat-togħma żżidlu t-tadam, il-lumi u t-tewm. Kif tkun taf li sar il-ħut? Biex tara li l-ħut sar sewwa, taqqbu ftit b furketta fejn hu l-eħxen. Ħuta li tkun saret tkun ta lewn abjad u titfarrak faċilment meta tmissha b'furketta. Page 24

Regolamenti tas-sajd Ir-regolamenti tas-sajd tal-unjoni Ewropea huma r-responsabbiltà tal-politika Komuni tas-sajd (PKS). Fost affarijiet oħra din l-istrateġija tistabbilixxi l-kwoti tal-ammonti ta ħut varju li hu permess jinqabad minn Stati Membri, kif ukoll tagħti spinta lis-sajd b numru ta inizjattivi fis-suq. Mill-1976 l-komunità Ewropea (issa magħrufa bħala UE) assumiet ir-responsabbiltà għat-tkabbir tal-politika dwar is-sajd fi ħdan iż-żoni Ekonomiċi Esklussivi (ŻEE) tal-istati Membri tagħha. Il-PKS hija politika multinazzjonali li twaqqfet biex issostni l-industrija tas-sajd fl-isforzi tagħha biex iżżomm ħaj il-metodi tradizzjonali tas-sajd u xxejjen tensjoni bejn Stati Membri fejn issettur tas-sajd hu wieħed importanti ħafna. Il-PKS għandha erbgħa oqsma prinċipali ta' politika: Immaniġġjar ta sajd Politika internazzjonali Politika ta swieq u industrija Politika ta fondi L-intenzjoni ta din il- politika hi li tiggarantixxi li s-sajd u l-akkwakultura jkunu ekoliġikament, ekonomikament u soċjalment sostenibbli u li joffru bażi soda ta ikel sustanzjuż lill-popolazzjoni Ewropea. Il-ħsieb finali hu li titrawwem industrija tas-sajd awto-motivata u tiżgura livell ta għajxien imparzjalment għal soċjetajiet tas-sajd. Ġeneralment il-pks tiġi riveduta kull 10 snin u l- aħħar riforma kienet finalizzata f nofs l-2013. L- iffinanzjar tas-cfp l-ġdida jsir mill-fond Ewropew għas-sajd (FES)L-FES tkopri l-infiq li għandhom x jaqsmu mal-external policy tas-sajd tal-ue, li jinkludu kontribuzzjonijiet finanzjarji lill-ftehimiet Ta' Sħubija Dwar Is-Sajd (FSS); involviment florganizzazzjonijiet tal-immaniġġjar reġjonali tassajd; u fondi sabiex f ċerti każi jieqfu xi attivitajiet temporanjament. Għal raġunijiet ta monitoraġġ reġjonali, ikkumplimentat mill-european Development Funding, hemm ukoll il-programmi ta Monitoraġġ, Kontroll, u Sorveljanza (MKS) li l-infiq tagħhom huwa r-responsabbiltà tal-ftehiem Ta' Sħubija Dwar Is-Sajd (FSS). Ir-regoli l-ġodda tas-suq huma maħsuba biex jiżguraw li l-konsumaturi jkollhom it-tagħrif kollu meħtieġ dwar il-ħut li jixtru, inter alia tikketti li juru informazzjoni dwar minn fejn inqabad il-ħut u x tagħmir intuża biex inqabad. Ir-riforma tal-pks tinkludi rwol amplifikat tal-unjoni Ewropea taħt il- ko-deċiżjoni tal-proviżjoni tat-trattat ta Lisbona. Dan laqqa flimkien proċess ta djalogu trilaterali bejn it-tliet istituzzjonijiet prinċipali tal-ue biex jintlaħaq ftehim ġenerali dwar irriforma tal-pks. Page 25