Beruwala Fishery Harbour 3 AM tuna offloading: sashimi grading and ice-hold inspection?

The export tuna auction at Beruwala peaks between 2:30 AM and 5:00 AM as longline vessels discharge deep-frozen catch. Factory buyers evaluate fish using a stainless core-sampling probe (tuna sashibo) inserted behind the pectoral fin to extract an intact core of meat. They assess three factors under white work lamps: translucent ruby-red coloration without brown oxidation, fat marbling along the belly flap, and core temperature verified below 2°C with digital meat thermometers. Fish showing cloudy eyes or flabby tail texture are rejected for sashimi export and auctioned to local markets.