date:Dec 24, 2012
of fish exists below the thermo cline, which means a layer in the ocean in which temperature changes rapidly with depth, C. Ravindran, a Retired Joint Director of Fisheries, explained. Citing quality standards, Mr. C. Ravindran said besides sashimi grade, steak and loins could also be processed to meet the requirements of importing countries. Possibilities could also be explored to manufacture canned tuna, he added.