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The tail and sharp barbs of a freshly-caught yellow fin tuna fish lies inert on a filleting table at a refrigerated processing factory on Himmafushi island, Maldives. The 50kg carcass has been swimming across the Indian Ocean non-stop since birth and just line-caught by freelance boat crews who share profits for only high-quality fish that passes stringent health tests. The tuna has been in ice since being landed at sea to keep a low-temperature body core so the workers cut out the prime flesh as quickly as possible before boxing the resulting chunks of steak for export by air to Europe and in particular for customers such as UK's Sainsbury's supermarket. The filleting is performed by Sri Lankan ex-fishermen and widowers, having lost their families during the Tsunami. Using sharp knives, they skillfully remove valuable meat and throw the rest.

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maldives98-12-11-2007.jpg
Copyright
Richard Baker
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3000x2000 / 293.1KB
Richard Baker reportage photojournalism environmental issues economics economy financial finance health relationships transportation work Maldives Indian Ocean Islamic Muslim Republic state country atoll island coastal remote cultural fishing tuna yellow fin trade business processing factory Himmafushi company Maldivian employer industry hygiene industrial Kaafu Atoll Himafushi supply exporting fresh local community EU standards Cyprea Marine Foods employee career job workforce workplace working worker cleanliness clothing mask hairnet Thunnus Albacares close-up detail above tail fin dead caught handling outlying draining board fish aquatic seafood marine tropical development export modern facilities sustainable dolphin friendly insulated international worldwide food industry agro-food salary wage anatomy barbs carcass body still inert fish fisheries manual labour efficient line caught seafood Thunnus albacaraes Thunus albacaraes
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The tail and sharp barbs of a freshly-caught yellow fin tuna fish lies inert on a filleting table at a refrigerated processing factory on Himmafushi island, Maldives. The 50kg carcass has been swimming across the Indian Ocean non-stop since birth and just line-caught by freelance boat crews who share profits for only high-quality fish that passes stringent health tests. The tuna has been in ice since being landed at sea to keep a low-temperature body core so the workers cut out the prime flesh as quickly as possible before boxing the resulting chunks of steak for export by air to Europe and in particular for customers such as UK's Sainsbury's supermarket. The filleting is performed by Sri Lankan ex-fishermen and widowers, having lost their families during the Tsunami. Using sharp knives, they skillfully remove valuable meat and throw the rest.
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