In sardine fishing, the net is typically laid around the shoal and tightened like a bag. The net is then retrieved slowly to the side of the vessel and the fish are brought aboard. In the case of the Marazion deaths, the vessels involved will be relatively small and have limited storage space so keeping everything balanced is crucial. If by sheer bad luck the net encircled a shoal of fish that was larger than the skipper realised, the boat is immediately put in a dangerous situation. A large catch on one side of the vessel will create an imbalance that will make it much more prone to capsizing when in rough seas. A fisherman died off the coast of nearby Devon in 2012 when his heavily-laden trawler capsized in similar circumstances.
Therefore if the catch is physically too large to retrieve, the vessel would have no choice other than to release the bottom of the net so that the catch falls away.
So surely the fish will swim off? Sadly not in this case. Many midwater species like sardines and mackerel are quite delicate and vulnerable to damage due to the high number of fish caught in the net. In this instance the sardines would most likely likely have been incapacitated as a result of being hauled to the side of the vessel, and when released from the net they would have been washed ashore with the action of tide and waves.
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High heat can reduce the vitamin C content of the vegetables, and when heat and water are combined, as they are in boiling, you can see significant reduction of vitamin C. (One study found that boiling reduced the vitamin C content in broccoli by 45 to 64 percent.) This is because the vitamin is first leached out of the food into the water, and then degraded by the heat.
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