Handbook on Fish Processing Aids Small-scale Producers

Purdue University is offering a free Handbook on Processing Fish for Small-Scale Fish Farmers, to aid producers in the Midwest with limited or no access to economically feasible seafood processing infrastructure for farmed seafood products. Local kitchens, such as shared-use commercial kitchens and licensed on-farm kitchens, can provide resources for fish farming entrepreneurs interested in adding some form of value to their fish, by allowing them to diversify their market. Using local facilities for processing fish and developing aquaculture products could diversify marketing opportunities for small-scale fish farmers and have a positive impact on farm profitability. This handbook provides some information and resources for fish farmers interested in using licensed kitchen facilities for fish processing or setting up their own on-farm processing kitchen. This handbook highlights the necessary elements of processing fish to guide any interested fish farmer or entrepreneur.