Aquaculture America 2023

February 23 - 26, 2023

New Orleans, Louisiana USA


Taylor Bradford*, Jingjing (Tina) Tao, Kwamena Quagrainie


Department of Agricultural Economics

Purdue University

West Lafayette, IN 47906


Fish farmers in the Midwest are interested in expanding their businesses by processing their fish. By processing their fish, fish farmers would diversify their product line and increase available products supplied to the market. The farmers would also potentially increase their profit through producing and selling processed items. However, processing fish for the market requires planning: What will be the finished product? How much finished product should be produced? Will it involve packaging, storage, and transportation of products? Who are the customers/buyers? Where would the product be sold (i.e., in-state or out of state)?

The process of starting fish processing can be lengthy with many regulations that must be followed. This is because of food safety concerns when producing a food product for consumption. It is important that fish handling, processing, storage, and distribution activities be carefully executed at all points along the food chain; from the time of harvest to the point of sale to customers.

This research aims to collect all information needed before a fish farmer begins to process fish. The information gathered will provide a better understanding of the entire process. Our research will help fish farmers who intend to process fish make informed decisions on what it takes to process their fish. We will focus on the use of local commercial kitchens and/or on-farm processing facility as potential places for fish processing. We will research federal regulations, state regulations, county regulations, insurance, liability, equipment needed, inspections, taxes, food traceability, labeling, sanitization, environmental regulations, waste management, food safety, health guidelines, and more.

Some training requirements we explore for fish farmers include Hazard Analysis and Critical Control Points (HACCP), ServSafe Food Handler, Sanitation Control Procedures (SCP), and Good Manufacturing Practices (GMP). The training programs will involve both virtual and in-person instructions.