Harvesting, Post-Harvest Handling, Preservation and Marketing
This domain covers harvest methods, handling stress, chilling and preservation, and the route from pond to market. The exam tests practical quality and marketing decisions.
Core rules
- Harvest with a seine net, drain harvest or partial harvesting. Harvest in cool hours and avoid repeated chasing.
- Grade fish by size and species; remove damaged or dead fish immediately.
- Keep fish alive or chilled quickly. Use clean ice and insulated boxes; avoid direct contact with melt water.
- Preservation methods include icing, freezing, drying, salting and smoking; each changes shelf life and market value.
- Marketing channels include local sale, wholesale markets, cooperatives and direct retail. Transport live fish with oxygen and low loading density.
- Never use formalin or unknown chemicals to freshen fish.
Worked example
A farmer harvests 200 kg in the afternoon and plans to sell next morning. Reasoning: quick chilling is critical. Sort and rinse fish, layer them in an insulated box with clean ice, keep melt water draining away, and transport early. Holding fish warm overnight will reduce quality and price. If the market is nearby, live transport in oxygenated water may fetch a better price, but only at safe density.
Traps
Do not harvest at peak heat if ice is limited. Do not stack fish without drainage. Do not sell undersized fish that fail market grading. Do not assume freezing improves quality of already spoiled fish.