Small-Scale Catfish Production:  Cleaning Catfish

Dr. Nathan M. Stone
Extension Fisheries Specialist - UAPB

David J. Cline
Extension Aquaculturist Alabama Cooperative Extension Service - Auburn University

Although some people don't mind cleaning catfish, others will gladly pay to have the job done for them.  Cleaning catfish can be a real money-making addition to a live fish business.  However, cleaning fish on a regular basis requires special facilities, and great care must be taken to ensure that the product is sanitary and safe.

Government regulations, especially those of the Health Department, must be followed.  Attention to existing requirement s and a careful evaluation of the potential demand for this service prior to start-up of a cleaning business will help reduce problems later.

Cleaning Fish vs. Small-Scale Processing

Cleaning fish for customers of a live fish operation is quite different from operating a processing plant and selling processed fish.  Cleaning fish means providing an immediate additional service (for 25 to 45 cents per pound) by dressing the live fish  that someone has already purchased (for 85 cents to $1.25 per pound).   In this case, a profit is make in selling the live fish as well as in cleaning those fish.  The final product is actually likely to be more expensive than dressed fish available in supermarkets.  However, the customer is assured of the freshest fish possible.

In operating a processing plant, only dressed fish are produced, and this product must compete with dressed fish available form larger processing plants.   Small processing operations are difficult to run profitably since costs per pound for cleaning fish are higher than for large plants.  Large processing plants are becoming increasingly efficient through automation and use of de-headers and filleting machines.

In general, processing is a risky business, and many catfish processing plants have closed over the years.  Even when a small plant develops a market for its processed fish, that market may be taken over by a larger plant.  Small plants also tend to have cash flow problems, since fish farmers need payment for fish before a processor can sell the finished product.

For a small-scale catfish producer, it makes more economic sense to sell live fish for a premium than to enter the highly competitive dressed fish market.   This fact sheet outlines considerations in providing the additional service of cleaning fish to customers of alive fish outlet.  An option for live sales operations which would also like to sell dressed fish is to purchase boxes of pre-packaged frozen fish from fish processing plants and resell them.  It is likely that it would be more profitable to do so than for a small operation to dress and sell its own fish.

Cleaning Facilities

The first step is to contact the local county office of the Arkansas Department of Health for specific regulations.  Plans for fish cleaning facilities must be certified, and the premises will have to be inspected before the required food service permit is issued.  It is essential to meet standards before beginning to clean fish.  Table 1 lists typical requirements for a fish cleaning facility.

Table 1
Checklist for Fish Cleaning Establishment*

Approved source of water      
Approved method of sewage disposal
Sanitarians approval of water/sewer required prior to review
Hot and cold water to all faucets as required
Restroom
    Commode
    Lavatory (hot and cold water)
    Forced air ventilation to the outside
    Self-closing doors
Walls - smooth, nonabsorbent; light colored
Ceiling - smooth, nonabsorbent; light colored
Floor -  smooth and nonabsorbent
Lights shielded or shatterproof
Hand lavatories (hot and cold water) in the preparation,
    processing or packaging area
Three compartment sink
Cleaning facilities
Adequate drainboards or movable dish tables
Floor drains (water flushed floors) 

*This is general checklist adapted from the "Plan Review Checkoff List" of the Arkansas Department of Health.  Check with the county Sanitarian for specific or new requirements.

Food safety is an important issue with the public.  To attract and retain customers, they must be convinced that the fish dressed for them is clean and safe to eat.   A clean and well-lit location for dressing fish must be created and maintained.   Lights must be shielded.  The floor should have a drain, and the floor and walls should be of smooth materials, easy to clean and disinfect.  The water supply and septic or sewage system servicing the cleaning area must be approved.

The processing location may be separated from the main sales area.  However, the customer will want to see the cleaning process:  A screen door or large window allows customers to make sure that they are not being cheated.  This is important since the quantity of dressed fish appears to be so small compared to live fish.

A fish cleaning location should have hot and cold running water and a separate sink with soap for hand washing only.  For washing fish, sinks with multiple compartments are required by the Health Department.  A container or drum with a lid is needed to collect and store fish guts, skins and heads (offal).  Disposal of the offal can be a real problem.  In may locations, it can be picked up by a disposal service or rendering plant.

Cleaning Fish

When less than 10,000 pounds of fish are cleaned per week, cleaning will most likely be done by hand.  In hand-cleaning catfish, stunned fish are hung from a hook and nail.   Shallow cuts are made through the skin around the neck.  The skin is then removed by grabbing the cut ends with a pair of skinning pliers and pulling down towards the tail.  Spines are cut off, and the fish is gutted and the head removed.   Figure 1 describes and illustrates the process.

Cleaned fish should be washed in clean water and stored on ice or frozen as quickly as possible.  One person should be able to clean 40 to 60 fish per hour.   Processing plants use machinery such as bandsaws and skinners for greater speed and efficiency.  However, the volume of business for a small operation is unlikely to be enough to justify the expense of such equipment.

Plastic bags are needed for holding the dressed fish.  Ice should be place around the bags so that the fish stays cold for the customer's trip home.  For longer term storage of fish on ice, about a pound of ice is required for every pound of fish.

A business is only as good as it reputation.  Make sure that fish sold are a quality product: this includes checking each pond or source of fish for off-flavor, maintaining clean processing facilities and icing dressed fish to keep them cold.

Summary

While cleaning catfish can add profit to alive sale fish business, there are a number of factors to consider.  Is this the best use of time and money?  Is it the best marketing alternative?  Meeting Health Department regulations and constructing proper facilities will require effort, time and money.  A careful evaluation of this potential business is needed to ensure that it will be worthwhile.

This fact sheet outlines current regulations that affect small-scale fish cleaning operations.  A federal seafood inspection program has been announced, and the Food and Drug Administration will likely place additional regulations on fish processors.   These regulations will affect all fish processors, from large plants to small fish cleaning operations.  Check with the local Health Department for the latest requirements.

Acknowledgement is given to Daniel L. Smith and Bobby Gentry, Arkansas Department of Health, and Tracy Collier, former Agricultural Technician, Cooperative Extension Program, APB

FSA9076-3M12-94N-S575

Issued in furtherance of Extension work, Act of September 29, 1977, in cooperation with the U.S. Department of Agriculture, Dr. Mazo Price, Director, Cooperative Extension Program, University of Arkansas at Pine Bluff.  The Arkansas Cooperative Extension Service offers its programs to all eligible persons regardless of race, color, national origin, sex, or handicap, and is an Equal Opportunity Employer.