fish harvest and haccp docs/session 9 and 10/fish harvest and...haccp: hazard analysis and critical...

Fish Harvest

And

HACCP

Nelson and Pade, Inc.

PO Box 761, Montello, WI USA

www.aquaponics.com,

www.aquaponicsjournal.comNelson and Pade, Inc. © 2010 www.aquaponics.comNelson and Pade, Inc. © 2018 www.aquaponics.com

Nelson and Pade, Inc. © 2018 www.aquaponics.com

• Fish are the only source of nutrients for

produce raised in aquaponics.

• Hundreds and even thousands of pounds

raised by single systems in a year.

What can be done with all that fish?


Depending on the type of fish the easy answer is HARVEST.

Non-food type fish such as Koi would not generally be harvested.


Fish Purge System Overview

• The Fish Purge System is a stand alone recirculating aquaculture system

• Primary purpose is for purging fish prior to harvest

• Fish to be harvested are moved to the purge for 3 – 6 days

• Purge filters keep the water clean

• Fish are not fed in the purge allowing digestive tracts to clean out

• Salt (un-iodized) is added to the water to reach 4 – 7 parts per thousand

• Temperature of the water is gradually cooled to a final temperature of 62

degrees F for the last 24 hours

• 1/3 of the water is replaced daily as well as salt as

needed to main the proper level (filters cleaned as

well).

*It is important to note that the purge

tanks are also used as isolation tanks (fish hospital)


Once the purge is complete:

• Remove fish from tanks and put them on ice

• It is important to lower the internal temperature to at least

38 F as quickly as possible

• Fish are completely covered in ice by layering where they

expire peacefully


What now?

If you sell fish “whole dead on ice” your

fish are ready to be delivered.

If they need to be processed you can:

1.) Transfer to a licensed processor

Or

2.) Become a licensed processor!


HACCP: Hazard Analysis and Critical Control Points

History of HACCP

In the 1960's, the Pillsbury

Corporation developed the

HACCP control system with

NASA to ensure food safety for

the first manned space missions.

The actual basic framework of

HACCP began in WWII.


Many growers seek out a licensed fish processor rather than

setting up their own fish processing facility.

This decision is based on:

• Volume of fish

• Marketing plan

• Budget

• Logistics


HACCP Processing areas must

meet all guidelines and be

approved.

All processes must be monitored

from delivery to processing area

to storage.

All that oversee, process, or store

fish must be trained.

PLEASE REMEMBER


There are HACCP standards that apply to

produce and vegetables.

You must check with your local regulatory

offices.

In Wisconsin it is known as “DATCP”

Department of Agriculture, Trade and

Consumer Protection.


• Applies to Fish Processing

• Seafood HACCP Training

Required for Fish Processing

• Seafood HACCP Alliance Courses:

http://seafoodhaccp.cornell.edu/

http://www.afdo.org/seafoodhaccp/

https://www.flseagrant.org/seafood/haccp/


HACCP PLAN MUST BE PRESENTED AND APPROVED

It will contain at minimum:

• Hazard Analysis

• Plan Narrative

• Description of Process

• Flow Diagram

• Recall Plan

• Product Description (Species in LATIN)

• Sanitation Log

• Fish Acceptance Form

• Cleaning Room Diagram

• HACCP Plan Application


Questions?


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