Page 289 - Agriculture_Form_Three

Agriculture for Secondary Schools

Fish harvesting

Harvesting of fish is the final step in the farming cycle and should be carried out
in an efficient and safe way. Harvest should take place according to fish size and
consumer demands. Harvested fish should be cleaned with potable water to wash off
dirt and mud. The following aspects have to be followed in harvesting fish.

(a) Prior arrangements before harvesting
Harvest should be planned well to avoid loss of fish due to transport delays or lack
of buyers. Ensure that clear agreements are made in advance with the buyer. Harvest
and sorting equipment should be cleaned and prepared before the harvest. Also,
make sure there are enough people to work on the harvest. Harvesting is best done
during the early morning when water temperatures are lower and sunlight is less
intense.

(b) Quality of fish to be harvested
To ensure good quality fish and a happy consumer, only harvest good size fish (200
grams and above) and do not sell damaged or unhealthy fish. To determine the health
status, size and quality of the fish, sampling can be carried out prior to harvesting.
(c) Stop feeding fish before harvesting
It is important to take fish off feed before they are harvested for 1 or 2 days, especially
if fish will be transported for long distances. Undigested food can be regurgitated
in the transport tank and foul the water quality. Fish are also hardier and less stress
occurs when their stomachs are empty. If fish have been fed medicated feed, be sure
that the proper withdrawal time has passed before they are harvested for processing.

(d) Drainage of pond
Make sure the drain canal can accommodate water to allow complete drainage of the
pond. Drain the pond quickly and close the supply inlet before draining. Cover the
outlet with a net to avoid fish escaping.

(e) Grading of fish
If necessary, grade fish by size according to the market requirements. Depending on
the available market, the size of fish may determine the fish prices. Use handling
procedures as described below the handling and transportation sub-section.

Handling and transportation of fish
How fish are handled during and after harvesting plays a big role in the quality of the
final product for marketing purposes and for food safety. Fish quality is determined
by appearance, odour, flavour and texture, nutritional value, consistency and food
safety. Fish must be handled safely and hygienically (avoid risk of contamination by
using clean equipment and handling environment). As such, the following aspects
have to be adhered to in handling and transporting fish.

Student’s Book Form Three
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10/01/2025 12:32
AGRICULTURE FORM 3 9.11.2022.indd 278
AGRICULTURE FORM 3 9.11.2022.indd 278 10/01/2025 12:32