Fish Harvest
And
HACCP
Nelson and Pade, Inc.
PO Box 761, Montello, WI USA
www.aquaponics.com,
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• 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?
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Depending on the type of fish the easy answer is HARVEST.
Non-food type fish such as Koi would not generally be harvested.
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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)
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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
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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!
Nelson and Pade, Inc. © 2018 www.aquaponics.com
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.
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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
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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
Nelson and Pade, Inc. © 2018 www.aquaponics.com
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.
Nelson and Pade, Inc. © 2018 www.aquaponics.com
• 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/
Nelson and Pade, Inc. © 2018 www.aquaponics.com
Nelson and Pade, Inc. © 2018 www.aquaponics.com
Nelson and Pade, Inc. © 2018 www.aquaponics.com
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
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Questions?
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