Processing/Preservation

Fish processing/smoking is also known as fish preservation. It is the mechanism used in increasing the shelf life of the fish. It is highly perishable as it has over 60% moisture content. It tends to spoil immediately after death when not processed or preserved.

Fish can be preserved by adding salt (2-3kg) to 1kg of fish in an airtight container or iced, or refrigerated.

Also, fish can be processed into Smoked fish, Canned fish, Sun-dried fish etc

The smoked fish business is one of the most lucrative business in Nigeria. Even if you do not know how to hatch fish seed or have a pond, you can still venture into fish smoking business with just a little start-up capital. It is highly lucrative.