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Animal & aquatic

Fish: what can it become?

Fish is highly perishable, and good handling and cooling decide how much value can be kept or added.

  1. Raw fish
  2. Processing
  3. Value-added products
  4. Packaging
  5. Markets
  6. Customers

Fish spoils quickly in heat, so value is lost when handling is rough, unclean or slow to cool. Chilling and clean handling come first, and drying, salting and smoking help where cold chains are not available. By-products such as heads and frames can be turned into feed instead of being wasted.

What can fish become?

Smoked fish

Fish preserved by smoking, widely used where cold chains are not available.

Processing
Fish is handled cleanly and kept cool, cleaned, then smoked. Improved kilns can use fuel more efficiently, and some designs aim to reduce harmful smoke compounds.
Equipment
  • Clean preparation tables
  • Washing basins
  • Smoking kiln or improved smoking oven
  • Racks or trays
  • Fuel supply
Packaging
Clean, dry, protective packaging that keeps out pests and moisture; better packaging materials add value.
Storage
Cool, dry, covered storage away from pests and insects; some improved kilns include a storage section.
Customer types
  • Households
  • Open-market traders
  • Restaurants and caterers
  • Retailers
Distribution
Sold directly at markets, through traders, or to local shops and eateries.
Possible business models
  • Own small smoking unit
  • Group or cooperative smoking centre
  • Buy-process-resell

Dried or salted fish

Fish preserved by sun-drying or salting, less perishable than wet fish.

Processing
Fresh fish is cleaned and handled hygienically, then salted and/or dried. Drying and salting control spoilage and extend how long the fish keeps.
Equipment
  • Cleaning and gutting area
  • Salting containers
  • Drying racks
  • Protective nets or covers
  • Clean work surfaces
Packaging
Clean, dry packaging that protects against moisture, insects and dirt, with clear labelling.
Storage
Dry, cool, well-ventilated storage off the ground and protected from pests and damp.
Customer types
  • Households
  • Market traders
  • Retailers
  • Institutions
Distribution
Direct to market traders and shops, or through wholesalers who move dried fish to other towns.
Possible business models
  • Own drying unit
  • Contract processing for fishers
  • Buy-process-resell

Chilled fresh fish

Fresh fish kept cool from landing to buyer so it stays good to eat.

Processing
Fish is handled quickly and hygienically and kept cold with ice. Good handling and chilling from the start is what protects quality and makes any later value addition possible.
Equipment
  • Clean landing and handling area
  • Ice supply or ice-making access
  • Insulated boxes or containers
  • Clean crates and tables
Packaging
Clean, insulated containers with ice so the fish stays cool and is not crushed or contaminated.
Storage
Keep cold and clean at every stage; avoid long waits in heat and avoid breaking the cold chain.
Customer types
  • Households
  • Restaurants and caterers
  • Fish retailers
  • Hotels and institutions
Distribution
Quick delivery from landing site to market, shop or buyer, often in insulated containers or cold transport.
Possible business models
  • Fish aggregation and cool-chain trading
  • Ice and cold storage service for fishers
  • Direct sales to buyers

Fried, grilled and dried fish snacks

Ready-to-eat fish products made from clean, well-handled fish.

Processing
Good quality fish is cooked by frying, grilling or drying into ready-to-eat snacks. Good handling is a prerequisite for value addition, so start with well-handled fish.
Equipment
  • Clean preparation area
  • Cooking or grilling equipment
  • Drying racks
  • Utensils and food-safe containers
Packaging
Clean, food-safe, sealed or covered packs with clear labelling.
Storage
Cool, dry storage away from pests and damp; keep packs closed and clean.
Customer types
  • Households
  • Street-food buyers
  • Small shops
  • Schools and institutions
Distribution
Sold at stalls and shops, or through small retailers.
Possible business models
  • Own small food-processing unit
  • Contract processing
  • Buy-process-resell

Fish meal and fish silage for feed

Fish by-products and discards turned into protein feed ingredients.

Processing
Fish meal is made by cooking, pressing, drying and milling whole fish or by-products such as heads, frames and viscera. Avoid overheating during drying and avoid spoiled raw material. Fish silage preserves fish waste using acid or fermentation with a carbohydrate source.
Equipment
  • Collection bins for by-products
  • Cooking and pressing equipment
  • Drying area
  • Grinding or milling equipment
  • Mixing tanks for silage
Packaging
Clean, dry, labelled bags for meal; sealed containers for silage.
Storage
Keep meal in clean, closed bags and silage in closed containers.
Customer types
  • Livestock farmers
  • Fish farmers
  • Feed millers
  • Feed shops
Distribution
Direct to farmers and feed makers, or through agro-input retailers.
Possible business models
  • Own small feed-processing unit
  • Collect by-products from processors
  • Supply to feed makers

The customers, routes to market, business models and many practical tips on this page are suggestions, not findings. Know something better? Suggest an improvement →

Business opportunities around fish

Sources and further reading

The handling, processing and storage information on this page draws on the sources below. The lists of customers, distribution routes and business models are practical suggestions, not findings from these sources. Links open in a new tab.

Examples describe possibilities, not guaranteed results. Prices, demand and rules vary by country and season — verify locally.