In summary, it involves buying catfish, processing and smoke drying it, packaging it in a branded polythene pack, and distributing it to supermarkets, retail outlets and the likes.

You will need a fish smoke/drying machine for this purpose. You can get a good one capable of drying 200 fishes per batch for N300,000.

To make your product more presentable, you will need a nafdac approval which is about N(30 to 50),000.

A kilogram of catfish at farms is about N600. It will cost you less than N100 to process and package it. You can sell it to supermarkets at N900 who in turn sell it to dia customers at N1,000.

In summary, u will be making an average of N150 profit per fish.

Assuming you process and sell 400 fish per week, you will be making an average of N240, 000 per month.

If you have a place to use as your factory or a compound to construct a shed for your machine, you can start the business with about N500,000. This will get you a nafdac reg, a business name reg, smoking and sealing machine, and more than 100 catfish.

Note: Supermarkets will not pay you
immediately initially. You have to drop d products and collect your money whenever its sold. But when your product becomes hotcake, they can even pay u in advance to supply them.

Their is a huge market for hygienically smoked fish abroad, but you can hardly meet the market demand in the country talk less of exporting.

we are into fish farming, this is nothing but the truth, but a kg of fish is N500 naira now at least in lagos

Where do we get the smoking machine for the catfish, I stay in Ikorodu. Thanks.

smithboela: Where do we get the smoking machine for the catfish, I stay in Ikorodu. Thanks.

I stay in kaduna. A guy I know @ Ibadan do fabricate the machine. Give me a call and I will link u up

At least if one can't start fish farming, he can start with fish smoking. Thanks Op. If I'll start, I wont spend anything for nafdac and biz name registratn though. I dont think packaging will matter to market women.

To be realistic, is the market so readilly available for Catfish?

I remember visiting a small-scale poultry farm in ijebu-ode and the owner was complaining of lack of demand in the egg produce, similar case being encountered by a neighbouring bigger-scale farm too. Anything like peak and off-peak period in demand for fish?

Bitos: To be realistic, is the market so readilly available for Catfish?

I remember visiting a small-scale poultry farm in ijebu-ode and the owner was complaining of lack of demand in the egg produce, similar case being encountered by a neighbouring bigger-scale farm too. Anything like peak and off-peak period in demand for fish?

Before, fish sells well both in the local and export market. Now, a ban has bn put in the importation of fish and its products. 25% ban each year 4 d next 4 years by d time which it will be banned totally. Fish is not like egg. Even if the market for smoked fish becomes slow, the fish has a minimum shelf life of six (6) months unlike egg with less than even a month.

Thanx for the info.

agonbello: Before, fish sells well both in the local and export market. Now, a ban has bn put in the importation of fish and its products. 25% ban each year 4 d next 4 years by d time which it will be banned totally. Fish is not like egg. Even if the market for smoked fish becomes slow, the fish has a minimum shelf life of six (6) months unlike egg with less than even a month.

The shelf life depends on how it was processed. Most times might not be up to 5 months sef.

agonbello: In summary, it involves buying catfish, processing and smoke drying it, packaging it in a branded polythene pack, and distributing it to supermarkets, retail outlets and the likes.

You will need a fish smoke/drying machine for this purpose. You can get a good one capable of drying 200 fishes per batch for N300,000.

To make your product more presentable, you will need a nafdac approval which is about N(30 to 50),000.

A kilogram of catfish at farms is about N600. It will cost you less than N100 to process and package it. You can sell it to supermarkets at N900 who in turn sell it to dia customers at N1,000.

In summary, u will be making an average of N150 profit per fish.

Assuming you process and sell 400 fish per week, you will be making an average of N240, 000 per month.

If you have a place to use as your factory or a compound to construct a shed for your machine, you can start the business with about N500,000. This will get you a nafdac reg, a business name reg, smoking and sealing machine, and more than 100 catfish.

Note: Supermarkets will not pay you
immediately initially. You have to drop d products and collect your money whenever its sold. But when your product becomes hotcake, they can even pay u in advance to supply them.

Their is a huge market for hygienically smoked fish abroad, but you can hardly meet the market demand in the country talk less of exporting.

Nice thread here... can u give a step by step process in smoking fish so dat we can all learn. Starting frm cleaning till packaging.

I am about to start smoking on a small scale and intend buying a small smoking kiln to experiment with..
The one in d pix below can take about 30 fishes per batch and cost 25K.

Belexy:

Nice thread here... can u give a step by step process in smoking fish so dat we can all learn. Starting frm cleaning till packaging.

I am about to start smoking on a small scale and intend buying a small smoking kiln to experiment with..
The one in d pix below can take about 30 fishes per batch and cost 25K.

The basic unit operations in Fish Smoking are:

1. CLEANING

The fishes are bled, gutted and gilled to remove the agent of deterioration by using clean knife.

2. BRINING

The cleaned fish are soaked in salt solution (30% salt)

3. SMOKE DRYING

The heating chamber is filled with charcoal and charge by fire. The cleaned or treated fish is loaded into trays and feed into the kiln. Drying is
considered adequate when the moisture content has been reduced to about 25%.

4. PACKAGING

The smoked fish is package neatly in transparent cellophane nylon ready for sales.(FIIRO)

Belexy:

The shelf life depends on how it was processed. Most times might not be up to 5 months sef.

Yes, u r right sir. The shelf life depends on how dry, processed and packaged the fish is.

agonbello: The basic unit operations in Fish Smoking are:

1. CLEANING

The fishes are bled, gutted and gilled to remove the agent of deterioration by using clean knife.

2. BRINING

The cleaned fish are soaked in salt solution (30% salt)

3. SMOKE DRYING

The heating chamber is filled with charcoal and charge by fire. The cleaned or treated fish is loaded into trays and feed into the kiln. Drying is
considered adequate when the moisture content has been reduced to about 25%.

4. PACKAGING

The smoked fish is package neatly in transparent cellophane nylon ready for sales.(FIIRO)

Nice

How will i easily determine 30%salt solution? U knw if d salt is too much den d smoked fish becomes too salty.

agonbello: The basic unit operations in Fish Smoking are:

1. CLEANING

The fishes are bled, gutted and gilled to remove the agent of deterioration by using clean knife.

2. BRINING

The cleaned fish are soaked in salt solution (30% salt)

3. SMOKE DRYING

The heating chamber is filled with charcoal and charge by fire. The cleaned or treated fish is loaded into trays and feed into the kiln. Drying is
considered adequate when the moisture content has been reduced to about 25%.

4. PACKAGING

The smoked fish is package neatly in transparent cellophane nylon ready for sales.(FIIRO)

..
Pls how do u know when moisture content is below 25%.

Belexy:

Nice

How will i easily determine 30%salt solution? U knw if d salt is too much den d smoked fish becomes too salty.

mix 100gram of salt per litre of water.

agonbello: mix 100gram of salt per litre of water.

Okay, thanks for the info.

Another question: how long do u recommend someone should soak the fish in brine? Should it be left for hours so that the salt penetrates well?

Belexy:

Okay, thanks for the info.

Another question: how long do u recommend someone should soak the fish in brine? Should it be left for hours so that the salt penetrates well?

20 to 30 minutes is enough for the fish to be well salted

agonbello: 20 to 30 minutes is enough for the fish to be well salted

Thanks

Belexy:


Nice thread here... can u give a step by step process in smoking fish so dat we can all learn. Starting frm cleaning till packaging.

I am about to start smoking on a small scale and intend buying a small smoking kiln to experiment with..
The one in d pix below can take about 30 fishes per batch and cost 25K.

Does your kiln use gas> if yes please how can i get it

we offer training to intending catfish smokers. we also sell at whole sale price. interested people can call or whatsapp me on 08128470332

Wow...this is impressive.... Please how will one get this kind of dryer ? How much is the cost per one? Please advice .

bamdexfarms:
we offer training to intending catfish smokers. we also sell at whole sale price. interested people can call or whatsapp me on 08128470332

Where do is ur base?

omotititi:
Wow...this is impressive.... Please how will one get this kind of dryer ? How much is the cost per one? Please advice .

Call or whatsapp me: 08128470332

noblefarm:


Where do is ur base?

Ibadan

Nice thread op all well said. For your smoking kilns contact bethsaidal farms and agro allied. We fabricate , install and train you on how to smoke your fish without or with negleageble PAH (polycyclic aromatic hydrocarbon)

The one in the attachment is still under construction and its a 200kg capacity dual power source (gas and charcoal) that can smoke 400 pieces of fish (500g each) or 200 pieces (1kg each) of fish.

08167488947

Etranshub:
Nice thread op all well said. For your smoking kilns contact bethsaidal farms and agro allied. We fabricate , install and train you on how to smoke your fish without or with negleageble PAH (polycyclic aromatic hydrocarbon)

The one in the attachment is still under construction and its a 200kg capacity dual power source (gas and charcoal) that can smoke 400 pieces of fish (500g each) or 200 pieces (1kg each) of fish.

08167488947

this is good, pls is there any one with electric and gas and how much?

noblefarm:


this is good, pls is there any one with electric and gas and how much?

yes it usually comes with either gas and charcoal, gas and electricity or charcoal and electricity.

Price depends on the size (capacity ) and the power sources involved. You can send me an email on olowaolugbenga@gmail.com with the capacity and power sources you are looking at and I will send you a quotation.

Etranshub:
yes it usually comes with either gas and charcoal, gas and electricity or charcoal and electricity.

Price depends on the size (capacity ) and the power sources involved. You can send me an email on olowaolugbenga@gmail.com with the capacity and power sources you are looking at and I will send you a quotation.

Sent u email

feminineA:


Does your kiln use gas> if yes please how can i get it

No, it uses charcoal. But u can get the one dat uses gas.

please where? can i get your contact

Belexy:


No, it uses charcoal. But u can get the one dat uses gas.

Wow, iovely thread, great info