GUTTING AND SCALING

After the fish has been weighed, the next step is gutting. Fish are moved from the ponds to the gutting table where the offal are removed by making an incision from the anal pore through to the belly. This is done to preserve the freshness of the fish as non-gutted fish tend to develop a bitter taste and loss freshness in no time. The offal is removed and emptied into a container for disposal after which the fish are thoroughly washed with clean freshwater and scaled (i.e. the removal scales) for customers who request this service. The fish is immediately chilled to preserve freshness and prolong the shelf life. Customers are encouraged to buy their fish from the farm during the harvesting process as it tend to serve as point of information for the university community to learn at first-hand about the activities of the Department.

* [Click here] to stream a video presentation on Gutting and Scaling.