Dried Catfish Production: From Fresh Fish to Market-Ready Protein

Dried Catfish Production: From Fresh Fish to Market-Ready Protein is a practical, step-by-step training designed for fish farmers, food processors, and entrepreneurs interested in fish preservation and value addition.

Dried catfish is a highly demanded product used in soups, stews, and traditional dishes. It has a long shelf life, strong market demand, and offers a great opportunity to reduce fish spoilage while increasing profit.

In this course, you will learn how to properly select fresh catfish, clean and prepare it, and apply effective drying techniques such as sun drying, oven drying, and smoking. You will also understand how to control moisture, prevent contamination, and maintain product quality.

Beyond production, this course equips you with packaging, branding, pricing, and marketing strategies to help you position your dried catfish product for success in local and wider markets.

Whether you’re starting small or expanding your fish processing business, this course provides all the knowledge you need.

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