Got Nature? Blog

The A Guide to Small-Scale Fish Processing Using Local Kitchen Facilities brochure is an overview of what a fish producer thinking about small-scale fish processing needs to know. The overview includes training requirements, available facilities and highlights of select farmers who have gone through the process.

This publication is a collaborative project of Illinois-Indiana Sea Grant, the North Central Regional Aquaculture Center, University of Illinois Extension, and Purdue University’s Department of Forestry and Natural Resources.

About the Author
Amy Shambach is Illinois-Indiana Sea Grant’s (IISG) aquaculture marketing outreach associate who works with the aquaculture industry in the USDA’s North Central Regional Aquaculture Center. Her work focuses on the demand side of domestic farm raised seafood products. She provides outreach and extension services to producers, potential producers, and consumers. Along with Dr. Kwamena Quagrainie, producers, aquaculture associations, and consumers, she works to determine the needs of stakeholders.

To receive the free download for the Guide to Small-Scale Fish Processing Using Local Kitchen Facilities please visit The Education Store.

Resources:
Walleye Farmed Fish Fact Sheet, The Education Store, Purdue Extension’s resource center
Pacific White Shrimp Farmed Fact Sheet, The Education Store
Yellow Perch Farmed Fish Fact Sheet, The Education Store
Tilapia Farmed Fish Fact Sheet, The Education Store
Rainbow Trout Farmed Fish Fact Sheet, The Education Store
American Paddlefish, The Education Store
Aquaculture Family Coloring Book Development, The Education Store
Eat Midwest Fish, Illinois-Indiana Sea Grant online resource hub

Amy Shambach, Aquaculture Marketing Outreach Associate
Purdue Department of Forestry and Natural Resources/Illinois Indiana Sea Grant Program