Title: Prepare aquaculture products for market.
Course: Aquaculture Infusion Units (AIU) > Section: Marketing Aquaculture Products

Preparation of finfish, crustaceans, and mollusks for market should include

- processing the product
  - receiving and weighing the live product at the processing plant
  - holding product alive until processed
  - stunning
  - de-heading
  - eviscerating
  - skinning
  - chilling
  - product form
  - sizing
  - grading
  - freezing or ice packing
  - packaging
  - warehousing
  - icing
  - shipping the finished product

- quality control procedures
- preparing carriers for hauling
- sanitary transport of foods (STF)
- loading finfish, crustaceans, and mollusks
- ensuring proper temperatures for shipment of product
- HACCP

in accordance with the aquaculture product marketing plan, international, federal, and state guidelines.

Process/Skill Questions:

- How does processing maintain quality control?
- What causes off-flavor in catfish?
- What are the key elements of marketing an aquaculture product?
- What are five activities that are part of marketing?
- What are two product characteristics that affect buying decisions?
- What are six quality control functions?
- What is a food allergen plan, and how is it implemented?