dried

The advantages of smoking and drying Cat fish are manifold. Fish smoking and drying prolongs shelf life, reduces odor, enhances flavor and increases utilization in soups and sauces. It reduces waste at times of bumper catches and permits storage for the lean season for increased profit. It increases protein availability to people throughout the year and makes fish easier to pack, transport and market.

This business plan is about the processing of 182 metric tons output of dried fish per year.