Farm-Raised Fish Operation

[FarmerJamie]

The son and I had a really good thought-provoking discussion last week. About five years ago, while he was in high school, he helped author, submit, and get approval for a grant to build a hydroponics lab, including including raising fish in the system. I think he is "eyeing" utilizing an acre or so of any new property. LOL. I don't have an issue with this. He seems very interested in the fish raising portion of this. He did get the school set up installed and running, including visiting several fish farms that provide young fish for pond/lake stocking.

Setting aside any regulations, permits, etc., I am looking for thoughts from all of you as to viability?

My initial questions revolve around the marketing of this? Would people buy locally raised fish? Specific species? How would you sell? Whole live fish, just the filets? We have multiple local farmers markets where he could have customers place orders, so we wouldn't necessarily need a store front - although there is a nice former store not far from here with a sales building and about 10 acres of land.

If we could make this work, I think it might be a nice retirement hobby for me. LOL

 

[FarmerJamie]

Mmmmmm, catfish, okra, and hush puppies.

 

[Britesea]

If you get tired of Fried Catfish, this is really good

Buttery Catfish in a creamy Shallot Sauce

2 –3 servings

Ingredients:

• 2 catfish fillets (about 1 pound of fish)
• 1 tablespoon olive oil
• 1 shallot, finely chopped
• 3 tablespoons butter
• 1/2 cup coconut milk
• Juice from 1 lemon
• Finely chopped chives for garnish

Instructions:

Pat the fish dry and lightly salt.
Heat olive oil over medium-high heat and sauté shallot about 30 seconds.
Add butter. When the butter is completely melted add the catfish.
Let fry about 4 minutes on each side. If the fish is really sticking to the pan, it’s probably not ready to flip yet.
Remove the fish from the skillet.
Turn heat down to medium and add lemon juice.
Scrape up the crispy bits from the bottom of the pan then add coconut milk. Let boil about 3 minutes, stirring occasionally, until sauce thickens. Pour over catfish. Garnish with chives.

 

[FarmerJamie]

@Lazy Gardener thanks again for the heads up on the book. The son was excited about it. He said he was excited to start reading it!

 

[Britesea]

According to a consumer affairs specialist at Goya, you can keep leftover coconut milk (both light and regular) in the refrigerator for four to six weeks, but it does not freeze well. Don't leave it in the can: simply transfer the unused portion to a clean container with a tight-fitting lid. But here's one of our absolute favorite recipes

BRAZILIAN SHRIMP STEW (MOQUECA DE CAMAROES)
A delicious, easy to make bowl of soup that is Low Carb, Paleo, and Whole 30 compliant! Yield: 6 servings

INGREDIENTS

1 1/2 lbs raw shrimp, peeled & deveined
1/4 cup olive oil
1/4 cup onion, diced
1 clove garlic, minced
1/4 cup roasted red pepper, diced
1/4 cup fresh cilantro, chopped
(1) 14 oz can diced tomatoes w/ chili’s
1 cup coconut milk
2 Tbsp Sriracha hot sauce (sambal oelek if you’re whole 30)
2 Tbsp fresh lime juice
salt and pepper to taste

INSTRUCTIONS

Heat olive oil in a medium saucepan. Saute onions for several minutes until translucent, then add the garlic and peppers and cook for several minutes more. Add the tomatoes, shrimp and cilantro to the pan and simmer gently until the shrimp turns opaque. Pour in the coconut milk and Sriracha sauce (or Sambal Oelek), and cook just until heated through – do not boil. Add lime juice and season with salt and pepper to taste.

Serve hot, garnished with fresh cilantro. Cold beer optional.

NOTES
If you don't want shrimp, you can substitute any mild white fish, or even chicken, for the protein in this recipe and it will taste just as amazing!

 

[FarmerJamie]

You're definitely not a Yankee, then.

Having married a Mississippi gal, and knowing several other Yankees who moved south...

Just because the cat had kittens in the kitchen, dont mean they are biscuits....

I tell folks my wife is a Confederate war bride...

Her family did accept me with open hearts and arms, though

 

[Lazy Gardener]

WOULD PEOPLE BUY LOCALLY RAISED FISH? At least where I live, most of the fish sold is farm raised. When it comes to salmon, I MUCH prefer farm raised salmon to wild caught. I find the texture and flavor of farm raised salmon to be a "melt in the mouth" experience, while wild caught salmon can be dry and tough.

What's your general location? climate? Growing zone? Hydro and aquaponics are definitely viable means of growing food, even in the far north. But, depending on climate, you would need to manage heat extremes. Is he thinking of doing concrete or dug pond management? Or a more traditional aquaponic set up? I could see him being successful at doing a aquaponic set up where both fish and vegetables are raised in a symbiotic relationship. However it's not as simple as just adding fish and seeds to a vat of water. One must have a thorough understanding of water chemistry, and management of that chemistry. Something as simple as a dead fish in the tank, power outage, clogged filter or other issue that interrupts water flow, or heat spike can cause the entire system to crash and burn in a matter of hours. I suggest that he start small, perhaps doing a system that will provide a few meals for the table before attempting to break into a competitive food production market. IBC totes, recycled bath tubs, food grade barrels are all utilized very economically. Other systems are built of wood, with addition of a pond liner.

Is he an adult? Do you envision a partnership with him? Check your local county agricultural extension office for information re: what is being done in your county, state, climate, as well as regulations.

Here's a great book that explains a lot of the details, types of systems, and inexpensive start ups.

https://img.thriftbooks.com/api/images/l/dcf3177f4561254c6583109b14e1e180efe15d88.jpg

This goes along with my: "If every one who could, WOULD" mantra. Encouraging the home owner to take charge of his own food production as much as possible.

 

[FarmerJamie]

@Lazy Gardener thanks for the reference, have ordered the book for my son for Christmas.

 

[CrealCritter]

There's a catfish farm not far from me. It's on way more than a acre though more like 20 atleast and with very long rows of huge steel buildings. My understanding, it's a soup to nuts operation they hatch them, grow them, process them and distribute them. Chances are if you pick up a bag of frozen catfish filets from the grocery store, it might have came from my neck of the woods. Personally I don't like catfish much, so I never really fish for them. About all I like now is trout and perch.

I guess what I'm trying to say is fish farming can be done and on a commercial level. Although I have no idea what the profit margins are. Being in Ohio, you will need to consider freezing weather. I suspect that's why the long rows of buildings.

I think you already know but when you start selling food you'll be paying for the privilege to many 3 and 4 letter acronymed local, state and federal government agencies.

did I just invent a new word, acronymed?

 

[CrealCritter]

Our area has several oyster "farms"...along the Chesapeake Bay.

A local friend has several "ponds" he dug when he purchased a low area of land. Now dry pastures and several ponds. Well, now those ponds have some HUGE catfish in them. I've seen them come to the surface when he throws feed to them. Gotta be 2' long. Nope, they don't eat fish! LOL

There is a pond like that not more than 500 yards from the north west corner of my property. It's only known by a few around here and occasionally during the spring and summer I get a few people asking if they can cross my property to get to it and fish. I've seen what they bring back and they are some whopper channel catfish. Catfish with white bellies, is what I call channel cats.