Fish processing can be done in-house or through a third party. Currently, there are very few dedicated fish processing facilities available in the Midwest. Anyone interested in processing their own fish must become HACCP certified before they can do so. HACCP is an acronym for Hazard Analysis Critical Control Point and it was designed to minimize the risk for contamination of processed food. HACCP for fish processing is overseen by the Food and Drug Administration (FDA).
The following material can be used as a starting point for getting involved in aquaculture. Visit Fish Farming Resources to access other useful resources.