Training of Trainers on Aquaculture in Ondo State

The Arkshore Konsult Nigeria Limited TASK, in conjunction with USAID/MARKETS II conducted a Farmer Harvest/Post-harvest training of trainers in three centres in Ondo-State. The program was held between 31^st oct to 4^th November 2016 in ADP hall in Owo, ADP hall in Akure and Olubo Palace in Igbokoda. It was a gathering where farmers were exposed to the nitty-gritty of post-harvest techniques inherent in aquaculture production. The training was a 2-days training, the first day was an exposition into the theoretical ideas on post-harvest and a reminder of previous training they had undertaken in the past. Such trainings include Pre-season training of trainers, Farmers wet-field demonstration day and Step down. The second day was the practical demonstration day, in which the farmers were taught on the standard way of smoking cat-fish so as to meet international markets, some of the steps includes;

• Prepare your smoking kiln, with wood charcoal to heat it up
• Stunning of the fish with salt (mercy killing)
• Thorough washing with sponge to removes the slimes on the body until they are totally clean
• Removing of the gills and other alimentary canal components (thorough de-gutting) so as to prevent spoilage and increase the shelf life,
• Wash again to remove the blood stains and other dirt’s.
• Fold the fish properly
• Arrange on the smoking tray carefully
• Transfer the fish into the already prepared smoking kiln.

The second post-harvest techniques passed to the farmers was fish filleting. This is the removal of bone from the fish. They are usually consumed by aged peoples that have the financial muscles to buy them because they are very expensive. Also, it is good for young kids because the bones had been removed. Generally, filleted fishes are very good for all sundry and it’s an avenue that the farmers can poach on for fat income. The steps in filleting cat-fish includes;

• After thorough watching
• Remove the black skin of the fish (if doing one without skin)
• Carefully remove the skin of the fish from the bones part
• Wash and pack the filleted fish in a nylon and put in refrigerator.

Bukola Akinjo is an Aquaculture Trainer at The Ark Shore Konsults (T.A.S.K.). She holds a Bachelor’s degree in Fisheries Management from the Federal University of Technology, Akure, Nigeria.