Placing fish in clean water is another option. This method works well, but it is costly in terms of facilities, labor, energy, time, and weight loss of the fish being held. Processors check fish for off-flavor before scheduling harvests. Producers should check fish for off-flavor also. Start checking the fish at least 2 weeks before the planned harvest, again 3 days before harvest, and finally the day of harvest.
Fish can go off-flavor within a few hours and even during harvest operations.
If off-flavor is found, continue testing weekly. The future of the catfish industry depends on a quality product, so every producer must make sure that the fish are not off-flavor. Head and gut, but do not skin the fish. This step can be skipped if you do not plan to eat the rest of the fish later. Use this part for the test.