The use of herbicides to control the algae is not effective. Research in Arkansas has found that stocking catfish ponds with tilapia reduced the occurrence of off-flavor. Problems of obtaining tilapia fingerlings, controlling reproduction, and finding a market for them are still to be solved, however. 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.