Proper hygiene is necessary during the dispatch of catfish to ensure the safety and quality of the fish for consumption. Catfish, like other types of fish, can carry harmful bacteria such as Salmonella and E. coli that can cause foodborne illnesses if fish are not handled and prepared properly. When dispatching catfish, it is important to clean and disinfect all equipment, including knives and cutting boards, to prevent cross-contamination. Fish should be stored on ice or in a refrigerated environment to prevent the growth of bacteria. In addition to preventing foodborne illness, proper hygiene during dispatch can also improve the quality of the fish. If fish are not handled properly, they can become bruised or damaged, which can lead to spoilage and a decrease in flavor and texture. Proper hygiene practices also help ensure compliance with food safety regulations and standards, which are put in place to protect public health. Failure to follow proper hygiene practices during dispatch can result in fines and legal repercussions for businesses and individuals.