TSJC Fish Processing Project

NON-TECHNICAL SUMMARY: This project will integrate the wholesale marketing and sale of fish into existing aquaculture curriculum through proper fish processing technique and methodology. Students need to learn industry standards for the processing, packaging, marketing and sale of fish harvested at the TSJC Aquafarm from instructors who have been trained in HACCP and Seafood Quality Assurance.<P>APPROACH: Student work-study is provided and coursework is taught in an intensive, experiential learning environment by utilizing the TSJC Aquafarm. The aquafarm is located approximately 25 miles north of the TSJC Valley Campus. The facilities at the 30-acre aquafarm include a high-volume geothermal well with a constant water temperature of 97 degrees Fahrenheit for year-round production of various warmwater finfish species, such as tilapia, channel catfish, fathead minnow and the federally endangered Bonytail chub. The facilities also include the recent completion of a state-of-the-art fish processing facility. The project director has met consistently with the Colorado Department of Health to ensure the facility will accommodate commercial fish processing and meet all required State and local regulations. Students will learn industry standards for the processing, packaging and sale of fish harvested at the TSJC Aquafarm from instructors who have been trained in HACCP and Seafood Quality Assurance Programming. Aquaculture curriculum will integrate HACCP concepts, fish processing, and wholesale marketing into the existing Aquaculture curriculum and website. Students enrolled in the TSJC Aquaculture Program are exposed to every aspect of production aquaculture ranging from the biology to the business of raising finfish and other products of aquacultural significance. The students participate in the day-to-day operation of their own student-run business called Mountain Spring Tilapia. All revenues from fish sales are diverted back into an Aquaculture Enterprise Account to teach students Agribusiness and Finance, Retail and Wholesale Seafood Marketing and to help support the operational costs of the TSJC Aquafarm. The student-run business envisions expansion of its product line to include locally grown processed channel catfish, rainbow trout and hybrid striped bass. The Aquaculture Program strives to become self-sustaining through student enrollment and fish sales.