Direct-to-Consumer Packaging: How Fresh Vacuum-Sealed Catfish Steaks Are Entering Supermarkets
Overcoming the "Messy Market" Hurdle
Many busy urban shoppers avoid buying live fresh catfish simply because they dislike slaughtering, gutting, and scrubbing mucus off the fish at home.
The Value-Addition Processing Protocol
- Slime Stripping: Immersing dressed fish in clean salt and alum-free organic citric acid flushes strips mucus instantly without damaging skin color.
- Precision Steak Cuts: Band-saw portioning into 250g and 500g bone-in steaks.
- Modified Atmosphere / Vacuum Packaging: Chilled vacuum trays extend refrigerated shelf life to 10 days at 2°C, commanding an immediate 35% margin premium over round live fish.
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