Description
Production of Table Size Fish introduces learners to the principles and practices involved in raising fish to marketable sizes for human consumption. The unit covers fish species selection, stocking, feeding, water quality management, growth monitoring, disease prevention, harvesting, and post-harvest handling. Learners will develop practical skills in managing fish production systems to achieve healthy growth, quality, and optimal yields. Upon completion, students will be able to apply appropriate production and management practices to support profitable and sustainable table-size fish farming.
