ID

FST-276

Authors as Published

David D. Kuhn, Assistant Professor and Extension Specialist, Department of Food Science and Technology, Virginia Tech; Stephen A. Smith, Professor, Virginia-Maryland Regional College of Veterinary Medicine, Virginia Tech

This publication is available in an enhanced digital version and PDF.

Slaughter is the term used when animals are killed for food. The methods used to slaughter fish depend on many factors, including fish species and size, fish numbers, type of aquaculture production system (e.g. ponds, cages, tanks), animal welfare concerns, regulatory compliance, economics, market preferences and effects on product quality. Some methods may not be approved in some countries, such as the use of certain anesthetics and other methods to kill fish.


Virginia Cooperative Extension materials are available for public use, reprint, or citation without further permission, provided the use includes credit to the author and to Virginia Cooperative Extension, Virginia Tech, and Virginia State University.

Virginia Cooperative Extension is a partnership of Virginia Tech, Virginia State University, the U.S. Department of Agriculture, and local governments. Its programs and employment are open to all, regardless of age, color, disability, gender, gender identity, gender expression, national origin, political affiliation, race, religion, sexual orientation, genetic information, military status, or any other basis protected by law.

Publication Date

July 25, 2017