Smoked Catfish Export

What It Is

Smoked catfish is a processed fish product obtained by drying and smoking fresh catfish under controlled heat. The smoking process removes moisture, enhances flavor, and extends shelf life, making it suitable for export. Smoked catfish is rich in protein, omega-3 fatty acids, vitamins, and minerals, making it a highly nutritious food item.

It is a staple in African cuisine and has gained popularity internationally, especially among diaspora communities and health-conscious consumers.

What Export of It Is

Exporting smoked catfish involves sourcing fresh fish from farms or rivers, processing it through hygienic smoking and drying, packaging it in airtight export-ready forms, and shipping it to international markets. Exporters must comply with food safety standards such as HACCP, FDA, EU food laws, and Codex Alimentarius regulations.

Smoked catfish is one of the fastest-growing seafood exports because it is lightweight, shelf-stable, and convenient for shipping.

Uses of Smoked Catfish

• Culinary:

  • Used in soups, stews, sauces, and rice dishes.

  • Adds a smoky, savory flavor to traditional and modern recipes.

• Nutritional:

  • A good source of lean protein and healthy fats.

  • Boosts heart and brain health due to omega-3 content.

• Cultural Demand:

  • Essential in African, Caribbean, and Asian cuisines.

  • High demand among diaspora communities abroad.

Specifications for Export

Physical Specifications

• Appearance: Dark brown to black, firm texture, whole or cut pieces.

• Moisture Content: 8–12% (ensures long shelf life).

• Odor/Flavor: Smoky aroma, fresh without rancidity.

• Packaging Weight: 500g, 1kg, 5kg, or bulk 20kg cartons.

• Storage: Ambient conditions; cool and dry place.

Microbiological Standards

• Salmonella: Absent

• E. coli: < 10 CFU/g

• Staphylococcus aureus: < 100 CFU/g

• Molds & Yeasts: < 1,000 CFU/g

(Exporters must meet EU/US food safety standards.)

Grades of Smoked Catfish

1. Premium Grade: Uniform size, whole fish, no breakage, well-dried.

2. Standard Grade: Mixed sizes, some broken pieces, suitable for bulk buyers.

3. Powder Form: Ground smoked catfish, used as seasoning.

Packaging Options

• Vacuum-sealed transparent nylon packs (retail ready).

• Airtight foil packs (for long-distance export).

• Bulk cartons for wholesale buyers.

Each package must be labeled with:

• Product name

• Net weight

• Batch number

• Expiry date

• Country of origin

• Storage instructions

HS Code

• 0305.59 – Dried, smoked fish, whole or in pieces.

Export Form

• Whole smoked catfish (premium and standard).

• Smoked catfish fillets (boneless).

• Smoked catfish powder (for seasoning).

Top Import Destinations

• United States & Canada – strong demand among African and Caribbean diaspora.

• United Kingdom & Europe – popular in ethnic food markets.

• Middle East (Dubai, Saudi Arabia, Qatar) – growing market for African seafood.

• Asia (China, Malaysia, South Korea) – for specialty culinary use.

Conclusion: Smoked catfish is a profitable seafood export due to its lightweight, long shelf life, and wide culinary use. Exporters who maintain strict food safety standards, attractive packaging, and reliable supply can access premium markets in North America, Europe, and Asia.