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After caring for six months to fish in the fattening stage comes time to harvest or capture of fish for marketing. Moment for a fish company, for the proper management in this task he may give the customer a product of good physical and good taste to acquire fame and prestige as producers of fish meat quality.

fishing 's work can be done according to market requirements or conditions that you project management. In The first case has a fish consumption, rate of 250 grams red tilapia, gutted, to restaurants, giving us about 120 or 130-day production cycle of fish. If you want to sell agricultural center officials, must take the fish, 450 grams, which represents a period of 210 days, if you want to market as a whole can take fish of 350 grams, we'll make it in 180 days . In the second case, ie when one has projected, the ideal is when the feed conversion reached 1.6 on average.

For red tilapia is recommended when the harvest of fish reaches 300 grams and the pacu, to 650 grams. Where time is favorable feed conversion.

steps to follow for picking and evisceration, are: Fasting of fish, 18 hours before the capture should not provide more food. Lowering the water level by 50%. In order to catch fish and not stressed. Make a sweep with a dinghy, preferably within, waiting to be captured 80% of all animals. Draining the pond, where they captured the other animals.

evisceration is done: after fish killed by a collision heat with cold water in a pool is more ice has more salt water in proportions of 10 liters per kilo of water ice and water for each liter of 25 grams of salt, in order to obtain a temperature of 5 degrees Celsius. In this way the fish are not hurt, not stressed.

After slaughter fish are caught and passed to a slab for evisceration, first passing through the cut ventral, anus to the operculum, go to the area to remove viscera and gills (gills), wash fish, both inside and the outside, then drain. So here is gutted, then passed to the presentation for marketing. Which is weighed and selected.