Fish produced for consumption should be harvested when they reach market size. For example, tilapia are ready for harvesting within six to nine months depending on the size at stocking, target harvest size, water temperature and level of management employed. The time of harvesting is determined through regular sampling which should be done twice a month.
A day or two before harvesting, feeding and fertilizer application should be stopped.
Besides, during harvesting, fish should be checked for off flavours, harvested during cool weather (early morning or late evening) and harvesting and transportation equipment should be set up well in advance to ensure reduced stress and minimal fish mortality.