Selling smoked fish as a business. New business ideas

In this material:

Why not bring joy to people and do business on smoking products? After all, few people are indifferent to smoked meats. Almost everyone loves them, and not a single holiday can do without them.

Highlights in organizing this business

The main feature, or even complexity, of this business is a room for smoking meat or fish. His choice, rental and related particulars. Of course, if you conceived it not only for your friends, but plan to seriously deal with it. For example, sell in the local market. What is the peculiarity of the room as such? It must meet sanitary and hygienic requirements. According to them, this should not be just a room. This should be a whole meat processing workshop. Only then a smoked business will bring results.

The standards that the state sets for premises of this type are as follows:

The workshop where the smoking process takes place should be located no closer than 300 meters from residential premises and educational institutions.
Cold and hot water, ventilation, sewage - are prerequisites for starting a business.
The area of \u200b\u200bthe room should not be less than 100 m².
Surely there should be office rooms, bathrooms, locker rooms.

In addition, the state regulations regulate the number and height of windows, the quality of masonry on the walls and a number of other requirements. So it’s not so easy to open a business of smoking products. Rebuild existing sites and suitable for you at a price does not fit. Yes, building such a business from scratch is not easy. But there is one way: rent or a full buyout of the premises that used to be used as a dining room. Such premises were built in full compliance with state standards.

But here a second difficulty looms. Do not forget about the state requirements published at the beginning of the paragraph. This should be not just a dining room that is suitable for the price, but one that meets all other requirements of which does not raise questions. For example, do not underestimate the dining room of a former factory. If it is slightly converted, then in this workshop you can produce up to 10 tons of smoked fish or meat. So this business as a business is entirely possible.

Main danger

What must be done before starting this business? First of all, you need to find those to whom you can supply these products. It is worth remembering that business owners suffer the greatest losses not when they come to them with checks. Not at all. They suffer the greatest losses when the warehouse is overstocked and the products begin to deteriorate. Plus, the risk is in the form of non-return from stores. That is, the lack of profit from sales. But there is a way out, and it is quite possible to make sure that it also brings income, as a business, and at the same time it gives pleasure.

Why is this happening? The bulk of stores, especially supermarkets, sin, make the price for consumers unnecessarily high. As a result, the goods are not sold out due to the high cost. What is the way out of this? Is the idea of \u200b\u200bsmoking fish as a business a failure? No, the solution is to work with small grocery stores.

There is still the danger of opening such a business in the so-called “non-fish regions”. As a rule, there are many men - fishermen, and there is a reservoir, which is famous for its "fishing places". You should not even open such a business in such areas and spend a lot of money on advertising.

Reconciliation is also an important aspect.

Each entrepreneur who has opened his own business selling smoked products should first register as an individual entrepreneur. Then you will have to face a large number of departments to coordinate their actions. These are the following organizations:

Fire Service;
Rosprirodnadzor;
Rostekhnadzor;
Veterinary service.

Do not forget about obtaining a certificate of product quality. Smoked product, like others, requires confirmation by certificate. In order for an entrepreneur to be allowed to trade, it is worth passing a special test.

What equipment is needed to open and operate a smokehouse?

It depends on the size of the business being opened, in which the main product can be called the sale of smoked meat or fish. If this is a mini-business, then you need a smokehouse, which can be relatively cheap to buy or make yourself.

A smokehouse can be bought on average from 5,000 to 35,000 rubles. The exact price depends on many factors. In particular, from the region in which it is planned to open a smokehouse. For large-scale production, additional equipment will be needed:

Bathtubs for washing products.
Fridges.
Crates with skewers in which smoking is carried out.

It is not necessary that there is all equipment. At each production, its set is different, and this is permissible.

Refrigerators for the industrial manufacture of such products can cost 100,000 rubles or so. There are many requirements for equipment. For example, raw materials that are being prepared for manufacture and finished products must be stored separately. And sanitization of tables, knives, etc. is mandatory. after each shift.

What else is important to pay attention to? Check the expiration date and conditions in which the raw materials were stored. It is better to choose those products that are not in doubt. If suddenly in the store there is a product of inadequate quality, it will not be easy to regain consumer confidence.

You should not purchase products directly in shopping centers. It is economically disadvantageous. It is better to buy goods from the manufacturer. For example, it can be pig farms, fish factories, etc. Manufacturers usually have the necessary quality certificates. Fish, all stages of which were smoked at home, is considered to be of better quality. That is, small business with the right "promotion" can bring considerable income.

When will the costs pay off?

If you approach each point of starting a business correctly, then the costs can pay off in six months. But this will happen only if there are no failures, and if the entrepreneur went through all stages as clearly as possible. In particular, if he managed to choose the right employees.

Hiring smokehouse employees is an important step. It will be better if they have work experience, because producing food is a very responsible business. And the quality of products directly depends on the experience of employees.

The number of employees depends on the size of the enterprise and the experience of the entrepreneur. If the businessman is young, and not so much in age as in terms of experience, he can hire 1-3 assistants.

A large enterprise requires more people. For example, it will not be superfluous to hire an accountant and meat grinder. You can open a finished goods shop if there are conditions for this and there will be demand for it. In any case, then the seller will also be required.

What kind of fish is suitable for salting and smoking?

It is more correct and profitable to carry out these manipulations with the fish that swim in your local water bodies. Or with meat that is found in this region. Consumers like it; it fits restaurants and cafes in concept, as they usually rely on local "gifts of nature."

Many people think that it is better to buy raw materials in distant areas. They are wrong. Small business is not profitable. The freight transport infrastructure in our country is too unreliable. This significantly impedes the development of such a business as the production of smoked meats.

If an entrepreneur nevertheless chose this path, then he must have a food technologist in his staff, and he must be highly qualified and with extensive experience.

He must be able to determine the condition from one type of frozen meat or fish. This person is an important condition for a business like smoking to grow.

By the way, according to the rules, frozen fish cannot be smoked. Anyone who follows this rule will have a successful smoking business.

Smoked fish has long been considered a delicacy. Her taste and aroma do not leave anyone indifferent, and she herself can be served as a festive treat or even as the main dish of any feast. Many fishermen, in addition to their hobby, are engaged in smoking and selling fish, but if you put the production process at a higher level, you can make significant profits by saving on the scale of production. Especially when you consider that the cost of manufacturing a product is much lower than its market value. Thus, smoking fish in established markets can bring huge income.

If you touch on the choice of fish that needs to be smoked, then everything is quite ambiguous. On the one hand, it is advisable to use fish from local reservoirs. It is inexpensive, extremely safe and meets the taste expectations of the local population. Also, "native gifts of nature" can fit into the concept of local restaurateurs, which will facilitate the establishment of sales. But on the other hand, the use of other types of fish will significantly expand the range of products, which means to conquer a larger segment of the market. But it requires huge expenses.

Business opening

Before you start an entrepreneurial activity, it is worth formalizing your business. To do this, it is necessary to register yourself with the tax authorities as an individual entrepreneur. This form of business will allow the use of a simplified taxation and reporting system (and this is an extra saving on employees).

The choice of premises should be approached very responsibly. Many unofficially angled fish anglers do this with ordinary barrels in the fresh air. Such production, although it is as natural as possible, is completely inconsistent with sanitary standards. So the room should in fact be a food workshop. It should have an area of \u200b\u200babout 50 square meters (this will be enough to accommodate all the equipment for preparing, smoking and packing fish), have connected electricity, gas and water supply and sanitation systems, as well as powerful ventilation. The monthly payment for the rental of such premises is on average about 30,000 rubles.

Next, you should purchase equipment for smoking. The most important is the smokehouse itself. You can make it yourself, this will significantly reduce costs, but you need to have certain skills and equipment (welding, stamping, etc.), or you can buy a finished industrial smokehouse. Its cost varies from production capacity. For a small business, the best option would be to purchase a domestic unit worth about 100,000 rubles.

It also requires 2 refrigerators. The first is necessary for storing raw fish, which is being prepared for processing, and the second - for finished fish, which is being sent. The cost of each refrigerator is about 30,000 rubles.

The list of additional equipment includes cutting tables and boards, a set of knives, washing containers, smoking cages, etc., the total cost of which does not exceed 40,000 rubles.

In total, about 200,000 rubles are required to purchase equipment.

Now you need to decide on the staff. Most of the work should be undertaken by the owner of the smokehouse. This allows you to get the necessary skills, completely immerse yourself in the production process and save on employees. However, for utility work, shipment, etc. you must have at least 2 assistants, the remuneration of each of which is 20,000 rubles.

Finally, the purchase of raw materials. First of all, it is a fish. To save, you should purchase it in bulk quantities (and at the appropriate price) from local fishermen. For example, fresh bream costs about 80 r / kg (the price may vary depending on the size of the fish). Also, raw materials for the smokehouse firebox are required - these are shavings, wood chips and wood chips. Its cost is on average 2,500 r / m3. Chips and chips are prepared independently. Still need salt (10 r / kg). The cost of smoked fish is about 100 r / kg, and the selling price is from 200 r / kg. Accordingly, the gross profit from the sale of 1 smoked fish is 100 rubles. To achieve break-even, it is necessary to sell at least 700 kg every month, however, with established sales, sales reach 1,500 kg or more, which gives a profit of 70,000 rubles (net of taxes). This pays for the project in 3 months.

Working for an “uncle”, it occurred to everyone at least once in their life to open their own business. If you want to have a small but own business, you can take a closer look at the opening of a private smokehouse. Smoking for sale is beneficial for those who live in a private house, have access to direct suppliers of raw materials or are engaged in livestock breeding. It is not necessary to open a large workshop for smoking meat and fish, it may be a small private enterprise, where products can be produced without hiring.

With proper business management, a small smokehouse will allow you to gain enough experience to expand production and become a competitor to larger producers. Such a business is considered highly profitable, convenient in that at first it does not require large investments and can be located in your home. A garage, a small extension or even one room are enough for this.

Recently, those wishing to open their own smokehouse are increasing every day, but even taking into account the high competition, this is a profitable business. In addition to the monthly stable income, which allows you to support a family, on your table every day there will always be meat delicacies cooked at home. This is what attracts many, but as in any business, it has its own nuances and subtleties.

If you are a pro in this matter, you can safely enter the market with your products. Beginners can start by renting a smokehouse. Although you won’t make a lot of money, it will be good practice. Set a symbolic hourly wage, but your relatives, colleagues, neighbors can become clients.

Hot or cold smoking: which is more profitable

The smoking process involves heat treatment with hot smoke, while the product changes its taste and is stored much longer. Depending on the temperature regime, there are hot or cold smoking. The name speaks for itself. With hot smoking, the temperature inside the smokehouse ranges from 55 to 120 degrees, depending on the product, and with the cold smoking method, the temperature does not exceed 35 degrees.

This is not the only difference; in the cold way you have to smoke for several days, and in the hot way a few hours are enough. In this case, the difference in shelf life should be taken into account. Shelf life of hot smoked products - from 1 to 3 weeks, cold several times longer. There is a buyer for any smoked delicacy, but hot smoked technology is considered easier. Since it has short shelf life, it is better to smoke in small batches and preferably on order.

First Steps to Success

Any business venture should begin with the collection of information, i.e. market analysis. From the very beginning, you can ignore large manufacturers, as they are not the main competitors. And small entrepreneurs who are engaged in similar activities will certainly be found. Having carefully studied the prices and assortment, we can conclude which smoked products are in demand. Buying a trial batch will help you identify possible shortcomings in your opponent’s products. Try to avoid them.

For an enterprise to become successful, every step must be carefully considered. When you want hopes not to be replaced by quick disappointment, they make up a semblance of a business plan. Let it be just a small family business, planning will allow you to evaluate estimated expenses and compare them with future income in order to understand how much it will be profitable in your case.

Opening a smokehouse includes several stages:

work room equipment;
purchase of necessary equipment;
registration of IP and registration of permits;
purchase of raw materials;
assortment development;
production and sale of products.

At first, while your business is in the stage of a kind of testing, you can do without registration, selling your own products on the market or to friends. When you are ready to reach a new level, you will need to take shape as a private entrepreneur. This will make it possible to deliver smoked meats to outlets and cafes.

When you are ready to expand your production to the size of a smokehouse, you can start looking for a suitable room. To build a new building is rather troublesome, long and expensive. The smokehouse can be placed in the building of the former dining room, in Soviet times there were quite a lot of them. If your area has a former dining room that is empty, you can safely negotiate with the owner.

Workplace equipment

It will be difficult to organize your own business in the apartment, but if there is an empty garage, its area will allow you to place one or two electric smokers there. If you live in a private house, then you can easily organize production at home. Modern smoking plants are easy to install and do not differ in bulky sizes, for example, in a room with an area of \u200b\u200babout 40 sq.m. can accommodate four smoke plants. From the very beginning, one mini-smokehouse will be enough.

Modern installations operate on gas, wood and electricity. Smokehouses that are most suitable for small production volumes are powered by electricity. First of all, you need to take care that the wiring is not dilapidated and corresponds to the power that the mini-smokehouse consumes. Additional communications are not required, just need to equip the working room with a good ventilation system. In addition to the smoking plant itself, you will need a freezer for storing raw materials and finished products, a cutting table, scales, and brine containers.

To reduce the cost of related equipment, you can try to find a refrigerator and other used equipment. On the contrary, you should not save on buying a smokehouse, it is better to take completely new equipment, you can from a domestic manufacturer.

The choice of a smokehouse: the main nuances

On sale there are smokehouses running on gas, electricity and coal. The external design is not very different, but for mini-production, electric smokers are the most suitable, as the most economical and easy to install. Their capacity can vary from 5 to 100 kg. It is necessary to select installations from stainless steel, the middle price segment, with a bookmark from 50 to 100 kg. The maximum life of such plants is 15 years.

The most suitable for the production of smoked products at home are combined installations, with a smoke generator. Their advantage is that both hot and cold smoking are available. Thanks to the built-in generator, auto-replacement of the chips necessary to produce smoke occurs. To produce smoke, ready-made briquettes with pressed chips are used. Thus, the smokehouse is able to work up to 8 hours. The price of such an installation, depending on the manufacturer, can reach 150 00 rubles.

You can save on the purchase of a smokehouse by contacting craftsmen. In this case, of course, there is a big risk of getting low-quality goods. If you are confident in the abilities and skills of the master, there is an opportunity to get the necessary materials and drawings, you can take a chance. Thus, you will not only save significantly on the purchase, but in the future you can contact this person if you need to replace one or another part.

It only remains to summarize the criteria that should be followed when buying equipment:

camera capacity;
type of fuel;
material and its thickness;
available methods of smoking;
place of installation;
the presence of a water seal;
additional functions.

Registration of permits

At the very beginning it is enough to be in a semi-legal position, you can produce products in small batches and sell them on the markets. Sooner or later this will not seem enough, so you have to get the appropriate permissions. First of all, you need to register as an individual entrepreneur, when choosing a tax payment system, it is better to choose a simplified tax system. Firstly, the registration procedure takes place in a shorter time; secondly, IP is exempt from part of taxes.

Since production is related to food, there must be permission from the SES, Rosprirodnadzor, Rostekhnadzor and the fire service. For all supplied raw materials, require quality certificates and make sure that the finished product also passes the appropriate inspection. This is necessary in order to be able to deliver products to supermarkets, restaurants or wholesale stores.

Opportunities for product sales

The competition in this niche is high, therefore, in order to occupy a worthy place in it, your products must always be fresh and of high quality. In order for the products to be well demanded by demand, it is necessary to adapt to the final consumer. Start with the smallest, best-selling product and strive to expand. The more variety you have, the more opportunities to sell.

From the very beginning, do not expect to compete with large manufacturers, start with the smallest. While sales outlets are not established, it is better to manage with minimum production volumes. They will have to sell their products on their own, for example, export them to the markets, arrange for outbound trade, and try to distribute some of the products via the Internet. To find out about you, place an ad on free bulletin boards, additionally advertise your products on social networks. The emphasis is on the fact that smoked meats are made from natural rustic meat, lard according to your individual recipes. Several regular customers will certainly appear, and already they will use the word of mouth method, without knowing it, to make free advertising.

Over time, to increase sales, you can open several outlets and hire distributors. The organization of outlets will require additional costs: rental of refrigerators, salaries to distributors. Over time, they will surely pay off, be sure to expand the outlets. Do not stand still - one of the laws of a successful business.

Over time, you can open on your personal site a small shop selling your products. You will not only save on rent, but also reduce the cost of transporting finished products.

What is the approximate income and payback period of a business

There is no ready-made formula for calculating estimated income. For clarity, the approximate profit can be calculated on the example of smoked mackerel, which is in good demand. The wholesale price of fresh mackerel fluctuates around 140 rubles per kg, finished products can be sold at a retail price of 300 rubles per kg. In this case, weight loss should be taken into account, they will be 15-30%, depending on the temperature regime.

If you smoke fish at a temperature of 55-60 degrees, with 50 kg of fresh fish you get about 40 kg of smoked fish. The total amount from sales of the entire batch is 12,000 rubles. From this amount it will be necessary to deduct 7,000 rubles spent on the purchase of raw materials. With hot smoking, a few hours are enough to get the finished product. This means that you can set up daily production, subject to rapid implementation. If you make a daily bookmark of 50 kg, a month comes out 150,000 profit. From this amount we subtract the expenses: tax, rent of a trading place, payment of electricity, expenses for gasoline, etc. Ultimately, you get about 100,000 of net profit. Similarly, you can calculate the profit from other types of smoked products.

If you work with such volumes, it turns out that in 2-3 months the electrical installation is fully paid off. In practice, it will take several months to achieve such volumes. Thus, in 6-8 months of prudent business management, the costs will fully pay off and the business will generate net income.

Pros and cons of a home smokehouse as a business

So that you can finally make the right decision, it only remains to summarize the advantages and disadvantages of this type of business. Among the obvious advantages are:

Independence. You work for yourself, plan a work schedule as you like.
Simplicity. To master smoking in a modern smoking installation, you do not need highly complex skills and training.
Compactness. Modern smoke plants do not take up much space.
Work at home. Production can be located in your home, which is very convenient.
Fixed income. Given that the average salary is approximately 35,000-45,000 rubles, the income from a mini-smokehouse can be several times higher than the average monthly income.
High profitability. In just six months, the costs will fully pay off.
Possibility of expansion. If necessary, you can always buy an additional electric smokehouse and thereby increase the volume of products.

However, there are obvious disadvantages that can scare off. These include:

Financial risks. Any business requiring even minimal financial injections can burn out. Be prepared for this and, if possible, calculate everything.
Obtaining permissions. In order to be able to realize large parties, it is necessary to legalize, which is associated with obtaining permits from government agencies.
Limited time. Each batch needs to be sold as quickly as possible. Good taste lasts for the first three days. With each subsequent day, there is a natural drying of the products, and after two weeks it can be considered illiquid.
Supplier selection. Through intermediaries, raw materials will come out too expensive, so you need to go to a direct seller. In addition, the purchased meat, lard and fish must have mandatory quality certificates.

Always leave part of the profit to expand your business, sooner or later you will have to think about it.

The need for fresh tasty smoked ham, fish and chicken will be constant among the population. A carefully thought-out assortment will be the key to your success, if you still want to open a mini-smokehouse at home and are ready to face difficulties, tomorrow start working on a business plan, choosing a smokehouse and studying the assortment from your competitors. Think over all the risks, weigh the pros and cons and you can safely proceed to the development of a new business!

When choosing fish smoking as a business, you need to understand that this area of \u200b\u200bactivity has rather high competition in the market. Many entrepreneurs are engaged in smoking at home, while being both fishermen. This article will focus on how to establish a business, what nuances you need to consider and what to look for when organizing your own smoke production.

general information

Like any other business, the smoking business has a number of its features. If you plan to open a production aimed at a wide range of consumers, you should equip the premises, following numerous sanitary and hygienic requirements.

The situation is much simpler if you want to establish fish smoking at home for personal consumption and for minimal sales in the local market. To do this, you will need very small investments and a little of your own efforts. Let's talk in detail about what is necessary to create your own mini-production.

First steps

Considering smoking fish as a business, you should understand that first of all you will need production facilities. This will be the main and most costly part of the future business. Not everyone can afford to build their own turnkey smokehouse, so entrepreneurs prefer to rent ready-made production facilities.

Since a lot of requirements are made to the room, you can consider dining rooms in industrial areas as an object. In addition to the fact that they are being built taking into account all the requirements and norms, their location will correspond to one of the conditions for creating a smokehouse, namely: its location at least 300 meters from residential buildings.

Your chosen direction has a high level of risk according to the classification of SES. That is why the body has a lot of requirements and standards for the opening of the workshop.

Norms SanPiNa

SanPiN 2.3.4.050-96 sets out in detail the rules for organizing the production and sale of fish products. We will not describe in detail the entire section, but only dwell on those points that relate directly to the smokehouse.

Smokehouse organization requirements

1. Production of smoking fish products, in addition to the premises where the main technological processes are carried out (cutting, thawing, salting and leveling), must be equipped with the following rooms:

a cooled room for a daily supply of raw materials;
a room for the preparation of saline;
premises for packaging of finished products;
a refrigerator for temporary storage of finished products;
premises for the sanitary processing of returnable containers;
a room for drying and storage of containers;
a container warehouse with a site for its repair;
a room for storing sawdust and fuel, as well as detergents and disinfectants, smoke liquid;
storage room for auxiliary and packaging materials.

2. Smoking chambers must be equipped with tightly closing doors, hatches and exhaust ventilation of mechanical stimulation.

3. Elements of the smokehouse (ramrod, slats, etc.) should be in double quantity. 1 time per shift, they are sanitized. Chambers and stands are treated once a week.

4. Thermometers, psychrometers and moisture meters should be installed in the smoke chambers to control temperature and humidity. Their testimonies are recorded in special magazines. Hot smoked fish should have a temperature of at least 80 degrees inside.

5. Raw materials for the production of smoked products must comply with the requirements of regulatory documents.

6. Finished products should be quickly cooled (to a temperature of 20 degrees), packaged and placed in a refrigerator. Until the moment of sale, hot smoked products should be stored at a temperature of -2 ... + 2, cold smoked - -5 ... 0 degrees.

7. Hot smoked fish should not be stored for more than 12 hours from the moment they were unloaded from the smoke oven. Fish freezes immediately after cooling, the temperature should not exceed minus 18 degrees.

8. Packaging containers (boxes) of smoked fish should have openings on the end sides.

9. When producing smoked balychny products in small packaging, it is necessary that all the equipment has its own marking.

10. Laying slices and slices is done with special forks or spatulas.

11. Tables, cutting boards that are used in fish processing must be washed with a hot solution of soda ash (5%), then disinfected, rinsed and dried.

12. The export of finished products and the supply of raw materials must be carried out through separate entrances and elevators.

13. Transportation, storage and sale of finished products of hot and cold smoking should be made in accordance with the requirements for perishable products.

In addition to the SES, it is necessary to coordinate the opening of production with Rosprirodnadzor, the veterinary and fire service, Rostekhnadzor.

Equipment costs

Equipment for smoking fish can be purchased and installed, having a relatively small amount of money available - about 300 thousand rubles. This is taking into account the fact that you get it not new, but used. For work you will need:

refrigerators for storing raw materials;
bathtubs for washing and salting products.

Smokehouse selection

Today on the market there is a large selection of smoking chambers with various technical characteristics. Imported smoking equipment can provide a minimum profitability in processing from 8 to 10 tons per day. Small enterprises that do not have such volumes can pay attention to domestic units. Their price starts from 130 thousand rubles.

Smokers for small businesses can make production cost-effective when loading 200-300 kg per day. This can be a good option not only for beginning entrepreneurs, but also for those who are going to expand. By assembling a line of 5-6 plants, it is possible to process 8-10 tons of finished products per day. Smokehouses for small businesses will increase the economic efficiency of equipment.

Raw materials

Now let's talk about raw materials. Namely, what will be smoked and where to come from. You need to develop a range of products based on the culinary preferences of the residents of your region. It is advisable to buy fish also in your city or region. This point is fundamentally important, because only by reducing the time of transportation you can get a high-quality and fresh product that has all the necessary documentation.

Therefore, choosing fish smoking as a business, carefully study the market for raw material suppliers so that you do not incur losses in the future. After all, you risk not only your money, but also the taste of the product. Focusing on small industrial volumes, you should not order 20 tons with fish.

The quality issues of the purchased raw materials and finished products are one of the most important ones that you may encounter when starting a business. Without the necessary education in this area, think about a technologist and a specialist in quality control of incoming products. The latter can be part-time and a veterinarian. He has the right to write out all the necessary supporting documents for the finished product.

Product Sales and Risks

An entrepreneur who smokes fish at home does not count on big sales. It is enough to have a point in the local market, regular customers, and the products will be sold. Another thing is if the volumes of finished smoked fish are quite high, and marketing is not well established. The products are stored in a warehouse for a long time and deteriorate due to short lead times.

The key to success will be a well-established distribution network. You can conclude agreements with large retail chains. But you should evaluate the share of risks when working with such giants. They tend to greatly overstate retail prices, while achieving maximum profit. Consumer demand is declining, the product is spoiling due to short storage periods, you have returns of expired products from the client.

A good solution would be to open your own small retail outlet. In addition, you can provide products for sale to small shops, where, subject to a certain level of retail prices, you can get guaranteed sales of your products and low return on goods.

Finally

When choosing fish smoking as a business, do not forget that the basis of the enterprise should be the high quality of your products. Adhering to traditional recipes, using fruit chips and firewood, purchasing high-quality and fresh raw materials, you will be able to win the trust of customers and earn a good reputation for your company. Namely, this is the key to a successful business.

Selling smoked fish as a business can be quite a profitable business, since it is rarely possible to meet a person who can refuse to sit in the company circle and drink beer with smoked fish. Even if you are not a fan of such a holiday, you probably will not refuse to try a piece of smoked bacon and tomato, or a piece of sausage on a white bread.

Selling smoked fish as a business

As you know, many people get the best thing exactly what they like best, and when your favorite business still brings money, you can safely say that you managed to get a happy lottery ticket. And if you still managed to get this ticket, then you probably come in with a business idea to open your own shop, where fish and other products will be smoked.

Selling Smoked Fish: First Steps

If you plan to start manufacturing smoked products for personal use and for small sales in the local market, then for this you will need very little. In order to realize the smoking of fish and other products you will need a few squares of land, an iron barrel, a pair of metal pipes, a little perseverance. To sale of smoked fish could be implemented, you will need recommendations for installing a smokehouse, several recipes for cooking, and all this you can easily find in the library or on the Internet. The main condition for success is patience and fruit tree species.

Smoked fish: going beyond industrial volumes

If you are seen as a business, then you will need much more. To organize the industrial production of smoking fish and a number of other products, you will need a business idea and a production workshop. This is the main and most expensive part of the future business.

Workshop room

The requirements of firefighters and sanitation are ideally met by Soviet canteens. But there is one thing, your workshop should be located remotely from industrial and residential buildings at a distance of at least 300 meters. Therefore, smoking of fish can be carried out in the building of the dining room, which will be located on the territory of the plant, or of an industrial enterprise.

The list of organizations that you will need to visit includes:

Rostekhnadzor;
Fire service;
Veterinary Service;
Rosprirodnadzor;
SES.

Smoked fish: necessary equipment

The next step in the implementation of the business idea will be the purchase of the necessary equipment. In order to sale of smoked fish realized you need about 300 thousand rubles, which you need to invest in the purchase of equipment. For full-fledged work, it will be necessary to purchase refrigerators for finished products and for storing raw materials, a bath for salting and washing fish, and a smokehouse.

Raw materials

When developing a product range that is necessary for smoking, you need to rely on the culinary preferences of your region. There are such cases that in some regions people do not eat fish at all from the principle. It is advisable if the purchase of fish will be carried out in your area. The main point of such an event is that you will have the opportunity to get a better fresh product with all the necessary supporting documentation. When buying frozen fish, you risk your own money, as well as the taste of the product.

Sale of smoked products

The key to success is that sale of smoked fish It turns out to be a profitable business, consists in the quality of products and competent organization of a sales network. It is worth organizing your sales of products in small shops, because sometimes they can surprise enough with their sales volumes.

If sale of smoked fish as a business will be organized in such a way that all products will be produced as for themselves, then you will be guaranteed success.