Estimates of commercial longline selectivity for Pacific halibut (Hippoglossus stenolepis) from multiple marking experiments

The term “selectivity” refers to the relationship between the size (or age) of a fish and its vulnerability to a given kind of fishing gear. A selectivity schedule, along with other parameters, is normally estimated in the course of fitting a stock assessment model, and the estimated schedule can have a large effect on both the estimate of present stock abundance and the choice of an appropriate harvest rate. The form of the relationship is usually not known and not well determined by the data, and equally good model fits can often be obtained with different plausible specifications of selectivity. Choosing among the model fits and associated abundance estimates in this situation is problematic (Sigler, 1999; Sullivan et al., 19

Low cost murrel seed production technique for fish farmers

A simple and low-cost breeding technology for breeding the striped murrel, Channa striatus in hapas in ponds was developed in India.

Effect of type of otolith and preparation technique on age estimation of larval and juvenile spot (Leiostomus xanthurus)

Otoliths of larval and juvenile fish provide a record of age, size, growth, and development (Campana and Neilson, 1985; Thorrold and Hare, 2002). However, determining the time of first increment formation in otoliths (Campana, 2001) and assessing the accuracy (deviation from real age) and precision (repeatability of increment counts from the same otolith) of increment counts are prerequisites for using otoliths to study the life history of fish (Campana and Moksness, 1991). For most fish species, first increment deposition occurs either at hatching, a day after hatching, or after first feeding and yolksac absorption (Jones, 1986; Thorrold and Hare, 2002). Increment deposition before hatching also occurs (Barkmann and Beck, 1976; Radtke and Dean, 1982). If first increment deposition does not occur at hatching, the standard procedure is to add a predetermined number to increment counts to estimate fish age (Campana and Neilson, 1985).

A simple technique of controlled breeding of carps in semi-arid environment

A semi-arid environment is a major constraint for production of carp seed through hypophysation. At a water temperature above 31 degree C fishes often fail to respond to induced breeding or produce partial or full eggs with fairly less fertilization, leading to their mortality during embryonic development. Field trials with Labee rohita and Cyprinus carpio communis prove that hypophysation followed by stripping and hatching in a water medium with reduced temperature (below 31 degree C) through controlled use of ice-water and water showers can result in 50-60% fertilization of eggs and 50-72% hatching for L. rohita, and 40-90% fertilization and 49-77% hatching for C. carpio communis. Simultaneous breeding experiments of the species in normal water temperature (>31 degree C) showed negative results.

Trends in development in the prawn fishing technique in India: a review

The paper provides some background information about the developments in the prawn fishing technique. The important indigenous gear for prawns are the filtering type nets like the stake nets, boat seines and beach seines with bag. The only indigenous net, which can be compared in design with the modern bottom trawling gear, is the "Thuri Valai" of the Madras Coast. Prawns have also been reported from the catches of gill nets and cast nets. Dredges and beam trawls are simplest among the dragged gear. Even though several earlier attempts were made with the beam trawl, in 1959 season a detailed experiment was made to study the fishing features of this gear. The subsequent experiments conducted were for comparison with otter trawl, towing of 2 beam trawls one behind the other and the use of tickler chain. The initial experiments with otter trawls were mainly directed towards operational aspects. The experiments were to evaluate the effectiveness of fully mechanised and partially mechanised operation, the effect of extra buoyancy of floats and the use of tickler chain. Subsequent developments had been on the structure and design of prawn trawling gear. Effect of long wings and sweeps were tested. Catches of nylon and cotton nets were compared. The sizes of meshes of the cod-end have also been increased.

A new technique to control insect infestation in Mas min

A process of heat treating Mas min at 125°C for 15 minutes and hermetically packing them up has been investigated. This method has been found to be successful in controlling insect infestation in Mas min. The Japanese method of packing Mas min in BHC coated containers has also been simultaneously examined and found successful under certain conditions. However, this process is found to impart slight undesirable flavors to the product. In addition, this chemical treatment is also likely to be more costly.

Results of the Austrian-Ceylonese hydrobiological mission 1970 of the 1st Zoological Institute of the University of Vienna (Austria) and the Department of Zoology of the University of Ceylon Vidyalankara Campus, Kelaniya. Pt. 13. Some remarkable ripicol insects of the Ceylonese fauna

New Ceylonese records namely, Euscelimena gavialis (Sauss.), Paranemobius pictus Sauss. and semiaquatic cockroaches of the genus Rhabdoblatta were found in the collection of Saltatorid and Dictyopterid insects.

The influence of plating technique and incubation temperature on bacterial count from fish and fishery products

For bacterial sampling of raw unprocessed fish and frozen fishery products, spread plate method is preferable to pour plate method; incubation of plates at 30°C gives a higher count than incubation at 37°C. Analysis of variance of the data shows that sample variation between different types of fishes is highly significant whereas the variations between triplicate plates are not significant at 5 % level.

High temperature processing of fish sausage 1. - An improved technique

An improved technique for the preparation of fish sausage (Nemipterus japonicus) over the conventional method (90°degree C for 1 h) has been evolved by processing at a temperature of 115.6°degree C (4.5 kg) for 20 min. The overall quality characteristics of fish sausage, particularly its colour, texture and appearance remained unchanged and the product was in good condition up to 9 days at ambient temperature in contrast to the shelf life of 3 days by conventional method. The design of the equipment used for the processing of fish sausage and the method of operation are described. The keeping quality of the product from an organoleptic stand point was also studied