Cephalopod fishery at Kakinada along the east coast of India: Resource characteristics and stock assessment of Loligo duvauceli ·

At Kakinada along the east coast of India, cephalopods were exploited by trawls. Fishery occurred round the year with peak during August-October. Peak abundance and fishery of cuttlefishes coincides with this period, whereas for squids it is during March-May. Cephalopod production continued to increase initially with fishing effort, until 1995, but declined thereafter despite increased fishing effort and expansion of fishing to deeper waters. Fishery, growth, mortality, recruitment pattern and exploitation rates of Loligo duvauceli were studied. Nearly 97% of their catch was by zero year groups. They attain sexual maturity and spawn during the first year itself. Spawning occurred round the year with peak during December-February. Exploitation rate of the species is large, 0.741 compared to Emax (0.44). This indicated that their stock is under heavy fishing pressure and subjected to over-exploitation. Stock also exhibited declining trend over the years during 1995-'99. These necessitate immediate attention to avoid coHapse of the stock and fishery.

Fishery, population characteristics and stock assessment of cuttlefishes, Sepia aculeata and Sepia pharaonis at Kakinada along the east coast of India

Cuttlefishes were exploited exclusively by trawls along the coast. Growth, recruitment, mortality and exploitation rates of Sepia aculeata and Sepia pharaonis were studied. Fishery of the former was supported mainly by zero year and the latter by zero and one + age groups. Both attain sexual maturity during the first year itself and spawn during August-March with peak during November-December. Natural mortality of S.aculeata was 2.22, fishing mortality 2.34 and total mortality 4.56. It was 1.69, 1.97 and 3.66 respectively for S.pharaonis. Exploitation rate was 0.52 and Emax 0.72 for S.aculeata and it was 0.54 and 0.76 respectively for S.pharaonis. Their mortality and exploitation rates indicated that stock remains under-exploited and have considerable scope for improving the production. However, both stock and catch exhibited wide annual fluctuation with declining trend during the period. These necessitated immediate attention including measures to minimise juvenile exploitation for improving stock and fishery.

Morphometric characteristics and meristic traits of Tilapia zillii from three major dams of a southwestern state, Nigeria

Tilapia zillii was examined in three major dams in Ekiti State, Nigeria (Ureje dam, Ado, Egbe dam and Ero dam) for their morphometric characteristics and meristic traits. The results showed that the average body weight of the fish sampled were 145.86±50.06g in Ado, 30.19±9.35g in Egbe and 40.58±52.30g in Ero dam. Average total lengths were 21.29±3.20cm, 12.32±1.74cm and 11.24±1.56cm for Ado, Egbe and Ero dam respectively. The relationship between average weight and length of T. zillii showed that Y=15.202X-179.33 (R2=0.7181), Y=4.40049±-24.075 (R2=0.6708) and Y=2.6676X10.596 (R2=0.0063) for Ado, Egbe and Ero dam respectively. The results on headlength, total length, body weight and standard length and pre-pelvic distance are significantly different at 95% among the T.zillii of the three dams. There was no significant difference in the meristic traits of the T. zillii of the three dams. The population size of T.zillii in the three dams was just too small compared to other species of fish hence the need to assess the stock of fish in these dams critically for the encouragement of proper fishing activities in these dams.

Development of intermediate moisture marinated fish product and its storage characteristics

An attempt was made to prepare an intermediate moisture (around 44% moisture) marinated (pH around 4) fish product. Fillets from Sciaenid fish (each fish weighing 70-80 gm) were dipped in a solution containing 7% acetic acid, 20% common salt and 1% propionic acid for 2 hours. After soaking, the soaked fillets were partially dried to about 44% moisture. Three effective hurdles like low pH (by using 7% acetic add and 1% propionic acid), low water activity (by using 20% salt and partially drying the fillets) and preservative (1% propionic add), were used to prepare a shelf-stable product at room temperature. The dried product was sprayed with 0.0 5% BHA in 50% alcohol and further dried for 10 minutes to remove added water and alcohol, thereby another hurdle (preservative) against fat oxidation. The product was packed in 300 gauge polythene bags and stored in transparent screw cap plastic jars. Fortnightly samples were drawn and subjected to biochemical, bacteriological and organoleptic evaluation to study its storage characteristics. The product was in good acceptable form up to 4 months at ambient temperature. The product needed one hour soaking in water with two changes of water in between to make it free from excess salt and acid smell.

Studies on frozen storage characteristics of fillets from six species of fresh water fishes

Frozen storage characteristics of fillets from six major species of fresh water fishes namely, Labeo rohita, Catla catla, Cirrhina mrigala, Labeo calbasu, Mystus seenghala, and Wallago attu are reported. The biochemical, bacteriological and organoleptic changes in the frozen fillets during storage at -18°C have been followed systematically. Compared to the two species of fresh water cat fishes, the four species of carps studied, had a slightly better storage life. From the organoleptic point of view, fillets of Cirrhina mrigala had the best shelf life.

Ice storage characteristics of fresh and brined shark fillets

Ice storage characteristics of fresh and brined fillets from fresh shark (Carcharias melanopterus) were studied in and out of contact with ice for more than two weeks. Changes occurring in biochemical constituents, physical qualities and bacterial counts of the fillets are reported. Shelf life of brined fillets out of contact with ice was considerably longer than that of control samples tinder similar conditions. Icing of shark fillets is suggested as a method for the removal of urea on a commercial scale.