Aquatic coleoptera and hemiptera taken at light in some Asian countries with a note on Sphaerodema (Hemiptera-Belostomatidae)

Aquatic insects are relatively common at artificial lights and are often taken in light traps operated for catching other insects. They are however seldom recorded. These records are however of importance in understanding their distribution and abundance. Aquatic Coleoptera and Hemiptera are of importance in fisheries because some of them are predators on small fish whilst others serve as food for fishes of all sizes. Some like the Corixidae are of special interest because they can utilize the bottom ooze which is abundant especially in small habitats. Fernando (1961a) gave a comprehensive bibliography of records at light. In the present paper a number of records are given from various parts of Asia, where in the past records were very few. They are based on collections made by the author and also on material in the Zoological Survey of India, Calcutta. Amongst specimens sent for study by the Bernice P. Bishop Museum, Honolulu, were a few specimens which had been recorded at light.

Fish products of 6 Asian countries

The paper gives an overview of the 11 main categories of fish products resulting from the survey in Brunei Darussalam, Indonesia, Malaysia, Philippines, Singapore and Thailand.

South and South-East Asian coastal fisheries: their status and directions for improved management: conference synopsis and recommendations

As a step to address the problems of coastal fisheries in Asia, the WorldFish Center joined forces with fisheries agencies from eight developing Asian countries (Bangladesh, India, Indonesia, Malaysia, The Philippines, Sri Lanka, Thailand and Vietnam) and the Asian Development Bank, to implement a project entitled “Sustainable Management of Coastal Fish Stocks in Asia” (also known as the “TrawlBase” project). The project was implemented between 1998 and 2001. The main achievements of this partnership were: (a) Development of a database called “Fisheries Resource Information System and Tools” (FiRST), which contains trawl research survey data and socioeconomic information for selected fisheries, and facilitates its analysis; (b) Evaluation of the extent of resource decline and over-fishing, both biological and economic, in the region; (c) Identification of the measures needed to manage coastal fisheries in the participating countries, resulting in draft strategies and action plans; and (d) Strengthening of national capacity in coastal fisheries assessment, planning and management.

Aquaculture Asia, Vol.13, No.2, pp.1-56, April-June 2008

Peter Edwards writes on rural aquaculture: From integrated carp polyculture to intensive monoculture in the Pearl River Delta, South China. Better management practices for Vietnamese catfish. Ipomoea aquatica – an aquaculture friendly macrophyte. A status overview of fisheries and aquaculture development in Pakistan with context to other Asian countries. The changing face of post-grad education in aquaculture: contributing to soaring production and sustainable practices. Hatchery management in Bangladesh. Production of Cirrhinus molitorella and Labeo chrysophekadion for culture based fisheries development in Lao PDR Part I: Captive spawning. Application of ipil-ipil leaf meal as feed Ingredient for monosex tilapia fry (Oreochromis niloticus) in terms of growth and economics. Fermented feed ingredients as fish meal replacer in aquafeed production Aquaculture and fishing management in coastal zone demarcation: the case of Thailand. Reservoir fisheries of freshwater prawn – success story of an emerging culture-based giant freshwater prawn fishery at Malampuzha Dam in Kerala, India. Determining and locating sea cage production area for sustainable tropical aquaculture. SPC Pacific-Asia marine fish mariculture technical workshop: “Farming Marine Fishes for our Future”. Developing Better Management Practices for Marine Finfish Aquaculture. Breeding and seed production of silver pompano (Trachinotus blochii, Lacepede) at the Mariculture Development Center of Batam. Potential of silver pomfret (Pampus argenteus) as a new candidate species for aquaculture. NACA Newsletter.

Strategies and options for increasing and sustaining fisheries and aquaculture production to benefit poorer households in Asia

The last three decades have witnessed dramatic changes in the structure of supply and demand for fish, especially in Asia. This WorldFish research study sponsored by the Asian Development Bank focussed on nine developing countries – Bangladesh, China, India, Indonesia, Malaysia, the Philippines, Sri Lanka, Thailand, and Vietnam, all active players in the transformation of global fish supply and demand. The study, broken into five components and reported here, considered: 1) the profile of key aquaculture technologies and fishing practices; 2) analysis of policies, institutions and support services; 3) socioeconomic profile of major stakeholders in the fisheries sector; 4) projections of fish demand and supply in the nine Asian countries; and 5) formulation of national action plans based on the findings and recommendations of the study.

Herstellung und Zusammensetzung von asiatischen Fischsaucen

Abstract Fish sauce belongs to the most important condiments in Southeast Asian cuisine. It is a clear, amber to reddish liquid with an intensive smell. Fish sauce is used instead of salt for nearly each meal. Asian fish sauce is made from anchovies and other small fish. For the traditional process whole fresh fish are mixed with salt in the ratio 1:1 to 6:1 in wooden, clay or concrete tanks at tropical temperatures for 6 to 18 months. The liquefaction of the fish tissue is due to the action of endogenous enzymes in fish and exogenous enzymes from bacteria. During the fermentation amino acids, peptides and a lot of other substances are built, which are responsible for the characteristic aroma and flavour of these sauces. You can buy pure fish sauce, diluted fish sauce and fish sauce made from other types of animals like mussels, prawns and squids. In single Asian countries there are different national standards for the quality of fish sauces. In order to get a general idea of these products we have bought 16 fish and two oyster sauces from the retail trade in Hamburg and analyzed them with physical, chemical, sensory and microbiological methods. Kurzfassung Fischsauce gehört zu den wichtigsten Würzsaucen in der südostasiatischen Küche. Es ist eine klare, bernsteinfarbene bis rötlichbraune, sehr intensiv riechende Flüssigkeit. Sie wird anstelle von Salz verwendet und daher fast zu jedem Essen gereicht. Zur Herstellung von Fischsaucen werden hauptsächlich Anchovis und ähnliche kleine Fische verwendet. Bei der traditionellen Herstellung werden die ganzen Fische mit Meersalz in einem Holzfass, Tongefäß oder Betontank im Verhältnis 1:1 bis 6:1 gemischt. Während der anschließenden 6 – 18 Monate dauernden Lagerung bei tropischen Temperaturen bauen sich die Gewebeproteine durch fischeigene Enzyme und Mikroorganismen ab. Bei diesem mehrmonatigen Fermentationsprozess entstehen die für den Geschmack wichtigen Aminosäuren, Peptide und Aromastoffe. Es gibt neben reiner Fischsauce, auch verdünnte Fischsauce und Fischsaucen aus anderen Tieren wie Muscheln, Garnelen und Tintenfische. In den einzelnen asiatischen Ländern gibt es unterschiedliche nationale Qualitätsstandards. Um diese Produktgruppe näher kennen zu lernen, haben wir 16 Fisch- und 2 Austernsaucen aus dem Einzelhandel (Hamburg) mit physikalischen, chemischen, sensorischen und mikrobiologischen Verfahren untersucht.

The improved management of small-scale cage culture in Asia: final technical report

The purpose of the project is to develop sustained small-scale cage fish culture in inland and coastal waters through improved understanding of the social, institutional and resource environment of resource poor groups. Two Asian countries, Bangladesh (inland systems) and Vietnam (marine), were studied with this workshop bringing together both sides of the project together with representatives of collaborative institutions, government departments and universities. Addressing the overall aim of producing guidelines for the planning and extension of cage aquaculture in Asia a combination of group work and plenary discussion was conducted producing the following outputs. 1) An assessment of cage aquaculture potential, 2) Development options for small-scale cage culture, 3) A review of tools and methodologies and 4) Policy initiatives for sustainable cage culture development. Key issues raised were the use of outputs as a guide to be adapted to regional circumstances to facilitate farmer and extension worker discussion and not as a rigid methodology. The degree of linkage between development, research and government institutions was also considered a crucial factor in benefiting the research and development of cage culture at the local, regional and national level and vital in affecting the future policies by both development and government institutions. [PDF contains 242 pages]

Prospects and problems of rice-fish culture in Nigeria

This paper examines fish demand and supply and looks at on-going research works in rice-cum-fish culture in Nigeria. It examines all the pre-requisites for adopting this farming system. Economic and Financial analysis were made using experimental plots at two ecological zones of Nigeria. This farming system, which has reached advanced stage in most of Asian countries, could well be practiced in Nigeria to assist farmers to harvest both protein (from fish) and carbohydrate from rice and thereby to improve their standards of live

Review paper on the production trials of rice-cum fish culture - a transferable concept into Niger State, Nigeria

This paper reviews the production trials of rice-cum-fish culture. Rice and various fish species using rotation and concurrent methods of cultivation are used. The farming system is mostly practiced and researched in to in Southeast Asian countries. It addresses the problems of high external inputs, sustainable aquaculture, poverty and nutrition in the rural population, insect pests, use of insecticides, weeds control and under-utilization of agricultural lands. The production trials yields are summarized and a summary of annual income per hectare from rice and fish have been given. The yield however depends to a large extent on the species stocked, culture period, fertility of the soil and water, degree of supplemental feeding and culturing methods. The production results are discussed. Niger state is blessed with abundant wetlands/rice fields suitable for the practice. However, ecological differences from country to country and region to region, research and development trials are necessary to ensure a successful adoption of the technology to farmers in the State

The future for fish in the food and livelihoods of the poor in Asia

This article is based on the study, Strategies and Options for Increasing and Sustaining Benefits from Fisheries and Aquaculture Production to Benefit Poor Households in Asia carried out under ADB-RETA 5945, and implemented by the WorldFish Center in partnership with nine participating Asian countries.

Freshwater pearl culture in India

Freshwater pearl culture is growing as a source of employment and income in many Southeast Asian countries. Bangladesh, Thailand, the Philippines and Vietnam have initiated freshwater pearl culture projects in recent years. In India, the Central Institute of Freshwater Aquaculture is carrying out research on identification of suitable local pearl mussel species (Genera Lamellidens)defining appropriate surgical implantation procedures, developing post-operative care procedures and captive pond culture of mussels.

Production and conservation of nutrient-rich small fish (SIS) in ponds and wetlands for nutrition security and livelihoods in South Asia: Proceedings of a World Bank/SAFANSI funded regional workshop on small fish and nutrition, Dhaka, Bangladesh, 1st - 2nd March 2014

Small indigenous fish species (SIS) are an important source of essential macro- and micronutrients that can play an important role in the elimination of malnutrition and micronutrient deficiencies in the populations of many South and Southeast Asian countries. Of the 260 freshwater fish species in Bangladesh, more than 140 are classified as SIS and are an integral part of the rural Bangladeshi diet. As many SIS are eaten whole, with organs and bones, they contain high amounts of vitamins and minerals, including calcium, and iron and zinc. Some SIS, such as mola, are also rich in vitamin A. SIS are often cooked with vegetables and a little oil, so they contribute to the food diversity of the rural poor.SIS are recognized as a major animal-source food group, contributing to improved food and nutrition security and livelihoods of the people of South and Southeast Asia. The purpose of this workshop is to bring together policy makers, extension agents, researchers, non-governmental and development organizations to share knowledge about small fish, their contribution to better nutrition, production technologies, and strategies for wider dissemination of pond culture and wetland based-production and conservation technologies. The workshop is expected to generate ideas for further research and development of sustainable technologies for production, management and conservation of SIS for the benefit of the people of Bangladesh as well as the South and Southeast Asian region.

The study and production of fish sauce from Caspian Sea lam fish with traditional fermentation method and microbe and enzyme adding method and identification of important bacteria

Fish sauce is a popular fermented product used in south Asian countries which is made from different small fishes in this research work it was attempted to produce fish sauce from kilka of the Caspian sea, the fish sauce was made from three models of kilka ,such as whole kilka , cooked whole kilka and dressed kilka , each of these models treated it four different fashions of fermentation such as:1- Traditional method, 2- Enzymatic method 3- Microbial method, 4- Mixture of enzyme and microb The results of this investigation showed that time of fermentation for the traditional method was six month, enzymatic method one month, microbial method 3 month and the mixture of enzyme and microb 1 month. The rate of fermentation was least for dressed Kilka, microbial and biochemical changes of Kilka fish sauce were evaluated, total bacterial count was 2.1-6.15 log cfu/ml total volatile nitrogen (TVN) in samples recorded was 250 mg /100g, the amount of protein varied between 10-13 percent, the name of commercial enzymes added was Protamex and Flavourzyme, the bacteria added was L act ob acillus and Pediococous, fish sauce containers fish and 20% salt, temperature of keeping for fermentation was 37 degree c for 6 month.

Sustainability in aquaculture

Sustainable aquaculture in Asia is discussed, considering in particular the loss of mangroves associated with the rapid increase in production of cultured shrimp. Southeast Asia's development and population growth brought non-sustainable exploitation of its coastline; the destruction has increased through the years as development proceeded and the international markets entered the scenario. An outline is given of the current status of mangroves in some Asian countries. Some worldwide remedies for sustainable aquaculture are described.