An analysis of migratory salmonid catch effort data, derived from anglers' log books, 1991

1000 log books were issued to anglers of which 236 were returned, those from the rivers Derwent, Kent, Lune and Ribble accounted for the vast majority. The Derwent had the highest catch rate of these rivers: one salmon every 13.89 hours followed by the Lune, Kent and Ribble at 16.39, 18.87 and 35.71 hours, respectively. For sea trout the Lune, Derwent and Ribble had a catch rate of approximately one fish every 10.0 hours (9.8, 10.0 and 10.64 hours),and for the Kent one fish per 16.1 hours fished. Salmon angling visits were, in general,longer than those for sea trout being between 2 and 6 hours as opposed to 2 to 4 hours. On the majority of visits (>80%) no fish were caught and was the same for salmon and sea trout. For salmon the majority of fish were caught on fly, spinner or worm, and the least on prawn. For sea trout fly predominated. The majority of salmon caught were less than 91b in weight and were presumed to be grilse (1 sea winter). The majority of the sea trout caught weighed between 1 and 31b. The pattern of catch, effort, CPUE, abundance and catchability for salmon and sea trout were modelled using the data from the rivers Derwent, Kent and Lune. Flow significantly influenced catch, effort and catchability of salmon which had entered in a particular month. For sea trout flow was not significantly correlated with any of the dependent variables. The catchability coefficient for salmon, determined from the total number of fish, remained relatively constant over the period June to October indicating that CPUE was a reasonable measure of within season abundance. This was not found to be the case for sea trout.

Three new Galapagos books

Contents for three books: Galapagos: Volume 2 edited by Roger Perry. Evolution in the Galapagos edited by R.J. Berry. Patterns of Evolution in Galapagos Organisms edited by Robert I. Bowman, Margaret Berson and Alan E. Leviton.

Standardisation of recipe for the preparation of lobster analogues

Lobster analogues were prepared with lobster base flavour (paste),h lobster cook water (whole lobster omogenate:water, 1:1 and 1:0.5) and lobster meat mince. In another experiment, different combinations of ginger-garlic paste and lobster base flavour, i.e., 1:3, 1:4, 1:6, 3:3, 3:4, 3:6, 5:3, 5:4 and 5:6 were added to the lobster analogue paste. It was observed that lobster analogues prepared with lobster base flavour (paste) are suitable organoleptically. The combination of ginger garlic paste and lobster base flavour in the ratio of 3:4 was found to be suitable organoleptically. Lobster analogues coloured with annatto seed colour at 1:2 (annatto seed:water) concentration had high values for the colour attribute as compared to orange-red synthetic colour, beetroot colour, caramel colour and paprika colour. It was observed that come-up-time to achieve a temperature of850°C was 28 minutes with a processing period of 11 minutes.