Effects of flow regime on the young stages of salmonid fishes. Summary and conclusions based on results for 1981-1985

The main British salmonid species spawn in clean gravel in streams and rivers, many of them in the upland areas of Britain. The earliest stages of the life cycle (eggs and alevins) spend some months within the gravel of the river bed. During this period their survival rate can be strongly influenced by flow regime and by related phenomena such as movement of coarse river bed material, changes in water level and the deposition of silt. In recent years human influence upon the flow regimes of upland water courses and upon the sediment inputs to them has increased. In order to conserve and, if possible, enhance the populations of salmonid fishes a deeper understanding of the interrelationships between survival of young salmonids and flow-related phenomena is needed. The acquisition of appropriate information is the main aim of the present project, which included: Studies on silt movement and the infilling of gravel voids by fine sediments, together with initial studies on the relationship between intragravel oxygen supply rate and the survival of intragravel stages of salmonids; studies in the general field of egg washout. The latter investigated the physical background to gravel bed disruption, the examination of the physical characteristics of sites chosen for redds, dimensions of redds and burial depth of eggs relative to the size of the fish constructing the redd and a series of smaller studies on other aspects of egg washout.

A new procedure for canning of squids

A new canning procedure for squid mantles aimed at increasing the fill and retaining the sweet flavour of squids was evolved. In the new method, after blanching smaller mantles are inserted inside bigger ones to reduce voids and thus increase the fill to 56% and above as compared to 46% when packed as rings. In addition, spent blanching medium containing desirable flavour constituents of squid was modified and used as covering medium which increased the flavour of canned product.