The significance of fish handling, preservation and processing in the development of Nigeria inland fishery with special reference to Kainji Lake

The traditional approach to fish handling, preservation and processing technology in inland fishery is critically examined using the experience in Kainji Lake as a model. The need to uplift the fishermen technology is emphasized with the ultimate expectations of improvement in fish quality

The effect of traditional handling, processing and storage methods on the quality of dried fish in small scale fisheries in Nigeria

Most of the fish marketed throughout Nigeria are in either smoked or dried form. The technological requirement for other forms of preservation like chilling and freezing cannot be afforded by the small scale fisher folk. Considerable quantities of fish processed for distant consumer markets are lost at handling, processing, storage and marketing stages. Significant losses occur through infestation by mites, insects, fungal infestation and fragmentation during transportation. This paper attempts to describe the effect of these losses on fish quality and suggests methods of protecting fish from agents of deterioration

The role of women in fish processing: handling and marketing in Kainji Lake basin

The study assessed the contribution of women in fish handling, processing and marketing in Kainji Lake basin. Structured questionnaires were administered to three fishing villages selected at random. The fishing villages were Monai, Yuna, Fakun, and New Bussa market. The study revealed that women play vital roles in fisheries activities as producers, assistants to men preservers, traders and financiers. The notable fishing activity performed by women is processing right from the moment the boats or canoes land at sites. Women assist in emptying nets, sorting gutting and cleaning the catch. In most cases their activities involved salting smoking and drying using traditional processing techniques. Women are also involved in storage and marketing of both fresh and smoked fish. In spite of these important contribution, most women in the various fishing communities are illiterates, have little or no say in decision making in areas that affects their livelihood and are regarded as inferior fedex. Culture and religion also has significant impact on their contribution in fishing activities

Subsurface Fish Handling to Limit Decompression Effects on Deepwater Species

A method of handling hooked fish at intermediate depth was developed for species which occur deeper than conventional scuba depths. Juvenile pink snappers, Pristipomoides filamentosus, were hauled from 65-100 m to a depth of only 30 m, where the ambient pressure change was a fraction of that produced by hauling fish to the sea surface. This method afforded a unique opportunity to acoustically tag deepwater, physoclistous fish without the need to alter the fish's original swim bladder volume and without the high risk of further injury associated with surface handling. Tagged P. filamentosus survived and behaved well and were tracked successfully. This basic method could be applied to a variety of deepwater species in a number of research approaches, including tagging and dietary studies.

Caribbean corals in crisis: record thermal stress, bleaching, and mortality in 2005

Background: The rising temperature of the world’s oceans has become a major threat to coral reefs globally as the severity and frequency of mass coral bleaching and mortality events increase. In 2005, high ocean temperatures in the tropical Atlantic and Caribbean resulted in the most severe bleaching event ever recorded in the basin. Methodology/Principal Findings: Satellite-based tools provided warnings for coral reef managers and scientists, guiding both the timing and location of researchers’ field observations as anomalously warm conditions developed and spread across the greater Caribbean region from June to October 2005. Field surveys of bleaching and mortality exceeded prior efforts in detail and extent, and provided a new standard for documenting the effects of bleaching and for testing nowcast and forecast products. Collaborators from 22 countries undertook the most comprehensive documentation of basin-scale bleaching to date and found that over 80% of corals bleached and over 40% died at many sites. The most severe bleaching coincided with waters nearest a western Atlantic warm pool that was centered off the northern end of the Lesser Antilles. Conclusions/Significance: Thermal stress during the 2005 event exceeded any observed from the Caribbean in the prior 20 years, and regionally-averaged temperatures were the warmest in over 150 years. Comparison of satellite data against field surveys demonstrated a significant predictive relationship between accumulated heat stress (measured using NOAA Coral Reef Watch’s Degree Heating Weeks) and bleaching intensity. This severe, widespread bleaching and mortality will undoubtedly have long-term consequences for reef ecosystems and suggests a troubled future for tropical marine ecosystems under a warming climate

Influence of size, station time and satiation amount on prey handling time in Anabas testudineus (Bloch)

Satiation amount, satiation time and handling time of Anabas testudineus (Bloch), an air breathing predatory fish was experimentally estimated using guppy (Lebistes reticulatus) as prey. Weight of the fish and satiation time influenced prey handling time. As satiation time is related to the level of hunger, level of hunger was found to influence handling time of prey.

Socio-cultural influences on sanitation, fish handling and artisanal fish processing within the fishing communities

The fishery sector in Uganda has seen important changes in the last two decades. Among the changes registered, is the expansion of fish markets locally, regionally and internationally. Upon which, remarkable benefits have been realized at local and national levels, for instance, it is estimated that an average of 40m$ is being earned annually as foreign exchange. Besides, presently fish accounts for over 50% of total animal protein in take. However, it is argued that sustaining these gains has become an up hill task due to failure to maintain fish quality as a result of the rudimentary and inappropriate sanitary, fish handling and artisanal fish processing practices that both directly and indirectly affect the quality of fish and fish products. Therefore, against this background, a study of 507 respondents was undertaken among the Lake Victoria Communities specifically in Wakiso, Mayuge and Mukono districts. The study examined the perceptions of fishers on the social cultural practices of sanitation, fish handling and artisanal fish processing and consequently identified factors that influenced these practices.

Sanitation, fish handling and artisanal fish processing within fishing communities: socio-cultural influences

postive transformation of the fisheries sector in Uganda has of recent been scatted by failure to mountain fish quality and safety,akey prerequiste for retaining and gaining fish markets. The social cultural study established the extent to which social cutural practices had affected the levels and the use of sanitation facilities,fish handling facilities and artisanal fish processing techniques and the factors that influenced these practices in the fishing communities of lake victoria. This information is of significance for the purpose of advocacy and mobilization of fishers in order to improve sanitation, fish handling and artisanal fishing processing situation in the fishing communities.