Approaches towards increasing domestic fish production in Nigeria: "Fish for All"

The paper critically examines the factors militating against domestic fish production in artisanal, aquacultural and industrial sectors in Nigeria. Approaches towards increasing fish production from all these sectors were suggested and discussed in line with the National Economic Empowerment Development Strategy (NEEDS) and Poverty Alleviation programmes of the Federal Government to meet the nation's fish protein requirement within the next three years

Fish distribution in a small domestic water supply reservoir: a case study of Kangimi Reservoir, Kaduna, Nigeria

A study of the composition and distribution of fish populations in the inshore, surface and bottom water habitats of Kangimi Reservoir showed that the most abundant family was the Cichlidae followed in order of abundance by the familiesCyprinidae, Schilbeidae, Mormyridae, Mochokidae, Characidae, centropomidae and Bagridae. Though the overall composition of families caught inn the three habitats did not vary significantly (P>0.05) only family Cichlidae showed habitat preference: there was a preponderance of Cichlidae in the inshore water habitat (P<0.05). The families Bagridae and Centropomidae were caught only in the inshore and bottom water habitats while the other families were caught from all habitats and showed no habitat preference. The dominance of primary and secondary consumers indicates high fish production potential under adequate management

Transboundary Movement of Atlantic Istiophorid Billfishes Among International and U.S. Domestic Management Areas Inferred from Mark-Recapture Studies

Billfish movements relative to the International Commission for the Conservation of Atlantic Tunas management areas, as well as U.S. domestic data collection areas within the western North Atlantic basin, were investigated with mark-recapture data from 769 blue marlin, Makaira nigricans, 961 white marlin, Tetrapturus albidus, and 1,801 sailfish, Istiophorus platypterus. Linear displacement between release and recapture locations ranged from zero (all species) to 15,744 km (mean 575, median 119, SE 44) for blue marlin, 6,523 km (mean 719, median 216, SE 33) for white marlin, and 3,845 km (mean 294, median 98, SE 13) for sailfish. In total, 2,824 (80.0%) billfish were recaptured in the same management area of release. Days at liberty ranged from zero (all species) to 4,591 (mean 619, median 409, SE 24) for blue marlin, 5,488 (mean 692, median 448, SE 22) for white marlin, and 6,568 (mean 404, median 320, SE 11) for sailfish. The proportions (per species) of visits were highest in the Caribbean area for blue marlin and white marlin, and the Florida East Coast area for sailfish. Blue marlin and sailfish were nearly identical when comparing the percent of individuals vs. the number of areas visited. Overall, white marlin visited more areas than either blue marlin or sailfish. Seasonality was evident for all species, with overall results generally reflecting the efforts of the catch and release recreational fishing sector, particularly in the western North Atlantic. This information may be practical in reducing the uncertainties in billfish stock assessments and may offer valuable insight into management consideration of time-area closure regulations to reduce bycatch mortality of Atlantic billfishes.

Quality of certain ready-to-eat fish products of the domestic trade

Quality of 181 samples of ready-to-eat fish products comprising fried fish, fish curry and fish/prawn pickles collected from Cochin and Calicut were studied. Salmonella was absent in all the samples. V. cholerae was tested in the samples collected at Cochin and was absent in all the cases. Coliforms, E. coli, faecal streptococci and coagulase-positive staphylococci were present in some of the samples studied. The study indicated the necessity to improve the sanitary and hygienic conditions of the hotels engaged in the preparation of these products. The study further indicated that fried fish and fish curry shall not be served after 6 hours of their preparation. Added care is to be exercised in the selection of shrimps and fish for the preparation of pickles.