Mar 28 2016

Gher farming (prawn-rice farming) in Bangladesh – Video

 

Video ownership: World Fish Center

Review: Abdel Rahman El Gamal (Founder of the video channel)

 

Gher farming in Bangladesh

Gher is a Bangla word used for the physical construction made for traditional growing of giant freshwater prawn (Macrobrachium rosenbergii) in an impounded environment such as in paddy fields. Gher farming in Bangladesh started as a small venture in “Bagherhat” district before spreading throughout Bangladesh although still most of the activity is concentrated in the Southwestern part of the country. The adoption of Ghers in the Southwestern Bangladesh was adopted by some progressive farmers who got encouraged by the availability of freshwater prawn post larvae in the costal environment.

In order to initiate a “goher farming”, the small ditches in paddy fields are converted in to canals with more than a meter depth to hold water during the dry season. In general, less than 50 % of the area is used for canals while the rest of the area is used for growing paddy. Quite often, snail meat has been used for feeding the stocked prawn.

As the “Goher” has spread further, the system turned to be less profitable to some farmers mainly due to the heavy cost of feed and low productivity especially in case of small farmers with little or no experience. Emerging farming problems called for the support from international organizations whereas the focus has been placed on target beneficiaries with less than two acre of land and socially vulnerable groups. The key objectives of aid projects are to assist farmers to adopt sustainable “Goher” farming practices and build their technical capacity through training in order to derive benefits from this promising system.

 

 

Permanent link to this article: https://fishconsult.org/?p=13262

Mar 27 2016

Sun-drying squids in the Philippines

Photo credit: World Fish Center

Review: Abdel Rahman El Gamal (Founder of the website)

Sun-drying of squids in the Philippines

 

 

Squid is characterized by its high protein, low fat content with a moisture content of about 80%. If not timely consumed and unless proper treatment is applied, squid may undergo rapid spoilage. Salting, smoking, and drying are the frequently used methods in the processing and preservation of squids.

Sun-dried squid or “bulad pusit” is commonly produced along coastal areas whereas squids are caught almost all year-round.

The inserted picture shows the sun-drying of squids in the Philippines whereas the process may be carried out by individuals (backyard drying), fisherfolk associations or community owned squid and fish drying business. The simplicity of the process along with the high market demand on sun-dried squid makes it a good business and a profitable source of income in rural areas especially for rural women in locations where squids are abundant.

Typically, immediately caught squid must be cleaned before sun-drying which lasts 2-3 days before packaging. In some operations, squid is sun-dried for at least one day, followed by two days of air drying. It is believed that this protocol helps avoid molds and hence prolong the product’s shelf life.

Sun-dried squids are sold to local residents, walk-in tourists, and local traders whether in fish markets and/or grocery stores. Some brands of dried squids have good reputation due to its increased shelf life and enhanced quality. So far, it is believed that the squid investment is highly profitable.

 

 

Permanent link to this article: https://fishconsult.org/?p=13256

Mar 25 2016

Demand and supply of fish feed in Nepal

Photo credit: Bishnu khanal (Nepal)

Review: Bishnu khanal and Abdel Rahman El Gamal (Founder of the website)

Fish feed in Nepal

 

 

Aquaculture systems in Nepal have been usually relied on carp polyculture in earthen ponds which could run relying mainly on natural food without much supplemental feeding especially in the light of the relatively low stocking density as well as the significant contribution of silver carp in the harvest.

The production of fish feed in Nepal has been first manufactured in a governmental facility located in Hetuada,  District of the Narayani Zone of southern Nepal whereas fish feed with protein contents of 16% and 22% were produced. Further development of aquaculture showed the need for new feed formulations as well as the upgrading of feed establishments. Such development would benefit from the self-sufficiency of Nepal in food cereals and hence the availability of mill by-products including broken rice, rice bran, wheat flour, wheat bran, corn in addition to mustard oil cake, soybean cake, fish meal, meat meal, and bone meal. However, the availability of domestic protein sources for commercial manufactured of fish feed seems to remain limited.

The inserted picture shows a typical earthen pond in Nepal whereas different management systems could be practiced. In semi-intensive system, floating fish feed of different protein contents of 24, 28, 30 and 35% are in use. Moreover, some fish producers may import fish feed from India.

 

 

Permanent link to this article: https://fishconsult.org/?p=13245

Mar 25 2016

Promoting cage culture of tilapia in Cameroon

Photos’ credit: Domwa Mathieu (Cameroon)

Review: Domwa Mathieu and Abdel Rahman El Gamal (Founder of the website)

Promoting cage aquaculture in Cameroon (02) Promoting cage aquaculture in Cameroon (01)

 

 

 

These photos were taken in Mbalmayo in Cameroon’s Centre Province. The pictures show the assembly and installation of two cages on Nyong River for the culture of tilapia as a part of a pilot project on cage aquaculture. This project is the fruit of cooperation between the Government of Cameroon and the United Nations Food and Agriculture Organization (FAO). A study on fish farming in cages in Cameroon for which FAO provided support in 2013 was the prelude to the current project which aims to popularize cage aquaculture along with its contribution to economic growth, job creation, strengthening food security and poverty reduction perspective.

The outcomes of this pilot project came encourage and demonstrated the high potential and importance of cage aquaculture in Cameroon. The cages seen in the inserted photos have dimensions of 5 mx 5 m x 2.5 m depth.

 

 

Permanent link to this article: https://fishconsult.org/?p=13240

Mar 24 2016

Air-lift pumping (Video)

Video ownership: Skip Kemp

Use permission has been granted for the use on this channel/site.

Source: www.fishconsult.org

Air-lift pump (Demo)

 

 

This video has been prepared as a component in online aquaculture course. Clear instructions on how to pump water with air is covered in this video which demonstrates the set-up for the airlift experiment lab.

 

Permanent link to this article: https://fishconsult.org/?p=13235

Mar 24 2016

PIT tagging in fish and other animals

Photo credit: Troutlodge (USA)

Review: Abdel Rahman El Gamal (Founder of the website)

PIT tags (02) PIT tags (01)

 

 

 

The “PIT tags” stands for “Passive Integrated Transponders”. A PIT tag is biologically inert small glass-encapsulated electronic microchip that varies in size, usually between 10 and 14 millimeters long (12.5 mm is standard) and about 2 millimeters in diameter. Because the PIT is inert and has no internal battery, it remains dormant until its circuitry is activated by a close-range, electromagnetic field generated by the reader (scanner) where the unique alphanumeric code is received from the tag and displayed on the scanner as long as tags are within the range of scanners. The PIT is injected with a syringe. For best results, sharp needles are used.

The use of PIT tags in fish has been approved by USDA provided that the portion of the animal containing the implanted tag will not be used for human food.”   Therefore, the body cavity is the preferred location for all fish that will be released where fish may be caught and consumed.    In regard to farmed fish, the pelvic tagging location is preferred only if the tag is removed (confirmed with tag reader) along with the pelvic girdle when the fish is processed.

The pit tagging has several advantages over alternative to conventional marking methods. PIT tags can last through the life cycle of fish. In addition, data from the tag can be recovered without the need to anaesthetize, handle, restrain or kill the fish. This enables to identify and track individual fish throughout its life cycle whether in genetic selection programs or in their natural habitats such as in the homing of salmonids. In the latter situation, an antenna-type scanner is used which enables detecting the tagged fish which passes by an antenna’s electrical field.

Besides fish, PIT tags are also used for marking animals in field situations including mammals, birds, reptiles, amphibians, and invertebrates. The application of PIT is extended to zoos, private collections, and for identification for house pets. Moreover, CITES (Conference on International Trade in Endangered Species) has used PIT tags as a tool for monitoring illegal harvest of animals in international trade and verify that an animal is captive bred and not wild caught.

 

 

Permanent link to this article: https://fishconsult.org/?p=13231

Mar 20 2016

Culture of black carp in Vietnam – Video

Video credit: Hai DO Xuan (Vietnam)

Review: Abdel Rahman El Gamal (Founder of the website)

Black carp in Vietnam

Black carp (Mylopharyngodon piceus) has been introduced to the northern mountain region of Vietnam contributing significantly through aquaculture in the improvement of local farmers’ income, food security and farmers’ livelihood especially in the Northern provinces, including Hai Duong, Ninh Binh, Hung Yen, Vinh Phuc, and Bac Ninh.

Black carp, Mylopharyngodon piceus, enjoys a high marketability due to its high meat yield, delicate flavor, and high nutritional value.

In aquaculture systems, the black carp diet is primarily home-made or commercial pelleted feeds. As black carp aquaculture is expected to continue expanding in northern Vietnam, the demand for commercial feed will increase accordingly. In the same time, the cost of fish feed is expected to represent a major challenge for many of local small-scale farmers especially the feed is a major component of total production costs.

Permanent link to this article: https://fishconsult.org/?p=13227

Mar 19 2016

Use of plunge baskets by women in subsistence fishery in Thailand during 1950s

Photo credit: Gove Hambidge, 1955. The story of FAO.

Review: Abdel Rahman El Gamal (Founder of the website)

Plunge baskets in Thailand

 

 

 

The inserted picture which was published in 1955 shows a group of Thai women (and boys) while using the plunge baskets in capturing fish. Traditionally, plunge baskets are mainly a subsistence gear attracting the poorest of households which are commonly used by women when water level is minimal.

This simple fishing gear is a conical trap open at both ends. Common size of plunge basket varies from 50-70 cm height, 40-50 cm width at the lower end and about 15 cm at the top. It is constructed with closely set ribs made of sticks or bamboo splinters of about l0 mm width. To keep the ribs in position the trap is hooped at 3-4 places with split cane or other similar materials. The free ends of the splinters at the wide mouth are usually sharpened, so that the device could be pushed down to fix the projecting ribs into the bottom and capture the fish. Then the gear operator can search inside the basket for any fish captured which is removed by hand.

The plunge baskets are more efficient when catching fish from knee-deep waters like inundated paddy fields, and other small water bodies especially where the bottom is soft.

Plunge baskets are very useful in weed infested waters where the operation of other gears is almost impossible.

 

 

Permanent link to this article: https://fishconsult.org/?p=13224

Mar 16 2016

Production and consumption of fermented fish in Bangladesh

 

Photo credit: World Fish Center
Review: Abdel Rahman El Gamal (Founder of the website)

 Fish fermentation in Bangladesh (01) Fish fermentation in Bangladesh (02)

Fermented fish has been a traditional and highly popular food in Bangladesh. Fermentation as a method of preservation still enjoys popularity in many developing countries owing to its simplicity and low cost of processing. The Fermentation of fish takes place as a result of the action of autolytic enzymes and microorganisms being naturally present in the guts and intestine of fish. The drop of the pH in the fermented fish muscles below 4.5 serves as a barrier to many spoilage microbes. Fermentation is one of commonly used fish preserving methods especially in tropical countries as it  makes fish species popular during their bulk harvest and is highly justified when applied to underutilized species.

The inserted pictures are related to the production of Fermented fish (Hedol Shukti) at the bank of Surma River, Sylhet, Bangladesh where people are known to be very fond of fermented fish product.

Some fish species suit more the fermentation whether due to their abundance or due to body characteristics. The preferred species for fermentation include several types of small silver barbs like olive barb (Puntius sarana), Jat Punti (Puntius sophore), tit punti (Puntius ticto), etc.

Fish fermentation begins with sun-drying whereas traditionally, fish are not washed before sun-drying. Very often, scales are not removed and gill remains intact with the fish. Fish drying requires 4-5 days while moisture content comes down to approximately 20-25%. Afterwards, dried fish can be immediately used for the fermentation process which is completed in clay pottery.

A small amount of water (3-5%) is sprinkled with salt granules over the dried fish in order to just soften it prior fermentation. Dried fish are symmetrically arranged in layers and packed tightly in the container as far as possible giving no chance of air to ensure the anaerobic condition. The opening of the container is sealed with banana leaf and polyethylene paper, and then after the mouth is completely closed and sealed with mud.

The clay container is buried underground keeping only the mouth above the ground level. The container is kept in this condition for 3 to 4 months before containers taken out of the ground and kept at room temperature for marketing of the product.

 

Permanent link to this article: https://fishconsult.org/?p=13218

Mar 12 2016

Culture of rainbow trout in Argentine – Video

Video credit: Herman Hennig (Argentine)

Source: www.fishconsult.org

Culture of rainbow trout in Argentine

 

 

This video was filmed in a raceway trout farm located in Mendoza province.

At the beginning of the twentieth century, several species of salmon including several trout species were introduced with the objective of stocking the Patagonian lakes for sport fishing and then after in aquaculture. Of all introduced species, the rainbow trout (Oncorhynchus mykiss), along with the brown trout, were the ones that adapted with most ease.

At first, its culture was carried out in land-based concrete raceways, with high water exchange rates. After the 1990s, most aquaculture operations are carried out in suspended cages, while the raceways are still in use especially by small producers whose production is no more than 30 tons/year.

The development of aquaculture in Argentine relied significantly on rainbow trout which represented the whole production in 1990 (300 tons). Aquaculture production and so trout production continued to increase over years reaching the highest trout aquaculture in 2010 (1651 tons) representing about 62% of total aquaculture production in that year. According to FAO statistics, the development of aquaculture during 2011, 2012 and 2013 increases at higher rate than that for trout  which amounted 1365, 1260, and 1255 tons in 2011, 2012, and 2013 representing 43, 42.8 and 32.9% of total aquaculture production respectively.

While most trout producers obtain trout fingerlings from local hatcheries, a small percentage of eyed-eggs are still imported from the USA.

 

 

Permanent link to this article: https://fishconsult.org/?p=13213

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