Fish

PRODUCTION
Leader, PPT Maker PPT Maker PPT Maker

Samantha Faye Neri Anne Dominique Cinco Ea Gabrielle Diaz

 PPT Maker PPT Maker Researcher

Carl Renzelle Lagapa Aiyanna Ciel Alcarez Harshdeep Kaur

 Researcher Researcher Researcher

Gian Carlo Sacro Laurence Dale Buhat Marcian Troy Omaña

 Introduction
Introduction to Fish Production
Terms used in Fish Production
Importance of Fish Production in our daily life and
agricultural sector
Differentiate Freshwater and Saltwater
Bodies of water under Freshwater and Saltwater
Different fishes under Freshwater and Saltwater
Natural calamities/disasters happened in bodies of water
Lectures

L1: FISH CAPTURE

History of Fish Capture L2: FISH CULTIVATION
4 classifications of basic Fish Pens
fishing gear

L3: FISH PRESERVATION

Different methods of
fish preservation
INTRODUCTION TO
FISH
PRODUCTION
 uction to Fish Produ
trod ctio
In n
The farming of the fishes for
commercial use like food products in
an area is called as Fish production or
fish farming. Fish farming or
pisciculture is the principal form of
aquaculture, while other methods may
fall under mariculture. Fish farming
involves raising fish commercially in
tanks or enclosures, usually for food.
What is Fish Production?
Fish are a very high source Therefore, an alternative
of proteins and have great method to increase fish
nutritional value. Fish production was devised that
production was initially includes farming.
dependent on fish
capturing. However, most
As well as husbandry of
of the captured fish were
economically important
used for industrial
aquatic organisms. This is
purposes and were hardly
known as aquaculture.
consumed by man.
History of Fish
Production
Fish Production consists in farming aquatic
organisms. Around 500 BCE, the Romans
farmed oysters and fish in Mediterranean
lagoons, whereas freshwater fish production
developed empirically some 1000 years
earlier in China.

Farming carp in ponds led to the complete

domestication of this species in the Middle
Ages, which is also when mussel farming
began, following a technique that remained
largely unchanged until the 20th century.
History of Fish
Production
The earliest evidence of fish farming dates
back to before 1000 BCE in China. The Zhou
dynasty (1112-221 BCE), then the politician
Fan Li, around 500 BCE, were the first to
describe carp, a symbol of good luck and
fortune, as being farmed for food.

During the Tang dynasty, around 618, the

Emperor Li, whose name means ‘carp’,
forbade farming the fish that bore his name.
Farmers then turned their attention to
similar fish in the Cyprinidae family and
developed the first form of polyculture.
History of Fish
Production
Liquid manure from livestock farming
was also used to stimulate algae
growth in ponds and make it more
nutritious. The pond beds were then
drained so that they in turn were also
used as fertilizer.

The first integrated agriculture-

aquaculture systems emerged in China,
where they are still implemented today.
 d in
se F
u

is
s

h Pro
erm
T

duction
also known as aquafarming,
is the controlled growth of
aquatic species.
aquaculture practice
involving finned fish.
 managed aquaculture
dependent on the local
natural setting, such as a
pond or coastal sea area.
 managed aquaculture
controlled through human
engineered means, such as
managing water quality and
sources of food.
 locations used to grow
populations of aquatic
organisms, primarily fish.
one form of a fish farm, managed
with the intent of resupplying
native wild populations in natural
environments.
are small fish, such as koi,
which are typically grown
to be kept in aquariums or
small landscape ponds.
Fish, such as trout, raised to
become replenishment
stock for natural sport
fisheries.
the commercial and personal
fishing consumption in a
specific area and over a
specific time frame.
What is the importance of
Fish Production in our
daily life and agricultural
sector?
Small-scale fisheries and aquaculture make critical
contributions to development in the areas of
employment, with over 41 million people worldwide.
The vast majority of whom live in developing
countries, working in fish production; food security
and nutrition.

With fish constituting an important source of nutrients

for the poor and often being the cheapest form of
animal protein; and trade, with a third of fishery
commodity production in developing countries
destined for export.
BODIES OF
SALTWATER
Pacific Ocean, Indian Ocean, Great
Salt Lake, Salton Sea in Southern
California, and Mediterranean Sea
are bodies of water that's home to
many animals such as fishes like
bluefish, cod, flounder, striped bass,
sea trout, or under water corals.
The deepest part of the ocean is
the Mariana's trench, its length is
2,550 km and its width is 69 km.
BODIES OF
FRESHWATER
Some bodies of freshwater have
these kind of fishes such as Black
and Temperate Basses, Crappi, Gar,
etc. that all live on freshwater like
lakes, ponds, rivers, streams, and
even groundwater, etc. Some of
these fresh waters like has many
kinds of ecosystems living in them
like algae and small shrimps. Some
bodies of freshwater can be drank if
filtered correctly and if safe to drink.
TROPICAL STORM
a localized, very intense low-
pressure wind system, forming
over tropical oceans and with
winds of hurricane force.

TSUNAMI
(soo-NAH-mee) is a Japanese
word meaning harbor wave. A
tsunami is a series of waves with a
long wavelength and period (time
between crests).
DROUGHT
A prolonged period of abnormally
low rainfall, leading to a shortage
of water.

WATERBORNE
DISEASE
Are those that are transmitted by
ingestion of contaminated water.
Important waterborne diseases
include cholera, shigella, typhoid,
poliomyelitis, etc.
HEAT WAVES
A heat wave is a period of abnormally
hot weather generally lasting more than
two days. Heat waves can occur with or
without high humidity.

They have potential to cover a large

area, exposing a high number of
people to hazardous heat.
TOPIC OUTLINE:
Fish Capture

History of Fish Classifications of

Capture basic fishing gear
 HISTORY OF FISH
CAPTURE
Fishing is a prehistoric practice
dating back at least 40,000 years.
Since the 16th century, fishing
vessels have been able to cross
oceans in pursuit of fish, and since
the 19th century it has been
possible to use larger vessels and
in some cases process the fish on
board. Fish are normally caught in
the wild.
HISTORY OF FISH
CAPTURE
From the 15th century, deep-sea
sea fishing and the trade of fish
expanded. The Dutch formed
fleets of herring drifters which
pulled a long drift net and could
remain at sea for weeks at a time.
They were supplied with
provisions by vintagers (cargo
boats) which also brought the
catch back to shore.
 HISTORY OF FISH
CAPTURE
The first trawlers appeared in
Great Britain in the 17th
century, but trawling expanded
rapidly in the 19th century
when sails were replaced by
steam power. Boats became
bigger and more powerful,
enabling them to pull wide
nets in deep water.
HISTORY OF FISH
CAPTURE
During both World Wars,
some trawlers were
adapted to be used to
sweep underwater mines
and were armed to protect
the fleet of fishermen from
enemy vessels.
 Classification of
basic fishing gears
Ancient Filipinos used to catch fish only in
shallow waters with their bare hands, or
with some of their very simple hand-made
instruments.Today, Filipino fishermen have
gone a long, long way compared with their
ancestors. Even the simplest and humblest
fishermen in far-flung villages use Catching hands using
bare hands
motorized bancas and many fishing
paraphernalia to make fishing convenient
and productive.
Hand instruments

Spears Cover pots

Spears are also known as Also known as Salakab. It is an
Salapang. These are hand entrapping device with an
instruments with pointed blade opening in the lowermost part
thrown by hand. to catch the fish.
 Barriers and
traps

Fish Corrals Gill Nets

Spears are also known as Also known as Salakab. It is an
Salapang. These are hand entrapping device with an
instruments with pointed blade opening in the lowermost part
thrown by hand to catch the fish.
 Lines

Simple Handline
Also known as Kawil. This is
made of a single vertical line
carrying one or a series of
baited barb hooks anddropped
into the water where the fish
fall as victims to baits.
Nets

Trap Net Pull or Dagnets

Known as lambaklad. It is Are also called the pukot. The net
made of net and is set in deep consists of a bag flanked on each side
or wings. It is thrown into the sea as
coastal waters, fixed by an soon as the fishermen sights a school
anchor to the sea bottom and of fish and is used to catch or harvest
by floats on the surface. small fishes like dilis or alamang.
 Nets

Net
The net is made in the form of
a conical bag with the mouth
kept open. It has long wings
with extremely long ropes used
to keep the mouth open. This is
used for harvesting shrimps.
 TOPIC OUTLINE:
Fish Cultivation

Methods of Fish Cage Culture Methods of Types of Fish

Culture Operation Cultivation
 FISH CULTIVATION
Fish cultivation is an old art. It has
been practiced in the tropical East for
thousands of years, and even in this
country monasteries had their fish
ponds during the Middle Ages; the
latter were, of course, freshwater
ponds and most of the
present forms of fish cultivation are
conducted in fresh or brackish waters. fish cultivation
 FISH CULTIVATION

In the more temperate In Europe, the principal

regions, rearing is forms cultivated are
conducted on a large shellfish and, in freshwater
ponds, the carp and its
scale in China, Japan,
relatives, although
the USSR and in cultivation of rainbow trout
several European has also been developed in
countries. several countries.
OBJECTIVES:
Fish cultivation has been taken the
furthest-partly because it is an age-old
practice there. Partly because fish and their
food grow so much faster at high
temperatures.
Opportunity has been taken to rear mainly
those fish which live entirely or largely on
plants, unlike those we usually eat.
These and other factors, can in the right
circumstances provide much heavier crops
than the land.
Methods of
fish culture

FISHPONDS

are made by digging the soil

of desired area and depth.
Fish are raised here.
Methods of
fish culture

FISHPENS
are generally found inside the lake or river. This
method requires the use of nets or on enclosed area.
Bamboos are used as post and braces. In it, fish are
planted, fed and grown until they reach marketable
sizes. This method of fish culture is cheap, easy to
manage, is profitable. It is widely used in the vast
area of Laguna de Bay. Net cages are used inside the
lake or river.
More informations:

Fish can be cultured in one of

four culture systems—ponds,
raceways, recirculating systems
or cages. A cage or net pen is a
system that confines the fish or
shellfish in a mesh enclosure.
 Types of Fish Cultivation

FRESHWATER POND CULTURE

RICE-FISH CULTURE OR
INTEGRATED FISH FARMING

BRACKISHWATER FINFISH
CULTURE

MARICULTURE INVOLVING EXTENSIVE CULTURE AND

PRODUCING FISH/SHELLFISH (E.G., OYSTERS,
MUSSELS, COCKLES) WHICH ARE SOLD IN RURAL AND
URBAN MARKETS AT RELATIVELY LOW PRICES.
TOPIC OUTLINE:
Fish Preservation

Methods of Fish Types of Fish

Preservation Preservation
 FISH
PRESERVATION
It is the method of increasing the
shelf life of fish and other fish
products by applying the principles
of different branches of science in
order to keep the fish, after it has
landed, in a condition wholesome
and fit for human consumption.
METHODS OF FISH
PRESERVATION
Of all flesh foods, fish is the most susceptible to tissue decomposition,
development of rancidity and microbial spoilage.

FREEZING CANNING
METHODS OF FISH
PRESERVATION
Of all flesh foods, fish is the most susceptible to tissue decomposition,
development of rancidity and microbial spoilage.

SMOKING PICKLING
Salting
Basically, salt is added to fish in
order to lower what is called the
Water Activity. Fish flesh
contains 75-80% water (fatty
fish, 60-65 %), and during salting
some of this water is removed
and replaced by salt.
Drying
Drying is a method of food
preservation that works by
removing water from the food,
which inhibits the growth of
microorganisms. Open air drying
using sun and wind has been
practiced since ancient times to
preserve food.
Smoking
Smoking is a method of preservation
effected by the combination of
drying, deposition of naturally
produced chemicals resulting from
thermal breakdown of wood and
salting. All these three factors help
in preservation of fish. Smoked fish is
ready to eat and has great demand
in western sophisticated markets.
Pickling
Pickled fish must be stored in
the refrigerator at no higher
than 40 degrees F (refrigerator
temperature) and for best
flavor must be used within 4 to
6 weeks. Only a few species
of fish are preserved.
Refrigeration
preservation
Air is cooled by a mechanical
refrigerator. Cold air is passed over
the surface of a fish and rapidly cools
it. This cold air then falls, or is blown
by fans, back to the fish surface.
Icing is a good chilling method but
refrigeration of iced fish will increase
the effectiveness of cooling.
The
end