FT Vol.28(1)
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- ItemSeed Production of Macrobrachium rosenbergii in Backyard Hatcheries - An Economic Analysis(Society of Fisheries Technologists (India)Cochin, 1991)A study on the economic aspects of seed production of the giant freshwater prawn, Macrobrachium rosénbergii (de Man) is conducted. The data were collected from two hatcheries around Kochi. The technology adopted is feasible and cost-efficient. The cost of production of 1000 seeds is found as Rs. 15.86. But the cost of production of 1000 seeds from the wild is reported to be Rs. 250.00 to Rs. 300.00. This study reveals that the operation provides profit @90.33% on the capital investment. The managerial aspects of me hatchery is also discussed.
- ItemObservations on Experimental Two-boat Bottom and Midwater Trawling in Gandhisagar Reservoir(Society of Fisheries Technologists (India) Cochin, 1991)Amongthe two trawl designsemployed for two-boat bottom trawling l2.50m dual purpose trawl caught 33.22% more fish than l2.50m large mesh high opening trawl. The increase in the average catch/h of fish is 60.53% in dual purpose trawl due to attachment of false head rope. The influence of trawling speed of 2-4 knots, on the specieswise catch composition of fish obtained during experimental two~boat bottom and midwater trawling is discussed
- ItemEffect of Tidal and Lunar Phases on the Penaeid Prawn Seed Abundance(Society of Fisheries Technologists (India) Cochin, 1991)In the present work, to study tidal and lunar influences on penaeid prawn seed abundance, collections of water and seed samples were made on 21 August, 1986 (full moon), 5 September, 1986 (New Moon) and 12 September, 1986 (half moon) in the Kali estuary, Karwar where tides are of sem i-diurnal type. In each lunar phase, collections were made every three hour intervals commencing from 06.00 to 18.00 h covering four tidal phases: high, receding, low and rising tides.
- ItemDetermination of Optimal Spice Combinations for Sardinella albella Fish sauce(Society of Fisheries Technologists (India) Cochin, 1991)Conversion of trash fish protein into readily consumable product with long shelf life, adopting less tedious and low cost technology, would go a long way to augument the national economy. In this context, marine food formed by slow fermentation process deserves scientific and economic concern. Fish sauce is a fermented product obtained from the slowdigestion of a mixture of fish and salt in the ratio 3:1 resulting in a clear liquid with a characteristic fermented flavour.