-DRILLS-
1. You want to apply a cultural method of controlling crop pests/diseases. Which one is
recommendable?
A.soil covering
B. relay cropping
C. soil combination
D. early cropping
2. The spread of diseases from a newly introduced species can be prevented by
A.Culling
B. quarantine
C. medication
D. burning
3. The fishpond has been attacked by a fish fungus. Which among the choices below is NOT a
preventive measure for fish fungus?
A. proper fish handling
B. improved water quality
C. avoiding handling of fish in cold water
D. low organic salt in water
4. Which of these groups are vegetable diseases?
A. leaf mosaic, powdery mildew, anthracnose
B. anthracnose, head rot, bacterial leaf rot
C. damping-off, head rot, bacterial leaf rot
D. bacterial blight, head rot, damping-off
5. How do you prevent plants from wilt infection?
A. Allowing air to circulate freely and avoiding overexposure to sunlight.
B.Using sterilized soil mixture and avoid overwatering
C.Avoiding over fertilizing the plants.
D. Avoiding over sterilizing the soil.
6. Which poultry species do you use to control snails in rice field and garden pests?
A. ducks and geese
B. peafowl and pigeons
C. turkeys and quail
D. use of needles
7. How can we prevent respiratory disease to our swine?
A. By making sure that the pens are in the residential are
B. By giving them the right amount of feeds
C. By giving them antibiotics during the critical stage of the desire
D. By ensuring proper ventilation of their pens
8. Which phenomenon causes particular marine organisms to be poisonous to humans?
A. Red tide
B. Orange tide
C. Oxygenated saltwater
D. Salinated fresh water
9. Snapdragon flowers are affected by especially during wet seasons.
A. rust
B. Leafminer
C. mealy bug
D. leafhopper
10. You want to prolong the shelf life of yours vegetables and fruit crops. Which process do you
apply?
A. Storage
B. Cooling
C. preservation
D. heat control
-FISHERY ARTS-
FISHERIES- refers to all activities relating to the act or business of fishing, culturing, preserving,
processing, marketing, developing, conserving and managing aquatic resources
-BRANCHES OF FISHERY-
1. FISH CULTURE - human effort of
raising aquatic products and maintaining supply to satisfy human needs
2. FISH CAPTURE- deals with the scientific method of catching fish as well as the type of fishing
gear used.
3. FISH PRESERVATION – deals with
the scientific method of preserving fish and
other aquatic products to prevent spoilage
*The best time to buy fish is early in the morning. Fishing boats bring their catch to the fishing ports
while it is still dark.
*Salay-salay is a term for different fish species
*Red Tilapia - called " Kingfish"
EXTERNAL PARTS OF THE FISH AND FUNCTION
1. OPERCULUM / GILL COVER - part of the fish that covers the gills
2. SCALES - part of the fish that cover the body
3. LATERAL LINES-lines along the body of the fish used to help the fish adapt itself to its new
environment
4. FINS - part of the fish that used for swimming, balancing and propelling in water.
5. EYES - part of the fish that used for seeing
6. MOUTH- part of the fish that used for swallowing objects, particularly food
7. ANUS - part of the fish that serves as an excretory organ of the fish where the waste matter
coming from the body of fish passes out
8. CAUDAL PEDUNCLE - part of the fish that connect the body and the tail
8. CAUDAL PEDUNCLE - part of the fish that connect the body and the tail
9. NOSTRIL- part of the fish that used for smelling
INTERNAL PARTS OF FISH AND FUNCTION
1. SPINE - primary structural framework upon which the fish body is built. - connects to the skull at
the front of the fish and the tail at the rear
2. SPINAL CORD- connects the
brain to the rest of the body and relay sensory information from the body to the brain and
instruction from the brain to the rest of the body
3. BRAIN - the control center of the fish where both automatic functions and higher behavior
occurs.
- all sensory information is processed here
4. LATERAL LINE - one of the fish primary sense organ. It detects underwater vibration and is
capable of determining the direction of their source
5. KIDNEY - filters liquid waste materials from the blood
6. SWIM OR AIR BLADDER – a hollow, gas-filled balance organ that allows a fish to conserve energy
by maintaining neutral buoyancy in water
7. STOMACH AND INTESTINES- break down food and absorb nutrients
8. PYLORIC CAECA - finger like projection located near the stomach and the intestine - secrete
enzymes that aid digestion, absorb digested food.
9. LIVER-assists digestion by secreting enzymes that breakdown fats, serves as storage area for
fats and carbohydrates
10. HEART - circulates blood throughout the body
11. MUSCLE - provide movement and locomotion, parts of fish that usually eaten, compose of fillet
of the fish
12. GONAD - hormone-secreting sexual gland of a fish
PHASES OR ASPECTS OF FISH CULTURE
A. FISH CULTIVATION - rearing of fish under controlled or semi-controlled condition
B. FISH PROPAGATION – process of increasing fish life either by natural or artificial means of
reproduction
C. FISH CONSERVATION – scientific means of utilizing fish and other fishery aquatic products/
resources
TYPES OF FRESH WATER AQUACULTURE
1. ON CULTURE SYSTEM BASIS
A.Traditional
B.Improve Traditional
C. Continous stocking and Harvesting
. ON THE BASIS OF INTENSITY
Level of management pond culture :
*Extensive
*Semi-Intensive
*Intensive
*Hyper-Intensive
1.EXTENSIVE (ginagawa sa river)
– obtaining a relatively small crop from a large area with a minimum of attention and expense
- utilizes wide area with minimal capital and very low production
2. SEMI- INTENSIVE (ginagawa sa lake)
- characterized by moderately high density,addition of inputs (fertilizer and feed) employ some or
the
majority of the modern techniques of production
3. INTENSIVE (fish ponds)
- characterized by
high stocking density, addition of high input ( fertilizer and nutritionally balanced diet), cost of
production is generally high with yield - utilizes limited area with very high investment
4.SUPER / HYPER INTENSIVE (use of tanks)
- evolved using smaller tracts of land, takes greater control of the environment, use very high
density of cultured organism
ON THE SPECIES COMPOSITION BASIS
1.MONO CULTURE - cultivation of single crop in a given area
2. POLY CULTURE - 2 or more species is cultivated in a given area
ASPECTS TO ENSURE GOOD QUALITY FINGERLINGS FOR STOCKING
1. Right fish to culture
2. Should not be inbred
3. Should be fast growth
4. Should not be stunted
5. Should be hardy and disease
6. Right size to stock
7. Should be monosex
WATER QUALITY PARAMETERS
A. PHYSICAL- total suspended and dissolve solid, turbidity, color, odors, temperature
B. CHEMICAL- pH, alkalinity, hardness, conductivity, dissolved gasses
C. BIOLOGICAL- algae,microbes (bacteria, Protozoa, fungi)
CHANGES OF FISH AFTER DEATH
1. CHANGE IN COLOR - color of gills, skin and flesh starts to fade, if no preservative applied fish
color becomes pale
2. RIGOR MORTIS- occurs few hours after death, characterized by stiffness of the body due to the
formation of lactic acid caused by bacteria
3. AUTOLYSIS - fish is stale
- self digestion in the fish muscle tissue by enzymes due to continuous digestion even in fish death,
enzymes can no longer control digestion
- bacteria helps in digestion where change of odor and flavor is noticed
4. PUTREFACTION - fish are totally spoiled, muscle tissue decomposed due to enzymatic and
bacterial reactions
CHARACTERISTICS OF FRESH AND STALE FISH
BODY FORMS OF FISH
Proper Steps in Handling Fresh Fish
1. Avoid exposing the fish to sunlight. Keep them in a shaded area.
2. Ice the fish immediately after they are caught to lower their temperature.
3. Remove the gills and internal organs.
4. Avoid soaking the fish too long in the water after death as this easily spoils the fish.
5. Use mechanical refrigeration if there are facilities
CHARACTERISTICS OF FRESH AND STALE CRUSTACEANS
FISH PROCESSING METHODS
[SALTING]
One of the fish curing method
- Main preservative agent used in fish curing to lengthen the shelf-life and other fishery products
-Used in almost all methods except in icing, refrigeration and freezing
DRYING AND DEHYDRATION
-Involve in removal of moisture content
-The oldest method in preserving fish
FISH SMOKING
-Done by application of smoke with the aid of salting, drying and heat treatment
-Used to impart attractive color and distinctive flavor to the finished product
FISH CANNING
-The best but most complicated methods of fish processing
-Retains the original flavor of food
-Improve the nutritive value of products
-Lengthen the shelf-life of product and easily facilitates transport
FERMENTING
This method has two products, namely fish paste or bagoong and fish sauce or patis. Fish are dry
salted and left to ferment so that protein hydrolizes to produce paste and sauce. Some fish
processors apply papain to make the fermentation period shorter and faster.
LIMING
-Preventive measure or remedial process to increase alkalinity of the ponds and improve aquatic
organism survival, optimize growth and ensure desirable water quality.
-Commonly applied in pond bottom
-Should be raked and plowed to the soil
FORMULA (LIME COMPUTATION)
QL= DpH- ApH x 0.5tons/ha x area
0.1( NVL)
QL- quantity of required lime
DpH-desired pH
ApH-actual average pH reading of the pond soil
NVL-neutralizing value of lime
for agriculture-1
for quicklime- 1.73
for hydrated lime-1.35
A= Area of the pond (in hectare)
DpH- 6.8
ApH- 6.5
AREA - 1 hectare
Agriculture lime
STOCK SAMPLING
-Important for estimating average fish weights and standing crop weight
-Need to adjust daily feed ration for the fish
landarchin that is Relevant and Consistent
AVERAGE BODY WEIGHT
= total weight at a particular time (g)
total number of fish sample
STEPS IN POND PREPARATION
1. Drain the pond
2. Sun dry for 1-2 weeks
3. Removed cracked soil and level pond bottom
4. Repair dikes
5. Apply like
6. Dry for 2-3 weeks
7. Flood pond with water to wash out the lime
8. Drain the pond and dry for 1-2 weeks
9. Apply irradicator
10. Apply fertilizer
11. Fill pond with water
DIKE- the most important part of the fish pond, as they keep the necessary volume of water
impounded and form actual pond
- Design and construction is particularly important
