Salmon Rancher's Manual PDF Download
Are you looking for read ebook online? Search for your book and save it on your Kindle device, PC, phones or tablets. Download Salmon Rancher's Manual PDF full book. Access full book title Salmon Rancher's Manual by William J. McNeil. Download full books in PDF and EPUB format.
Author: William J. McNeil
Publisher:
ISBN:
Category : Brood stock assessment
Languages : en
Pages : 108
Get Book Here
Book Description
Author: William J. McNeil
Publisher:
ISBN:
Category : Brood stock assessment
Languages : en
Pages : 108
Get Book Here
Book Description
Author: S. Shaw
Publisher: Springer Science & Business Media
ISBN: 9400931778
Category : Science
Languages : en
Pages : 276
Get Book Here
Book Description
with the issues involved in the management of salmon fishing. farming and ranching and the implications for production costs and the availa bility of supplies. Chapters 6 and 7 investigate processing. marketing and distribution and Chapter 8 discusses the workings of salmon markets and the main factors affecting the demand for salmon. Finally. chapter 9 summarises the main findings of the study and considers the issues likely to define the future of the industry. The main interest of the book is in salmon sold commer cially and mention is only made in passing of the rather different. though important. issues involved in the management of sport or recreation fisheries. This book does not cover all species of salmon but concentrates on the main species of current commercial significance. These are the five commercially important species of Pacific salmon all of which belong to the single separate genus ONCORHYNCHUS together with SALMO SALAR. the Atlantic salmon. The related SALMO GAIRDNERI (rainbow trout) and SALMO TRUTTA (brown troutl seatrout) are outside the scope of the book. although since these compete closely with salmon. the relationship is discussed. 1.2 THE SALMON: LIFE CYCLE AND SPECIES The family salmonidae is indigenous to the Northern Hemisphere and is found from the temperate zone northwards to beyond the Arctic Circle. 1n both Pacific and Atlantic waters. They are not· native to the Southern Hemisphere but have been successfully introduced into New Zealand. into Argentina. Venezuela and more recently Chile and the Kerguelen Islands.
Author: W. Pennell
Publisher: Elsevier
ISBN: 0080539661
Category : Science
Languages : en
Pages : 1071
Get Book Here
Book Description
As salmonids have been reared for more than a century in many countries, one might expect that principles are well established and provide a solid foundation for salmonid aquaculture. Indeed, some of the methods used today in salmonid rearing are nearly identical to those employed one hundred years ago. Areas of salmonid research today include nutrition, smolt and stress physiology, genetics and biotechnology.The purpose of this book is to provide a useful synthesis of the biology and culture of salmonid fishes. The important practices in salmonid culture as well as the theory behind them is described. This volume will be of interest to students, researchers, fisheries biologists and managers as well as practising aquaculturists.
Author: Hugh Evander Willis
Publisher:
ISBN:
Category : Commercial law
Languages : en
Pages : 488
Get Book Here
Book Description
Author: U.S. Fish and Wildlife Service
Publisher:
ISBN:
Category : Fish culture
Languages : en
Pages : 716
Get Book Here
Book Description
Author:
Publisher:
ISBN:
Category : Fish culture
Languages : en
Pages : 430
Get Book Here
Book Description
Author: Robert F. Raleigh
Publisher:
ISBN:
Category : Brant
Languages : en
Pages : 52
Get Book Here
Book Description
Author: Ken Darrow
Publisher: James Currey
ISBN:
Category : Appropriate technology
Languages : en
Pages : 808
Get Book Here
Book Description
Author:
Publisher:
ISBN:
Category :
Languages : en
Pages : 712
Get Book Here
Book Description
Author: Ian Dore
Publisher: Springer Science & Business Media
ISBN: 1475759908
Category : Technology & Engineering
Languages : en
Pages : 287
Get Book Here
Book Description
This book is a completely new edition of Fresh Seafood-The Commer cial Buyer's Guide, which was first published in 1984. There have been many changes in both product and the seafood business in the intervening years. About 70 percent of the material in this book is new, a tribute to the rapid pace of change throughout the industry. The subject of this book is fresh seafood. "Fresh" is defined as product handled under refrigeration (mechanical or ice) from har vester to consumer. This excludes frozen product, canned product and other shelf-stable packaging. Frozen seafoods are covered in the companion volume, The New Frozen Seafood Handbook. Many prod ucts are, of course, handled in both refrigerated and frozen forms. There may be substantial differences, not just in how they are han dled, but in how they are processed, graded and packed. Frozen sea foods are often treated and traded as commodities, with standard descriptions. Marketing and distributing fresh fish and shellfish, which has to be eaten within days of harvest, is necessarily more personal and direct. The contest between refrigerated and frozen seafoods has continued for many years and shows no signs of resolving. Despite massive im provements in the quality of much frozen product, consumers and their retail and restaurant suppliers still tend to believe that "fresh" is bet ter, perhaps simply because the word "fresh" is naturally appealing.
