Chapter 3

Chapter 3
Fisheries and Aquaculture
Date Developed: AUGUST 2020 Document No. 01

ESC 6
EPP with Entrepreneurship Date Revised: - Issued by: PRMSU CTE
Page 1 of 40
Prepared by: EVANGELINE R. GABRIEL, MAEd Revision # 00
Fisheries and Aquaculture
Overview
This module will introduce you to the exploratory aspects of Fishery Arts. It
explains the different areas covered by Fishery I; namely, Fish Morphology, Fish
Culture, Fish Capture and Fish Preservation. Fish, as the major product will be
discussed first in this module. You will be given information on the morphology of
fishes; fishery as a business; and the three branches of fishery including technical terms
encountered in the study of fishery for further understanding of the topic. You will also
be given insights into what you could learn in this module. In this process, you would
be able to decide on which area of fishery arts you would specialize in so you can
participate in any fishery programs of the government and promote economic progress
of the community and the country.
LESSON 1 - Fishery
ESC 6
Page 2 of 40
I. Introduction
Fish culture, as an aspect of aquaculture, is one of the answers to the pressing

needs of increasing food production. As a subsidiary of aquaculture, it deals with the
cultivation of fishes in ponds and in other aquaculture facilities, such as cages, fish
pens, tanks, raceways and rice paddies. Since many freshwater and brackish water
species are cultured in ponds, it is the concern of this lesson to study fish and its parts
with corresponding functions
In this module you will learn about fish, fish morphology and its parts and
functions; the possibility of culturing, preserving and marketing of fish.
II. Learning Competency
Concepts of Fishery
III. Objectives
At the end of the lesson students should be able to:
1. explain the concepts of fishery;
2. discuss the morphology of fish - its parts and functions;
3. dissect and identify the external parts of fish;
4. dissect, identify and state the functions of internal parts of the fish;
5. distinguish the possibility of culturing, preserving and marketing of fish; and
6. differentiate the three branches of fishery arts.
IV. Discussion
Fish is a cold-blooded vertebrate living in water, breathing by means of gills;

whose body may or may not be covered with scales. In general, it includes all the fin
fishes and other aquatic animals such as crustaceans, (crabs, prawns, shrimps,
lobsters) and mollusk (clams, mussels, oysters, snails and shellfishes).
Based on the fossils recovered five million years ago, there was no
distinguishing feature of a fish. The primitive fish belongs to ostracoderm, which has
a mouth just a small opening, and the placoderms to which our present-day bony fish
belong.

ESC 6
Page 3 of 40
Fish is a business for it is a source of income, food and livelihood if it can be
cultured for commercial purposes and marketed properly.
Fishery is the business of catching, handling, taking, marketing and

preserving of fish and other fishery products.
Branches of Fishery:
1. Fish Culture - the human effort of raising the maximum productivity of fish and
other fishery aquatic products and maintaining the supply of these products to
satisfy human needs.
2. Fish Capture - branch of fishery science that deals with the scientific method of
catching fish as well and the type of fishing gear used.
3. Fish Preservation - branch of fishery science that deals with the scientific
method of preserving fish and other fishery aquatic products to prevent spoilage.
* Ichthyology - the science that deals with the study of fishes

* Ichthyologists - scientists or persons who study fishes
External Parts of the Fish and Their Functions

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
9. Nostril - part of the fish that used for smelling
Internal Parts of Fish and their Functions

Spine – the primary structural framework upon which the fish’ s body is built. It
connects to the skull at the front of the fish and the tail at the rear. The spine

ESC 6
Page 4 of 40
is made up of numerous vertebrae, which are hollow and which protect the
delicate spinal cord.
Spinal cord – the part that connects the brain to the rest of the body and relays
sensory information from the body to the brain, as well as instruction from the
brain to the rest of the body.
Brain – the control center of the fish where both automatic functions and higher
behaviors occur. All sensory information is processed here.
Lateral line – one of the fish’s primary sense organs. It detects underwater vibration
and is capable of determining the direction of their source.
Swim or air bladder – a hollow, gas-filled balance organ that allows a fish to
conserve energy by maintaining neutral buoyancy in water.
Kidney – filters liquid waste materials from the blood. These wastes are then passed
out the body
Stomach and intestines – break down food and absorb nutrients.
Pyloric caeca – finger like projection located near the functions of the stomach and
the Intestine. It known to secrete enzymes that aid digestion. It may also
function to absorb digested food or do both.
Liver – it assists digestion by secreting enzymes that break down fats, and also serves
as storage area for fats and carbohydrates.
Heart – circulates blood throughout the body.
Muscle – provide movement and locomotion. These are parts of the fish that are
usually eaten. They compose the fillet of the fish.
Gonad - hormone-secreting sexual gland of a fish.
Fish Scales Tell the Age of a Fish
Look at the image of the fish scale. Like a tree, scales show
rings that indicate periods of growth. Rings that are farther
apart occur when the fish grows well and there is a lot of food
in the summer season. Rings that are close together occur
when the fish does not get much food and grows slowly. On
the scale you can identify the summer growth and the winter
growth. (There will be several rings in each).
The core represents the fish when it was first born, as a fry.
The rings near the edge are the most recent periods of growth.
ESC 6
Page 5 of 40
Types of Fish Scales
Placoid - it resembles a miniature tooth called
denticles. Ex. shark scales
Cycloid - it is oval or circular in outline and have a

smooth and exposed rear edge
Ctenoid - scales that have a rear edge made of small

brush- like spines or comb liked teeth.
Ex. Scales of perch, pongiest and bass
Ganoid - a four- sided plate that fits closely against

adjacent plates without overlapping
Parts of Gills
Gill filament - used for exchange of gases such as oxygen and
carbon dioxide.
Gill arch - used for support and for passing blood to and the gill
filaments.
Gill - rakers - used for straining food from the water
V. Activities
A. Draw two (2) samples of fish and identify the external and internal parts.
B. Process Activity
Research on the morphology of fishes, evolution of fishes, some fish culture
facilities in the country, classification, construction and operation of common
fishing used in the Philippines.
VI. Assessment
ESC 6
Page 6 of 40
Answer this in your test in your paper. Write the letter of the word or group of words
that best completes the thought of each of the statements below.
1. A science that deals with the study of fishes is called _____
a. Aquaculture c. Biology
b. Ichthyology d. Fish Culture
2. The human effort of raising the maximum productivity of fish and other fishery
products to satisfy human needs is ______
a. Fish Culture c. Fish Cultivation
b. Fish Capture d. Fish Propagation
3. When fishes are imported or introduced into the country they are classified as
_____
a. endemic or indigenous c. wild
b. native d. exotic or indigenous
4. A fishpond which is used by students in school is intended for:
a. commercial or business
b. recreational or enjoyment
c. educational and cultural or scientific pursuit
d. food production
5. _____exists when the pond is overstocked and has lesser growth of natural food,
a rivalry for food, space and oxygen.
a. Spawning c. Fighting
b. Competition d. Cannibalism
VII. Reflection
Activity
A. Watch a video presentation about the morphology of fish.
B. At home: prepare some fish samples to be dissected and identified. Now you were
given an idea on the morphology of fishes and the branches of fishery that comprise
the component of fishery arts.
VIII. References
Books
Calmorin et al, Introduction to Fishery Technology
Villanueva et al,.Fishery Arts Handbook
1. BFAR Handbook
2. Classification of Fishing Gears Handbook BFAR
3. Effective and Affordable Secondary Education Module, BSE
4. Fish Processing Handbook for Filipinos
5. Leaflets on Urban Aquaculture Project
6. Leaflets on Biology of Tilapia
7. National Integrated Fisheries Technology Development Center
Handbook
E-References
1. http://www.google.com.ph/imgres?
ESC 6
Page 7 of 40
2. https://www.google.com.ph/search?q=carpa
4. https://www.youtube.com/watch?v=DjthfvB47Mc
Lesson 2: Fish Culture
I. Introduction
Fish culture, as an aspect of aquaculture, is one of the answers to the pressing
needs of increasing food production. As a subsidiary of aquaculture, it deals with the
cultivation of fishes in ponds and in other aquaculture facilities, such as cages, fish
pens, tanks, raceways and rice paddies.
In this module you will learn the different phases or aspects of fish culture;
different terminologies used; parts of a fish pond and how fish cultivated and most
especially the importance of fish culture and marketing strategies for the species of
fish raised.

Phases or aspects of fish culture
III. Objectives
1. explain the phases or aspects of fish culture;
2. classify fish culture;
3. recite the different terminologies used in fish culture;
ESC 6
Page 8 of 40
4. enumerate the parts of a fish pond and the function of each part;
5. discuss the species and characteristics of cultivable fish and the natural foods of
fish;
6. analyze the importance of fish culture and of possible marketing strategies for the
species of fish raised.
IV. Discussion
Many programs and activities had been done in response to the problems regarding
the shortage of the supply of fish in the country. One of which these programs is Fish
Culture. Fish culture then must be introduced to enhance awareness and adopt some
of the technology and its adoption as additional source of food and income.
Phases or Aspects of Fish Culture

1. Fish Cultivation - the rearing of fish under controlled or
semi- controlled condition
2. Fish Propagation - the process of increasing fish life either
by natural or artificial means of reproduction
3. Fish Conservation - the scientific means of utilizing fish and
other fishery aquatic products/resources
Classification of Fish Culture

1. According to extent of financial investment
a. Intensive - utilizes limited area with very high investment
b. Extensive - utilizes wide area with minimal capital and very low
production
c. Semi-intensive - employ some or the majority of the modern
techniques of production
2. According to purpose
a. for commerce or for business
b. for recreation or for enjoyment
c. for educational and cultural or scientific pursuit
d. for food production
3. According to design
a. natural pond
b. artificial pond
4. According to state of water
a. still water
b. running water
5. According to salinity
a. freshwater
b. brackish-water
c. marine or saltwater
ESC 6
Page 9 of 40
6. According to temperature
a. Warm water or hot water
b. Cold water
7. According to species raised
a. Freshwater species
b. Brackish-water species
c. Marine or saltwater species
Terminologies used in the study of Fish Culture

1. Endemic or indigenous - native to the locality
2. Exotic or digenous - introduced by other countries
3. Habitat - the place where plants and animals grow and naturally live
4. Herbivorous - species of fish that feed on plants and vegetables only
5. Carnivorous - species of fish that feed on other animals
6. Omnivorous - species of fish that feed on both plants and animals
7. Tide - the periodic rise and fall of seawater
8. Milt - the male reproductive gland of fishes
9. pH - the hydrogen ion-concentration of water
10. photosynthesis - the process by which plants manufacture their food
with the aid of sunlight
11. predators - species of fish feeding on other fishes specially the
cultivable ones
12. prolific - the process of producing young in great numbers
13. Sabalo - the bangus breeder or spawner
14. Salinity - the degree of freshness and saltiness of water
15. Temperature - the degree of coldness and hotness of water
16. Competition - the rivalry for food, space and oxygen inside the
fishpond
17. Cannibalistic - species of fish that feed on their own kind
18. Plankton - the biological association of minute plants and animals
which are found growing on the surface of the water.
19. Spat - the larvae of oyster and mussel which are free swimming in
water.
20. Catadromous - species of fish that go down from freshwater to
saltwater to spawn ex: eels
21. Anadromous - species of fish that go upstream from salt water to
freshwater to spawn ex: bangus
22. Oviparous - species of fish whose eggs are fertilized and developed
outside the body ex: tilapia
23. Viviparous - species of fish that bring forth living young which
during their early development receive nourishment from their mother
fish
24. Ovoviviparous - species of fish whose eggs are fertilized and
developed within the body but the young when born alive do not
receive nourishment from the mother fish ex: Rays and Sharks
25. Food chain - the linear relationship of undergoing the process of
eating and being eaten.
26. Scavenger - species of fish that feed on decaying organic matter

ESC 6
Page 10 of 40
27. Lab-lab - the vernacular term for all the greenish, brownish or
yellowish crust of micro benthic fauna and flora, which are found
growing in matrix or mat at the pond floor.
28. Fecundity - the number of eggs laid by a female fish in one
spawning.
29. Standing crop - the total number of fishes stocked at a given area at
a given time.
30. Biomass - the total weight of the animal in the given environment.
Compartments of a Fishpond and Functions
1. Nursery pond - the smallest and the cleanest compartment where fish
are reared from fry up to pre- fingerling size
2. Transition pond - a compartment where fish are reared from pre-
fingerling size to post fingerling size before stocking them in to other
larger compartments, it is also known as stunting pond.
3. Rearing pond - the largest compartment of a fishpond where fishes
are reared from post fingerlings up to marketable size
4. Breeding pond - a compartment where spawners are confined and are
used purposely for the production of fry
5. Catching pond - an area that serves as catchment basin for fish
harvest
6. Head pond - an area that serves as water reservoir where water is
stored before going to other pond compartments
7. Water supply canal - canal used to supply water throughout the
whole fish pond system
Interpreting Plans and Layout Improved Fishpond Layout
Legend:
NP – Nursery Pond
FP – Formation Pond
RP – Rearing Pond
SC – Supply Canal
Kinds of Dikes Illustration

1. Main dike - the largest of all dikes that
surrounds the whole fishpond project
2. Secondary dike - the dike that

surrounds the biggest compartment

ESC 6
Page 11 of 40
3. Tertiary dike - the dike that surrounds
the smallest compartment
Kinds of Gates Illustration

1. Main gate - the largest gate that
serves as water entrance in the whole
fishpond system
2. Secondary gate - the gate that can be

found in the largest compartment
3. Tertiary gate - the gate that can be

found in the smallest compartment.
Species of fish that are commonly cultured in ponds
Introduced or Exotic Fishes
Local Names English Names Scientific Names
Karpa Common carp Cyprinus carpio
Tilapia Nile tilapia Oreochromis niloticus
Tilapia Zill’s tilapia Tilapia zilli
Tilapia Java tilapia Oreochromis mossambicus
Giant gourami
Gorami Osphronemous gourami
Plasalid Plasa lid Trichogaster pectoralis
Native or Indigenous
ESC 6
Page 12 of 40
Local English Names Scientific Names
Names
Dalag Mudfish or murrel Ophicephalus striatus
Snakehead fish
Hito Freshwater catfish Clarias batrachus
Martiniko Climbing perch Anabas testudinius
Biya Goby Glossogobius guirrus
Ayungin Therapon Therapon plumbeus
Bangus Milk fish Chanos chanos
CRUSTACEANS
Local Name English Name Scientific Name
Alimango Mud crab Scylla serrata
Alimasag Blue crab Neptunus pelagicus
Sugpo tiger prawn Penaeus monodon
Common Enemies of Fish

ESC 6
Page 13 of 40
1. Predators - fish and other animals that prey on the cultured species of
fish
2. Competitors - fish and other animals that compete with the cultured
species in terms of food, space and oxygen
3. Nuisances - crustaceans and other animals that do a lot of damage to the
food and in the habitat of fish.
Characteristics of Fish that are Suitable for Pond Culture
1. Fish should be palatable and good tasting – the fish must have a delicate
flavor.
2. Fish must be a fast grower – the fish must be able to grow rapidly or can
give a possibility of four or more harvests a year.
3. Fish should be resistant to pests, diseases and parasites – the fish should
not succumb to abrupt changes in temperature or salinity and can tolerate
such conditions in all its existence.
4. Fish should be a universal feeder – the culture fish require food which
can be grown easily and abundantly under favorable conditions.
5. Fish should have high market demand – the fish must command a high
price to recover the expenses incurred.
Natural Food of Fish in the Pond Picture

1. Plankton- small plants floating in water
2. Lab-lab – a twining leguminous plant
3. Algae – are a very large and diverse group of

simple, typically autotrophic organisms, ranging
from unicellular to multicellular forms, such as the
giant kelps that grow to 65 meters in length.
6. Fish should not be destructive in confinement, either to its kind or to other

species or to its environment – the fish should be prolific which means that
reproduce very often to have a continuous supply of fry or stocks.
Other Fish Culture Facilities
1. Hapa - it is an unframed net tied to posts
and principally used for nursing fry and
holding of breeder. It looks like an inverted
mosquito net.
ESC 6
Page 14 of 40
2. Fish cage - it is a framed net that is either fixed or mobile. Set in water
and surrounded with a bamboo raft and provided with an anchor at the
bottom. It is used for the culture of fish from fry to marketable size.
3. Fish pen - it is an enclosure of net or
bamboo slats with sturdy posts staked at the
bottom of water and used for the culture of
fish from fry to marketable size Tank - it is a
structure made of brick tile or concrete used
for the purpose of culturing fish from fry, to
marketable size. It can also be used as a
breeding tank, or as conditioning tank for
breeders.
4. Raceway – an enclosure of concrete soil or
added materials generally in the shape of the
canal through which constant water flows.
Fish are raised in the raceway at high density
and their waste products are carried out by
the water passing through the areas.
V. Activity
Directions: Research on the different aquaculture facilities and practices commonly
undertaken in the country today:
Aquaculture facilities Species of fish raised Location

Cages Tilapia, bangus, grouper Fresh water, brackish
water, open salt water
VI. Assessment
Watch the video on the evolution of fish and answer the following questions below.
Write your answer on a pad paper.
1. Why is there a need to familiarize yourselves with the morphology of fishes?
2. How can you differentiate the various phases of fish culture?
3. Explain why there is a need for you to be acquainted with the different
terminologies to be used in fish culture.
4. How are the types of fish culture classified and why?
5. How are the different compartments divided based on specifications?
ESC 6
Page 15 of 40
VII. Reflection
Write your opinion and reflection after reading and understanding the first
part of the module. Would it be enough for you to decide whether or not you will be a
part of the fish industry to augment family income?
Ex. As a student of EPP and given some knowledge and skills in the culture, harvest
and preservation of fish and other fish products I have decided to apply this
knowledge to improve myself in the fish industry.
VIII. References
Books
1. BFAR Handbook
Handbook
E-References
Lesson 3 – Fish Capture

ESC 6
Page 16 of 40
I. Introduction
Fish capture technology encompasses the process of catching any aquatic
animal, using any kind of fishing methods, often operated from a vessel. ... The
mechanization of gear handling has vastly expanded the scale on
which fishing operations can take place.
In this module you will learn the importance of knowing the classification of
different fishing gear in the Philippines and on how to use it by following safety
procedures.

Classification of Fishing Gear
III. Objectives
1. explain the importance of knowing the classification of fishing gear used in the
Philippines.
2. familiarize the learners with the simple construction and operation of common
fishing gear.
3. teach the learners the proper ways of handling the fishing gear and safety
measures in the operation of the gear.
4. help them identify the gear to be presented.
5. assist the learners to distinguish the possibility of marketing and having a source
of income from gear construction and operation.
IV. Discussion
There is various fishing gear used in catching fish and other fish products and
different methods of construction and operation are involved. Some fishermen and their
relatives practice the different ways of constructing a gear to augment family income
Basic Classification of Philippine Fishing Methods and Gears, and Safety

Measures
1. Fishing without gear – a method that is composed of the simplest forms of
gathering aquatic resources Examples: a. Hand picking b. Diving
2. Stupefying methods - a method that depend on the psychological reaction of
fish to certain physical or chemical properties
a. Mechanical stupefying
- Hitting a fish directly with any object like stones, clubs, hammers etc.
- Hitting a submerged stone with another where fish is hiding.
b. Using of dynamite detonated by a blasting cap with a short fuse.
c. Fish poisoning
1. Using toxic plants like Derris or “Lagtang” (“Tubli” in Cebuanos) whose
coffee-like berries are toasted, crushed and pulverized and sprinkled into the
water as bait
2. Using chemicals like Rotenon, Endrin, Cyanide, Burnt lime, Copper-vitriol etc
3. Using deoxygenation of the water by stirring up the mud in shallow regions
d. Electrical fishing
3. Fishing using miscellaneous hand or grappling instruments generally used for
gathering sessile or trapped animals (panikwat)
English Names Local Names
1. Shovels Pala
ESC 6
Page 17 of 40
2. Tongs Sipit
3. Gafts Gantso
4. Hoes Panghukay
5. Picks Patik, piko
6. Scrapers Pangayod
7. Spades Pangdukal
8. Grabs Pandakut
9. Rakes Kapangpangan – kalaskas; tagalog bikol
– kalaykay; tagalog – lawiswis,
pangahig; ilongo – palunpat; iloko –
tako, sagad; bikol - saliwliw
10. Tweezers Pambunot
11. Dredgers Sagudsod;Cebu – sihud; Bisaya – sangya
12. Scoops Tagalog – panalok bithay; iloko –
parwas, tagaban; kapangpangan –
sagudsod; Sebu – sihud; Bisaya - sangya
13. Pokers Pangsundot
14. Clamps Pang-ipit
15. Snares Tagalog – panilo; Bukidnon – panghilot;
Aklan - hikog
4. Wounding Gear - gears used by man who to wound a fish from some distance
either by throwing pointed objects or using specials equipment
a. Spears, lances and arrows - instruments with pointed barbed or barbless
blades at the right straight tip which are not removable from the handle and
generally thrown by hand or sometimes from a gun or bow-like device like
pana, sibat, salapang or tiksal
b. H
ar
p
oons - pointed instruments with barbed blades detachable from the handle and
either thrown by hand or discharged from a gun,
panibat, or pamaril.
c. Riffle - baril
5. Barriers and Traps - gears that lead the fish into a

situation or enclosure from which it cannot escape or from which the way of
escape is not easily located.
a. Barricades - complete barriers made of

wooden trunks, debris, mud, weeds,
banana stalks, rocks or bamboo webbing
built across the natural migration path of
fish.

ESC 6
Page 18 of 40
b. Fish shelter - a structure made of anchored bunches of twigs and bushes,
piles of rocks or poles which become the hiding place for fishes.
c. Fish coral - a guiding barrier

constructed of bamboo, brush or
chicken wire which is set in tidal
waters or along natural ways of
fishes.
d. Fish pots - basket-like enticing devices

usually baited and made of bamboo,
chicken wire, rattan and other suitable
materials.
6. Fishing with lines - method of line fishing with hooks that follows the principle
of offering the fish real or artificial bait which it tries to catch
a. Handlines - long simple lines with one or small
series of hooks requiring constant attention
1. Simple handline or drop line-pangawil or kawil - single

line with one or two barbed hooks
2. Multiple handline - single line with series of barbed

hooks
3. Jigger - used in catching squids (kawil pangpusit)
4. Pole and line - handline attached to a pole (bingwit) used with various kinds baits
(baliwasnan or bingwit)
5. Troll line - handline with a hook at the free end with

natural or artificial bait drawn or towed by a fast-
moving banca or boat.
6. Longlines - extremely long lines with a large series of baited

hooks either set or drifting that requires only periodical
attention at more or less a fixed time interval.

ESC 6
Page 19 of 40
Set long lines - lines anchored or fixed and not free to move with the
current.
a. Drift long lines - lines without fixed

attachments.
7. Falling Gear - a type of gear that works on the principle of

covering the fish with a gear
1. Cover pot - salakab
2. Cover net – panaklob
3. Cast net - conical net which

when thrown forms a circle
covering the fish.
8. Fish impounding nets - gear usually made of woven or knitted fibers with mesh to
confine the fish
a. Filter nets - a conical bag net

without funnel – shaped valves
made of sinamay cloth or
cotton netting fixed in flowing
water to filter shrimps, crabs,
fishes etc. (dayakos or sala)
b. Hoop nets - funnel –

shaped bag-nets
constructed over circular
frames that have non-return
valves but no wings. Can
catch fishes in rivers and
places with fast currents by
straining the water.
(bukatot na lambat)

ESC 6
Page 20 of 40
c. Fyke nets - winged
conical filter nets with a
series of circular hoops
leading into a closed sac
or trap with a small
opening that makes exit
difficult. (dayakos)
d. Pound nets - fixed

impounding nets supported by
stakes or held in place or
maintained in form by a
combination of floats or
bouys and weights and
anchors (otoshi-ami)
9. Scooping nets – nets that take fish by submerging a hanging net and swiftly lifting
the gear to capture or enclose the fish over it
a. Dip nets – salap or salok
b. Crab lift nets - bintol
c. Lift net - salambaw
d. Lever net - salambaw
e. blanket nets – paduyan
f. Bag net – basin

ESC 6
Page 21 of 40
g. new look - a lift net is like a bag net
but the handling process is
accomplished from a rectangular
platform supported by four-corner
posts
h. two boat or four boat lift net - lift

nets in which the corners are lifted
from anchored boats
i. push nets - a small triangular fishing

net with a rigid frame that is pushed
along the bottom in shallow waters
and is used in parts of the
southwestern Pacific for taking
shrimps and small bottom-dwelling
fishes
j. skimming nets - lift push nets

operated in deeper waters from a
small banca or raft, that use a
skimming motion while drifting with
the boat. (anod sulong)
10. Drive-in gear - a gear that uses a scare line or other devices to frighten the fish
toward the net. The harvest of the fish is affected by the lifting process of the nets.
a. Drive-in-net - kalaskas b. Muro-ami
11. Dragged gear - nets which are pulled through the

water or near the bottom or even pelagically for an
unlimited time
a. Dredges – nets used to collect shell fish by
raking or scratching action (kaladkad)

ESC 6
Page 22 of 40
b. Trawls - nets in the form of a conical bag
with the mouth kept open by various
devices and the entire gear is towed
behind a moving boat. (galadgad or
taksay)
Examples:
1. Bottom trawl
2. Mid-water or pelagic trawls
12. Seine nets – nets that consist of a bust or bag with very long wings or towing
warps. The capture of fish is done by surrounding a certain area of water with
school of fish and towing the gear over this area with both ends to a fixed point on
the shore or on a vessel
Examples:
a. Beach seine - bayakos or pukod b. Lampara or sahid
c. Fish corral seine- segni in Bisaya d. Reef seine - can operate on

reefs or over rough grounds.
13. Surrounding nets - fishing devices made of long walls of webbings; capture of
fish is by surrounding the fish not only from the side but also from beneath.
a. Round haul seine – sapyaw
b. Purse seine – pangulong

ESC 6
Page 23 of 40
c. Ring net - kubkob
d. Scoop nets - gayad
e. Stop seine - pangulong
14. Gill nets - simple walled curtain-like nets set vertically in water
a. Set
gill
nets
- are
nets
that
anchored or fixed – largarete patuloy, palagiang paningahan
b. Drift gill nets - gill nets that are set free from the bottom and free to
drift with the current (panti)
c. Encircling gill net - nets spread out in a circle and gilling process is
hastened by frightening the fish with various devices mostly by noise.
(bating or halang)
d. Trammed nets - the capture is by entangling the fish itself in the
pockets or spaces created by the nets while the fish is trying to escape.
(transmalyo)
15. Traps for jumping or flying fishes - a method of catching fish that it jumps, falls
back into a horizontal floating or suspended net, raft trap, or even in an empty boat
or box (pangsiriw in Iloko) Process

ESC 6
Page 24 of 40
V. Assessment
Ask help from a friend, neighbor, family members who knows about fishing. Ask
them the different techniques and gear employed in catching fishes and other aquatic
resources
1. Why is there a need to get acquainted with the different fishing gear used
in the Philippines?
2. How are these fishing gear classified?
3. If you were given a chance to go with a fisherman to fish what would you
do to have more catch and which of the gear would you recommend?
Why?
4. Do you think the kind of gear and the method of operation have a role in
a successful fishing operation? Why?
VI. Activity
I. Investigate/research on the safety measures in fish capture in the following
workplaces:
1.1. Inlands/Ponds
1.2. Lakes/Bays
1.3. Seas/Ocean
In this lesson, you were given information on the different fishing gear used in the
country and how to capture fish by means of these gears. After you were introduced
to the content of this lesson, perhaps you can undertake some activities related to fish
capture most especially going out to fish and constructing a gear like the pole and
line. This activity can be a hobby and business activity for you and your family.
VII. Reflection
Gather pictures regarding fishing gear and their operations. Research and analyze by
means of the internet additional information on fishing gear classifications and
operations. Analyze how effective this method is for capturing or gathering fishes.
VIII. References
Books
1. BFAR Handbook
ESC 6
Page 25 of 40
Handbook
E-References
Lesson 4 Fish Processing (Preservation)
I. Introduction
Food processing dates back to the prehistoric ages when crude

processing incorporated fermenting, sun drying, preserving with salt, and
various types of cooking, such basic food processing involved the chemical
enzymatic changes to the basic structure of food in its natural form, as well

ESC 6
Page 26 of 40
served to build a barrier against surface microbial activity that caused rapid
decay.

Fish Processing (Preservation)
III. Objectives

1. acquaint you with technology of fish processing
2. familiarize you with the terminologies used in fish processing
3. identify the market forms, cut and body forms of fish
4. explain the principles involved in fish preservation
5. differentiate the characteristics of fresh from stale fish
6. enumerate and classify the different agents of spoilage
7. enumerate and explain the types of fish curing and the principles of each
type
8. perform the methods of cutting fish
9. familiarize yourself with the tools and equipment in fish preservation
IV. Discussion
There are methods and ways of controlling and delaying the spoilage of fish
and other fish products. Knowledge of fish processing will help you put up your
business that can improve the standard of living of your family.
Fish Preservation - is any operation that can prevent or inhibit the natural process of
breakdown or decomposition taking place in the fish. It is known as fish processing.
Terminologies in Fish Preservation

1. Autolysis - softening of tissue due to digestive action of enzyme
2. Canning - method of preparing food in a hermetically sealed container by
the application of heat
3. Drying - method of preservation by lowering the moisture content
through the application of natural or artificial heat
4. Dehydration - removal of moisture under controlled conditions
5. Eviscerate - removal of internal organs of fish
6. Gibbing - process of removing internal organs by cutting a triangular cut
at the throat of the fish
7. Icing - the application of ice to lower the temperature of the fish
8. Pickling - the process of curing of fish in vinegar and spices
9. Pressure cooker - a closed metal fitted by a pressure gauge, control Valve
and pet cock
10. Pressure gauge - a device used to measure and maintain pressure during
processing
11. Can sealer - a machine used to close the open end of tin can
12. Exhausting - elimination of air inside the can
13. Vacuum - empty space without air
14. Refrigeration - method of preservation by lowering the temperature to
point wherein bacterial growth is inhibited
15. Salting - method of preserving fish with salt as its main preservative

ESC 6
Page 27 of 40
16. Smoking - process of preserving fish with the application of smoke and
other interrelated processes such as salting, drying, and heating
treatments
17. Viscera - internal organs, entrails of fish
18. Rigor mortis - stiffening of the muscles or tissues of the fish several
hours after death
19. Brine - mixture of salt and water
20. pH - refers to hydrogen-ion concentration
Market Forms and Cuts of Fish
1. Whole or round fish - fish whose parts are still intact
2. Drawn fish - fish whose internal organs are removed by making a slit along the
belly wall and the entrails pulled out
3. Dressed fish - fish whose scales, internal organs, fins, head and tail are removed
4. Steaks - they are

cross sections of a
cleaned fish which
are around 1-2 cm. thick
5. Splitted - fish that is cut open along the dorsal side from head to tail

ESC 6
Page 28 of 40
6. Live fish - fish that are sold alive
7. Fillets - are the fleshy sides of the fish which

are separated from the backbone and the ribs
a. Butterfly fillet - fillets that are

joined together on the ventral sides
by the underside skin
b. Single fillet - fillet from side of

a fish cut away from the
backbone
8. Sticks - cuts from fillets or steaks. They are

usually from fish that has been minced and
shaped, breaded and frozen.
Common Body Forms of Fish

1. Fusiform - torpedo-shaped kind. Ex: Tuna and galonggong
2. Compressform - flat and compressed laterally. Ex: slipmouth, Mouthfish
3. Depressiform - compressed dorsoventrally. Ex: stingray

ESC 6
Page 29 of 40
4. Taeniform - ribbon-like species. Ex: hairtail
5. Anguilliform - serpentine shaped. Ex: eel
6. Globiform - short, rounded body and is globular. Ex. Puffer fish
Principles of Fish Preservation

1. Prevent or delay microbial decomposition of fish
2. Prevent or delay self-decomposition of fish
3. Prevent other causes of spoilage of fish like physical damages
Agents of Spoilage
1. Microorganisms
Three Main Groups of Microorganism

a. Bacteria - responsible in the
breakdown of plant and animal
material and the possible the return
of simple inorganic compounds to
the soil. The result of this
breakdown is spoilage,
fermentation and decay. Since fish
is an organic matter, it spoils
easily. As soon as it dies, bacteria
act on it.
b. Molds - fuzzy or cottony

organisms that grow on the surface
of the food. They are responsible

ESC 6
Page 30 of 40
for the white, orange, black, green or blue green colonies on the surface
of the food.
c. Yeasts - whitish to yellowish

colonies on the surface of the food.
They appear as a film on the
surface of the liquid or as
sediments at the bottom.
2. Enzymes - proteins that act as biochemical

catalysts in living organisms. They are
normally present along the digestive tract
and help in the breakdown of food into
assimilable forms.
Changes in Fish After Death

1. Changes in Appearance - the color starts to fade until it becomes dull as
spoilage progresses
2. Rigor mortis - characterized by the stiffening of the muscle tissue. This state
lasts only for a few minutes in some fish to several hours in others. the fish in this
state is considered fresh.
3. Autolysis - the breakdown of tissues caused by enzymes. Since it softens the
tissue, it proves the activity of microorganisms.
4. Putrefaction – the state when the components of the flesh are assimilable forms.
It is accompanied by a foul odor, which is the result of the breakdown of protein.
The fish at this stage is spoiled and undesirable.
Characteristics of Fresh and Stale Fish

Fresh Fish Stale Fish
Eyes Bright, bulging pupils Velvet, black Dull, wrinkled, sunken pupils, dull
corneas transparent black, corneas opaque
Gills Bright red, covered with clear Dull brown or gray, slime cloudy,
slime, fresh odor under gill cover odor under gill cover sour and
offensive
Flesh Firm, stiff body; impression made Soft and flabby; impression made by
by fingers do not remain fingers remain
Belly walls Intact Often ruptured, viscera protruding
Muscle tissue White Pinkish, especially around backbone
Vent Pink, not protruding Pale brown protruding
Odor Fresh, fishy odor Stale, sour or putrid
Color Bright Faded and dull
ESC 6
Page 31 of 40
Classification of Bacteria According to Shape
1. Coccus - round
2. Bacillus - rod-shaped
3. Spirillus - spiral
4. Staphylococcus - grapelike
5. Streptococcus – chainlike
Classification of Bacteria According to Their Temperature Requirement

1. Thermophilic - thrive at high temperature (heat loving)
2. Psychrophilic - thrive best at low temperature (cold-loving organisms)
3. Mesophilic - those that thrive between low and high temperatures
Classification of Bacteria According to Their Oxygen Requirement

1. Aerobic - requires free oxygen in order to live
2. Anaerobic - lives in the absence of free oxygen
3. Facultative - grows with or without free oxygen
Types of Enzymes
1. Lipolytic - enzyme that acts on fats
2. Proteolytic - enzyme that acts on proteins
3. Amylolitic - enzyme that acts on carbohydrates
Methods of Fish Preservation

1. Fish Curing
2. Utilization of Fishery by Products
3. Refrigeration and Cold Storage
4. Canning or Bottling
1. Fish Curing - includes all the methods of fish preservation except refrigeration and
canning. It is the process of preservation by the use of preservatives and other
chemicals for the purpose of keeping fish and other fishery products fresh for future
use.
Types of Fish Curing

a. Salting - application of salt to the fish
b. Drying - lowering of water content of the product to a degree where bacteria
cannot grow and reproduce
c. Smoking - application of smoke to the product
d. Pickling and spicing - preservation of food by the use of vinegar and other spices
e. Salting - considered the basis of all methods of fish preservation
Salt - colorless or white crystalline compound known chemically as sodium chloride
(NaCl) occurring abundantly in nature, both in solid form and in solution
Factors Affecting Salting

1. Composition of salt
a. Pure salt - fish salted with pure salt is of better quality. It is soft and
flabby and has yellowish white color
b. Impure salt - fish salted with impure salt is firm and rusty in color

ESC 6
Page 32 of 40
2. Temperature - high temperature makes salt dissolve faster, permitting a rapid
penetration of the product with salt.
3. Methods of Salting
a. Kench Salting or Dry salting
b. Dry Salting to Make Brine
c. Brine Salting
d. Fermenting
4. Methods of Cleaning
a. whole fish
b. splitted fish
c. gutted fish
5. Size of the Fish - small sized of fish is salted faster than larger size of fish
6. Storage of Fish
C. Drying and Dehydration - lowering the water content of the fish with the aid of heat
Drying - known as natural drying
Dehydration - used of chemical devices to provide artificial heat for drying.
Factors Affecting Drying

1. Humidity of Air
2. Velocity of the wind
3. Intensity of sunshine
1. Humidity - amount of moisture in air

2. Velocity - speed of air/wind
Factors Affecting Dehydration

1. Kind of drier used
2. Temperature range
3. Storage of finished product
4. Relative humidity
The finished products of drying and dehydration is commonly called daing or

tuyo
D. Smoking - method of preserving fish by the application of smoke and other

interrelated processes such as salting, drying and heat treatment Smokehouse - an
airtight container where smoke can be introduced.
Types of smoking
1. Hot Smoking or barbecuing - a slow type of broiling that places the product in
close proximity to the fire. The food is cooked and smoked in temperature
ranging 150◦F to 190◦F.
2. Cold smoking - method of smoking in which the fish are hung at some distance
from a low smoldering fire and cured at temperatures ranging from 90◦F to
110◦F.
Factors Affecting Smoking

1. Kind of Fish - fat fish are preferable to lean ones. Scaly fish are usually used
to obtain an attractive appearance of the finished product
2. Condition of raw materials
3. Kind of smoke-producing materials

ESC 6
Page 33 of 40
a. Hard wood - good quality of smoke is produced
b. Soft wood - thin smoke is produced; thus, a low grade of smoked product
4. Length of smoke curing
E. PICKLING - preservation of food by the use of vinegar and other spices. Pickling of
fish as a method of preservation is not commercially done in the Philippines because
the preservative action of vinegar is short. Pickling has some digestive action in fish
which renders it softer and pastier. Pickled fish is usually used as appetizer so
preservation by this method is recommended for use at home.
3. CANNING - application of heat to food in a hermetically sealed container at a

temperature and for a period of time sufficient to destroy microorganisms and to
render any bacterial cell for a definite period of time.
BASIC CANNING EQUIPMENT
1. Can sealer - a machine or instrument that is used

to close the open end of tin cans.
2. Pressure cooker - a modern household device used

for processing food for a definite period of time
and pressure.
3. Tin cans and glass jars -

containers locally available for
canning purposes only
4. Measuring spoons & cups – devices used to

measure liquids and solids ingredients
5. Colander - a receptacle for draining purposes
6. Basins - containers used for washing and for

the preparation of brine
7. Thermometer – a device used to check

temperatures of cooking, drying and cold
storage

ESC 6
Page 34 of 40
8. A clock – an instrument used to determine the length
of processing, salting, steaming or frying
9. Knives - tools used in cleaning, cutting fish

into accurate sizes
10. Cutting board – a durable board

used primarily as guide so that
exact sizes of fish will fit into the
different containers
3.A. CHILLING - a process whereby the product is cooled to the temperature of

melting ice 0◦C (32◦F). The usual cooling medium is ice.
3.B. FREEZING – a process of lowering the temperatures of fish from 0◦C to 5◦C in
two hours or less and further reducing the temperature to recommended storage
temperature of 30◦C. In this method, water in the flesh of the fish is crystallized.
4. UTILIZATION OF FISHERY BY PRODUCTS – the conversion of waste

materials coming from fish and other marine products into secondary products.
Directions: Make a community survey to determine where bagoong, tinapa,

tuyo/daing are produced and accomplish the given form Name of processor
Address of processor Product produced 1. 2. 3. 4. 5.
Process Demonstrate the procedures in preparing the different cuts and market
forms of fish. Procedures in preparing for the market forms of fish:
1. For the drawn fish - remove the internal organs by making a slit along the
belly wall then pull out the entrails
2. For dressed fish - remove the scales, internal organs. Cut the fins, head and
tail
3. For steaks - scale the fish. Cut it crossed sectionally around one to two
centimeters thick
4. For splitted - cut and open the fish along the dorsal side from head to tail.
5. For fillets - scale the fish. Split and prepare the butterfly and the single fillet
a. Butterfly fillet - remove the head and the tail, be sure that the
fleshy side is separated from the backbone and the ribs but still
joined together the ventral side by the underside skin. Scales
may or may not be removed.
b. Single fillet - cut only one piece of the fleshy side of the fish

ESC 6
Page 35 of 40
6. Wash the prepared forms and cuts of fish
Note: Be sure to use a sharp knife in doing the activity. Observe proper care
and follow the safety precautionary measures
a. How did you find the activity?
b. Did you demonstrate interest and skills in performing the
activity?
c. Do you think, you can apply your learned technology in a
business venture? How?
d. Did you perform the activity with the proper use of tools?
e. Did you observe proper handling of the products and sanitation
in the work area.
Methods of Fish Processing Bagoong, Tinapa, Tuyo/Daing

A. Bagoong Making Fish Bagoong: Here are the procedures in fish bagoong
making:
1. Wash and drain the fresh fish.
2. Mix with salt; one-part salt to three parts fish.
3. Pack tightly in jars and store for six months.
4. Drain the liquid formed (patis) after storing for six months.
5. Patis is then filtered and bottled for household or commercial use.
6. Set aside the ground and solids.
7. Add saturated brine to the other solid part.
8. After two weeks, you will have second class patis and bagoong as solid
ground.
B. Tuyo / Daing Making

1. The scales are removed, and the fish is split on the dorsal side.
2. The internal organs, gills, false kidney and black membrane are removed.
3. The fish is washed thoroughly and drained.
4. The fish is soaked in 25% brine solution (salt and water) from 30 minutes to
an hour depending on the size of the fish. Smaller fish are soaked for a
shorter time compared to the bigger ones.
5. After salting, the fish are washed to remove the dirt and excess salt on the
surface.
6. Spread out the fish on drying trays and place under the sun. Turn over every
3 hours
V. Assessment
To assess yourself, answer this pre-test to determine what you know and what you
should know. Write your answer on your test notebook.
Modified True or false:

Write true if the statement is correct and if false change the underlined word/s
to make the statement correct.
___ 1. Knowledge in fish preservation will help, prevent or delay self-
decomposition of fish
___ 2. Bacteria are the only cause of decomposition or spoilage in fish
and other fish products
___ 3. When buying fish, we can detect if it is fresh by means of its odor
only.

ESC 6
Page 36 of 40
___ 4. Dehydration is the removal of moisture under controlled
conditions.
___ 5. Eviscerating before chilling the fish is one way of controlling or
delaying the spoilage of fish
VI. Activity
1 1. Cut out pictures of the prepared fish for bagoong, tinapa, tuyo/daing and
arrange those pictures in a clear book.
1.2 Make a powerpoint presentation on the preparation of bagoong, tinapa and
tuyo/daing.
VII. Reflection
1. Research and investigate through the internet some improved techniques involved
in improving the preservation of fish and other fishery products.
2. Gather some information from any industry owner on how to be successful in fish
preservation like making bagoong, tinapa, daing, dried fish and home canning.
Make your own fish bagoong using 1 kilo of fish.

You will be evaluated using this scale.
1- Poorly performed 2 - Slightly 3 - Fair 4 - Good 5 - Procedures properly followed
Discussion 5 4 3 2 1
Use of tools
Application of procedures
Safety work habits
Speed/time
Appearance of finished product
Fish preservation or fish processing is a business or an entrepreneurial activity. In

this lesson, you were given knowledge on the components of fish preservation.
You were made aware of the different areas of concern of fish preservation.
Summary
In this module, you learned about fishery and fish as main products. Fish capture is
an amazing activity. It is not only about the catching fish but also constructing the different
gears for fishing. You had also gained knowledge on the terminologies used in fish
preservations. The preparation of fish for processing is included in the module as well as the
microorganisms causing spoilage to fish. Also, you learned the different facilities,
terminologies and the different compartments of ponds and their functions. With the
technology imparted to you in this lesson, you can already prepare for an entrepreneurial
venture. With this knowledge you will be able to improve the economic status of your life and
help the economy of your community and the country as a whole.

ESC 6
Page 37 of 40
GLOSSARY
Abdominal – posterior part of fish.
Aerobic bacteria – bacteria that thrive in the presence of oxygen.
Anaerobic bacteria – bacteria that thrive in the absence of free oxygen.
Anal fin – fin of fish that lies near the anus.
Anguilliform - a snake like body form of fish which is elongated and usually
roundish as in the swamp eel body.
Autolysis – softening of muscle tissue of fish due to continuous digestion of
enzymes.
Backbone – the biggest bone of fish situated in the middle-most portion.
Brackish water – water that is midway between freshwater and marine water.
Brine – mixture of salt and water.
Butterfly fillet – the two fleshy sides of fish are cut and joined together by the flesh
and skin of the belly corresponding to two single fillets.
Canning – method of processing fish and fishery products in hermitically sealed
containers with the use of heat enough to destroy microorganisms likely to
cause spoilage.
Catching pond – pond where fish are impounded and caught.
Caudal fin – fin located at the tail.
Caudal peduncle – part of a fish lies between the anal fin and the base of the caudal
fin.
Compressiform – the body of fish which is wide, flat, circular, and laterally
compressed.
Curing – a method of preserving fish and other fishery products by salting, drying,
smoking and pickling.
Dehydration – the process of removing the moisture content of the fish with the use
of a mechanical device.
Depressiform – the body of the fish which is thin, flat, and strongly depressed.
Drawn – a cut of fish with only the viscera or internal organs are removed.
Dressed – a market form of fish in which the fish is scaled and its head, fins, tail, and
viscera are removed.
Dorsal fin – the fin at the back of the fish.
Drying – A method of preserving fish in which its moisture is removed by exposure
to natural current of air and the humidity is regulated by climatic
condition.
Enzymes – organic catalysts able to accelerate chemical reactions found in the flesh
and digestive tract of the fish.
Facultative bacteria – bacteria that live in either the presence of free oxygen.
Fillets – the fleshy portions of the fish cut and made totally boneless.
Fish – a cold-blooded animal, typically with backbone, gills and fins and primarily
dependent on water as a medium to live.
Fishpond - an artificial body of water surrounded by dikes and with accessories such
as gates, pipes, and canals to facilitate water management.
Fusiform – the body of fish which is roundish, elongated, and slender, tapering
towards the head and tail; for instance, the body of the yellow fin tuna.
Gills – the breathing organs of the fish which lie behind the cavity of the mouth and
which consist of bony archers to the rear and reddish, slender filaments.
Globiform – a short globular body form of fish as in the puffer fish.
Lateral line – a line located at the middle portion of the body of the fish, from the
head or shoulder to the base of the caudal fin.
Mesophilic bacteria – bacteria that thrive at room temperature.

ESC 6
Page 38 of 40
Molds – cottony organisms that are commonly found on the surface of decaying food,
especially in dark and damp places.
Nursery pond – a pond where fry is reared to fingerling size.
Operculum – a plate that covers the gills of fish.
Pectoral fins – fins that lie at the anterior part of the trunk near the operculum.
Pelvic fins – fins which may be located far back on the body of fish in an abdominal
position.
Pickling – a method of preserving fish using vinegar, salt, sugar and spices.
Psychrophilic bacteria – bacteria that grow best in temperatures of 00C or lower,
also called cold-loving bacteria.
Rigor mortis – a change in the fish which occurs a few hours after its death and
characterized by stiffness due to formation of lactic acid caused by
bacteria.
Salting – a method of curing fish and other fish products where salt is the main
preservative agent.
Single fillet – a cut of fish in which one side of the flesh is cut away from the
backbone.
Smoking – a method of preserving fish by applying smoke and using interrelated
processes such as salting, drying and heat treatment.
Split fish – a cut of fish prepared by making a cut down the dorsal side extending
from the caudal peduncle to the head and by the running edge of a knife
along the backbone
Steak – a cut of fish where cross section slices are made from dressed fish usually
three-fourths of an inch.
Sticks – fish fillet with uniform length and thickness.
Taeniform - a ribbon-like elongated body of fish, as the hairtail.
Thermophilic bacteria – also called heat-loving bacteria, these thrive in
temperatures of 45oC to 60oC.
Transition pond – a pond where fingerlings are acclimatized before stocking in the
rearing pond.
Whole or round fish – a market form of fish with all its parts intact.
Yeasts – fungi that clump together in a yellow, whitish, frothy, viscous growth
promoting fermentation in saccharine liquids with the production of alcohol
and carbon dioxide. Example, brewing of beer and the rising of bread.
VIII. References
Books
Villanueva et al,.Fishery Arts
Handbook
1. BFAR Handbook
Handbook
E-References

ESC 6
Page 39 of 40

ESC 6
Page 40 of 40

Chapter 3 - Aquaculture

Uploaded by

Document Information

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

Chapter 3 - Aquaculture

Uploaded by

Copyright:

Available Formats

Fisheries and Aquaculture

Date Developed: AUGUST 2020 Document No. 01

Fish culture, as an aspect of aquaculture, is one of the answers to the pressing

II. Learning Competency

Fish is a cold-blooded vertebrate living in water, breathing by means of gills;

Date Developed: AUGUST 2020 Document No. 01

Fishery is the business of catching, handling, taking, marketing and

* Ichthyology - the science that deals with the study of fishes

External Parts of the Fish and Their Functions

Internal Parts of Fish and their Functions

Date Developed: AUGUST 2020 Document No. 01

Fish Scales Tell the Age of a Fish

Cycloid - it is oval or circular in outline and have a

Ctenoid - scales that have a rear edge made of small

Ganoid - a four- sided plate that fits closely against

Lesson 2: Fish Culture

II. Learning Competency

Phases or Aspects of Fish Culture

Classification of Fish Culture

Terminologies used in the study of Fish Culture

Date Developed: AUGUST 2020 Document No. 01

Interpreting Plans and Layout Improved Fishpond Layout

Kinds of Dikes Illustration

2. Secondary dike - the dike that

Date Developed: AUGUST 2020 Document No. 01

Kinds of Gates Illustration

2. Secondary gate - the gate that can be

3. Tertiary gate - the gate that can be

Species of fish that are commonly cultured in ponds

Introduced or Exotic Fishes

Local Names English Names Scientific Names

Karpa Common carp Cyprinus carpio

Tilapia Nile tilapia Oreochromis niloticus

Tilapia Zill’s tilapia Tilapia zilli

Tilapia Java tilapia Oreochromis mossambicus

Plasalid Plasa lid Trichogaster pectoralis

Hito Freshwater catfish Clarias batrachus

Martiniko Climbing perch Anabas testudinius

Biya Goby Glossogobius guirrus

Ayungin Therapon Therapon plumbeus

Bangus Milk fish Chanos chanos

Alimasag Blue crab Neptunus pelagicus

Sugpo tiger prawn Penaeus monodon

Common Enemies of Fish

Date Developed: AUGUST 2020 Document No. 01

Natural Food of Fish in the Pond Picture

2. Lab-lab – a twining leguminous plant

3. Algae – are a very large and diverse group of

6. Fish should not be destructive in confinement, either to its kind or to other

Aquaculture facilities Species of fish raised Location

Lesson 3 – Fish Capture

Date Developed: AUGUST 2020 Document No. 01

II. Learning Competency

Basic Classification of Philippine Fishing Methods and Gears, and Safety

5. Barriers and Traps - gears that lead the fish into a

a. Barricades - complete barriers made of

Date Developed: AUGUST 2020 Document No. 01

c. Fish coral - a guiding barrier

d. Fish pots - basket-like enticing devices

1. Simple handline or drop line-pangawil or kawil - single

2. Multiple handline - single line with series of barbed

3. Jigger - used in catching squids (kawil pangpusit)

5. Troll line - handline with a hook at the free end with