Length-weight relationships of 11 fish species from the upper Jinsha River, China

2014 ◽  
Vol 31 (1) ◽  
pp. 223-224 ◽  
Author(s):  
P.-C. Lin ◽  
Z.-G. Miao ◽  
X. Gao ◽  
H.-Z. Liu
Keyword(s):  
Fish Species ◽  
Jinsha River

Length-weight and length-length relationships of thirteen fish species from the lower Jinsha River, southwest China

2018 ◽  
Vol 34 (3) ◽  
pp. 774-776 ◽  
Author(s):  
K. Shao ◽  
Y. F. Que ◽  
M. H. Xiong ◽  
W. T. Li ◽  
D. Yu ◽  
...  
Keyword(s):  
Fish Species ◽  
Southwest China ◽  
Jinsha River

Length-weight relationships of eleven fish species from the middle reaches of Jinsha River, southwest China

2015 ◽  
Vol 31 (3) ◽  
pp. 549-551 ◽  
Author(s):  
L. Pan ◽  
W. T. Li ◽  
J. J. Xie ◽  
Y. F. Que ◽  
N. Zhao ◽  
...  
Keyword(s):  
Fish Species ◽  
Southwest China ◽  
Jinsha River

Characterization and evolution of spearfishing in Madeira archipelago, Eastern Atlantic

2020 ◽  
Vol 33 ◽  
pp. 15
Author(s):  
Roi Martínez-Escauriaza ◽  
Claudio Vieira ◽  
Lídia Gouveia ◽  
Nuno Gouveia ◽  
Margarida Hermida
Keyword(s):  
Fish Species ◽  
Young Men ◽  
Coastal Areas ◽  
Teleost Fishes ◽  
The North ◽  
Southeast Coast ◽  
Madeira Archipelago ◽  
First Time

Data obtained from licenses of spearfishers and surveys conducted in 2004 and 2017 allowed for the analysis, for the first time, of the practice of spearfishing in the Madeira archipelago. Only a small percentage of the population practices spearfishing, mostly local young men. Most of them practice the activity with a partner throughout most of the year and along most of the island's coastal areas, although preferentially along the North and Southeast coast. Results show how, in recent years, despite the population of spearfishers decreasing, the abundance in the annual catch potentially increased, probably due to the higher investment of time in this activity. It has been observed that many fishers complement their catches with manual collecting of invertebrates. Overall, 40 teleost fishes and also 4 crustaceans and 8 molluscs were identified. The most frequently captured fish species were parrotfish and white seabream, while limpets were the most collected invertebrates in both selected periods.

Effects of Drying Methods on the Biochemical Composition and Organoleptic Properties of Two Freshwater Fish Species (Mormyrus rume and Labeo coubie) of Cross River Obubra, Nigeria

2019 ◽  
Vol 2 (1) ◽  
Keyword(s):  
Moisture Content ◽  
Fish Species ◽  
Nutrition Status ◽  
Drying Methods ◽  
Organoleptic Properties ◽  
Nutrient Quality ◽  
Oven Drying ◽  
Fish Samples ◽  
Fish And Fishery Products ◽  
Mormyrus Rume

Consumers all over the world are increasingly becoming aware of the health and nutrition status of fish and fishery products. There have develop some preference for fish species and even their processing methods. This study aims to investigate the effects of two drying methods (smoking and oven drying) on the biochemical components and organoleptic properties of two less preferred food fishes abundant in the study area. The fish samples Mormyrus rume and Labeo coubie were purchased from fresh landings of fishermen at Ahaha beach. The biochemical assay of the moisture, protein, fat, carbohydrate, ash, calcium (Ca), magnesium (Mg), phosphorus (P), iron (Fe), sodium (Na) and potassium (K) were conducted in the labouratory using standard methods. The proximate composition of raw M. rume was determined as moisture 70.38%, protein 17.43%, carbohydrate 1.13%, fat 5.93% and ash 2.77% while oven dried were 18.78, 63.85, 3.37, 8.73 and 7.58% respectively. All the proximate parameters and gross energy level investigated were higher (p < 0.05) in M. rume except the moisture content of dried samples of L. coubie. The mineral content were in the order Ca < Mg < Fe < Na < P and < K in both species and were higher in M. rume except Na. The drying methods showed increase in the proximate and mineral compositions in the order raw < smoking and < oven drying except moisture content that decreased respectively is both species. Organoleptic properties revealed that dried samples (smoked and oven) were not significantly different (p < 0.05) in taste, flavour, texture and overall acceptance, however while oven dried had better colour (4.33), smoked dried taste (4.63) better. The drying methods shows concentration of the required nutrients in human diets and were also found to be most palatable by the panellist. To improve fish nutrient quality smoke and oven drying should be encourage.

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