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The Impact of Fishing Gears and Methods on the Fisheries of Lake Victoria, Kyoga and Nabugabo with Specific Recommendations on Management of the Fisheries
Full text linkThe impact of gill nets, beach seines and mosquito seines which are the dominant fishing gears on Lakes Victoria, Kyoga and Natugabo and trawling which is practiced in some regions of lake Victoria were analysed in relation to biological parameters of Nile perch, Nile tilapia and Rastrineobola argentea (Mukene).
The analysia showed that the Fish and Crocodiles (Immature Fish) Instrument of 1981 of Uganda was inadequate in protecting the fish stocks. It was recommended that 127 mm (5 inches) should be the minimum mesh size of gillnet permitted on lakes Victoria, Kyoga and Nabugabo and of trawl codend on Lake Victoria. The minimum length of Nile tilapia permitted should remain at 28 mm but that of Nile perch should be increased from 46 mm to 50 mm. The minimum mesh size limit of seine net for Mukene on Lake Victoria should be 10 mm and Mukene should be fished using Lampara net operated offshore
Regional Fisheries Advisory Committee 2nd February, 1987
Full text linkThis is the report from the Regional Fisheries Advisory Committee meeting, which was held on the 2nd February, 1987. The report contains sections on fishing licence duties, the abolition of coarse fish close season in enclosed waters, commercial salmon fishing in the River Lune and proposed fish counter validation studies. The Fisheries Advisory Committee was part of the Regional Water Authorities, in this case the North West Water Authority. This preceded the Environment Agency which came into existence in 1996
Churchtown Weir in the River Wyre
No full textChurchtown Weir in the River Wyre, North West of England, UK. This photo is part of a Photo Album that includes pictures from 1935 to 1954
Liquid smoking of some fishery products
Full text linkNatural and liquid smoking of striped catfish (Pangasius sutchi), chub mackerel (Rastrelliger brachysonus), squid (Loligo edulis) and green mussel (Mytilus viridis) were compared to evaluate the feasibility of liquid smoking of these products. The appropriate brine concentration and brining time as well as liquid smoke concentration and soaking time for each product were determined. The acceptability of these smoked products was tested by sensory evaluation using a nine-point hedonic scale. The characteristics of the products judged were colour, flavour, odour, texture and overall acceptability. A panel of 14 judges was drawn from the faculty members and students of the Department of Fishery Products, Faculty of Fisheries. The results were statistically analyzed using Student s t-test. The appropriate brine concentration and brining time for striped catfish, chub mackerel, squid and green mussel were 15% for 7 min; 20% for 30 min; 15% for 10 min and 5% for 4 min, respectively. The suitable liquid smoke concentration and soaking time for striped catfish and chub mackerel were 10% for 15 min; for squid and green mussel the appropriate concentration and soaking time were 6% for 15 min and 1% for 2 min respectively. The sensory evaluation scores of both natural and liquid smoked products were comparable. The scores for colour, flavour, odour, texture and overall acceptability of striped catfish, chub mackerel and green mussel were not significantly different. However, the score for odour of liquid smoked squid was significantly lower than that of natural smoked squid (P=0.05) but all other characteristic scores were not significantly different
Rooks fish pass at Garstang Weir in River Wyre
No full textRooks fish pass at Garstang Weir in the River Wyre, North West England, UK. This photo shows pollution in River Lune in July 1949. This photo is part of a Photo Album that includes pictures from 1935 to 1954