Untitled - CNR

Marine research at CNRFigure 3: A simplified system boundary of artisanal fisheries.case of artisanal fishing practiced in Favignana,the product can be directly sold onthe docks, or delivered to other operatorswho sell seafood in the local market. Currently,the majority of fish and seafood issold to wholesalers in Favignana who resellit in Trapani. The Favignana local marketis able to almost entirely absorb theproduction only in the tourist season (fromJune to August). In Figure 3, the boundariesof the systems are divided into 6 processunits, which are described below:1. The identification and choice of the fishingarea is crucial for the success of thetrip and it can be affected by many variables:weather conditions, presence ofother fishing gears, shipping, seasonality,type of boat, onboard equipment,etc.2. Fishing gears positioning. Once thefishing area has been chosen and theon board fishing devices (depth sounder,GPS) have been operated, the net ishauled in accordance with the seabottom features, (morphobathymetry),coastal streams, tides, etc.3. Equipment removal. After a variabletime, usually 6 hours, the nets arehauled in by an electro-hydraulic winchpowered by the engine board.4. Fish selection. The fishery product isselected by species and size, stowed inspecial boxes and covered by ice.5. Return to port. The fishing vessel returnsto port during the fish selectionand preparation activities.1961