Fish Hatchery Management - fisheries & aquaculture

Broodstock, Spawning,and Egg HandlingBroodstock ManagementPortions of this chapter have been quoted extensively from Bonn et al.(tszo), Kincaid (tgzz), Lannan (tszs), Leitritz and Lewis (tgzo), McNeiland Bailey (1975), and Snow et al. (1968). These and other sources arelisted in the references.The efficient operation of a fish rearing facility requires a sufficientquantity of parent or broodfish of good quality. The quantity of broodfishneeded is determined by the number of eggs needed to produce the fry required,with normal losses taken into account. Quality is a relative termthat is best defined by considering the use of the product. Persons producingfish for a restaurant or supermarket use different measurements of qualitythan a hatchery manager rearing fish for use in research or stocking.Most work defining fish quality has focused on performance in thehatchery, broodfish reproduction, and progeny growth and survival underhatchery conditions. In the future more emphasis will be placed on theability of hatchery fish to survive after release and their contribution to aparticular fishery program.131