in Fishing Methods

extensive Marine Fishing Crafts and Gears sea-coast and India, with its long wealth of and or nets waters, has a big Crafts or gears used reverine and estuarine in the fisheries in a success of Indian seas are varied and of several types. Tha fish fauna. In fact, the hese catch of its fish fauna, are further grouped into two 1.e. crafts and gears country depends on proper modernised crafts and gears of the east coast and crafts and gears of the west for which the use of of a variety on non. In India, large Since the gears used cast and is a sine qua coast. west and for marine are almost of common crafts (boats) have been designed coasts type are, therefore and other devices described together while the cratts of east coast Inland fishing. The nets or gears numerous and are also and of west coast are described in two separate for catching fishes invented and were are unidentical. ingenious. But both crafts gears heads as they have remained static centuries ago and probably east coast or Crafts of the and have shown little or no change unlike in other maritime The (Tamil lashing timber) is a improvement in India, restricted the the most craft countries. This has hindered or primitive and important fishing of Inland waters 1.e. the east coast. It is devised according to the local exploitation for our seas and decade or environmental condition and the biological river, lakes, etc. It is only in the last have been of the water. It is constructed two of 20th century that some attempts requirements by and modern steam several which are curved and made to use motor boats tying together logs of canoe. end of this craft is vessels for the purpose. Actually the capture shaped like a One methods. which rises above the water fishes is as important as pisci-culture shaped into a cone rudder is In this chapter, the fishing crafts and gears level and forms the point from where the heads: construction and of the are considered under the following controlled. The design their various (1) Marine fishing crafts and gears. catamaran is not uniform, therefore, (2) Inland fishing crafts and gears. types are described below : of primitive 5. Raft. It is small catamaran into a ype. It comprises 4 to 5 logs tied together tilted structure, to form a raft on the 6. Masula . It is used extensively in eeasee or less . It is about 9 metres devoid length. It is constructed only with planks eeeeeceeee boat. There are of ribs or frames. It is a non-rigid it is several variations of this type. In Orissa, or Padova-a Masula boat of Andhra coast called Bar boat and in Andhra Padava A Padagum. the 7. Miscellaneous types. Besides tore E SIOTeS nets fish aforementioned types, there are several other types, these room J constructed slightly differently. Chief among Fishing Macwa of Saurashtra are the following These are carved B (a) Nauka and Dinghi. boats of Orissa and West Bengal. Naukas are well-designed large boats measuring 13x3 x2 m. (6) Tuticorin boat. It is also a carved model, inshore measuring 11x2x1 m and can ply in waters. These are used more as mother- and cargo boats than for purpose of fishing (c) Pattiya. It is used in North Orissa and boat of Karwar Rampani made up of clinker. C (d) Muthupet type. It comprises of two logs placed sideways to the middle one, to form a long Fig. 1. A-C. Important crafts used in Indian sea. and hollow boat. Such boats are used in Ramnad 1. Coromandel type. It is probably the and Tanjore districts. niginal Tamil Nadu type. It is made up of 3 - 5 (e) Shoe-dhonie type. It is shoe shaped boat bgs and the accessory pieces like stem parts and of Telugu coast between and pwing sails are added. Rowing sails regulate the Masulipatam. novement of the raft. A variation of coromandel [I Crafts of the west coast ype with 7 logs called Kolamaram which is used n the capture of flying fishes of Nagapatnam. On the west coast, owing to the different 2. Orissa and Ganjam type. It is made up conditions of the sea, the types of boats that have of 5 logs which are not tied together by rope, but evolved are also different. Dug-out canoes, are pegged with wood. The planks are cut in such plank-built canoes, outrigger canoes and built up boats deserve mention. boats are the most away that the catamaran takes the shape of a Built-up boat. This type is mainly used in the coastal water highly evolved of indigenous fishing crafts. They of Puri and Ganjam district of Orissa, are operated on the west coast, north of Ratnagiri 3. Andhra type or Vishakhapatnam type. It and along Mumbai coast. There are minor S a variation of Orissa and Ganjam type, but variations from place to place. Various types of crafts used on the west coast are the following arger (5 7 metres long) and made of heavy wood. The planks used in fitting the sides are 1. Dug out eanoes. These are nmade from strong, median logs. large logs of wood by scooping out the inner part, 4. Boat catamaron. It is made up of 3 logs; the bottom or keel portion being thicker than the Shaped and fitted into a regular boat-shaped vessel. sides. These are popular on the Kerala and t1s used around the Mandapam and Mukkur area. Konkan coasts. "The large sized canoes called the fibres are, however, replacing cotton and operate nets are 10 22 m long lines and Vanchi or Odam rapidly. Besides, hooks are ite ones, known emplo of nets. The smaller fishes. The oyed a large variety catching large main types of fr for net or drift nets as Thonics, are employed gill fishing are the following wed also for marine out canoes are fishing and for seining. Drug Fixed or stationary nets. Colachel in the (1) on the west coast from employed Bag nets and boat seines (Trawl north. These are also (2) south to Kathiawar in the (3) Shore seines and inshore drag nets. Ramnad and Tanjore used in some parts of (4) Drift nets and gill nets. districts northwards. (5) Cast nets. Plank-built canoes. These are dug-out 2. (6) Trap nets. with on canoes which are further enlarged planks nets net). and are (7) Dip (Scoop the sides. These are common in Kerala Long line and hooks. boat seine These are popular (8) applied in operations. 1. Fixed or stationary nets. As the in Kathiawar and North Mumbai. name in suggests, these nets are fixed in the tidal 3. canoes. These are applied Zones of Outrigger the inshore waters during low tides. To keen Kanara and Konkan coasts. These boats are with a the nets in position, wooden poles called stakes Single outrigger and are locally called Rampani, and since these are used for the casting of the floats or sinkers are used. These nets are ue rectangular or conical in shape and of difeten Rampani net for mackerel fishing. These are regular built-up canoes, the wooden planks being sizes. or nets are more spread out. The normal size is around Fixed stationary widely used al 15x 3 m long, although small-sized canoes are along the coast from Bengal in the east to the on to also in use, particularly between Bhatkal and southern peninsula, Kanara, Gujarat and Majali. Kathiawar. With the high tide, fishes swim into 4. Built-up boats. These are the most highly the net and when the water recedes with the low evolved of indigenous fishing craft. These are tide, they get trapped. These nets vary from stale operated on the west coast, north of Ratnagiri and to state and are called by different local names. along the Mumbai coast. There are minor In West Bengal and Orissa, the conical fixed variations from place to place. A Machwa, the nets are called Panch, Kathia-kool jal. largest fishing boats with its broad hull, pointed Panch-Kathia-ber jal, and Behundi or Ghurni jal. bow and keel is in straight very popular Ratnagiri The rectangular fixed net used in West Bengal and for offshore fishing. Orissa are called Bayd or Mal jal, Branda jal of A Satpati or Galbati has a medium pointed North Orissa, Kalavali of Tanjore, Kalamkumi bow, broad beam, straight keel and high gunwale. valai of the Gulf of Mannar and Palk Bay. It is It is an ideal type for mechanization as a motor also called as Konda vala, Thorku vala, Waghal engine can be fitted without any change in the jal, Bangela jal or Patta bala, Jadi or lntagh jal design of the locally assembled boat. on the Kanara coast; Jadi or Nitah jal on Gujarat Marine fishing gears and Kathiawar coasts. These nets are made by hand mostly by fisherfolk themselves in ther Fishing appliances (tackles) employed in homes. The small sized ones are made up ol sea-fishing largely include the nets of various sizes cotton yarn, while the larger ones are made up ot and designs. Nets may be made of cotton, silk, hemp or other strong yarn. These are preserved Dy flax or flax hemp to synthetic or nylon terylene treatment with certain local extraction of tree-barks fibres, spinned into thicker twins of many strands. or sometimes by coal tar. The strands are then interlaced to form webs, 2. Bag nets and boat-seines. These keeping the size of mesh in accordance to the size nels generally of conical without of fish to be The shape, mostly flanks captured. nets made of synthetie or wings. Their mesh usually increases from buc vessel

warp

stationary gill net simple bagnet A without wings B trawl a trawl in deep fishing

float

float line

net -snood

lead line

Sinkers gill net with snoods a beach seine G D floating gill net F -float ine hoop small mesh net -large blind end mesh net

trap net (fyke type having supporting hoops and chamber opening behind through funnels

trapnet trammel gill net cast net H E wwww.e E TAETZtztLaTtA

a long-line net a dipnet J K Fig 2. A-K. Important net's types used in lndian sea, portion to outer end to form a net. surface duc to bag-like Long loats and the lead li Tapering bag nets, locally called Fruga or Thuri bottom, not permitting any escape of valai are the the operated by two or canoe in Hauling is carried out then either ivhe: . As the power machincs. manually catamarans progresses, the of by fishes are in the back of the net. The of trapped portion sccond type net called as The trawls used for in mid and bottom is the Ramne fishing biggest shore seine net of the npani water have their mouth open by provision of floats employed for capturing shoaling Indian and sinkers on and lower of in mackerels an upper margins mouth. sardines coastal Karnataka and and The Goa bag nets may also be fixed to stakes or other from vessel operated and the lead line ah objects planted in the sea bottom. They are left never touches the bottom. horizontally in water to trap fishes moving into ously 4. Drift nets and nets. gill Drift nets the bag. Such nets include Kola valai aand and Mara nets are wall-like nets f various gill valai of coromandal coast, and sizes Kaduravala of meshes. The yarn is of or and Andhra coast. hemp nylon and are attached to the net to floats keep it vetical Mathi-Kolli-vala of Kerala is a specialized straight. The net may be dyed into the and bagnet for oil sardine colo urs fishing. Another type in suitable choice. Normally light of Kerala is the Paithu coloured nets f vala, which is a large boat turbid water and dark coloured o seine. for dark waten are selected. Capture is, however, most Along the Mumbai and successful Gujarat coasts, a the due to n very night invisibility of the nets. interesting type of called as Dol is The gill bagnet nets are commonly used in Tamil used. It is a Nadu extensively long conical net with a and wide Gujarat. The drift nets are the mouth. The mouth end is fixed floating types of by bamboo gill nets, made up of stronger material. poles or stakes and the These are tapering end is held on to attached with the a boat. This wooden floats on the type of net is used in waters upper side where (float line) and with sinkers on the the current is and foot rope (lead strong high enough to the Drift nets are net keep line). used straight and so commonly along the west expanded, that fishes can be coast, in trapped in it. particularly Tamil Nadu. 5. Cast nets. 3. Shore These are flat and circular seine and inshore nets. bu drag Two large sized nets, used to types of such nets are capture small size fishes. chiefly in use in our It has usually a These are country. The first type called the string. having weights beach seine and or sinkers their is from along margin. The net is cast operated the beach. It is called in by Berjal the sweep of the am. When Orissa, Pedda valai or Alivi valai in spreads, fishes are Andhra coast, caught in it. It is vala or operated by fisherman. Periya Mada valai in coromandal coast single 6. net. It is a and Kara valai in Trap stationary of net and the Gulf of Mannar. is type passively to The bag has a operated trap fishes which move carrying capacity of 100 kg into it through the entrance. net per haul and its which are guarded Fyke is wings longer, narrower, the modified and form, constructed to form a tapering towards the wrap ends have long meshes cylindrical with larger than those of the bag, one end (mouth) widely bags. The upper float line and opened the other end blind. in of the bag is with floats It is operated provided and the lower shallow waters and lead line with sinkers. used to capture the flounders During operation one wing 7. net is stretched far off Dip (scoop net). These nets are from the shore, normally at operated in shallow right to until the Sea waters to capture angles it, wrap end of other wing schooling mackerels. Its operation is usually done remains at the beach. just The extended end is from a boat. The net is lowered in water o then back to down brought beach by making a large trap the schooling fishes. arch and encircling a big section of water. At this 8. Long line and hooks. Long lines and time the float line of the net remains just at the hooks are an age-old device. Long line nets au enerally used in offshore fishing and are made up Another common boat is gene type Chandi nauka, of otton threads. These are operated in a which is and is about 18 m large long and 3 m narticular position by using floats and sinkers at wide. It is used to operate drift nets. intervals. Baited hooks egular are attached to the (I] Inland fishing gears fine so that the large sized fishes, specially sharks and rays while As mentioned above, India has a wide engulfing the bait are caught by variety the hooks. waters. The nets Inland used, therefore, are numerous and of diverse types. Few important Inland Fishing Crafts and Gears types are described below, which fall into the Inland fishing crafts following categories. Many i) Trap net, (ii) Hand net, (ii) Drag net, and interesting devices are employed for fishes from (iv) Fixed net, (v) Miscellaneous types. catching freshwater resources in 1. net. There are different parts of our Trap three important country. The craft employed in inland fisheries varieties of trap nets, used generally in Inland may be described under twvo categories. waters of India in general and its state., U.P. in (1) Rafts particular. (2) Boats (a) Basket trap net. It consists of two dome 1. Rafts. Rafts are the shaped hemispherical baskets, each with most primitive type of provided an at the narrow end boats. They are constructednstructed fromtrom opening as shown in various The (Fig. 3). indigenous materials. In West Bengal and some opening is guarded by flexible recurved bamboo sticks parts of Tamil Nadu, the stems of banana trees are with their free ends towards the inner facing tied to side. Suitable bait in the together form a floating platform. In Bihar, form of balls is on river generally placed in the Ganges, earthen pots called Chatties are trap which is lowered in water for sometimes. Fishes tied together to support a light platform of that enter the basket are incapable to come bamboos. This type of raft is also met with in the out due to the recurved nature of the sticks Kaveri river in Tiruchirapalli and Tanjore districts. guarding the opening. (b) Pot trap net. It is Primitive men invented simple rafts from the another of trapnet and mostly used variety hides (skin) of the animals. In the upper reaches the of eastern specially by poor of the Ganges, buffalo skins are tied together to people U.P. A wide or mouthed earthen pot vessel is used as a form a crude raft. In the rivers Kaveri and trap. The mouth closed with a thick cloth is Tungbhadra, fishermen use the coracle made of having a few holes to provide entrance. Suitable bait cowhide. pot the placed inside the tempts fish to enter the is a type of pot which Donga of West Bengal simple placed on the bottom of the is dug-out canoe, made. by hollowing out the stem of Live fishes like pond or lake. and Channa, It is applied in fields inside Clarias and palmyara palm. paddy Heteropneustes the pot are shallow waters. Such dug-out hand. captured by ow-lying areas with Ekhta and used vey (c) Canoe in Bihar is called Konch trap net. It 1s very of Ganga. in commonly used in shallow tributaries shallow muddy waters summer. Commonly and are of It is built from planks up split bamboo in made 2. Boats. Boats are of pieces the form of and can with a are sturdy basket with small circular conical oVarious types. They opening at the rivers and large allow the to top to and tides in hand enter. lt is about dland strong currents one metre is dinghi. The is in known types high. trap dropped the water of the well and Kes. One with wide mouth is in the the in conjection pressed soft mud. used is West Bengal The Din; is without keels fisherman then bribrings his hand gh Dinghis are through the nets and dipnets. stern. and catches fishes top PrsePurse bow and opening the which wriggle have a tapering n but are naarrow and (Z-56) handle Cord -string bamboo pole rope

lower lip

triangular net upper lip weight A purse net (kharki jal) ghagaria jal B F moutn

opening

basket recurved a konch trap net food sticks a basket trap net pot trap net C D E

bambooo,

been jal- shanglo jal float G H ,float Q

Cord

LLLLLLL bhog chanti net weight fixed net ber jal J K 3. fig:. A-K. Common nets used in Inland waters. muddy shallow water like Channa, Heteropneustes, serves as a reservoir, called as Clarias and Cuchia eel. locally 'Bhog'. This This method proves net is effective when a number of operated in shallow waters near the iver fishermen work bank, and is 1ogether. dragged slowly in water with the of 2. help the handle. The fishes enter the Hand net. Main two of hand nets reservoir types and are collected. are This net may be from commonly operated in Inland waters. operated boat also, using a handle. Cast net. In the districts of long (a) eastern U.P., 3. it is Drag net. Drag nets are called Ghagaria net. It is a circular generally used in season as having a shape of largest umbrella. A strong cordnesummer the water becomes shallow in is the rivers. The common attached to the apex and a number of lead or drag nets used in Inland ron weights are fixed all along the margine. It is waters are-Chanti net and Mahajal net. operated by single fisherman. He throws the net (a) Chanti net. This net consists of stout, fully spread over the water, keeping the long rope tough mesh, to the bottom of which iron or stone iIn hand. has to done very skilfully weights are tied. On the his left It be top, various floats are SO that the net falls on the pond surface water fixed. The bottom of the float is intervened to fully expanded. The net sinks to the bottom and form the catching zone. Through the top meshes the circumference closes due to the attached iron of the net runs a thick, and strong cord All kinds of small and even which is weights. medium held at either ends a Sized fishes are entangled in the net. Now the net by number of fishermen. This is stretchedstretched out in the rivers from is pulled out means of the strong cord i.e. s the bank by to bank. The entire net Ope. This net is extensively used in ponds, lakes, may rotate at a circular and rivers. It is used only at such places where point. Fishes are captured in the bhog,

etc. are (b) Mahajal (Long drag net). hard weeds, sharp stones, Long drag net, lacking;derground because once it gets entangled, it is likely called Mahajal are used in such rivers where the of water current is lo be damaged. force fairly strong and the used water level is sufficiently high through out net. It is very commonly the (6) Triangular end the net is tied to conical net, year. One a peg on the of eastern U.P. It is a of districts end is fixed on The bank and the other to a boat., and made of strings. aped like butterfly up into the river in an elleptical bamboo sticks which proceeds path of this nest is kept open by from uth and thus, returns to the very place where it sticks is longer a One of the the twotwo endsends ofof thethe netnet meet like triangle. started.started. InIn thisthis wayway the d the net nd The closed end of used as a handle. (Z-56) the fishes its together and are dragged on the bank. Huge attract by colour, smel|., u1ovemen. amount of fishes are captured, however, small etc. Generally, worms, prawns, catter fishes may escape as the meshes are pretty wide. beetles, small fishes, frogs etc catterpillarsare ll 4. Fixed net. It consists of long rectangular Cockroach may be used only when Wall used to be A lago . piece of mesh which is stretched from one bank to has captured. mixture made of the other bank of the river and held up by several baked rice and pieces of fish flour flesh may al bamboo sticks in the middle. The net projects used. The live bait is known to be attractive about one to two feet above the surface of the not always vailable. The hook is ve. bu baited in water and is kept in this position throughout the ways. sever night with the help of bamboo sticks. Fishes In hand lines, there is one only line with Swimming along the stream are entangled in the sinker and snoods. The size of the line, hook a bhog. This type of net is commonly used in the snood the fish depends upon species to be .vers and their tributaries of Uttar Pradesh. aug The hand lines may also carry several 5. Miscellaneous Under the hooks types. this category, increase chances of fish capture. Its substit following main nets are included. is long-line having several hooks to (a) Been jal. It is a bagnet set against tidal various fish types. captiptu current. It is tied to bamboo poles or stakes. Floats are tied to the lateral wings. It is used in the capture of small-sized fishes in deltas of rivers of West Bengal. (b) Shanglo jal It is a type of purse net used in the upper reaches of estuaries. It is operated from a dug-out canoe. -eye 9 Ber (c) jal. It is a large-sized seine net for the - shank capture of the fishes in Gangetic waters. It is operated from boats or by wading. point Angling (Line fishing) with barbbs This is the ancient method for catch of fishes. The bend of line principle fishing is to offer a real or artificial bait to single entice (allure) the fish. It is fishing hook carried out by poor fisherman who can not afford to have nets. A costly Previously, a thorn was used as a various kinds of hooks hook, but now metallic hooks of various shapes (Fig. 4) and sizes are B used. The simplest form of this used gear in ponds, lakes, and rivers is the 'hand line. The hand line consists of one or more hooks attached at the of a end cotton line Free end of dori is (dori). attached with long bamboo (2-5 metre long). stick The hook having bait remains in the and the bamboo stick is pond held in hand or tightly in mud. fixed long lines with several hooks The bait is an essential part of the line C fishing, and has to be intellegently selected as to (Z-56) Fig. 4. A-C. Hooks used in fishing Fish Preservation

fishes is a Freservation of very important part of ercial fisheries. It is done in such a present on the manner a body, gills and fishes remain fresh for a gut of the fish that long time, with good medium for find ninimum loss of taste, odour, flavour, moisture development due to high nutritive (75-80%)) contents in the fish value and the digestibility of their bacteria are flesh. More aloe flesh. Fishes are further added quickickly perishable commodities and are storage in during handling andandd spoiled if unclean places. Fishes get at properly preserved. During peak abrasions etc., get cuts, period, large to during catching antities of fish are caught and These operations, leading require proper haemorrhage. provide an Dreservation so as to be available environment for bacterial an ideal during lean activity which are period. After destructive to the most period. preservation, fishes can fish. Proteins be are in the fish flesh transported to long distances for degraded by consumption. In proteiolytic microbes such as India, with its and tropical subtropical the Pseudomonas, Proteus, is climate, Chromobacterium, problem more acute, as heat Halobacterium, and moisture Micrococcus, etc. The promote fish deterioration. carbohydrates present in small Landed fishes may flesh amount in the fish ordinarily remain fresh are for not more than 8 hours degraded by carbohydrate and begin to microbes like fermenting decompose rapidly after that. Streptococcus, Leuconostoc, Micrococcus, etc. Fat contents of the Reasons for fish flesh are Spoilage of Fishes decomposed by relatively few gram sn bacteria. negative spoilage occurs Degradation occurs the chiefly due to three through processes agents acting mentioned as below : (0) Microbial action, 2) Proteolytic microbes Enzymatic action, and Proteins Amino acids +amines + 6) Chemical action. ammonia +H:S+CO: Fermentive Carbohydrates Acid + alcohols + gases nspoilage due to microbial action microbes Microbial actionact involves chiefly bacterial spoilage Lipolytic mierobes "the fish flesh. FatsFat Fatty acids +glycerol A large number ofO bacteria [In Fish spoilage due to enzymatic action (1) Cleaning, (2) Degutting, and Quite a large amount of fish flesh is spoiled by (3) Conservation and the action of digestive enzymes, which remain storage. 1. Cleaning. It is done active even after death of the fishes and soften the by col to remove microbes like flesh by autolysis and make the fish susceptible to bacteria and clean v stains, mucus, eces, sand and wate bacterial infection. Proteinase for example, can body surface of fish. mud etc.slime, foma digest muscle proteins of the fish, catalase, the 2. Degutting. Cleaned larger gill spoilage and ATPase bring about complete degutted i.e. all the internal organs removal of ATP from muscle tissue in 6-8 hours. or ishes a removed and the of body cavity is viscera a Autolysis of proteins results in formation required to prevent microbial washe amino acids and other nitrogenous products, which ashed. enzymic autolysis respectively. decomp sition and upon further release NH3. decomposition CO2 3. Conservation and volatile basic compounds viz., amines and fowl storage. Conserv essential for keeping the dead akion iy smelling products viz, indole, skatole, etc. fishesinin ftesh condition for quite a long duration. It is nj Fish spoilage due to chemical action by employing any one of the followinom achieve Spoilage of fish flesh due to chemical action is [ Refrigeration the least important, as it occurs in fatty acids only. The recent method of preservavation is It is more pronounced in fatty fishes like sardines, frigera as it prevents putrefaction and decay. Frozen mackerels, trout, etc., which as a result become decolourised.catla, grass carp,Rancidity of fish oil fishes retain their nutritive qualities foraa even for a long starts by oxidation as fish flesh oil comes in time, perhaps year. Fishes are packe in ice layers for short-time preservation in contact with the atmospheric air. Flesh oil market or for For ViScosity also changes. Rancidity may be prevented transport. long-ume preservation, large by the use of antioxidants like polyphenol or other electric refrigerators or deep freeze cabinets a viscous fluid and minimizing exposure of fish to employed. In big commercial concerns like those in the Sassoon Docks in moist atmospheric air. Mumbai, rooms a cooled by electric refrigerating methods and large Methods of Fish Preservation quantities of fishes are stored in them for months The most important principle of preservation of Quick freezing is advised where fishes have to be for a longer period. The carrier type fishes is cleanliness and sanitation. Preservation kept air-plast of quick freezing is employed at Mumbai, can be done, both for short and long duration by Calicut, Cochin and Trivendrum. employing methods given below. Mangalore, Lowering of the temperature to about 0C of Short duration preservation (Chilling) is the most effective method When preservation is required for short duration preventing putrefaction and extending the life (2-4 days), the captured fishes are kept in crushed the dead fishes. For chilling, large amount ot i

ice and transported to the market for their sale. In is used to lower the temperature of the fish. Lag such facilities ice, the range of temperature is from 0-4'C, which fishing vessels are provided with sucn retards the microbial action as well as autolytic Alternate layers of ice and fish must be a o the flesh enzymic activities are also checked. to bring down the temperature of be applied ice ust Long duration preservation about 0'C. In the large f+shes, ing. Antibi in the abdominal cavity after When the preservation is needed for a long period like terramycin and aureomycingutting8 can of time, the caught fishes are passed through the inhibit the microb incorporated in the ice to stalte following steps. growth. Chilling does not alter the physic and keep em in palatable state for dtheBishe treated with days. Howeve this method is not salt (NaCl) HO suitable, the killed solution. Salt intention to for a fishes dehydrates lew. fishes ation keep period of by osmosis and enters their enthe tissues to body veeks. increase than two Wee concentration to the point. A saturation concentration of salt further above 25% stops Deepireezing of multiplicaiton microbes and even kills them, reezing, captured fishes are specially the ep free captured cleaned, halophobic microbes. However, few strains of bacteria for ted and trimmed to suitable sizes. They like halophilic, remain iltea, sort unaffected frozen either immediately with in 30 minutes fishes. Normally,causing 20 pinkkg of orpure dun salt spoilage is required of thefor

sefrozer (quick or within a catch freezing) period each their 100 kg of fishes. It is found that ofgtending from 3 to 72 hours (slow freezing). The fishes require more salts. only oil,

achieved in mixed with g is ice, salt. Methods of salting. Three methods of salting froezing the Addition of salt brings temperature gradually have been evolved. -1'C to - 18C. By deep freezing. down from -1'C (1) Dry salting, be preserved for a very long period. (2) Wet or brine salting, and fishes may often causes loss of teservation by deep freezing (3) Cold salting. damage to tissues, Sometimes, In this method, fishes are Aawour and slight (a) Dry salting. be with salt and becomes tasteless. This may prevented first cleaned, and rubbed powder the fish salt or or in cemented tanks. Dry the fishes in wax paper cellophane then packed in tubs by wrapping between as the the fish. Glazing preserves the powder is sprinkled in layers, andh by glazing container 1). The should be are in the (Fig. flavour of the fishes. It fishes arranged and to 1 8 colour fish varies from 1: 3 frozen fishes should be ratio of salt to emphasized that deep weather conditions because surviving depending on local practice, used after thawing, the fishes are immediately fish. After 2-3 days, as soon as the and type of microbes to multiply rapidly container and dried in begin from the tubs or removed for frozen fish is warmed. salt practice in pits the sun for 2-3 days. Dry east coast of is done along the fish preservation Freeze-drying Pradesh. Such preserved in Andhra and requires India and market It is a process but find good complecated and of inferior quality As it is a costly fishes are Considerable establishment. classes. are treated. the poor the best fishes among Wet-salting is process, only brine salting. DOTiOus dried by Wet or Cleaned and then (b) coast. are first frozen the Konkan Tishes into water practised on a converted mostly containers having limation the ice is in i.e., flavour, packed large surred water. The fishes are and into solution (20-30%) vapour thout salt like melti remains fully concentrated fishes the fish Large-sized colour and nutritive value of for pickled. it meant till properly black pomfrets cooked, if daily seertishes and preserved. fish is first salmon, Also, The packet Indian cleaned. the the inside is opening and allow immediate after first to sumption, it in gutted the placing are made in tlesh The to -20'C by slits are following Ortin. fish is frozen transferred in the then longitudinal applied Salt is the salt are of salt. half of ngchamber. Fish trays plates penetration heating first day, are horizontal On the stages. tishes successive the containing packed incisions and Chamber fish is the yard. The dried into the curing rying in a vacuum rubbed tloor of to is cemented so as ned in air conditioned room. the shuftled stored on fishes are the the halt of second day, and are W Salting On the on top fishes bottom layer the and the and (2-6) old rubbed a very bring and is and salt is Saling is rm of India remaining pickling in fish are Common of rving fishes so throughoutmethod the preser the world. In salting, clean fish

Salt

Fig. 2. Smoke house. Fig. 1. Salted fishes in container. out from the salt solution and restocked. The stock is are left undisturbed for 7-10rods in smoke house. suspended days. The water Smoke house salty that oozes out a shed or (Fig. 2) from the merely a box over fishes is allowed to a fire, rain off. Wet controlled so that whichi be salted it may sold without t produces smoke instead drying. does not flames. The fishes are gi for long and, keep good merely hung inside therefore, has to be used smoke house head the 3 4 months. within (from to tail), so that surrounded they a (c) Cold by smoke. It takes about salting. This is done smoke fishes six hours to by so that can powdered salt and spreading they be eaten or stored. crushed ice on the fish. Smoked fish 22-26 lb of About does not last as powdered salt 10 long as salted per kg of fishis fish, because it must be usually recommended. After refrigerated, frozen o salting, the canned, if it is to be stored. conservation is done in cold rooms, having a Smoking removes additional temperature range of 2-3'C. increases the moisture and flavour of the fish How to use salted fish. a flesh. Smoke has Before use, preservative fish should salted effect, which is ascribed to s be soaked in freshwater phenolic constituents. Change of the water overnight. atleast once during this time [V Drying is required. The soaking removes the salt. The The longer the fish is object of soaked, the more salt is drying is to remove removed. After the fish has been (dehydration) from fish moistu used soaked, it can be bacterial tissues. This helps to in any way like fresh fish. and enzymic ao contents reduce putrefaction. When mois [V Smoking upto 10-20%, the fishes are saved from being spoiled, Smoked fish is not as dry provided they are popular in India, as it is conditions. Sun in drying is storeu Western countries like method. In India, the most Norway and Sweden sea over 35% anci because the is cured in of the total of peculiar smoky flavour is not relished the sun. catcu by Indian fish eaters. Small marine However, small of fishes, fishes are quantities and such as surplus smoked in and Orissa. silverbellies Mumbai ribbon h Sardines, mackerels, open sandy beach. ducks, are the seerfish, pomfret, jew fish and or spread on are palm leaves are mats made of hilsa, considered good varieties for Sometimes,used mats m smoking. Often, fishes like for Fishes are first cleaned and spreading the gutted and then bamboo or Mumbai fisne soaked into salt solution or wooden ducks are hung on brine. They are taken rods or (Z-56) horizontally between on poles (Fig. ropes stretched 3). Large and the west coast of India like Mumbai. Calicut, Goa and the Canning involves boxes to packing of fishes in preserve them for a Canning is a long time. complicated process and machinery and technical costly Hence, the expertise is required. canning products are process includes costly. The packing of fishes in tin which are sealed boxes airtight and sterilized by heat. Pasting pickling and methods spicing are indigenous of the east. The fishes salted and dried. are cut into slices, The fishes used for canning are out Fig. 3. Drying the fishes in shade. and cut into gutted pieces of suitable size. Their head, tail, fins and viscera are removed and the pieces ium-sized fishes are usually gutted and salted are in dipped brine to remove blood etc., from the before drying. tissues. Pieces are now immersed in hotwater or Fish drying can be achieved either naturally exposed to the steam to remove adhering materiais artificial means. which could not or by be removed by cleaning with cold Natural drying. In natural drying. the caught water. Pieces are salted and dried. Fishes are cleaned and dried in the sun shine, so are then They mixed with a spicy paste aled sun-drying. It is actually not the ideal way ground by mixing vineger, red chillies, mustard, preservation. It has certain disadvantages. It is garlic, turmeric and tamarind in oil medium. For not hygienic. It is slow and results in much loss pickling, usually mackerel and sardines are used. trough putrifaction and spoilage and the dried Finally the processedd pieces are sealed in tish develops a peculiar odour. It can be carried containers, preferably tin boxes or jars. The sealed Out only in dry, well aerated climate receiving containers are again subjected to heat treatment to Sunshine, which is not too hot. It, thus depends kill completely the microbes left in the flesh of pon the environmental factors and availability of cut pieces of fishes. Containers are tested before pace. So to the much so, only the thin fishes can be their transportation market PServed by this method, because the fat fishes Processing. Fish processing includes all the processes discussed above as cleaning. îreezing. much flesh allowing microbial decomposition continue in salting, canning etc. Fishes may also be deeper parts of their body. drying, Artificial drying. In artificial drying, the processed into edible meals and oils (that are killed obtained as bye - products of the fish indusry, fishes are cleaned, gutted and decapitated. Ihey are described in Chapter 44). Fish meal is prepared f then cut their lengthwise to remove large parts from discarded body parts of the fish as tins, gills, spinal followed by washing and column, of the fish ryimng them gut, etc., by processing. Major part This a salted hanically. process yields is consumed as fresh, preserved or in quality product, tural catch Navour which retains the for various and nutritive form, but there is good scope values. products the fish industry VIT Canning bye of the Demerits of tish preservation. Although a very process of preservation and processing constitute fish preservation was initially it has certain vobved in aspect of the fish industry, other important to Europe and now introduced in with respect Kountries as well, particularly natural drawbacks are India Tt retains the The demerits of including quality of fish flesh. the in retuining points : fish. never available large in following antities, sardines deseribed here briefly the CS and mackerels are canned on (2-56) NMaruneishes Depending upon extraction from fresh or livers, oil is stale Elasinobranchs Sphryaena, Pristis. Scoliodon and| grouped into 3 types Trygon. (1) Pale cod liver oil. Sardinella, Latis, Chanos chanos, (2) Light brown oil. TEkeosts Pomfret, Mumbai duck, Chirocentrus. (3) Brown oil. Pale cod liver oil is obtained the from liver of Fish Bye-products fishes, that are brought alive to the They are shore. sacrificed and their livers are Pishoil and heated separated by steaming in vessels fish 2 jacketted (under important sh bye-product industry is kg/sq. cm of most pressure). During heating, the cell he which acts as a vehicle for fat soluble membranes of liver cells burst ish oil, and excuded, oil is and K, as well as a source collected. .e. A, D, E, This oil vitamuns possesses highest medicinal ential fatty acids for the structure of value. Vitamin D cell and is independent of vitamin A. In of cell membra The oil of fish is general, the less the oil fiunctions content of the liver, the gorised into two main types vi; the fish liver greater is the vitamin D content. oil. Light brown liver and fish body oil is procured from al Fish liver oil. Chemical composition of disintegrated livers of fishes. Like pale oil, it is

is as follows also used for medicinal liver oil purposes in pharmacy. fish Brown oil is not Fat 55-75% usually preferred in Proteins 5-10% pharmacy because of its extraction which is done 20-36% from Water liver of stale fishes. The use of brown oil Cholesterol 0.46-1.32% for various other purposes is, however, noteworthy. A and D Vitamins Besides vitamin A, D, and E, other important lodine 158.7-166.6% component of fish liver oil is cholesterol or the crude form of the liver oil is used for tanning Of the aforementioned composition, the leather, tempering steel, preparation of soaps, etc. vitamin A, vitamin D and also vitamin E, Practically, no cod liver oil is produced in India, constitute the most important part of the fish liver but shark liver oil is oil. Their quantities may., however, vary from fish frequently produced. The following sharks are exploited for their liver to fish and from season to season. Cod liver oil, oils C. for example, is rich in fat but poor in vitamin A Carcharhinus melanopterus, gangaticus, C. limbatus, Sphyrna blochii, Pristis cuspidatus. (1000-3000 IU per gm). Halibut and Tuna are rich Scoliodon walbeehmi, etc. in vitamin A contents (5,000-30,000 IU per gm). 2. Fish body oil. Fish body oil is obained but poor in fat. The livers of sharks generally from the entire body and not have the highest parts exclusively contents of vitamin A from the livers. Generally, it is procured from (15,000-10,00,000 IU per gm) and also highest non-edible fishes or from the wastes. discarded a Content. Vitamin E present in fish liver oil, during the processing. More usually, the herings Cxerts a protective action against vitamin A (clupeoids), sardines, salmon, mackerel, sharks, ete. OXidation. are supposed to be the best for extraction of body Shark and Cod (Gadus callarius) liver oil are oil. The fishes are first erushed to make a pulp. nown in pharmaceutical industries. In fact, The pulp is subsequently cooked in steam and prime value of sharks and rays lies in tne pressed to remove the oil and water from the 01. As food fishes, they rank lower than body. The residue is dried and powdered to torm Dony fishes on ccount of their 'urea' flavour. For fish mea. commercial purposes, the larger the sharks, the The body oil is less valuable as compared to better their livers, vitamin A and ers, which yield more oil. the liver of the fish. It is poor in quality of fish meal is mixed with Fih and of both saturated D contents, and glycerides form fish flour to be used by maize ow it is having high hum unsaturated fatty acids, but in biscuits and cakes value of sardine specially contents of iodine. The iodine making of salmon oil is factoie body oil is about 193% and that I] Fish manure refined fish about 16%. Better quality of highly medium Surplus fishes or those unfs as edible oil. The unfit for oils may be used body or when consumption the fishes get fish body oil is unsuitable for human consumption rotten hume bad are used as hence, it is used in manufacture of laundry soaps, preservation, fertilizers candles, paints, varnishes, cosmetics, lubricants, tea, tabacco, and rubber plantation becaufor linolium. printing inks, insecticides. plastics and rich in nitrogen and phosphates. During halides when there 1S a vanous chemicals like ammonium salts and season, large supply of etc. It is also used in tempering the steel and in they are landed in spoiled condition Fishes onling boat bottoms to protect them against the dried by spreading them on the beach.they The decay and rot. It is also used as fungicides on are and fishes ground converted into manure citrus plants. Fish manure prepared from the dried Sardine oil is well established fishes are of Industry putrid three kinds viz, the f cottage industry in west coast of India. Sardine oil ish manure, prawn manure and the fish guano. is obtained from Sardinella longiceps. Fish manure is prepared by mixing ash wit [ Fish meal (food for cattle) the dried fishes. The resulting mixture contain Fish about 5-7% and meal is prepared from waste fishes left over nitrogen phosphate. it after extracting oil from the fish. It is also considered ideal for manuring plants. a prepared from non-edible fishes of both, the small Prawn manure is also prepared in the same and large sizes. manner from the leftouts of prawn (e.g. head, al Fishes are and chopped and boiled to extract the body exoskeletons). It contains about 5-6% oi oil. are then They covered with canavas and nitrogen, 3-4% of phosphate and a small amount to form of lime. screw-pressed the cakes, that are then dried. Dried cakes are sometimes pressed in Fish guano is prepared from the fish matenas hydraulic presses to recover oil left and are redried in after the extraction of oil. It contains 7-10 steam before being sterlized and of packed for nitrogen and phosphates and considered a marketing. The chief fishes that re are used to nutrient for the plants. prepare fish meal include sardines, sharks, rays and the silver mackerels, bellies. IV Fish hydrolysed protein Chemical of fish As composition meal mentioned earlier, the flesh of certain hes not tisn Procin 0-70% preferred by human for Fat consumption. l 2-15% fishes are used to Mincrals prepare an easily digestible 10-20% protein by the Calun 5 1% () following procedures. Fish Nesh is boileu Phosphrus 3t 1% minced, Iron with washeua Trae aount dilute at 80'C. lodine CHCOOH Variable anount (2) A thorough washing of boiled Ticsh is mad Fish meal is also rich in fat to like A, D, soluble remove the acidh and K along vitamins CH,COOH (aceticetuc ac treated vitamins like with water Washed and vitamin and soluble flesh is drieddried, pressed Bj a ontents Fish meal B12 with petroleumtoleu to a remove the fat constitutes Fau with 104 food for valuable source (4) Fat ree pig, poulury and the of flesh is cattle. Some caustic hydrolysed good soda at 50'C and the liq formed is neutralized with 85%o CH,CO NeutralnzZed lic is liquid spray dried to obtain 2am coloured powder of Globe-fishes areare powder used as a war eam hydrolysed of some helmet by natives protein. TheThe hydrolysed protein contains islands in south seas. Scoliodon skin is a about35%35% easily of digestible proteins. It is goodfor polishingsource of furnitures,Shagreen. Itmetals, is used etc.as anGreenland abrasive food for valuable food for convalescents and polishing for sharks furnitures, metals, etc. Greenland Suffering from the (Somniosus ihose nutritional 1OSus microcephalus are killed because their skin is deficiencies. used for book binding. [VIIn] Fish pearls Lsinglass The material obtained grade collagen produced from the air by scraping the gh of silvery I5. the Mimswim bladder of coating scales of certain fishes adder or bladder catfishes, cyprinid like carps, Alburnus and etc. It is in the gold fish, is used sugeons, coccods, form of for the n5, shining hollow polishing The Russian isinglass is prepared from the glass beads. These beads are then filled powder with wax and wider of salmon, perches and other catfishes, marketed as artificial fish pearls, irbladder used in jewellary. is of poor quality. For preparing isinglass, hoti is IX] Fish soap dheir air bladder 1is washed to remove blood and A soap matters. Outer layer is scraped and the The fins of sharks are dried and alher exported specially ning inner most layer contains pure isinglass. to China where are used remauning they for the preparation When dissolvssolved in hot water, forms a gelatin of soaps. having adhesive property. X] Fish insulin Isinglass is used principally for the The sized fishes are dissected so as to claification of wines, beer and vineger. To a large remove the for obtaining insulin. inited extent, it is used for preparing jellies and pancreas Pancreas of the Sharks is ich in insulin. special cements. Formerly, it was used as a substitute of gelatin in confectionery. XI] Aesthetic value

VT Fish glue As a hobby, some beautiful coloured fishes are cultured in aquaria for the decoration of houses. Fish glue is a sticky substance and is prepared For Example: (Gold fish (Carassius auratus) from different wastes (e.g. bones, scales and fins fish Mollusc fish These are Angel (Pterophyllus) ec) discarded during processing. (Macropodus) and different species of Colisa wasned, ground and cooked with acetic acid in Ncam. Liquid is separated and condensed to form [XII] Fishes in relation to public health he fish glue. It is used as an strong adhesive for (larvicidal and scavanger fishes) pes, files, wood, leather and glass. Glue is The causative agents for few diseases are insects Oblained chiefly from cods and sturgeons. crustaceans and molluscs, the inhabitant of aquatie

fishes are known VI Fish leather environment. Several species of insects and their larvicidal in nature and feed upon The skin of some fishes, articularly those of fishes mosquito larvae. Since larvicidal sharks mankind, larvae viz; and are sometimes used by they help in rays feed upon larvae of mosquito, The skinof The andis called of malaria and filaria. popularly 'Shagreen' biological control these fishes polishing and larvicidal fishes are used for making exotic and indigenous SMot of sand paper. important forms of in in 40. Young Othing materials place are mentioned Chapter covering eat mosquito pecially coloured Shagreen is used for all fishes found in plains Jewel ornamental coverings. practically non-toxic as against boxes or are and for other larvae. Fishes cheaper for Chanda spp. dried and treated skin is also Ised of mosquitoes. chemicals for control belts, Guinea worm. bags, which spread Preparing ladies shoes, money feed upon cyclops skins of lcases, etc. Dried and spiny dead and various ways. Besides those who Many others feed upon the molluscs and direc fishes for marketing, there are ly cach decaying matters acting as scavangers. Certain equally a freshwater fishes like Clarias batrachus, H. fossilis number of people engaged in subsidiary and Bagarius bagarius feed on excreta. like preservation, canning, transport, ref induste and in the manufacture of fish [XIII] For sports and games productsrefrigau bye-products. Fisheries sector in India Fishing forms an important outdoor game for lakhs employment to about 24 lakh full time f provids of people in our country. They catch various and 36 lakh partially engaged fishermen. Aherme species of fish and consume them. Arou 10% of these are engaged in allied acti [XIV] Fish biscuits related to fishing like marketing, net mending, curing and processing (Yojna, March, 1998) Fish biscuits are prepared in Chile and Morocco. Fish flour (already described) is blended with Harmful fishes biscuit mixture before baking. Actually, the harm caused by f+shes is negligibe XV] As bait in comparison to its benefits. Certain fishes v sharks and rays are and Several fishes are employed as bait for catching extremely dangerous caus large fishes and other animals. Flying fishes are injuries and even death to swimers and fishermen in employed as bait for catching turtles in the sea. tropical and subtropical seas. Sharks also Larval forms of Lamprey, Rsbora, Channa and damage the nets of fishermen. Some fishes inflict some other fishes are also used as baits for wounds with their stings and introduce poison which is catching game fishes and species of large fishes. very painful e.g. Squalus, Trygon, e Among freshwater (XV Fish cartilage for cure of cancer bony fishes, Heteropneusts fossilis, Clarias batrachus, etc., introduce poison In a recent scienific report (2004), it has been by the pectoral spine. Similarly, fishes a stated that Sharks are disease resistant, hence these toad fishes scorpion are the main bony marine fishes never become the victim of any disease. So much inflict painful wounds. whic so, these are imune to cancer. The cartilage of Some fish species are the Sharks, therefore, is used in making medicines for of various intermediate hosu parasites causing diseases in human the cure of cancer. other animals. Some a give electric marine cartilaginous ishes XVII] Fishes for employment generation shocks by their powerful electric organs. Some fish powerful eic As the fishes form a rich source of food, millions have species viz., Tetraodon spe poisonous flesh and people are employed in industries and may prove fatal to nan. of fishing Carnivorous fishes eat depend upon fisheries for their livelihood in insects. away the larvaelarvae of useusefu

IMPORTANT QUESTIONS

1. Write an essay on the economic importance of fishes. 2. Short notes on the - Fish Fish manure following (i) hydrolysed protein (ii) (iii) Fish oil.