DOCSLIB.ORG

Case Studies on Fish Loss Assessment of Small-Scale Fisheries in Indonesia

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Case Studies on Fish Loss Assessment of Small-Scale Fisheries in Indonesia FIAM/C1129 (En) FAO Fisheries and Aquaculture Circular ISSN 2070-6065 CASE STUDIES ON FISH LOSS ASSESSMENT OF SMALL-SCALE FISHERIES IN INDONESIA Cover photograph: Research and Development Centre for Marine and Fisheries Product Processing and Biotechnology, Ministry of Marine Affairs and Fisheries. Photo credit © RDCMFPPB FAO Fisheries and Aquaculture Circular No.1129 FIAM/C1129 (En) CASE STUDIES ON FISH LOSS ASSESSMENT OF SMALL-SCALE FISHERIES IN INDONESIA Singgih Wibowo Bagus Sediadi Bandol Utomo Syamdidi Research and Development Center for Marine and Fisheries Product Processing and Biotechnology Ministry of Marine Affairs and Fishery The Republic of Indonesia Ansen R Ward Yvette Diei-Ouadi Siar Susana Petri Suuronen Food and Agriculture Organization Rome, Italy FOOD AND AGRICULTURE ORGANIZATION OF THE UNITED NATIONS Rome, 2017 The designations employed and the presentation of material in this information product do not imply the expression of any opinion whatsoever on the part of the Food and Agriculture Organization of the United Nations (FAO) concerning the legal or development status of any country, territory, city or area or of its authorities, or concerning the delimitation of its frontiers or boundaries. The mention of specific companies or products of manufacturers, whether or not these have been patented, does not imply that these have been endorsed or recommended by FAO in preference to others of a similar nature that are not mentioned. The views expressed in this information product are those of the author(s) and do not necessarily reflect the views or policies of FAO. ISBN 978-92-5-109462-4 © FAO, 2017 FAO encourages the use, reproduction and dissemination of material in this information product. Except where otherwise indicated, material may be copied, downloaded and printed for private study, research and teaching purposes, or for use in non-commercial products or services, provided that appropriate acknowledgement of FAO as the source and copyright holder is given and that FAO’s endorsement of users’ views, products or services is not implied in any way. All requests for translation and adaptation rights, and for resale and other commercial use rights should be made via www.fao.org/contact-us/licence-request or addressed to [email protected]. FAO information products are available on the FAO website (www.fao.org/publications) and can be purchased through [email protected]. iii PREPARATION OF THIS DOCUMENT This document presents the report of fish loss assessment case studies conducted within the framework of FAO’s Save Food programme and coordinated by FAO’s Fish Products, Trade and Marketing Branch (FIAM). Following the national capacity development workshop (National Workshop on Post-Harvest Fish Losses in Indonesia) on post-harvest fisheries loss assessment, held in Jakarta, Indonesia on 29–30 September 2014, in the aegis of the “Technology Expo on Marine and Fisheries Product Processing and Biotechnology 2014”, four loss assessment studies were conducted between October 2014 and September 2015. The first case study was on Muara Angke, where the research team was trained in carrying out loss assessment and getting familiar with the tools that were subsequently used in other fishing locations in Java: gillnet fisheries in Tegal, Central Java; gillnet fisheries in Gunung Kidul, Yogyakarta; and small pelagic processed fish in Brondong, East Java. The preliminary draft was submitted following the “National Workshop on Fish Loss Assessments: Causes and Solutions”, held on 3 November 2015. During the Workshop, participants: exchanged lessons learned from the field research; validated data on fish losses; identified the critical control point of fish losses and efforts to reduce them; and identified opportunities for collective action to be implemented at the local, regional and global levels. The draft was thoroughly reviewed by FAO’s international consultant and post-harvest fisheries and fishing operations technical officers before the final version was then edited and published. iv FAO. 2017. Case studies on fish loss assessment of small-scale fisheries in Indonesia, by Singgih Wibowo, Ansen R. Ward, Yvette Diei-Ouadi, Siar Susana and Petri Suuronen. FAO Fisheries and Aquaculture Circular No. 1129. Rome, Italy. ABSTRACT The fish loss assessment methodology outlined by the Save Food programme (FAO, 2014) and with reference to earlier work by Ward and Jeffries (2000) and Diei-Ouadi and Mgawe (2011) had been used to undertake assessments in different locations in Java where the focus has been on particular fishing gear, fish species and products. These were major fishery products (with the main focus on squid products) in Muara Angke Fishing Port, North Jakarta, DKI Jakarta; gillnet fisheries in Tegal, Central Java; gillnet fisheries in Gunung Kidul, Yogyakarta; and small pelagic processed fish in Brondong, East Java. They were selected for their role in general fish supply, food security and employment, and for their prevalence in gillnet fisheries. The objective was to develop an up-to-date and detailed understanding of different types of losses affecting food security and stakeholders’ livelihoods. The key findings validated at the “National Workshop on Fish Loss Assessments: Causes and Solutions”, held on 3 November 2015, can be summarized as follows: Physical losses were generally negligible (about 5 percent). However, a key factor in fish waste that affects this amount is the bycatch, which has a potential environmental and biodiversity impact. It is estimated that the annual loss for the total fleet annual is: 100 dolphins (5 tonnes), 100 turtles (5 to 200 kg each), 300 shark-suckers, crabs, murex and jellyfish, most of which in the net. Discards at sea (especially during the peak season) also occur and are cause for concern. Poor quality raw material for processing, with substandard quality product identified only after thawing in the case of frozen products, forms the bulk of the quality losses. In addition to poor hygiene practices and facilities, another significant loss is the quality loss due to prolonged soaking time, i.e. 12 hours. This, combined with prolonged and poor on-board handling and storage, lead to 24.9 tonnes (99 percent in weight) in reduced quality, which is equal to a 28 percent loss in value per trip of the catch in locations such as Tegal. Market force losses are not considered significant, but do occur during religious holidays when demand is low. Low demand is often followed by periods of high demand. Recommended interventions in the fields of policy, legislation, technology, infrastructure and services, knowledge and skills have been identified, the most recurrent of which across study locations are: Ensure access to an adequate supply of affordable potable water for hygiene, sanitation, processing and ice making. Experiment with alternative gear types to curb “ghost fishing” by lost gillnets. Also, locations where fishers use better practices (shorter net soaking times in Gunung Kidul) can be used to demonstrate the benefits in terms of reducing quality loss. Address the market force and quality losses by improving storage facilities (numbers and capacities) and their management to leverage against price and supply fluctuations. Consider a resi gudang (the warehouse receipt or “storage cheque”) system as per UU No. 9/2006 (Law No. 9/2006) for application in the fishery sector. Lessons learned from the past use of resi gudang should be used to guide all interventions to better manage the gap between supply and demand during and after religious holidays. v CONTENTS Page Preparation of this documents iii Abstract iv Abbreviations and acronyms vi Executive Summary vii Introduction 1 Methodology 1 Past and ongoing loss reduction interventions in Indonesia 3 A. Fish loss assessment on boiled salted squid product in Muara Angke, north Jakarta, DKI Jakarta 5 B. Fish loss assessment on gillnet capture fisheries in Tegal 25 C. Fish loss assessment on gillnet capture fisheries in Gunung Kidul, Yogyakarta 51 D. Fish loss assessment on small demersal fish in Brondong, east Java 73 ANNEXES 1. Community participatory survey form 95 2. Selected value chain actors’ participatory survey form 105 vi ABBREVIATIONS AND ACRONYMS EFLAM Exploratory Fish Loss Assessment Method FAD Fish aggregating device GHP Good handling practices GMP Good manufacturing practices GT Gross tonnage IDR Indonesian rupiah (IDR13 500/US$1, in 2015) LT Load tracking MMAF Ministry of Marine Affairs and Fishery PPHPT Pusat pengolahan hasil perikanan tradisional (traditional fishery products processing centre) PKPP Pengelola Kawasan Pelabuhan Perikanan (Management of Fishing Port Area) PPI Pelabuhan Pendaratan Ikan (fish landing port) RDCMFPPB Research and Development Center for Marine and Fisheries Product Processing and Biotechnology TPI Tempat Pelelangan Ikan (fish landing centre) UPT Unit Pelaksana Teknis (local technical authority) vii EXECUTIVE SUMMARY This is a summary of the results of fish loss assessment case studies conducted by the FAO SAVE FOOD programme. Between October 2014 and December 2015, the Koperasi Artha Mina (KAM) conducted four post-harvest fish loss assessment case studies under this Programme. The case studies were: Major fishery products (focused on squid) in Muara Angke Fishing Port, North Jakarta, DKI Jakarta; Gillnet fisheries in Tegal, Central Java; Gillnet fisheries Gunung Kidul, Yogyakarta; Small pelagic processed Fish in Brondong, East Java. Using the Save Food
Load more

Recommended publications
  • Influences of Squid Ink Added to Low Salt Fermented Squid on Its Changes in Lactic Acid Bacteria
    Korean J. Food & Nutr. Vol. 26. No. 4, 678~684 (2013) THE KOREAN JOURNAL OF http://dx.doi.org/10.9799/ksfan.2013.26.4.678 한국식품영양학회지 FOOD AND NUTRITION Influences of Squid Ink Added to Low Salt Fermented Squid on Its Changes in Lactic Acid Bacteria †Sung-Cheon Oh Dept. of Food & Pharmacy, Daewon University College, Jecheon 390-702, Korea 저염 오징어 젓갈의 숙성 중 오징어 먹즙 첨가가 젖산균의 변화에 미치는 영향 †오 성 천 대원대학교 제약식품계열 국문요약 오징어 먹즙을 첨가하지 않은 저염 오징어 젓갈은 숙성 발효에 따라 숙성 초기에 젖산균 총수가 급속히 증가하고, Leuconostoc이 증가하여 숙성 적기에 최대량을 나타내고 이후 서서히 감소하였다. Lactobacillus는 숙성 적기 이후의 총 균수의 대부분을 차지할 만큼 균수가 많아지므로 숙성 적기 이후 품질에 관여하는 것으로 보인다. Streptococcus와 Pediococcus는 숙성 적기까지 완만하게 증가하다가 이후 급격히 감소하였다. Yeast는 숙성 중기 이후에 검출되고, 숙성 말기에 급격히 증가하므로 부패에 주로 관여하는 것으로 보인다. 오징어 먹즙을 첨가한 저염 오징어 젓갈의 숙성발효에 따른 젖산균의 변화를 보면 총 균수는 숙성 중반까지 증가하다가 중반 이후 약간 감소하였으나, 최대치에 도달하는 기간은 무 첨가군에 비하여 길었고, 젖산균 중 Leuconostoc, Streptococcus 및 Pediococcus는 숙성 후반까지 증가하였다가 후반에 감소하는 반면에, Lactobacillus는 숙성 후반까지 계속 증가하였다. Yeast는 숙성 초기에는 거의 증가하지 않다가 숙성 중반 이후 증가하였는데, 이러한 경향은 무 첨가군과 유사하였으나 젖산균의 수가 무 첨가군에 비하여 적었다. 오징어 먹즙을 첨가한 저염 오징어 젓갈에서 모든 균들의 수가 감소되어 오징어 먹즙이 균들의 성장 을 억제하는 것으로 확인되었다. Key words: lactic acid bacteria, low salt fermented squid, squid ink, yeast, ripening Introduction is a dominant strain in the ripening stage regardless of the salt concentration although higher salt concentration reduces the Fermented squid is a fermented seafood product which contains bacterial count in an extract (Mori et al.
    [Show full text]
  • Thermal Behavior, Microstructure and Protein Quality of Squid Fillets Dried
    Food Control 36 (2014) 102e110 Contents lists available at ScienceDirect Food Control journal homepage: www.elsevier.com/locate/foodcont Thermal behavior, microstructure and protein quality of squid fillets dried by far-infrared assisted heat pump drying Yun Deng a, Yuegang Wang a, Jin Yue a,*, Zhenmin Liu b, Yuanrong Zheng b, Bingjun Qian b, Yu Zhong a, Yanyun Zhao a,c,* a SJTU-Bor Luh Food Safety Center, Department of Food Science and Technology, Shanghai Jiao Tong University, 800 Dongchuan Road, Shanghai 200240, PR China b Dairy Research Institute, Bright Dairy & Food Co., Ltd., Bldg 2, No.1518, West Jiangchang Road, Shanghai 200436, PR China c Department of Food Science and Technology, 100 Wiegand Hall, Oregon State University, Corvallis, OR, USA article info abstract Article history: The effects of far-infrared assisted heat pump drying on the thermal behavior, microstructure and protein Received 6 May 2013 quality of squid fillets were studied. Heat pump drying (HPD) alone or in combination with far-infrared À Received in revised form radiation (FIR) at the power of 100, 500 and 800 W, 40 C and 2 m s 1 air velocity were compared. 3 August 2013 Nitrogen fractions, proteases activities, amino acid profile, microstructure, SDS-PAGE and protein quality Accepted 5 August 2013 of fresh and dried squid samples were examined. Results showed that glutamic acid, aspartic acid, lysine and isoleucine are the dominant amino acids in all samples. The total contents of essential amino acid Keywords: and non-essential amino acid, essential amino acid index, estimated protein efficiency ratio and bio- Heat pump drying fi > Far-infrared radiation logical value were not signi cantly different among all squid samples (P 0.05).
    [Show full text]
  • FPSK(M) 2019 5 IR.Pdf
    UNIVERSITI PUTRA MALAYSIA CARDIOPROTECTIVE EFFECTS OF YELLOWSTRIPE SCAD COMPARED TO SALMON AMONG HEALTHY OVERWEIGHT ADULTS IN A RANDOMIZED CROSSOVER TRIAL UPM CHANG WEI LIN COPYRIGHT © FPSK(m) 2019 5 CARDIOPROTECTIVE EFFECTS OF YELLOWSTRIPE SCAD COMPARED TO SALMON AMONG HEALTHY OVERWEIGHT ADULTS IN A RANDOMIZED CROSSOVER TRIAL UPM By CHANG WEI LIN COPYRIGHT © Thesis Submitted to the School of Graduate Studies, Universiti Putra Malaysia, in Fulfilment of the Requirements for the Degree of Master of Science January 2019 1 All material contained within the thesis, including without limitation text, logos, icons, photographs and all other artwork, is copyright material of Universiti Putra Malaysia unless otherwise stated. Use may be made of any material contained within the thesis for non-commercial purposes from the copyright holder. Commercial use of material may only be made with the express, prior, written permission of Universiti Putra Malaysia. Copyright © Universiti Putra Malaysia UPM COPYRIGHT © i Abstract of thesis presented to the Senate of Universiti Putra Malaysia in fulfilment of the requirement for the degree of Master of Science CARDIOPROTECTIVE EFFECTS OF YELLOWSTRIPE SCAD COMPARED TO SALMON AMONG HEALTHY OVERWEIGHT ADULTS IN A RANDOMIZED CROSSOVER TRIAL By UPM CHANG WEI LIN January 2019 Chair: Associate Professor Loh Su Peng, PhD Faculty: Medicine and Health Sciences Fish intake may be cardioprotective, with omega-3 fatty acid as the possible major contributing nutrient. However, intervention study determining the cardioprotective effects of omega-3 rich fish is scarce. It is unclear whether yellowstripe scad (YSS) as compared with salmon, both rich in omega-3 fatty acids, have effects on cardiovascular disease (CVD) risk factors.
    [Show full text]
  • Fuad, Baskoro M. S., Riyanto M., Mawardi W., 2019 Catch Characteristics on Stationary Lift Net Using Light Emitting Diode (LED) and Kerosene Lights in Pasuruan Waters
    Catch characteristics on stationary lift net using light emitting diode (LED) and kerosene lights in Pasuruan waters 1Fuad, 2Mulyono S. Baskoro, 2Mochammad Riyanto, 2Wazir Mawardi 1 Faculty of Fisheries and Marine Science, Brawijaya University, Malang, Indonesia; 2 Marine Fisheries Technology, Faculty of Fisheries and Marine Science, Bogor Agricultural University, West Java, Indonesia. Corresponding author: [email protected] Abstract. Light in stationary lift nets (SLN) is important to the extent that it can determine the composition of species, size and number of fish caught. Different types of light are often used in aggregating certain types of fish. This study aims to find the best type of light for SLN and to determine the characteristics of the catch between light emitting diode (LED) and kerosene lights. The results showed that there were no significant differences in species composition of fish caught in both LED and kerosene lights. These types of lights do not affect the composition of fish species, but have a significant effect on the amount of catch. The most caught fish (target species) were short mackerel (Rastrelliger brachysoma) and yellowstripe scad (Selaroides leptolepis). The SLN operated with kerosene lights caught short mackerel (R. brachysoma) and yellowstripe scad (S. leptolepis) of bigger size compared to SLN with LED lights. The average length and weight of short mackerel caught with kerosene lights were 146.3 mm and 37.17 grams, respectively. The average length and weight of yellowstripe scad (S. leptolepis) caught with kerosene lights were 117.04 mm and 21.5 grams, respectively. However, only a small portion of catch, 4.5%, had already reached its mature size (Lm), while the rest of the catch (95.5%) had not reached its mature size.
    [Show full text]
  • The Analysis of Morphological and Genetic Characteristics of Yellowstripe Scad from Muara Baru Modern Fish Market in North Jakarta
    e-ISSN:2528-0759; p-ISSN:2085-5842 JIPK. Volume 12 No 2. November 2020 DOI=10.20473/jipk.v12i2.17241 Sinta 2 (Decree No: 10/E/KPT/2018) Available online at https://e-journal.unair.ac.id/JIPK/index JIPK The Analysis of Morphological and Genetic Characteristics of Yellowstripe Scad from Muara Baru Modern Fish Market in North Jakarta Rahmat Sawalman* , Hawis Madduppa Department of Marine Science and Technology, Faculty of Fisheries and Marine Science, IPB University, Bogor, Jawa Barat, 16680. Indonesia Abstract Yellowstripe scad is one of the commercially important fish from the Carangidae ARTICLE INFO family, which is marketed at Muara Baru Modern Fish Market, North Jakarta. Information regarding the presence of Selaroides leptolepis fish in the waters Received: January 09, 2020 allows for effective conservation, and management of marine resources. A Accepted: September 26, 2020 morphological identification of fish species is still considered inaccurate, so the Published: September 27, 2020 molecular analysis is necessary. This study aims to identify commercially important fish species deriving from Muara Baru Modern Fish Market, North *) Corresponding author: Jakarta, employing morphological, and molecular analysis. A total of 30 com specimens were collected from the field. The morphological analysis utilized a visual identification method, and morphometric measurement, while molecular Keywords: analysis with DNA barcoding employed the mitochondrial cytochrome oxidase Muara Baru subunit I (COI) gene. The results of the morphological analysis indicated that the Modern Fish Market fish species were yellowstripe scad (S. leptolepis). It also followed the results of Morphological Analysis molecular analysis of DNA barcoding that the fish was a S.
    [Show full text]
  • Fish Technology Glossary
    Glossary of Fish Technology Terms A Selection of Terms Compiled by Kevin J. Whittle and Peter Howgate Prepared under contract to the Fisheries Industries Division of the Food and Agriculture Organization of the United Nations 6 December 2000 Last updated: February 2002 Kevin J. Whittle 1 GLOSSARY OF FISH TECHNOLOGY TERMS [Words highlighted in bold in the text of an entry refer to another entry. Words in parenthesis are alternatives.] Abnormalities Attributes of the fish that are not found in the great majority of that kind of fish. For example: atypical shapes; overall or patchy discolorations of skin or of fillet; diseased conditions; atypical odours or flavours. Generally, the term should be used for peculiarities present in the fish at the time of capture or harvesting, or developing very soon after; peculiarities arising during processing should be considered as defects. Acetic acid Formal chemical name, ethanoic acid. An organic acid of formula CH3.COOH. It is the main component, 3-6%, other than water, of vinegar. Used in fish technology in preparation of marinades. Acid curing See Marinating Actomyosin A combination of the two main proteins, actin and myosin, present in all muscle tissues. Additive A chemical added to a food to affect its properties. Objectives of including additives in a product include: increased stability during storage; inhibition of growth of microorganisms or production of microbial toxins; prevention or reduction of formation of off-flavours; improved sensory properties, particularly colours and appearance, affecting acceptability to the consumer; improved properties related to preparation and processing of food, for example, ability to create stable foams or emulsions, or to stabilise or thicken sauces.
    [Show full text]
  • WO 2010/046313 Al
    (12) INTERNATIONAL APPLICATION PUBLISHED UNDER THE PATENT COOPERATION TREATY (PCT) (19) World Intellectual Property Organization International Bureau (10) International Publication Number (43) International Publication Date 29 April 2010 (29.04.2010) WO 2010/046313 Al (51) International Patent Classification: (81) Designated States (unless otherwise indicated, for every A23L 1/226 (2006.01) kind of national protection available): AE, AG, AL, AM, AO, AT, AU, AZ, BA, BB, BG, BH, BR, BW, BY, BZ, (21) International Application Number: CA, CH, CL, CN, CO, CR, CU, CZ, DE, DK, DM, DO, PCT/EP2009/06355 1 DZ, EC, EE, EG, ES, FI, GB, GD, GE, GH, GM, GT, (22) International Filing Date: HN, HR, HU, ID, IL, IN, IS, JP, KE, KG, KM, KN, KP, 16 October 2009 (16.10.2009) KR, KZ, LA, LC, LK, LR, LS, LT, LU, LY, MA, MD, ME, MG, MK, MN, MW, MX, MY, MZ, NA, NG, NI, (25) Filing Language: English NO, NZ, OM, PE, PG, PH, PL, PT, RO, RS, RU, SC, SD, (26) Publication Language: English SE, SG, SK, SL, SM, ST, SV, SY, TJ, TM, TN, TR, TT, TZ, UA, UG, US, UZ, VC, VN, ZA, ZM, ZW. (30) Priority Data: 08166995.4 20 October 2008 (20.10.2008) EP (84) Designated States (unless otherwise indicated, for every kind of regional protection available): ARIPO (BW, GH, (71) Applicant (for all designated States except US): DSM IP GM, KE, LS, MW, MZ, NA, SD, SL, SZ, TZ, UG, ZM, Assets B.V. [NITNL]; Het Overloon 1, NL-64 11 TE ZW), Eurasian (AM, AZ, BY, KG, KZ, MD, RU, TJ, Heerlen (NL).
    [Show full text]
  • MANILA MARRIOTT HOTEL 2 Resorts Drive, Pasay City, Manila 1309 Philippines | +63 2 988 9999 | APPETIZER
    MANILA MARRIOTT HOTEL 2 Resorts Drive, Pasay City, Manila 1309 Philippines | +63 2 988 9999 | www.manilamarriott.com APPETIZER 江南小食 Wok fried french beans with salted egg yolk 咸蛋四季豆 P380 Slow braised Australian beef shank in Palawan honey 蜜汁牛筋肉 P480 Chilled marinated jellyfish 凉拌海蜇 P480 Wok fried silken tofu dusted in Man Ho spice 椒鹽脆皮豆腐 P280 Marinated Japanese cucumber with black vinegar 陳醋熗黃瓜 P220 Wok fried pork parcels with szechuan chilis (6 pieces per order) 川式炸雲吞 P360 24 hours poached five spice thinly sliced pork knuckle 白切鹵水薰蹄 P480 Please let us know any special requirements, or allergies, we will gladly customize your dining experience. 02/2019 Prices are inclusive of applicable taxes and subject to 10% service charge. MANILA MARRIOTT HOTEL 2 Resorts Drive, Pasay City, Manila 1309 Philippines | +63 2 988 9999 | www.manilamarriott.com MANILA MARRIOTT HOTEL 2 Resorts Drive, Pasay City, Manila 1309 Philippines | +63 2 988 9999 | www.manilamarriott.com ROASTING 港式燒味 MAN HO FLAMBEED SPECIALS Signature roasts flambeed tableside with premium rum 萬豪特別 Suckling pig combination Shredded chicken with jellyfish Roasted flambeed peking duck 乳豬拼盤 海蜇手撕鷄 served with Chinese pancake P1580 P980 (small) / P1600 (large) 现烤火焰片皮鴨 P3288 Two ways Barbecued pork Ginger & onion chicken 蜜汁叉焼 姜葱霸鷄 Roasted duck P520 P980 (1/2 PC) / P1800 (1 PC) 明爐燒鸭 P888 (1/4 pc) / P1688 (1/2 pc) / P2800 (1 Whole) Roasted suckling pig Soy marinated chicken 化皮乳豬 玫瑰豉油鷄 P2500 (1/4 pc) / P4800 (1/2 pc) / P8800 (1 whole) P700 (1/2 pc) / P1200 (1 Whole) Assorted barbecued meat combination 燒味拼盤 P1380 Please let us know any special requirements, or allergies, we will gladly customize your dining experience.
    [Show full text]
  • MARKET FISHES of INDONESIA Market Fishes
    MARKET FISHES OF INDONESIA market fishes Market fishes indonesiaof of Indonesia 3 This bilingual, full-colour identification William T. White guide is the result of a joint collaborative 3 Peter R. Last project between Indonesia and Australia 3 Dharmadi and is an essential reference for fish 3 Ria Faizah scientists, fisheries officers, fishers, 3 Umi Chodrijah consumers and enthusiasts. 3 Budi Iskandar Prisantoso This is the first detailed guide to the bony 3 John J. Pogonoski fish species that are caught and marketed 3 Melody Puckridge in Indonesia. The bilingual layout contains information on identifying features, size, 3 Stephen J.M. Blaber distribution and habitat of 873 bony fish species recorded during intensive surveys of fish landing sites and markets. 155 market fishes indonesiaof jenis-jenis ikan indonesiadi 3 William T. White 3 Peter R. Last 3 Dharmadi 3 Ria Faizah 3 Umi Chodrijah 3 Budi Iskandar Prisantoso 3 John J. Pogonoski 3 Melody Puckridge 3 Stephen J.M. Blaber The Australian Centre for International Agricultural Research (ACIAR) was established in June 1982 by an Act of the Australian Parliament. ACIAR operates as part of Australia’s international development cooperation program, with a mission to achieve more productive and sustainable agricultural systems, for the benefit of developing countries and Australia. It commissions collaborative research between Australian and developing-country researchers in areas where Australia has special research competence. It also administers Australia’s contribution to the International Agricultural Research Centres. Where trade names are used, this constitutes neither endorsement of nor discrimination against any product by ACIAR. ACIAR MONOGRAPH SERIES This series contains the results of original research supported by ACIAR, or material deemed relevant to ACIAR’s research and development objectives.
    [Show full text]
  • Fish Flavour Fischgeschmack Saveur De Poisson
    (19) TZZ ¥ ¥ _T (11) EP 2 352 392 B1 (12) EUROPEAN PATENT SPECIFICATION (45) Date of publication and mention (51) Int Cl.: of the grant of the patent: A23L 27/20 (2016.01) 03.08.2016 Bulletin 2016/31 (86) International application number: (21) Application number: 09784043.3 PCT/EP2009/063551 (22) Date of filing: 16.10.2009 (87) International publication number: WO 2010/046313 (29.04.2010 Gazette 2010/17) (54) FISH FLAVOUR FISCHGESCHMACK SAVEUR DE POISSON (84) Designated Contracting States: (56) References cited: AT BE BG CH CY CZ DE DK EE ES FI FR GB GR EP-A1- 1 902 626 DE-A1- 3 235 966 HR HU IE IS IT LI LT LU LV MC MK MT NL NO PL JP-A- 59 039 266 US-A- 4 604 290 PT RO SE SI SK SM TR US-A- 5 178 892 US-A- 5 958 755 US-B1- 6 482 433 (30) Priority: 20.10.2008 EP 08166995 • DATABASE EPODOC EUROPEAN PATENT (43) Date of publication of application: OFFICE, THE HAGUE, NL; 10 October 2007 10.08.2011 Bulletin 2011/32 (2007-10-10), XP002527369 & CN 1 904 011 A (SHANGHAI COLLEGE OF APPLIED TE [CN]) 31 (73) Proprietor: DSM IP Assets B.V. January 2007 (2007-01-31) 6411 TE Heerlen (NL) • DATABASE WPI Week 200823 Thomson Scientific, London, GB; AN 2008-D16810 (72) Inventor: KORTES, Jan, Gerrit XP002562997 & CN 101 050 431 A (UNIV NL-3833 HV Leusden (NL) ZHEJIANG TECHNOLOGY) 10 October 2007 (2007-10-10) (74) Representative: Kuster, Janaart Frans et al • Scherz H.
    [Show full text]
  • The FAD Fishery in the Gulf of Thailand
    Aquat. Living Resour. 26, 85–96 (2013) Aquatic c EDP Sciences, IFREMER, IRD 2013 DOI: 10.1051/alr/2013045 Living www.alr-journal.org Resources The FAD fishery in the Gulf of Thailand: time for management measures Pavarot Noranarttragoon1,a, Piyachok Sinanan2, Nantachai Boonjohn3, Pakjuta Khemakorn4 and Amararatne Yakupitiyage1 1 Asian Institute of Technology, PO Box 4, Klong Luang, 12120 Pathum Thani, Thailand 2 Eastern Marine Fisheries Research and Development Center (Rayong), 2 Phe, Muang, 21160 Rayong, Thailand 3 Chumphon Marine Fisheries Research and Development Center, 408 Paknam, Muang, 86120 Chumphon, Thailand 4 Southern Marine Fisheries Research and Development Center (Songkhla), 79/1 Wichianchom Rd., Bo-yang, Muang, 90000 Songkhla, Thailand Received 3 May 2012; Accepted 9 January 2013 Abstract – Fish aggregating devices (FADs) used in the Gulf of Thailand are made of bamboo poles, twisted wire and coconut leaves, fastened to a concrete block. Purse seines with 2.5 cm mesh size are used to surround the fish, using fishing boats ranging from 18 to 26 m in overall length. Fishing grounds are located in the central Gulf of Thailand at a depth of 25–60 m. Catch per unit effort (CPUE), species composition and size of economically important species were analyzed by collecting data from fishing boats using FADs at nine main fishing ports along the Gulf of Thailand between January and December 2007. The results show that the average CPUE was 3351 kg day−1,which was composed of 88% pelagic fishes, 5% demersal fishes, 4% trash fishes and 2% squids and cuttlefishes. The major pelagic species were Indian mackerel (Rastrelliger kanagurta), Indian scad (Decapterus russelli) and bigeye scad (Selar crumenophthalmus), which made up 25%, 24% and 8% of the total catch, respectively, while neritic tunas (kawakawa; Euthynnus affinis, frigate tuna; Auxis thazard thazard and longtail tuna; Thunnus tonggol) made up 8% of the total catch.
    [Show full text]
  • Ruins Hold Special Place in Island's History
    Business cards, flyers, invitations and more! Contact printshop.stripes.com 042-552-2510 (extension77315) 227-7315 VOLUME 13 NO. 33 AUGUST 8 − AUGUST 14, 2019 SUBMIT STORIES TO: [email protected] STRIPESOKINAWA.COM FACEBOOK.COM/STRIPESPACIFIC FREE INSIDE INFO KATSUREN CHANGES TO MILITARY MAIL MAY BE COMING PAGES 2-3 CASTLE Ruins hold special place in island’s history MARINES GET READY FOR OKINAWA, FUJI PAGE 3 ENJOY THE SIMPLICITY OF INARIZUSHI PAGE 5 PAGES 4 -5 IT’S EISA TIME! PAGE 8 gs rin a Kimodameshi b naw l to Oki hil shopping malls as seasonal attractions. Hor- BY TAKAHIRO TAKIGUCHI,c STRIPES OKINAWA ror movies and reports of haunted locations are televised, while popular kimodameshi uch like Halloween in October in (literally, to test your courage through scared the West, mid-summer is a sea- route) games are enjoyed in schools and local Mson to intersect with the dead in communities throughout summertime. Japan, as deceased ancestors are believed to Just like horror films and scary stories give visit and spend few days with us during tradi- you goosebumps, kimodameshi and haunted Special 8-page tional Obon period (August 13-15). houses make the Japanese cool with fear and Also similar to the U.S., temporary haunt- File photos pullout inside! ed houses are built in amusement parks or SEE KIMODAMESHI ON PAGE 6 2 STRIPES OKINAWA A STARS AND STRIPES COMMUNITY PUBLICATION AUGUST 8 − AUGUST 14, 2019 Military mail may be affected by US treaty withdrawal BY WYATT OLSON, to be counting on a meeting STARS AND STRIPES scheduled for September dur- Max D.
    [Show full text]