In plant training in fisheries report 2016. by cof, kawardha student

1
A REPORT
ON
INPLANT TRAINING IN FISHERIES
(EXPERIENTIAL LEARNING PROGRAMME)
Academic Session: 2015-16
Submitted By:
KRISHNA JAISWAL
SANJEEV KUMAR SINGH
(B.F.Sc. IV Year, II Sem.)
COLLEGE OF FISHERIES
(CHHATTISGARH KAMDHENU VISHWAVIDYALAYA)
KAWARDHA– 491995

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A REPORT
ON
INPLANT TRAINING IN FISHERIES
(EXPERIENTIAL LEARNING PROGRAMME)
Academic Session: 2015-16
Submitted By:
KRISHNA JAISWAL
ID No. – K3201120012
B.F.Sc. IV Year, II Sem.
SANJEEV KUMAR SINGH
ID No.-510111022
B.F.Sc. IV Year, II Sem.
COLLEGE OF FISHERIES
(CHHATTISGARH KAMDHENU VISHWAVIDYALAYA)
KAWARDHA– 491995

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1. INTRODUCTION
In India, Fishery plays a vital role in economic development of the
country and during post independence it has been recognized as flourishing
sector with varied resources and potential. It contributes significantly to the
national income, nutritional security and employment generation.
Furthermore, it has been stated that the vibrancy of the sector can be
visualized by 11 fold increase in just six decades, i.e. from 0.75 million tons in
1950-51 to 9.6 million tons during 2013-14 (Source: FAO, 2015). More than
14.5 million people are engaged directly or indirectly with various fisheries
activities for their livelihood. Indian fisheries occupy the second position in
global fish production with an annual growth rate of 4.7%, recording 3.2%
growth in marine sector and 6.2% growth in inland sector, thereby contributing
1.10% to the total GDP and 5.3% to the total agricultural GDP of the nation
(Source: Handbook of Fisheries & Aquaculture,2013).
Freshwater aquaculture contributes to over 95 percent of the total
aquaculture production. The national mean production level from ponds has
gone up from about 60kg/ha/year in 1974 to over 2,900 kg/ha/year at present
(Source Handbook of Fisheries & Aquaculture 2013 ICAR Publication, India).
Induced breeding of carps and catfishes, hatcheries for mass-scale spawning,
seed rearing and carp polyculture are some of the epoch-making technologies
actually accelerated the freshwater aquaculture development in our country.
Table 1. Fisheries Resources of India
S. No. Resources Catchment area
1. Riverine 3.12 million km2
2. Estuary 1.44 million ha
3. Reservoirs 3.15 million ha
4. Flood plain wetland 0.2 million ha
5. Continental shelf 0.53 million km2
6. EEZ 2.02 million km2
7. Backwater and Lagoons 0.19 million ha
(Source: Handbook of Fisheries & Aquaculture, 2013)

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1.1 OVERVIEW OF FISHERIES IN CHHATTISGARH
In Chhattisgarh, fisheries sector has been recognized as a potential
source of income that generates employment to the rural sector. More than
2.50 lakh fishermen in Chhattisgarh depend on fisheries and aquaculture for
earning their livelihood and occupy an important place for the socio-economic
development of the fishermen.
The state possesses vast and varied natural water resources in form of
rivers, reservoirs, ponds & tanks, etc. About 1.483 lakh hectare average water
area is being utilized for fish culture. Chhattisgarh stands at 8th position in the
total inland fish production with annual fish production of 2.86 lakh ton (2013-
14) (Source - Department of fisheries, Chhattisgarh).
Table 2. Fisheries Resources of Chhattisgarh
Resource No. Area
Area used for
fisheries
Percentage of
production
Rivers & canals
(Km)
31 3573 3573 0.69%
Reservoirs (lakh ha) 1770 0.826 0.800 5.85%
Tanks & ponds
(lakh ha)
59384 0.751 0.683 93.44%
Total inland water
bodies (lakh ha)
61,185 1.577 1.483 100%
(Source: Department of Fisheries, Govt. of Chhattisgarh)
Besides enhancing the socio-economic status of the rural population,
fisheries can contributes to the nutritional security of the economically
backward people of the state with its cheap source of protein. Looking into the
importance of this sector it is need of the hour to develop the fisheries sector
of the state. First and foremost important pre-requisite for the development of
fisheries is the establishment of dependable fish seed resources of common
cultivable species. Henceforth for such practice a well trained and skilled
persons are required and therefore, various fisheries research institutes,
College of Fisheries and related departments can play a major role in
development of the fisheries sector in the state.
In order to get in-depth knowledge and gain an entrepreneurial skill, we
have undergone 17 weeks In-plant training programme as part of our B.F.Sc.

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Experiential learning programme. The basic two principles followed during
Experiential learning programme are ‘learning by doing’ and ‘seeing is
believing’. The programme helped us to inculcate entrepreneurial skills in
different fisheries related areas such as finfish seed production, carp farming,
cage culture, and fish processing and harvest technology, etc. The main
objectives of In-Plant training are:
To promote professional skills, entrepreneurship knowledge and marketing
skills through meaningful hands on experience and working in project mode.
1. To build confidence through end to end approach in project
development.
2. To acquire enterprise management capabilities including skills for
project development and execution, accountancy, national
international, marketing etc.
The Schedule of In-plant training programme with its main objectives are
mentioned as below (table 3):
Table 3. The objectives of In-plant training programmes
S. No. OBJECTIVE SITE PERIOD
1. Training on Fish
Processing,
Preservation and
Value Addition
National Institute of Fisheries
Post Harvest Technology and
Training, Cochin, (Kerala).
15 Days
(19/01/2016 to
02/02/2016)
2. Training on Fishing
Gears and Fishing
crafts Technology
Central Institute of Fisheries
Nautical and Engineering
Training, Cochin, Kerala.
07 Days
(03/02/2016 to
09/02/2016)
3. Training on Fishing
Technology and
Fish processing
ICAR- Central Institute of
Fisheries Technology,
Cochin, (Kerala).
06 Days
(11/02/2016 to
16/02/2016)
4. Training on
Fisheries Resource
Management
ICAR- Central Marine
Fisheries Research Institute,
Cochin, (Kerala).
03 Days
(17/02/2016 to
19/02/2016)
5. Training on
Aquafarming
Baghel, Fisheries, Kurud-dih,
Durg (C.G.)
65 Days
(25/02/2016 to
30/04/2016)
6. Training on Cage
culture
Cage culture unit in Sarodha
reservoir and Chhirpani
Reservoir, Kabirdham (C.G.).
08 Days
(02/05/2016 to
09/05/2016)

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2. TRAINING ON
“FISH PROCESSING, PRESERVATION AND VALUE
ADDITION”
(Period - 19/01/2016 to 02/02/2016)
AT
NATIONAL INSTITUTE OF FISHERIES POST HARVEST
TECHNOLOGY & TRAINING, COCHIN

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2.1. ABOUT NATIONAL INSTITUTE OF FISHERIES POST HARVEST
TECHNOLOGY AND TRAINING (NIFPHATT)
The history of National Institute of Fisheries Post Harvest Technology
and training (NIFPHATT) coincides with the history of our modern fisheries of
the country. Integrated fisheries project, the forerunner of NIFPHATT was
established in the year 1952 at Quilon as the offspring of a tripartite
agreement among India, Norway and the UNDP as a fisheries community
development programme, further extended its reach and coverage to the
present day NIFPHATT. In 1963, the administration of the project at Cochin
was taken over by the Government of India remaining it as integrated fisheries
project and it continued the programmes as a Central Government scheme
under the ministry of agriculture. NIFPHATT as the erstwhile integrated
fisheries project, has rendered farmer service to the country’s fishery
economy by spearheading modernization of fishing, processing and marketing
industries and the socio economic development of various stakeholders in
their rural midst.
Now, in response to the changed demand of this sector, the Ministry of
Agriculture has decided to revalidate the mission and mandate of the institute
and to upgrade, update and fine tune its activities. In the year 2008, The Govt.
of India renamed the Project as "National Institute of Fisheries Post Harvest
Technology And Training". [NIFPHATT]
“In Plant Training in Fisheries Post Harvest Technology” was organized at
NIFPHATT from 19/01/2016 to 02/02/2016. Mr. Shree Kumar sir, I/c Training
Cell, NIFPHATT was the In-charge and coordinator of the training
programme. The activities which we have learnt at NIFPHATT training are
mentioned as below.
1. Canning of tuna meat.
2. Value added products from marine fishes.
3. Microbiological analysis of fish and fishery product.

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2.2. CANNING OF TUNA MEAT
Canning is a food preservation method of food in which food is
prepared and packed in hermetically (airtight) sealed containers and heated
sufficiently to destroy the spoilage, pathogenic and food poisoning organisms
making the food safe for consumption.
Advantage of canned food;
▪ Canned food is ready to eat cooked food.
▪ Can be stored at room temperature.
▪ Canned products are sterile and microbiologically safe.
▪ Convenient food – transportation, storage easy.
▪ Better shelf-life (up to 1 year).
2.2.1. CAN/CONTAINER
The selection of material used for manufacture of can play
very significant role in the maintenance of product quality. The can materials
should be barrier to air, gases, moisture, dust, dirt etc.
Several materials used for can manufacture are:
1. Tinplate: - The name tinplate is a misnomer word because the tinplate is
made up of 98% steel and only 2 % tin. Before use the tinplate gets coated
with lacquering material that is Oleoresinus – C – enamel (sulphur resistant
lacquer).
2. Aluminium: - It is a widely used can making material because of its light
weight and corrosion resistance characteristics. Generally aluminium material
used in manufacture of convenience cans.
3. Glass:- It is inert and transparent in nature but then also it is not much
popular in canning due to its brittle and more weight. Glass is very fragile
material and cannot sustain much temperature and pressure shock.

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2.2.2. OPERATION INVOLVED IN CANNING OF TUNA MEAT
I. Preparation of raw material for canning
Before the starting of canning process the raw materials (Tuna fish) get
prepared according to requirement. The process of raw material preparation
are cleaning, washing, sorting, dressing and trimming, size cutting, mixing,
brining, blanching, precooking, exhausting, frying, smoking, grading etc
(Figure 1).
II. Washing
Washing of fish were done by using adequate quantity of pre-cooled
water (either by using ice or by refrigeration). Washing helps to make the raw
materials free from any type of unwanted matters. Cooled water use to reduce
the temperature due to which microbial and enzymatic spoilage get reduced
(Figure 2).
III. Bleeding
For bleeding the fishes were dipped in a container having 2ppm
chlorinated continuous flowing water for 2 hours (Figure 3).
IV. Dressing
For dressing of fishes such as tuna, sardine and mackerel, head,
viscera, gills and fins are removed and the rest including skin and bones
removed. With the help of slicing machine dressed and cut to required sizes
based on the size of the can. That again we had washed the meat with 2ppm
chlorinated water (Figure 4).
V. Precooking
In precooking dressed meat were placed in the heat processing
machine (Steaming) in a high pressure chamber for 45 min. After that the fish
meat was cooked bone were removing from meat. After precooking the black
meat was segregated from the fresh white meat which is used for canning
(Figure 5).

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VI. Filling in cans
Depending on the can size, the solids were weighed and filled. The liquid
media is filled either by measuring or by weighing manually. Both over filling
and under filling of cans was not acceptable (Figure 6 & 7).
VII. Exhausting of filled cans
Exhausting is the method of removal of air and other gases from filled
cans. Exhausting of the cans was done after it was filled with prepared
materials and sub materials prior to air tight seaming. After this process the
finished product will finally show a substantial degree of vacuum. The time
duration of thermal exhausting was 5 minute (Figure 8).
VIII. Seaming of cans or can closing
It was done with the help of German seaming machine and it can seam 4
numbers of can / min at a time (Figure 9 & 10). The main purposes of can
seaming are:-
a) To prevent loss of vacuum product during exhausting.
b) To create a barrier between the food inside the can and atmosphere in
order to prevent contamination of food.
c) To prevent moisture loss from the food in the form of liquid or vapor
packed inside the can.
d) To prevent chemical changes that takes place in food when exposed to
atmosphere.
IX. Retorting of cans or sterilization
After the seaming of cans were sterilized in which the product it
subjected to heat at a high temperature (121.1˚c) to destroy all pathogenic
organisms or to inactivate the organism causes spoilage. The cans were
placed in the sterilization chamber for about 1-½ to 2 hours.
When the heat processing is over the steam was released slowly till the
pressure is brought down to zero. The cans are taken out and transferred to
cooling tanks immediately after heat processing. This immediate cooling is

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one of the most important factors of sterilization because the temperature
shock helps to kill the microorganisms (Figure 11).
X. Labeling
After cooling and drying, the cans were labeled to display all the
information such as name of the products, additives, net weight and drained
weight of content, date of manufacture, batch number, license number,
manufactures address etc. (Figure 12).
XI. Storage of cans
For storage of completely processed cans, they were dried and cooled
and placed at a place with have less temperature fluctuation, absence of
direct sunlight, no corrosive fumes and gasses and the temperature as low as
possible.
Flow chart 1. Operation involved in canning process

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Figure 1. Raw material Figure 2. Washing of raw material
Figure 3. Bleeding of tuna Figure 4. Dressing of tuna fish
Figure 5. Pre-cooking of tuna Figure 6. Filling in can

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Figure 7. Add oil in can Figure 8. Exhausting of filled can
Figure 9. Seaming of can Figure 10. Seamed can
Figure 11. Sterilization of can Figure 12. Labeling of can

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2.3. PREPARATION OF VALUE ADDED PRODUCTS
Value addition is the process of changing or transforming a product
from its original state to a more valuable state. Many raw commodities have
intrinsic value in their original state. Value addition defined as “any addition
activity that in one way or the other changes the nature of a product thus
adding to its value at the time of sale”. Value addition is gaining more
importance in our present days of change life styles & eating habits. In Value
addition is gaining importance in this sector because it brings in good income
to the producer. Lack of time for cleaning the whole fishes purchased from
market together with lack of space for waste disposal contributed towards the
preference for ready to cook or ready to eat products in modern home market
in India. In seafood industry also, the focus is now towards technology up
gradation, diversification and food safety.
The conventional method of only producing block frozen items are
slowly changing to products like IQF shrimps, fish fillets, fish slices, ready to
cook soup powder, ready to fry coated product etc. In NIFPHATT we had
undergone through the process of some fish based value added products, like
fish cutlet, fish pickle, fish wafer etc.
Fish cutlets, fish wafer and fish pickles were produced from fish minced
meat obtained from uncommon and low value white fish. Procedures for
producing pickles from fish meat & shrimp and their packaging were
standardized. In NIFPHATT we prepare three types of fishery value-added
products i.e. fish cutlet fish wafer & fish pickle.
2.3.1. PREPARATION OF FISH CUTLET
The basic raw material required for preparation of fish cutlet is cooked fish
or fish 'kheema' (fish meat picked from whole fish by means of a meat picking
machine) (Figure 13 to 18).

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Table 4. Ingredients for fish cutlet preparation
S. No. Ingredients Quantity
1. Cooked fish meat 1000 g
2. Salt 30 g
3. Oil 150 ml
4. Green Chilly 100 g
5. Onion 1000 g
6. Potato 1000 g
7. Pepper 5 g
8. Turmeric powder 20 g
9. Eggs 1 No.
10. Bread powder 200 g
11. Wheat flour 50 g
12. Ginger 100 g
13. Coriander 25 g
14. Chili powder 20 g
15. Masala 10 g
16. Curry leaves 20 g
17. Water 1000 ml
Flow chart 2. Method for preparation of fish cutlet

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Table 5. Economics for fish cutlet preparation
S. No. Ingredients Quantity Amount (Rs.)
Input
1. Fish 1000 g 200/-
2. Potato 1000 g 20/-
3. Onion 500 g 15/-
4. Green chilly 50 g 4/-
5. Ginger 50 g 4/-
6. Curry leafs 20 g 1/-
7. Coriander powder 2 g 1/-
8. Chili powder 2 g 3/-
9. Turmeric powder 2 g 3/-
10. Masala 10 g 8/-
11. Egg 1 no. 5/-
12. Wheat floor 50 g 5/-
13 Bread powder 200 g 15/-
14. Salt 30 g 1/-
15. Vegetable oil 150 ml 15/-
16. Miscellaneous - 100/-
Total 400/-
Output
17. Total no. of cutlet produce
(No.)
55
18. Price of one cutlet 10/-
20. Net income 550 – 400 150/-
2.3.2. PREPARATION OF FISH WAFERS
Dried, ready-to-fry-and-serve wafers, using a carbohydrate as main
base and incorporating salt and several other ingredients with or without
spices are very popular in most parts of the country. Such products are known
by different names in different languages as -Kondattam' in Malayalam,
'Vathal' in Tamil, `Sandings' in Kanarese, `Odiyalu' in Telugu and `Tikiya' in
Bengali. Recipe for such a product enriched with fish protein and method of its
preparation is given below- (Figure 19 to 22).
Table 6. Ingredients for fish wafer preparation
1. Processed fish meat : 30 g
2. Corn flour 50 g
3. Common salt 2-3 g
4. White pepper 2-3 g
5. Water 1000 ml

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Flow chart 3. Method for preparation of fish wafer
Table 7. Economics for fish wafer preparation
Input
1. Fish Kheema 30 g 10/-
2. Corn flour 50 g 5/-
3. Pepper power 2 g 4/-
4. Salt 1 g 1/-
5.
Others = water
+boiling+ drying
10/-
6. Total 30/-
Output
7. Wafer produced 50g
8. Price of 50gm wafer 40/-
9. Gross income 40/-
10. Net income 40 – 30 10/-

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2.3.3 PREPARATION OF FISH PICKLE
Traditionally, spicy, pungent pickles made of vegetables like mango,
lemon, carrot, ginger, garlic etc. were used as an important side dish along
with meals and used to be considered an appetizer. Through such pickles
made of fish or meat were practically unknown in the past, such products
have now become very popular and products under several brand names are
available in market (Figure 23 & 24).
Table 8. Ingredients for fish pickle preparation
1. Fish 1000g
2. Vegetable oil 200 ml
3. Garlic ,ginger& green chilly 100g
4. Salt 40g
5. Curry leaves 10g
6. Broken mustard 20g
7. Chilly powder 50g
8. Turmeric powder 20g
9. Pepper powder 5g
10. Vinegar 700ml
Flow chart 4. Method for preparation of fish pickle

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Table 9. Economics for fish pickle preparation
S. No. Ingredients Quantity (g) Amount (Rs.)
Input
1. Fish 1000 200/-
2. Green chilly 100 10/-
3. Ginger 100 10/-
4. Curry leaves 10 1/-
5. Garlic 100 10/-
6. Mustard 20 5/-
7. Chilly power 50 10/-
8. Turmeric power 20 8/-
9. Vinegar 700 20/-
10. Salt 40 1/-
11. Oil 200 30/-
12. Other - 100/-
13. Total 410/-
Output
Produced pickles 2kg 640/-
Net profit 640 – 410 230/-

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Figure 13. Frying of ingredients Figure 14. Shaping
Figure 15. Cutlet preparation Figure16. Bettering & breading
Figure 17. Counting Figure 18. Storage in freezer

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Figure 19. Fish kheema (Fish meat) Figure 20. Mixing(Corn flour & fish
meat)
Figure 21. Preparation of fish wafer Figure 22. Packaging
Figure 23. Preparation of fish Pickle Figure 24. Prepared fish Pickle

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2.4. MICROBIOLOGICAL ANALYSIS OF FISH AND FISHERY PRODUCTS
A number of microbiological tests for fish and fish products are done to
check that the microbiological status is satisfactory. The purpose of these
tests is to detect pathogenic bacteria (Vibrio cholerae, Vibrio
parahaemolyticus, Salmonella sp.) or indicator organisms of faecal pollution
(Faecal coliforms, Faecal streptococci) or other types of general
contamination or poor handling practices (Coliform bacteria, Faecal
Streptococci, Total viable count).
For detection of various harmful microorganism different media,
techniques are used. In NIFPHATT for microbiological analysis of various
harmful microorganisms some of the media and methods adopted are
discussed below.
Table 10. Detection of microbes in fish meat sample
S. No. Bacteria Media
Primary
media
Secondary
media
Selective
media
Media for
conformation
test
1. Vibrio
cholera
Alkaline
Peptone
Water
(APW)
-
Thiosulphate
Citrate Bile
Salt Sucrose
agar(TCBS
agar)
Triple Sugar
Iron Agar (TSI
agar)
Kligler Iron
Agar(KIA)
2. Vibrio
parahaemo
lyticus
Alkaline
Peptone
Saline
(APS)
-
Vp
Thiosulphate
Citrate Bile
Salt Sucrose
agar(VpTCBS
agar)
Vp Triple
Sugar Iron
agar (VpTSI
agar)
Vp Kligler Iron
Agar(VpKIA)
3. Salmonella Lactose
broth
Selenite
Cysteine
Broth (SCB)
Tetra
Thionate
Broth(TTB)
Rappport-
Vassiliadias
(RV) media
Bismuth
Sulphite
Agar(BSA)
Hektone
Enteric
Agar(HEA)
Xylose Lysine
Deoxycholate
Agar(XLDA)
Triple Sugar
Iron Agar (TSI
agar)
Lysine Iron
Agar(LIA)

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2.4.1. Salmonella sp.
Salmonella is gram negative, rod shape bacteria. They do not form
spores. Main source of salmonella is warm blooded animal. Fish collected
from the polluted water are usually contaminated with salmonella. Salmonella
can survive the freezing temp. of -40oc and during storage at -18oc they can
survive up to 9 months (Figure 29).
Flow chart 5. Method for detection of salmonella sp.

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2.4.2. Vibrio cholerae
It is a gram negative, non spore forming, curve rod that is oxidase
positive. It is a facultative anaerobes. Pathogenic serogroup produce chorella
toxin (CT) while non pathogenic strains may or may not produce this toxin.
Humans are the source of the bacteria. Contaminated water, food, unhygienic
hand of food and handler transmit the bacteria (Figure 25 & 26).
Flow chart 6. Method of detection of Vibrio cholerae
2.4.3. Vibrio parahaemolyticus
It is of marine origin and found in sea water, sediments, fishes and
shellfishes of marine and estuary water. It is a gram negative, rod shape
bacteria exhibiting pleomorphism. All strains are motile, halophilic and
facultative anaerobic bacteria it prefers 3 % salt for its growth. It is very
sensitive to heating, drying, freezing and smoking and mild heating can
inactivate these organism (Figure 27 & 28).

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Flow chart 7. Method for detection of Vibrio parahaemolyticus
Table 11. Microbial analysis of fish meat sample
Day Name of
sample
V. cholera V. parahaemolyticus Salmonella
1.
Sword
fish raw
meat
sample
25 gm sample
+ 225 ml APW
25 gm sample + 225
ml APS
25 gm sample +
225 ml Lactose
broth
2. Streaking to
TCBS
Streaking to VpTCBS Streaking to SCB,
TTB, RV
3. Examination
yellow color
colony present
Examination green
color colony present
Streaking to IBSA,
HEA, XLDA
4. KIA positive
TSI negative
VpKIA positive
VpTSI positive
HEA negative
XLDA positive
5. Conformation test
for salmonella
6. BSA positive
LIA positive
TSIA negative

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2.4.4. TOTAL COLIFORMS IN WATER SAMPLE
Coliform bacteria are present in the environment and fishes of warm
blooded animal and humans. Coliform bacteria are unlikely to cause illness
Media used for estimation of Total Coliforms in fish meat sample is Single
Standard Mc Conkey Broth and Double Strandard Mc Conkey Broth (Figure
30).
Flow chart 8. Method for detection of total Coliform
2.4.5. STERILITY TEST FOR CANS
During canning all the vegetative forms of bacteria, their enzymes and
almost all the spores are eliminated. Under processing or any other defects
may lead to bacterial contamination. Under processed and leaking cans are
major consult and both are potential health hazards. Intact can contain only
mesophilic, gram positive, spore forming, rods should be considered under
processed.

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Table 12. Procedure for estimating aerobic & anaerobic bacteria count
Aerobic Anaerobic
Take 10 ml DPB in three test tubes. Take 10ml FTM in three test tubes.
-
Put the Durhams tube inverted and
add 2 drops of liquid paraffin.
Sterilize at 15 lbs for 15 min. Sterilize at 15 lbs for 15 min.
A pinch of sample is added to media. A pinch of sample is added to media.
Incubate at 370C for 48 hrs. Incubate at 370C for 48 hrs.
A white precipitate will form if
positive.
A turbid fluid and air bubble in
durhams tube is formed if positive.
Table 13. Results of the aerobic & anaerobic bacteria count
Day Name of sample Mesophilic Aerobes Mesophilic Anaerobes
1.
Tuna flakes in oil
(Lot No. 6A16)
Inoculated the
sample in DPB and
incubated.
Inoculated the sample in
FTM and incubated.
2. Absent Absent
2.4.6. SANITARY TEST IN PROCESSING PLANT
Flow chart 9. Sanitary test in processing plant
Table 14. Results and media used for sanitary test
S. N. Sample Media TPC/cm2 Template/100cm2
1. Utensil TGBA 1 4
2. Table TGBA 1 4
3. Hand TGBA 4 16

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Figure 25. V. cholerae KIA is
positive
Figure 26. V. cholera TSIA is
negative
Figure 27. V. parahaemolyticus KIA
is positive
Figure 28. V. parahaemolyticus
TSIA is negative
Figure 29. Salmonella LIA is absent Figure 30. Total colifarm is absent

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3. TRAINING ON
“FISHING GEARS AND FISHING CRAFTS”
(Period - 03/02/2016 to 09/02/2016)
AT
CENTRAL INSTITUTE OF FISHERIES NAUTICAL AND
ENGINEERING TRAINING, COCHIN

30
3.1. ABOUT CENTRAL INSTITUTE OF FISHERIES NAUTICAL AND
ENGINEERING TRAINING (CIFNET)
The Central Institute of Fisheries Nautical and Engineering Training
formerly known as the Institute of Fisheries Operatives. It is under the
administrative control of Department of Animal husbandry, Dairy & Fisheries,
Govt. of India. The institute was set up in 1963 to aid research and
development in the field and affiliated to the Cochin University of Science and
Technology. It has two other units i.e. one in Chennai and other in
Vishakhapatnam. It is the only institute in India to offer a bachelors degree in
fisheries science (nautical science). This institute provides training for different
technical and certifies personnel such as skippers, mates, engineers, engine
drivers of power fishing vessels as stipulates in the M.S. (Amendment) ACT
1987.
We have attained training at CIFNET from 3/02/16 to 9/02/16. The activities
learnt at CIFNET are:-
• Gear construction ( Mending, Baiting, Creasing)
• Study of knots
• Study about different types of gears
• Sea trip by M.V. Prashikshani vessel
• Study of different life saving appliances
3.2. FISHING GEAR MATERIALS
Fibers are the basic materials for the construction of fishing gear. A fiber
may be defined as “a unit of matter of hair like dimension whose length is at
least 200 times greater than its width”. Based on the source from which fiber
are obtained, they are classified as natural fiber and synthetic fiber. Natural
fibers are obtained from plants or animals. They are cotton fiber, bast fiber,
leaf fiber, coir fiber, silk fiber, wool fiber etc.
Synthetic fibers are manmade fibers manufactured by chemical synthesis
from simple substances like phenol, benzene, acetylene, prussic acid etc.

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They are polyamide, polyester, polyvinyl alcohol, polyvinyl chloride,
polyvinyldine chloride, polyethylene, polypropylene.
3.3. FABRICATION OF FISHING GEAR
A net consist of a number of meshes of fixed dimension. A normal
mesh has four sides which are otherwise called as bars of equal lengths.
The webbing can either be machine made or handmade. We have
fabricated webbing of both square mesh & diamond mesh manually.
3.3.1. NET BRAIDING
The requirement for braiding is a pair with a needle & a mesh
gauge. A length of twine of about 3 times the distance between the hook
is double folded and loop placed over one hook. The two ends are then
attached to the other by a clove hitch. For braiding tools, tools required-
simple needle mesh gauge (stick). The needles are either made of wood
or plastic. We have used plastic needle.
Braiding is initiated by laying a foundation line between the two hooks.
Clove hitches are made on this line. The number of clove hitches made is one
extra over and above the required number of meshes. After this a mesh
gauge is used to obtain meshes of uniform size. The initial row of clove
hitches is called, the setting up row. We have made 10 rows (Figure 31).
3.3.2. KNOTS AND HITCHES
1. Single sheet bend knot- This is used to secure a rope’s end to a small
eye. It is also used to bend a small rope to a longer one.
2. Double sheet bend knot- This is more secure, used as an alternative to
the sheet bend.
3. Fisherman’s knot- This is an alternative to a round turn and two half
hitches and is usually employed for bending a boat’s cable to the ring of
her anchor.
4. Reef knot- It is used as a common tie for bending together two ropes of
approximately the equal size (Figure 32).

32
3.3.3. MENDING
Mending is the process of repairing of damaged fishing gear which is either
got practiced on board fishing vessel or landing center. If the damage caused
is not more than fishing nets can be repaired by mending. However, if the
damage is more than it is desirable to cut the particular portion and replace it
with suitable webbing portion (Figure 33).
3.4. FISHING TRIP BY M.V. PRASHIKSHINI VESSEL
We were sent on a fishing trip on M.V. Prashikshini vessel in the
Arabian Sea. The total length of vessel is 34 meter. It is a bottom trawler. The
net was operated at 32 meter depth. The timing of fishing operation was 1-
1:30 hrs out of 7 hrs. of voyage. The species caught were squid, crab, lobster,
horse mackerel, full beak fish, puffer fish etc. (Figure 40 to 42).
Table 15. Detail of M.V. Prashikshini vessel
S. No. Particulars Details
1. Overall length 34.20 m
2. Maximum width 7.60m
3. Total depth 3.30m
4. Capacity (Gross tonnage) 220 tons
5. Main engine power 750HP
6. Speed of vessel 10 Nautical mile per hour
7. Port of registry Cochin
8. Year of built 1980
9. Owner President of India
3.4.1. DECK LAYOUT
1. Wheel house:- It is located at amidships of vessel from where the
control of machines & equipment takes place (Figure 34).
2. Fish hold:- It is located below the deck. Here fishes after just harvesting
are placed. In this blast freezer is used to preserve the fish. It is capacity
is about 80 m3.
3. Winch:- It is machine which help in shooting & hauling of fishing gear
(Figure 35).

33
4. Gandry:- This arrangement is only found in stern trawl or the gandry is
fixed on stem side of the trawler. It is used to haul and tow the trawl net
from the stern side (Figure 36).
5. Engine room:- It is constructed below the deck. Engines get connected
with propeller shaft to operate propeller (Figure 37).
6. Otter board:- It is fitted with net by sweep line. It is used to open the
trawl mouth in horizontal direction (Figure 38).
7. Mast:- It is wooden log which is placed on the mid ship having same
height. Mast have a pulley on the top portion to haul the rope of the gear
(Figure 39).
Table 16. Detail of the trawling
1. Length of trawl net 42 m
2. Length of warp used 1000 m
3. Mesh size of cod end 25mm
4. Shooting time 11:15AM -11:30 AM
5. Hauling time 12:45PM – 1:00 PM
6. Trawl net operation 75 min
7. Depth of operation 32 m
8. Average Speed of vessel
during net operation
3knots
Table 17. List of fishes caught during trawling
S. No Landed species Scientific name Avg. length (cm)
1. Barracuda Sphyraena sp. 17
2. Threadfin bream Nemipterus japonicas 20
3. Horse mackerel Megalopsis cordial 14
4. Anchovy Stolephorus indicus 5
5. Oil sardine Serdinella longiceps 13
6. Lizard fish Saurida tumbil 20
7. Scianieds Protonibea diacanthus 19
8. Seer fish Scomberomorus sp. 20
9. Flower tai prawn M.dobsonii 8

34
Figure 31. Braiding of net Figure 32. Knots & hitches
Fig. 33. Mending of the net Figure 34. Wheel house
Figure 35. Winch Figure 36. Gandry

35
Figure 37. Engine room Figure 38. Otter board
Figure 39. Mast Figure 40. Fish caught during
fishing trip in M.V. Prashikshini
Figure 41. Horse mackerel caught
from trawling.
Figure 42. Collection of data on
vessel

36
3.5. NAVIGATIONAL & COMMUNICATIONAL EQUIPMENT
3.5.1 MAGNETIC COMPASS
This is used to find the direction, to take bearings and to fix the position
.It depends on the magnetism of earth for its direction-finding properties and is
essential on any type or vessel. It is placed inside wheel house in front portion
(Figure 43).
3.5.2 ANEMOMETER
An anemometer is a device used for measuring wind speed and is a
common weather station instrument (Figure 44).
3.5.3 GLOBAL POSITIONING SYSTEM (GPS)
GPS is a method of determining the position, course and speed from
signals sent from satellites. Minimum 4 satellites are required for working
(Figure 45).
3.5.4 RADIO DETECTION AND RANGING (RADAR)
Marine Radar is designed to detect targets over the sea, such as
aircrafts, ships buoys, icebergs and land-sea boundaries. Its range is 27NM
(50Km) and frequency is 9400 – 9500 MHz (Figure 46).
3.5.5 AUTOMATIC IDENTIFICATION SYSTEM (AIS)
These AIS is used for identification and locating vessel. AIS provide a
mean for ships to electronically exchange ships data including: identification,
position, course, and speed, with other nearby ships. This information can be
displayed on screen (Figure 47).
3.5.6 VERY HIGH FREQUENCY (VHF)
Marine VHF radio operates in the VHF frequency range, between 156
to 174 MHz A VHF set is a combined transmitter and receiver unit
(transceiver) and only operates on standard, international frequencies known
as channel.VHF communication is line of sight communication (Figure 48).

37
3.5.7 GLOBAL MARITIME DISTRESS AND SAFETY SYSTEM (GMDSS)
It is internationally agreed upon set of safety procedure, types of
equipment and communication protocol used to increase safety and make it
easier to rescue distressed ships, boats and aircraft (Figure 49).
3.5.8 ECHO-SOUNDER
It is a device which is used to detect organism which is found under
water. It is also used to find depth of the water body. The echo-sounder
sometime also used know the nature of the water body (Figure 50).
3.6. LIFE SAVING APPLIANCES
3.6.1 SEARCH AND RESCUE RADAR TRANSPOUNDER (SART)
SART is a self contained, waterproof transponder intended for
emergency use of sea. Used for finding survivors in distress. On receiving 9
GHz radar signals from the search and rescue of a ship (Figure 51).
3.6.2 LIFE-RAFT
This is a folded cylindrical-shaped appliance which inflates on pulling a
string provides shelter to people on board in case of distress. The main
advantage of these rafts is that they occupy less space on storage. Its
capacity is 6-25 persons (Figure 52).
3.6.3 LIFE-BUOY
This is for assisting men while in distress at sea. It is thrown for
retrieving the person quickly and helping him board the rescue vessel. The
person in distress holds the life-buoy while trying to board the vessel (Figure
53).
3.6.4 NAVTEX RECEIVER
It broadcasts radio telex type transmission to provide ships at sea up to
400NM. The messages consist of navigational warning and Meteorological
warning. It is a fixed tuned receiver, tuned to 518 KHz (Figure 54).

38
3.6.5. LIFE-JACKET
It is one of the important life-saving appliances worn round the
shoulder of each person in distress. This will help the person to keep afloat in
water (Figure 55).
3.6.6 EMERGENCY POSITION INDICATING RADIO BEACON (EPIRB)
These automatic-activating EPIRBs are mandatory on all ships. Its
purpose is to determine the position of survivors during search and rescue
operation and it is designed to transmit identification and location of the vessel
to the rescue coordination centre (RCC) from anywhere in the world (Figure
56).
Figure 43. Magnetic compass Figure 44. Anemometer
Figure 45. GPS Figure 46. RADAR

39
Figure 47. AIS Figure 48. VHF
Figure 49. GMDSS Figure 50. Echo sounder
Figure 51. SART Figure 52. Life raft

40
Figure 53. Life buoy Figure 54. NAVTEX
Figure 55. Life jacket Figure 56. EPIRB

41
4. TRAINING ON
“FISHING TECHNOLOGY AND FISH PROCESSING
TECHNOLOGY”
(Period - 11/02/2016 to 16/02/2016)
AT
ICAR - CENTRAL INSTITUTE OF FISHERIES TECHNOLOGY,
COCHIN

42
4.1 ABOUT ICAR- CENTRAL INSTITUTE OF FISHERIES TECHNOLOGY
The ICAR-Central Institute of Fisheries Technology (ICAR-CIFT),
initially known as the Central Fisheries Technological Research station, was
established at Cochin on 29th April 1957. The station was upgraded to the
status of an institute in 1992 and its administrative control was transferred to
the Indian Council of Agriculture Research on 1st October 1967. With head
quarters at Cochin, it has Research Centers at Mumbai (Maharastra) and
Veraval (Gujarat) on the west coast and at Visakhapatnam (Andhra Pradesh)
on the east coast beside one inland centre at Burla (Orissa) for solving
regional and location specific problems. The institute is the only National
Centre in the country where research in all disciplines relating to fishing and
fish processing is undertaken.
4.2 RESEARCH DIVISION
Research division of ICAR-Central Institute of Fisheries Technology
(ICAR-CIFT) is carried out in the following Research Division:
• Fishing Technology
• Fish Processing
• Quality Assurance & Management
• Biochemistry & Nutrition
• Microbiology, fermentation & Biotechnology
• Engineering
• Extension, Information & statistics
We have undergone training in 2 divisions of Central Institute of
Fisheries Technology (CIFT) i.e. Fishing Technology Division & Fish
Processing Technology Division from 11/02/16 to 16/02/16.
❖ Fishing Technology division
➢ Different testing machines used for studying the quality of gear
& craft material.
➢ Fishing trip on M. V. MATSYAKUMARI II
❖ Fish Processing division
➢ Preparation of value added products

43
4.3 STUDIES ON QUALITY OF GEAR & CRAFT MATERIAL
In fishing technology division Dr. M. P. Ramesen, Senior Scientist was the
in-charge of training. In fishing technology division we have undergone
training on 11/02/16 & 12/02/16. The fishing technology division are aimed at
conducting research in the fields of fishing craft and gear materials, fishing
gear technology, materials protection and pollution in coastal aquaculture
environment, upgrade and maintain expertise within these fields and to
disseminate proven technologies and expertise through publications, training
and consultancy.
4.3.1. DIFFERENT MACHINES USED FOR TESTING THE QUALITY OF
FISHING GEAR AND CRAFT MATERIAL.
I. TWIST TESTING MACHINE
Twist testing machine is manual operating equipment which is mainly used
in the handloom industries and net making industries for knowing the numbers
of twist present in ropes or twins. This was the machine that use to count the
number of yarns present in a rope or twin, along with that it also gives the
number of twists present in that particular twin.
II. UNIVERSAL TESTING MACHINE
It is used to test the tensile strength and compressive strength of
thread and materials. The specimen is placed in the machine between the
grips and an extensometer if required can automatically record the change in
gauge length during the test. If an extensometer is not fitted, the machine
itself can record the displacement between its cross heads on which the
specimen is held. However, this method not only records the change in length
of the specimen but also all other extending / elastic components of the
testing machine and its drive systems including any slipping of the specimen
in the grips (Figure 57).
III. UV SPECTROPHOTOMETER
A spectrophotometer is employed to measure the amount of light that a
sample absorbs. UV spectroscopy obeys the Beer-Lambert law, which states

44
that: when a beam of monochromatic light is passed through a solution of an
absorbing substance, the rate of decrease of intensity of radiation with
thickness of the absorbing solution is proportional to the incident radiation as
well as the concentration of the solution (Figure 58).
IV. XENOMETER
Weathering is a major problem of synthetic fibers and all synthetic fiber
are affected by sunlight to different degrees depending on the type of polymer
and material thickness. Weathering is a natural phenomenon that occurs in
every object that is exposed to natural conditions. Natural exposure conditions
vary widely with location and period of year. Sunlight-induced degradation is
the principal mechanism of weathering.
Weathering can be studied by exposing samples to natural weathering
conditions or a time period of 1 to 20 years is commonly required for testing
the durability of different materials exposed to weather.
V. CIFT Turtle Excluder Device (TED)
An indigenous design of TED was developed at ICAR-Central institute
of fisheries technology, after extensive field trials off southwest coast and east
coast, with focus on reducing catch losses, which is a cause of concern for
trawler fishermen in adopting the device. It works based on the behavior of
turtle and fishes. Here one whole is present just before the cod end which
help the turtles to escape away easily from that whole.
VI. Trap
Trap are impounding device into which an organism is lured either for
food or shelter and are unable to escape. This method operated in the rivers,
flood plain wetlands and low lying water areas. Trap are passive fishing gears
and are designed in such a way that the fish can enter voluntarily into the
passage but the same passage becomes a non-return device and the get
trapped. Traps can be operated continuously during day and night with
periodical checking and the fish remains alive without damage. Traps are
designed based on the fish species, its behavior and size (Figure 59).

45
4.3.2. FISHING TRIP ON M.V. MATSYAKUMARI II
Under the Fishing Technology Division we got experience of fishing on
vessel M.V. Matsyakumari II. The details of the vessel and trawling are
summarized below (Figure 60).
Table 18. Detail of the trawler M. V. Matsyakumari II
1. Overall length 17.70m
2. Width 6m
3. Depth 3m
4. Gross tonnage 66 tons
5. Main engine 750ps
6. Speed 9 kt
7. Port of registry Cochin
8. Year of built 2009
Table 19. List of fish caught from trawling
I Trawling (12/02/2016)
S. No Landed species Avg.
length
(cm)
Avg.
weight
(g)
Common name Scientific name
1. Oil Sardine Sardinella longiceps 13.4 100
2. Scad Alapes klinii 10.9 20
3. Anchovy Thryssa sp. 14.6 20
4. Croaker Otolithus ruber 14.25 16.6
5. Pomfret Pampus argenteus 24.37 62.5
6. Flower tail prawn Metapenaeus dobsonii 6.21 12
7. Seer fish Scomberomorus sp. 3 10
8. Ribbon fish Trichiurus sp. - -
9. Mackerel Rastrelliger kanagurta - -
II Trawling(12/02/2016)
S. No. Landed species Avg.
Length
(cm)
Avg.
Weight (g)Common Name Scientific Name
1. Oil sardine Sardinella longiceps 15 20
2. Anchovy Thryssa sp. 9 16.6
3. Croaker Otolithus ruber - -
4. Pomfret Pampus argenteus 18 44.4
5. Flower tail prawn Metapenaeus dobsonii 5 9
6. Seer fish Scomberomorus sp. - -
7. Ribbon fish Trichiurus sp. 4 16.6
8. Mackerel Rastrelliger kanagurta 14 10

46
III Trawling
Landed fishes Avg.
length
(cm)
Avg.
weight
(g)
S. No Common name Scientific name
1. Oil sardine Sardinella longiceps 13 11
2. Silver belly Leiognathus sp. 3 2
3. Horse mackerel Megalaspis cordyla 14 20
4. Anchovy Thryssa sp. 4 5
5. Lizard fish Synodus sp. 15 45
6. Ribbon fish Trichiurus sp. 38 46
7. Flower tail prawn M.dobsonii 6 11
Figure 57. Universal testing
machine
Figure 58. U.V. Spectrophotometer
Figure 57. Fishing trap Figure 60. Fishing trip on M.V.
Matsyakumari II

47
4.4. PREPARATION OF VALUE ADDED PRODUCT
In Fish Processing Division our training was organized on 15/02/16 &
16/02/16. Dr. C. O. Mohan Scientist was In-charge of training. The Fish
Processing Division is aimed at the development of Value addition and
product development for economic utilization of low value fishes and discards,
New processed fishery products for the domestic consumers at economic
prices, Modifications in traditional fish processing methods to ensure better
returns, Identification of novel packaging materials and development of
containers and methods for fishery products, Utilization of fishery wastes as
raw materials for the production of useful value added products, Better
methods for the utilization of deep sea and cultured fishes, Improved methods
for the transportation of fish and fishery products including live fish,
Development of suitable feeds for aquaculture.
During our training in Fish Processing Division we have learnt about
the preparation of value added product such as fish sausage, fish ball & fish
cutlet from the low valued fishes such as Thread fin bream etc. Value added
product is preferred by the consumer for its convenience and its ready to used
nature. It is also provides better return and increased profits to the
entrepreneurs. The battered and breaded product from the meat of
commercially less important fishes provides a competitive edge over
otherwise expensive products from fish. Some of the major coated product
are fish finger, fish ball and fish cutlet which require much less financial
requirement and affordable to low time traders.
4.4.1 PREPARATION OF FISH SAUSAGE
We have prepared fish sausage from the mince meat of Threadfin
bream (Nemipterus japonicas) along with ingredients like starch, sugar, salt,
spices, oil, STPP etc. These are packed in natural casing, synthetic non-
edible and edible casing. Normally the sausages are stored at refrigerated
temp. for two weeks, and for more than six month in frozen storage. Heat
processed sausage can be stored at room temp. for a period of six months
(Figure 61 to 66).

48
Table 20. Ingredients for fish sausage preparation
S. No. Ingredients Quantity Percentage
1. Fish mince 1.95 kg 70%
2. Salt 70 g 2.5%
3. Sugar 28 g 1%
4. STPP 5.6 g 0.2%
5. Chilly 11.2 g 0.4%
6. Coriander 11.2 g 0.4%
7. Pepper 5.6 g 0.2%
8. Starch(corn flour) 252 g 9%
9. Oil 140 ml 5%
10. Water 280 ml 10%
11. Masala 6 g 0.25%
12. Onion powder 6 g 0.25%
Flow chart 10. Method for preparation of fish sausage

49
Table 21. Economics for fish sausage preparation
Input
1. Fish 6 kg 900/-
2. Salt 70 g 2/-
3. Sugar 28 g 2/-
4. STPP 5.6 g 10/-
5. Chilly 11.2 g 4/-
6. Coriander 11.2 g 4/-
7. Pepper 5.6 g 4/-
8. Starch(corn flour) 252 g 20/-
9. Oil 140 ml 20/-
10. Masala 6 g 3/-
12. Onion powder 6 g 3/-
13. Other 200/-
14. Total amount 1172/-
Output
15. Fish sausage(price) 2 kg 1600/-
16. Net profit 1600 – 1172 428/-
4.4.2. PREPARATION OF FISH BALL
We have prepared Fish ball from the minced meat of Catla (Catla
catla). Fish Balls can be prepare by different ways. The simplest method is by
mixing the fish mince with starch, salt and spices. This mix is then made into
balls and cooked in boiling 1% brine. The cooked balls are then battered and
breaded and fried it (Figure 67 to 72).
Table 22. Ingredients for fish ball preparation
1. Fish mince meat 500 g
2. Oil 150 ml
3. Salt 10-12 g
5. Grain flour 50 g
6. Pepper 5 g
7. Garlic paste 15 g
8. Onion 20 g
9. Water 150 ml

50
Flow chart 11. Method for preparation of fish ball
Table 23. Economics for fish ball preparation
S.No. Ingredients Quantity Amount (Rs)
1. Fish mince meat 500 g 150/-
2. Oil 150 ml 20/-
3. Salt 10-12 g 2/-
4. Bread powder 50 g 5/-
5. Grain flour 50 g 6/-
6. Pepper 5 g 5/-
7. Garlic paste 15 g 7/-
8. Onion 20 g 5/-
Miscellaneous - 50/-
Total input 250/-
Output
Total no. fish ball produced 30 no.
Price of 1 fish ball 10/-
Price of 30 fish ball 30 x 10 300/-
Net profit 300 – 250 50/-

51
4.4.3. PREPARATION OF FISH CUTLET
It is one of the many products developed by the CIFT (Central Institute of
Fisheries Technology) is fish cutlets. The basic raw material required for
preparation of this product is cooked fish or `fish 'kheema' (fish meat picked
from whole fish by means of a meat picking machine). We have prepared fish
cutlet from the minced meat of Catla (Catla catla) (Figure 73 to 78).
Table 24. Ingredients of fish cutlet
1. Cooked fish meat 500 g
2. Salt 15 g
3. Oil 125 ml
4. Green Chilly 8 g
5. Onion 125 g
6. Potato 250 g
7. Pepper 1.5 g
8. Turmeric powder 5 g
9. Eggs 1 No.
11. Grain flour 25 g
12. Ginger 10-12 g
13. Masala 5 g
14. Curry leaves 10 g
15. Water 500 ml
Flow chart 12. Method for preparation of fish cutlet

52
Table 25. Economics for fish cutlet preparation
INPUT
1. Cooked fish meat 500 g 150/-
2. Salt 15 g 2/-
3. Oil 125 ml 15/-
4. Green Chilly 8 g 2/-
5. Onion 125 gm 2/-
6. Potato 250 g 7/-
7. Pepper 1.5 g 1/-
8. Turmeric powder 5 g 2/-
9. Eggs 1 No. 3/-
10. Bread powder 100 g 6/-
11. Grain flour 25 g 5/-
12. Ginger 10-12 g 5/-
13. Masala 5 g 5/-
Miscellaneous 50/-
Total 255/-
OUTPUT
17. Total no. of cutlet produce 35 No.
18. Price of one cutlet 10/-
19. Gross income 350/-
20. Net income 95/-

53
Figure 61. Weighing of raw material Figure 62. Dressing of raw
material
Figure 63. De-boning of fish Figure 64. Filling in casing tube
Figure 65. Filled sausage in tube Figure 66. Prepared sausage

54
Figure 67. Ingredients for fish ball
preparation
Figure 68. Shaping
Figure 69. Bettering & breading Figure 70. Breaded Fish ball
Figure 71. Frying of fish ball Figure 72. Fried fish ball

55
Figure 73. Minced meat Figure 74. Shaping
Figure 75. Prepared better Figure 76. Breading of fish cutlet
Figure 77. Frying of Cutlet. Figure 78. Fried fish cutlet

56
5. TRAINING ON
“MARINE FISHERIES RESOURCE MANAGEMENT”
(Period - 17/02/2016 to 19/02/2016)
AT
ICAR- CENTRAL MARINE FISHERIES REASERCH INSTITUTE,
COCHIN

57
5.1 ABOUT ICAR- CENTRAL MARINE FISHERIES RESEARCH INSTITUTE
ICAR-Central Marine Fisheries Research Institute (ICAR-CMFRI)
initiated the process of collection of data on marine fish catch effort biological
parameters etc. based on scientific principles way back in 1947. In 1957 pilot
surveys were conducted along the 160 km long Malabar coast by India. In
1959 CMFRI initiated collection of marine fish landing data along the west
coast of India through a stratified multistage sampling design. A team of
experts in CMFRI then put persistent effort to develop the design to a
stratified multistage random sampling design became operational in 1961.
The sample frame was prepared by collecting data on marine fishing Villages,
landing centre, craft and gear etc. and it is periodically updated according to
change in the sector through all India frame survey.
In CMFRI we have undergone 3 days training from 17/02/16 to
19/03/16. Dr. N. Aswathy, Senior Scientist & I/c Agriculture Technology
Information Centre (ATIC) Division of CMFRI was in charge of the training.
The training was conducted under the guidance of Dr. R. Narayankumar,
HOD, Socio economic Evaluation & Technology Transfer Division, CMFRI. In
these 3 days of training we have undergone lectures about Code of Conduct
for Responsible Fisheries (CCRF), Mari culture, Sustainable fisheries and
Marine biotechnology. We have also visited cage culture, CMFRI museum,
ATIC and Central lab.
5.2. MARINE BIODIVERSITY MUSEUM
The purpose of establishing the marine biodiversity museum at CMFRI
is to collect, preserve, catalogue and display of species occurring along the
marine and coastal environment for the education of research and public. The
marine biodiversity museum, established at the headquarters of the institute
offers a glimpse of the biodiversity of the Indian seas displaying specimens
collected from estuaries, attracts students, teachers scientists and the general
public.
The Central Marine Fisheries Research Institute, Cochin was
recognized as a ‘Designated National Repository’ by the Government of India,
in December 2007 in consultation with the National Biodiversity Authority

58
under the Biological Diversity Act, 2002. A Designated National Repository
(DNR) is an Institution authorized to keep in safe custody specimens of
different categories of biological material
5.3. VISIT TO SEA CAGE CULTURE UNIT
On behalf of Mariculture Division of CMFRI, we visited cages unit. The
cage was installed near the sluice gate so that the accumulation of waste of
feed and faecal matter can be prevented. The detail of the cage was given
below in the table (Figure 79).
Table 26. Details of cage culture.
S. No. Particulars Cage 1 Cage 2
1. Cage area m2 4×4=16 4×4=16
2. Depth (m) 4 4
3. Shape of cage Square Square
4. Cage depth (m) 3 3
5. Cage frame material Galvanized iron Galvanized iron
6. Float material Plastic Drum Plastic Drum
7. Month of stocking May November
8. Fish species cultured
Sea bass (lates
calcarifer)
Pearl spot (Etroplus
suartensis)
9.
Avg. size at stocking
(cm)
6-7 2-3 cm
10. Stocking density (No.) 1500 2500
11.
Present size 40 - 45cm (1-1.2
Kg)
10 cm (75-100 g)
12. Type of feed
Pelleted feed @
5kg once a time
daily.
Trash fish 5 to 10
kg @ twice daily
Pelleted feed @
1kg twice daily.
13. Market price/kg 500-600 Rs/kg 600-800 Rs/kg
5.4. VISIT TO AGRICULTURE TECHNOLOGY INFORMATION CENTRE
The Agricultural Technology Information Centre (ATIC) of CMFRI was
established under the National Agricultural Technology Project (NATP) in
1999 and has the following objectives.

59
5.4.1. Activities of ATIC
1. Sale of products and services - Various diagnostic services provided by the
various research divisions of the institute are facilitated through ATIC at
nominal rates. Technology products and publications of the institute are also
sold through the sales counter
2. Training and awareness programmes - Training and awareness
programmes and field days are conducted regularly on topics related to
fisheries management and fish farming on need basis to benefit the fisher folk
and other beneficiaries
3. Attending phone calls /personal enquiry /letters/e- mails - Phone calls from
various interest groups are regularly attended regarding technical information
on fish farming, products, diagnostic services, and other farm advisory
services and necessary technical support is provided through linking with
various research divisions of CMFRI. Request letters received from various
clienteles are answered through letter correspondence or through e-mails.
4. Participation in exhibitions - The information on latest technologies
developed in the institute is disseminated to the public through participation in
exhibitions conducted in different parts of the country.
5. Visitor management - The diverse group of visitors to the institute
consisting of fishermen/ farmers, researchers, students and others are
regularly attended and guided to the various facilities of the institute like
aquariums, hatchery, marine biodiversity museum and other research facilities
of the institute.
5.4.2. Facilities at ATIC
1. ATIC-KVK sales counter - Sale of live and processed products,
publications and diagnostic services of CMFRI are undertaken through the
sales counter. Sale of products for organic farming and planting materials of
Krishi Vigyan Kendra of CMFRI are also undertaken through the sales counter

60
2. Technology Museum - Charts, posters and models depicting the
technologies, products, services and publications are displayed in the
technology museum for disseminating the information of latest institute
technologies to public
3. Audio-visual hall - The audio visual hall is equipped with multimedia and
visual display and movies on different fishery based technologies are
screened to the visitors as per request. Various training and awareness
programmes for fishers, farmers and students are also conducted here.
Figure 79. Visit to cage culture

61
6. TRINING ON
“AQUAFARMING”
(Period - 24/02/2016 to 30/04/2016)
AT
BAGHEL FISHERIES, KURUD-DIH, KUMHARI (DURG)

62
6.1. SITE OF WORK
During our in-plant training we got the opportunity to understand the
actual opportunities and difficulties in a fish farm. During our in-plant training
we were posted in a farm located in Kurud-dih village near Kumhari. The farm
is having total area of about 9.6 hectare. The major activities in farm is Indian
Major Carp and exotic carps seed production and selling during breeding
season and later on rearing of Indian Major Carp & exotic carps etc.
6.2. ABOUT BAGHEL FISHERIES
Name of farm Baghel fisheries
Year of establishment 2001
Owner Sh. Sanendra Baghel
Farm site Kurud-dih, Durg, Chhattisgarh
Total area 9.6 hectare
Total water spread area 6.8 hectare
Components
Fish seed production unit, Nursery ponds, Rearing
pond, Grow out ponds, Poultry unit & Goatry unit
6.3. ACTIVITIES UNDERGONE AT BAGHEL FISHERIES
1. Measurement of hatchery components & ponds
2. Breeding of common carp in Eco-hatchery.
3. Rearing management of common carp seed.
4. Grow-out culture of Indian Major Carp & Exotic carp.
6.4. MEASUREMENT OF HATCHERY COMPONENTS AND PONDS
The different components of hatchery and ponds were measured and
are presented in the table 27 to 29 (Figure 80 & 81).
Table 27. Circular hatchery unit
S.
No.
Component
Inner
diameter of
outer
chamber(m)
Inner
diameter of
inner
chamber(m)
Height
(m)
Slope
(m)
No. of
inlet
Distance
between
inlets
(m)
Volume
(m3
)
1.
Spawning
Pool
I 6.20 5.67 1.35 0.15 1 - 7,503.03L
II 4.20 3.70 1.30 0.10 1 - 4,122.82L
2.
Incubation
Pool
I 2.85 1.45 0.95 0.06 26 0.55 4,325.00L
II 2.50 1.35 0.90 0.04 18 0.45 4,747.68L

63
Table 28. Rectangular tank
S. No. Component Length
(m)
Width
(m)
Height
(m)
Area
(m2)
Volume
(m3)
1. Over head tank 22.76 12.46 0.7 283.58 198.51
2. Spawn collection
tank
2.80 1.45 0.90 4.06 3.65
Table 29. Detail of farm ponds and farming practices
Pond Area
(Ha)
Organism stocked Total no. of
stock
Stocking
density/ha
01 0.45 Common carp fingerling 2,10,000 466666.6 fingerling
02 0.56 Dried - -
03 1.43 Common carp fry 9,26,100 647622.3 fry
04 0.20 Dried - -
05 0.48 Grass carp & common
carp bloodstocks
5,000 10416.6 fish
06 1.02 Catla, rohu & mrigal
broodstocks
7,000 6862.7 fish
07 0.054 Dried - -
08 0.14 Dried - -
09 1.40 Catla, rohu & mrigal
grow-out culture
17000 12142.8 fish
10 0.25 Dried - -
11 0.44 Common carp fingerling 26250 59695.0 fingerling
12 0.039 Dried - -
13 0.066 Dried - -
14 0.082 Dried - -
15 0.092 Dried - -

64
6.5. LAY OUT OF AQUA FARM AT BAGHEL FISHERIES

65
6.6. BREEDING OF COMMON CARP IN ECO-HATCHERY
6.6.1. OBJECTIVE
Breeding of common carp can be done in both running and standing
water body. Common carps brooders were allowed to breed in a breeding
tank or rectangular hapa under the influence of inducing agent (pituitary gland
extract). In common carp breeding, one female and one male brooder are
required to form a set. The weight of the one male brooders and one female
brooder should be equal for ensuring total breeding and fertilization. Since
common carp eggs are adhesive, the breeding tank/hapa should be provided
with sufficient water plants, preferably Eichhornia spp.
6.6.2. COMPONENTS OF ECO-HATCHERY
Circular Eco-hatchery is the most common hatchery system adopted all
over the country. The configuration of the hatchery components vary
according to need and local conditions. The hatchery at Baghel fisheries
Kurud-dih was also circular Eco-hatchery and it was having following
components –
1. Over head tank
2. Breeding/Spawning tank
3. Incubation/Hatching tank
4. Spawn collection tank
6.6.3. COLLECTION OF BROODERS
For breeding purpose healthy & mature brooders were collected from
brooder pond by 100×20 m. size of drag net with mesh size of 80-100 mm.
Collected 1-2 year old brooders were collected with the help of drag net
manually. After collection of brooder male & female they were selected for
hormonal administration (Figure 82).
6.6.4. SELECTION OF MALE & FEMALE BROODER
Male & female brooders were selected by visual examination. Usually
by examining the bulging belly. The main criteria for selection of male &
female were given below in table 30 and figure 83.

66
Table 30. Differentiation character of male and female brooder
S. No. Character Male Female
1. Abdomen The abdomen is not
bulged.
The bulging abdomen is
seen.
2. Pressing
belly
Milt oozed out while
pressing the belly.
Eggs oozed out when
slightly pressed.
3. Pectoral fin Pectoral fin is rough. Pectoral fin is smooth.
4. Vent The vent is not pinkish
and with pointed
papillae.
The vent is pink and with
rounded papillae.
Flow chart 13. Preparation of pituitary gland extract

67
6.6.5. HORMONE ADMINISTRATION
Brooders were stimulated by injecting pituitary gland extract for
induced breeding. Hormone was administrated by intra-muscular way near to
caudal peduncle of fish (Figure 86).
Table 31. Dose of pituitary gland extract
Species Female Male
Common
carp
1st Dose 2nd Dose 1st Dose
0.1mg/kg body
weight
0.7mg/kg body
weight
0.2mg/kg body
weight
After 2nd dose of hormonal administration, fishes were kept in
breeding/spawning pool for 4 - 5hrs before stripping.
6.6.6. STITCHING OF THE FEMALE GENITAL OPENING
After 2nd dose of hormonal administration some time male brooder is
present in same breeding tank and due to this reason female releases the egg
in batches and that time male brooder is not ready to release milt that’s why
those eggs were not fertilize and attached with tank wall and finally causes
the loss of production. To overcome this problem stitching of the female
genital opening is done with the help of cotton thread (Figure 87).
6.6.7. STRIPPING
Stripping can be done by two methods i.e. Dry method and Wet
method. In Baghel fisheries, Kurud-dih, stripping was done by wet method
which is mainly used for IMC and exotic carps. Stripping was done after 4-5
hrs. of 2nd dose of hormonal administration. In this method, egg & milt was
stripped by pressing belly of fish & was mixed thoroughly by feather & by
rotating tray for proper fertilization. After thorough mixing for few minutes
water was poured into the tray which makes the eggs swollen & water
hardened. Then fertilized eggs were transferred to incubation tank (Figure
88).

68
6.6.8. INCUBATION OF EGGS
After fertilization eggs were transferred immediately to incubation unit
for further development. Before stocking of fertilized eggs the unit was
prepared i.e. cleaning, checking of garfill net / nylon net of mesh size 1/80
inch for proper condition and also to prevent escaping of incubating egg with
flowing water. The flow rate of water is managed through a valve carefully
(Figure 89).
6.6.9. TRANSFER OF FERTILIZED EGG IN INCUBATION POOL
The egg of the common carp was adhesive in nature and settled in
bottom of incubation pool. The bottom settled eggs were scraped out with the
help of fine utensils and rubbing smoothly by the hand to remove the
stickiness. After that the separated eggs are transferred into another
incubation pool for the development of the egg. Eggs of the common carp
were hatches out in 45-48 hrs and it takes 72 hrs more to absorb its yolk
(Figure 90 & 91).
Table 32. Calculation of spawning of eggs
6.6.10. CALCULATION OF FERTILIZATION RATE
Fertilization rate was calculated by taking the egg sample randomly
from incubation tank. Random samples were taken from upper surface and
column region of the incubation pool. Sample was taken in triplicate from the
upper surface and column. The number of fertilized and unfertilized egg was
COMMON CARP SEED PRODUCTION AT BAGHEL FISHERIES, KURUD-DIH,
KUMHARI, DURG
S.No. Date
Weight of
brooder(kg)
Total no.
of Eggs
No. of
Fertilized
Eggs
No. of
Opaque
Eggs
Fertilization
rate
Male Female
1. 26/2/16 40 40.2 60,00,000 56,40,000 3,60,000 94%
2. 08/3/16 40 38.15 56,00,000 51,30,000 4,70,000 91.60%

69
counted in a sample and then percentage calculation of fertilization rate was
done with reference to total number of sample (Figure 92).
Table 33. Calculation of fertilization rate
S. No. Particular Total no.
of eggs
No. of
fertilized egg
No. of un-
fertilized egg
Fertilization
percentage
1.
Surface
60 57 3 95.00
59 55 4 93.22
54 52 2 96.29
Column
47 44 3 93.61
56 53 3 94.64
50 46 4 92.00
2.
Surface
40 37 3 92.50
54 50 4 92.59
52 47 5 90.38
Column
57 51 6 89.47
50 45 5 90.00
52 49 3 94.23
Avg. fertilization rate 92.82%
6.6.11. COLLECTION OF SPAWN
Three days old hatchlings having average size of 4-5mm are known as
spawn. Spawn were collected from spawn collection tank by suitably placing
hapa in tank. Spawns collected are either stocked in nursery ponds or directly
sold to the fish farmer (Figure 93).
6.6.12. PACKING AND TRANSPORTATION OF SPAWN
Spawn collected were packed in polythene bag. The seed needs to be
transported as economically as possible and in a healthy condition without
mortality. Seeds were packed in polythene bags filled with 1/3 water and 2/3
oxygen. The polythene bags were kept in light plastic bags (0.8 meter length
and 0.5 meter width) and transported (Figure 94 to 97).

70
Figure 80. Measurement of
incubation pool
Figure 81. Measurement of depth
of pond
Figure 82. Collection of brooder Figure 83. Selection of healthy
brooder
Figure 84. Transfer in breeding pool Figure 85. Preparation of pituitary
gland extract

71
Figure 86. Hormonal administration Figure 87. Stitching of the female
brooder
Figure 88. Stripping of fishes Figure 89. Transfer of fertilized
egg into incubation pool
Figure 90. Scrapping of egg Figure 91. Transfer of eggs in
incubation pool

72
Figure 92. Calculation of the
fertilization rate
Figure 93. Collection of spawn
Figure 94. Preparation for packaging
of spawn
Figure 95. Spawn is filled inside
the polythene bag
Figure 96. Packaging of spawn Figure 97. Transportation of
spawn

73
Table 35. Economics of common carp seed production, Baghel
Fisheries, Kurud-dih, Durg (C.G.)
S. No. Particulars Amount Cost (Rs.)
A. Fixed cost
1. Renovation of hatchery
components
- 5000/-
Total fixed cost 5000/-
B. Variable cost
I. Cost of brood stock maintenance
1. Cost of brood fish Female - 78.35 kg
Male - 80.00 kg
(Own brooder)
2. Lime 50k.g. @ Rs.5/kg 250/-
3. Probiotics 01kg @ Rs.1400/kg 1400/-
4. watermin, 5kg @ Rs.100/kg 500/-
5. Molasses 10kg @ Rs.40/kg 400/-
6. Toximar 10kg @ Rs.50/kg 500.00/-
7.
Feed
De-oiled rice bran 100kg @ Rs.11/kg 1100/-
Mustard oil cake 50kg @ Rs.25/kg 1250/-
II. Cost of breeding operation
1. Pituitary
gland
extract
Female 1st Dose 0.1) - 39.07mg 295/-
(2nd Dose 0.7) - 273.0mg 1365/-
Male (Dose- 0.2) – 80.00mg 400/-
2. Syringe 4 syringe @ Rs.5/piece 20/-
3. Labour 3 labour @
Rs.6000/month
18000/-
4. Electricity - 1000/-
5. Miscellaneous - 500/-
III. Seed packaging cost
1. Oxygen cylinder 1 Cylinder 520/-
2. Polythene 4 kg @ Rs.55/kg 220/-
3. Jute rope 1.5 kg @ Rs.40/kg 60/-
4. Plastic bag 3kg @ Rs.200/kg 600/-
Total variable cost 28385/-
C. Total cost 33380/-
D. Total production
1. Avg. total egg produce 1,16,00,000no.
2. Un-fertilize 14% 8,30,000 no.
3. Avg. spawn produce 1,077,0000 no.
4. Mortality 5% 5,38,500 no.
spawn
5. Total no. of spawn
produce
10231500 no.
spawn
6. Price of spawn 1 spawn Rs. 0.006/-
E. Gross profit 61389/-
F. Net profit 28,009/-

74
6.7. REARING MANAGEMENT OF COMMON CARP SEED
6.7.1. OBJECTIVE
Early larval stages are the most crucial and vulnerable stage in the life
cycle of a fish. During this period, the young ones are susceptible to
predators, microbial attacks, diseases & environmental factors (dissolved
oxygen, temperature alkalinity etc). Hence the rate of survival of this stage
depends on the maintenance of water quality parameter, availability of
adequate choice feed and a predator free environment. By fourth day after
hatching the spawn is to be released in to a well prepared nursery tank for
growing the post larvae to fry stage.
6.7.2. REARING MANAGEMENT CAN BE BROADLY CLASSIFIED INTO
1. Pre-stocking management
2. Stocking management
3. Post stocking management
6.7.3. PRE-STOCKING MANAGEMENT
Seed of carps are delicate in nature and their growth and survival
largely depend on the environment in which they live. The biological
characteristic like the preferential feed, feeding habit which is almost similar
during their initial life stage, thus required proper management at any
particular stage.
6.7.4. WATER FILLING
Most of the ponds are dependent on runoff from a watershed area to fill
and maintain water levels. Unfortunately, when there’s no rainfall to provide
the surface water, a pond dries up, and need an alternative to fill it. We have
filled the pond by pumping bore-well water to the pond and use that pond for
rearing of common carp fry (Figure 98).
6.7.5. APPLICATION OF MAHUA OIL CAKE
Mahua oil cake is the most common piscicide of plant origin used in
nursery preparation, since it not only kills the undesirable fishes but also act

75
as organic manure after decomposition. In Mahua oil cake contains 4 to 6%
saponin (mawrin) as the toxicant, which enters into the respiratory system
through gills and buccal tissue, and haemolyses the red blood corpuscles
causing death. The Mahua oil cake is applied three weeks prior to seed
stocking for total detoxification of the poison from water. In nursery pond we
have applied Mahua oil cake @ 500 kg/ha by the broadcasting method
(Figure 99).
6.7.6. LIMING
Liming is done in the pond for three main purposes-
1. To increase the availability of nutrients.
2. To increase pH and to buffer against daily pH fluctuations
3. To sterilize ponds prior to stocking.
In carp seed rearing pond we have been used calcium carbonate
(CaCO3) as a liming agent, we are spread it manually over the nursery pond
water. Its dose usually depends on soil pH. We applied about 80 kg
lime/hectare (Figure 100).
6.7.7. APPLICATION OF PROBIOTICS V5
The term probiotics comes from Greek pro and bios meaning “prolife”
having different meaning over the years. In the year 1974 Parker has define
as “organisms and substances that contribute to intestinal microbial balance.”
In nursery pond we have applied probiotics that’s name is V5 @ 1kg/ha with
de-oiled rice bran, mustard oil cake, molasses, watermin (supplement of
vitamin, minerals and amino acids) and water. Each 1kg V5 contains 5 strains
of microbial elements of fortified with natural HSCAS compounds.
Benefits
1. Maintains algal bloom.
2. Absorb toxic gases.
3. Increases dissolve oxygen content.
4. Improve survival rate.
5. Maintains water quality and water color.

76
6. Balance pH, water quality & alkalinity.
Application
De-oiled rice bran 24 kg, mustard oil cake (MOC) 24 kg, molasses 20
kg, watermin 10 kg, V5 probiotics 2 kg & 80 liter water was mixed properly and
microbes was activated with aerator for 1-2 hr then broadcasted it in two
hectare of pond water at different sites (Figure 101).
6.7.8. STOCKING MANAGEMENT
Stocking is preferably done during morning or evening hours after
proper acclimatization to the new environment. We have stocked the fry in
pond no. 3 having area is about 1.43ha. The seed stocked in this pond was
about 9,26,100 fry. Stocking density was about 647622.3fry/ha. The stocking
of the seed was different dates i.e. show below in a table- (Figure102).
Table 35. Stocking date & quantity of common carp fry
S. No.
Date of
stocking
Quantity (in
weight)
Quantity (in
number)
Total
1. 11/03/16 33.40 kg 1kg = 10000 no. 3,34,000
2. 12/03/16 20.00 kg 1kg = 10000 no. 2,00,000
3. 21/03/16 27.30 kg 1kg = 7000 no. 1,91,000
4. 28/03/16 06.50 kg 1kg = 6000 no. 39,000
5. 04/04/16 10.00 kg 1kg = 6000 no. 60,000
6. 08/04/16 20.00 kg 1kg = 3000 no. 60,000
7. 18/04/16 20.00 kg 1kg = 1000 no. 20,000
8. 25/04/16 10.00 1kg = 800 no. 8,000
9. Total 157.20kg - 9,26,100

77
Figure 98. water filling in pond Figure 99. Application of Mahua
oil cake in pond
Figure 100. Application of lime in
pond
Figure 101. Application of
probiotics in pond
Figure 102. Stocking of fry in pond Figure 103. Supplementary feeding

78
6.7.9. POST STOCKING MANAGEMENT
It is done after the stocking of the fry to the nursery pond.
1. Supplementary feeding
2. Application of toximar binder
3. Application of lime
4. Application of probiotics
5. Control of birds
6. Estimation of the growth of fishes
7. Thinning
8. Harvesting
9. Sale of fingerling and transportation
6.7.10. SUPPLEMENTARY FEEDING
Feed requirements of the growing fingerling are met through available
natural food and provision of supplementary feed, commonly in the form of
mixture of mustard oil cake and rice bran at 1:1 ratio. We have prepared farm
made feed by mixture of de-oiled rice bran and mustard oil cake by soaking
overnight in a plastic tray. The tray was placed in pond at a particular fixed
area to minimize dispersion losses. The ratio of rice bran & mustard oil cake
were 2:1. The avg. rate of feeding is 3.6% of the body weight (Figure 103).
Table 36. Supplementary feeding table
S. No. Week Ingredients Quantity Feeding rate
(per kg body wt.)
1. 1 De-oiled rice bran (DRB)
+ Mustard oil cake (2:1)
84 kg 9%
2. 2 DRB + MOC (2:1) 140 kg 4.40%
3. 3 DRB + MOC (2:1) 210 kg 3.0%
4. 4 DRB + MOC (2:1) 280 kg 2.3%
5. 5 DRB + MOC (2:1) 420 kg 2.1%
6. 6 DRB + MOC (2:1) 420 kg 2.22 %
7. 7 DRB + MOC (2:1) 480kg 2.2%
8. Avg. feeding rate 3.6%

79
6.7.11. APPLICATION OF TOXIMAR BINDER
Toximar binder is chemical derivative substance contains natural
Hydrated Sodium Calcium Aluminium Silicates (HSCAS) which absorbs toxic
gases & increases dissolve oxygen level. Benefits of the toximar binder is
absorbs toxic gases from pond, eliminate bad smell, improve water quality &
ensure healthy pond bottom. We have applied toximar binder @ 20kg/ha in
the nursery pond (Figure 104).
6.7.12. APPLICATION OF LIME
In carp seed rearing pond we were used calcium carbonate (CaCO3)
as a liming agent, we are spread it manually over the nursery pond water. Its
dose usually depends on soil pH. We applied about 80 kg lime/hectare.
6.7.13. CONTROL OF BIRDS
In pond no. 3 there are no birds fencing that’s why some of the birds
come in pond and enter inside the water and eat fry & fingerling of common
carp that type of birds was shoot with the help of gun and prevent entry in
pond (Figure 105).
6.7.14. GROWTH ANALYSIS
After the stocking of common carp fry we have reared continuously
during our farm training at this time we analyze the growth of seed and
recorded initial and final length & weight of common carp seed (Figure 106).
Table 37. Growth analysis of fishes
S. No. Date Avg. Length (mm) Avg. Weight (g)
1. 15/03/16 25mm 0.40
2. 21/03/16 40mm 1.30
3. 28/03/16 51.2mm 2.65
4. 07/04/16 52.6mm 2.80
5. 18/04/16 60.0mm 4.90
6. 25/04/16 67.2mm 5.63
7. 30/04/16 70. mm 6.00

80
6.7.15. THINNING OF COMMON CARP FINGERLING
As fishes grow and density increases in pond and overcrowding
occurred due to these reason advance fry & fingerling of the common carp
was collected with the help of netting and then released in another pond. We
have shifted advance fry and fingerling of common carp in pond no. 1 & 11.
Table 38. Thinning of common carp fingerling
S. No. Date Quantity of seed shifted
Pond no. 1 Pond no.11
1. 10/04/16 250 kg -
2. 11/04/16 150kg -
3. 18/04/16 125 kg -
4. 25/04/16 75 kg 75kg
6.7.16. HARVESTING & SALE OF FINGERLING
Harvesting of seed was involves various processes. At first, hapa
prepared and then netting for collection of seed (fry, fingerling) which were
transferred into hapa for conditioning (splashing of water with hand or keeping
the fry/fingerlings in running water condition which helps in
conditioning).Conditioning leads to the fish for removing the excess excretory
waste (empty stomach) and then seed was sold to the farmers (Figure 107 &
108).
6.7.17. TRANSPORTATION OF FINGERLING
Transportation of fingerling using open system by small tempos by
spreading polythene sheet over the trolley of tempo and then filling it with
nearly 1/3 water after then we have placed fingerling in it. This method is
suitable for long distance transportation of fish seed (Figure 109).

81
Figure 104. Application of toximar Figure 105. Control of birds
Figure 106. Growth measurement of
fish
Figure 107. Harvesting of common
carp fingerling
Figure 108. Sale of Common carp
fingerling
Figure 109. Transportation of seed

82
Table 39. Economics of common carp seed rearing management
(Area 2.0 ha and rearing period was 2 month)
S. No. Particulars
Qty. Used for
2 ha
Unit cost
(Rs.)
Total cost
(Rs.)
A. Fixed cost
1. Pond Renovation 20000m2 2/m2 40,000/-
2. Bore-well 1 30,000 Each 30,000/-
3. Solar panel 16 plate 15,000 Each 2,40,000/-
4. Total - - 3,10,000/-
B. Variable cost
1. Feed De-oiled rice bran 4000 kg 11/kg 44000/-
Mustard oil cake 2000 kg 25/kg 50000/-
2. Fry (Stocking price) 157.2kg
(9,26,100 No.
approx)
250/kg 39300/-
3. Labour 3 No. 6000/
person/month
36,000/-
4. Lime 360 kg 5/kg 1800/-
5. Mahua oil cake 750 kg 15/kg 11250/-
6. Probiotics 6kg 1400/kg 8400/-
7. Watermin 30 kg 100/kg 3000/-
8. Molasses 60 kg 40/kg 2400/-
9. Toximar 40kg 40/kg 1600/-
10. Oxygen cylinder 2 Cylinder 750/cylinder 1500/-
11. Jute rope 5kg 40/kg 200/-
12. Polythene bag 10kg 200/kg 2000/-
13. Miscellaneous - - 5,000/-
14. Total Variable cost - - 2,06,450/-
C. Total cost - (A+B)=C 5,16,450/-
D. Total Production 3087 kg (9,26,100 No. approx)
Mortality 20% 617.4kg (185220 No. approx.)
Net production 2469.6kg (740880 No. fingerling approx.)
E. Profit
Price of fingerling/kg 300/-
Gross profit (Rs.) 740880/-
Net profit (Rs.) 2,24,430/-

83
6.8. GROW-OUT CULTURE OF INDIAN MAJOR CARP & EXOTIC CARP
6.8.1. OBJECTIVES
Indian aquaculture is mainly carps culture based where the three
Indian major carps, viz. catla, rohu, and mrigal, are grown together under
polyculture system or along with the three exotic carps, viz. silver carp, grass
carp and common carp, as the six species composite carp culture systems.
The six species are selected considering their compatibility for habitat and
food preference to utilize the entire ecological niches of the culture system.
While catla and silver carp are surface feeders showing preference for
zooplankton and phytoplankton respectively, mrigal and common carp are
omnivorous bottom feeders. Rohu is a column feeder and grass carp show
preference for aquatic vegetation. The major carp utilize the natural
productivity by feeding at the base of the food chain, viz. phyto- zooplankton,
detritus and aquatic weeds. Among the six species, the three IMC are
comparatively slow growing then their exotic counterparts.
Carp culture is undertaken mostly in earthen ponds of varying
dimensions. Over the years, several culture practices where evolved in the
country for different water resources utilizing wide spectrum of fish species,
fertilizers and feed resources as main input. The standardized packages of
practice for carp polyculture include pond preparation, liming, fertilization,
stocking management, supplementary feeding, water quality management,
health management etc. with an understanding of the biological basis of fish
production, a series of system are availability with varying levels of input
technologies.
6.8.2. PRE-STOCKING POND PREPARATION
Some of the basic operations such as clearance of aquatic weeds, soil
corrections and control of predatory and weed fishes was done before the our
in plant training programme 2015-16. In Baghel Fisheries, Kurud-dih, pre-
stocking practice was done nearly the last week of September 2015-16 before
the stocking of fingerling. During pre-stocking some preparatory work was
done i.e. eradication of aquatic weed and insect, application of mahua oil
cake, liming, and application of probiotics.

84
6.8.3. STOCKING MANAGEMENT
The stocking density of carps for a culture pond is depends upon the
targeted production, pond productivity, carrying capacity, species to be
cultured, their feed conversion efficiencies, size at stocking, growing period,
level of management etc. Through fingerings of more than 100 mm in size
considered to be the suitable for in grow-out culture. In Baghel Fisheries,
Kurud-dih, the IMC and exotic carp (common carp) was stocked 2nd week of
the October 2015 for grow-out culture. The ratio of the fishes is 3:3:2:2. The
stocking density in the pond for grow-out culture is 1.01fingerling/m2.
6.8.4. POST STOCKING MANAGEMENT
Post stocking management is done after the stocking of fingering in the
pond. In post stocking management the work done i.e.-
1. Supplementary feeding.
2. Application of lime.
3. Application of toximar.
4. Netting.
5. Harvesting and marketing of fish.
6.8.5. SUPPLEMENTARY FEEDING
The growth of fish in the ponds is directly related to the amount of food
available in the pond. Due to the limitation in availability of natural fish food in
pond at higher stocking density, the energy requirement for somatic growth
can be met only through provision of supplementary feeding. The pond must
provide all the food and nutrients that the fish need. We had undergone daily
feeding at 8:30 AM with artificial feed (de-oiled rice bran & mustered oil cake)
at 2:1 ratio (Figure 110).

85
Table 40. Feeding table of grow-out culture
S.
No.
Date Feed
ingredients
(2:1)
Feeding rate in
pond no. 6
Feeding rate in
pond no. 9
(Per kg body wt.) (Per kg body wt.)
1. 26/2/16 to 3/03/16 DRB & MOC 0.12% = 72kg 2.05% = 245 kg
2. 04/3/16 to 10/3/16 DRB & MOC 0.12% = 72kg 2.05% = 245kg
3. 11/3/16 to 17/3/16 DRB & MOC 0.12% = 72kg 3.43% = 470kg
4. 18/3/16 to 24/3/16 DRB & MOC 0.25% = 140kg 3.43% = 490kg
5. 25/3/16 to 31/3/16 DRB & MOC 0.25% = 140kg 3.43% = 490kg
6. 01/4/16 to 07/4/16 DRB & MOC 0.25% = 140kg 2.74% = 490kg
7. 08/4/16 to 14/4/16 DRB & MOC 0.25% = 140kg 2.74% = 490kg
8. 15/4/16 to 22/4/16 DRB & MOC 0.25% = 140kg 2.05% = 490kg
9. 23/4/16 to 30/4/16 DRB & MOC 0.25% = 140kg 2.05% = 560kg
6.8.6. APPLICATION OF LIME
In grow-out culture pond we have been used calcium carbonate
(CaCO3) as a liming agent, we are spread it manually over the grow-out pond
water. Its dose usually depends on soil pH. We applied about 80 kg
lime/hectare (Figure 111).
6.8.7. APPLICATION OF TOXIMAR BINDER
Toximar binder is chemical derivative substance contains natural
Hydrated Sodium Calcium Aluminium Silicates (HSCAS) which absorbs toxic
gases & increases dissolve oxygen level. Benefits of the toximar binder is
absorbs toxic gases from pond, eliminate bad smell, improve water quality &
ensure healthy pond bottom. We have applied toximar binder @ 20kg/ha in
grow-out culture pond (Figure 112).
6.8.8. NETTING
In grow-out culture pond netting was done for the enrichment of bottom
settled nutrients, removal of obnoxious gases, checking of the growth of
fishes and occurrence of any diseases or not. Netting has to be done in every
15th day interval (Figure 113).

86
6.8.9. HARVESTING AND MARKETING OF FISH
Generally carps are harvested after a grow-out period of one year
during which it reaches to marketable size of 0.8 to 1.0 kg. We were
harvested fish from culture pond by using drag net, mostly we were harvesting
fish during 10:00 – 11:00AM and transferred to Raipur. Mostly catla, rohu,
mrigal, and common carp were harvested for marketing due to high demand
in Raipur market, price of fish depend on availability of fish in market most
likely Rs.80-130 /kg (Figure 114 & 115).
Table 41. Harvesting and marketing of fishes
S. No. Date of harvesting
&marketing
Quantity of fish
(in Kg)
price/kg
(in Rs.)
1. 11/03/2016 350.00 85.00 - 120.00
2 13/03/2016 246.00 80.00 - 130.00
3 17/04/2016 463.00 70.00 – 125.00

87
Figure 110. Supplementary feeding Figure 111. Liming in pond
Figure 112. Application of toximar Figure 113. Netting in pond
Figure 114. Harvesting of
marketable size fishes
Figure 115. Marketing of the fishes

88
Table 42. Economics of grow-out culture of fish
( Area 3.0 hectare and Culture period 12 month)
S. No. Particulars
Qty. required
for 3 ha
Unit cost
(Rs.)
Total cost
(Rs.)
A. Fixed cost
1. Pond renovation 30000m2 2/m2 60,000/-
2. Office & store room
renovation
1 - 15,000/-
3. Borwell 3 20,000 Each 60,000/-
4. Diesel pump 1 - 40,000/-
5. Pipelines & sluice gates 10000m2 2.5/m2 25,000.00/-
6. Total fixed cost - - 2,00,000/-
B. Operation cost
1. Price of fish fingerling
(Stocking price)
120kg 300/kg 36,000/-
2. Labour Skilled 2 7000/month/
person
1,68,000/-
Un-skilled 4 6000/month/
person
2,88,000/-
3. Feed De-oiled rice
bran
36500 kg Rice
bran
11/kg DRB 4,01,500/-
Mustard oil
cake
18250 kg MOC 25/kg MOC 4,56,250/-
4. Lime 1500kg 5/kg 7,500/-
5. Toximar 100kg 40/kg 4,000/-
6. Probiotics 10 kg 1400/kg 14,000/-
7. Watermin 30kg 100/kg 3,000/-
8. Molasses 100 kg 40/kg 4,000/-
9. Transportation of inputs - - 10,000/-
10. Miscellaneous - - 5,000/-
11. Total Variable cost 13,97,250/-
C. Total cost - (A+B=C) 15,97,250/-
D. Production
1. Production (kg) 36000
2. Mortality 20%
3. Net production (kg) 28800
E. Profit
1. Price of fish/kg 100/-
2. Gross profit 28,80,000/-
3. Net profit 12,82,750/-

89
7. TRAINING ON
“CAGE CULTURE”
(Period - 02/05/2016 to 09/05/2016)
AT
CHHIRPANI & SARODHA RESORVOIRS

90
7.1. OBJECTIVE
Cage culture possibly first originated nearly 200 year ago in Cambodia
where fisherman used to keep Clarias sp. and some other fishes in bamboo
made cages in the basement of floating dwellings, primarily for holding and
marketing them later. In India, cage was initially attempt for the first time in air-
breathing fishes in swamps, for raising major carps in the river. Thereafter the
cages are mostly used for rearing fry in many reservoir and wetlands to
produce advance fingerlings for stocking in the main water body.
After completing training of 65 days in aqua farm we are attached in
cage culture unit of Department of Fisheries situated in two different reservoir
of Kawardha district viz. Sarodha reservoir and Chhirpani reservoir. During
the period, we have observed the routine work likes feeding, weighing of fish,
fish health observation, removal of fouling organisms, and also collected the
data related to cage and fish culture.
7.2. STATUS OF INDIAN RESERVOIRS
The reservoirs of India have a combined surface area of 3.15 million
hectares (ha), mostly in the tropical zone, which makes them the country’s
most important inland water resource, with huge untapped potential. Fish
yields of 50 kg/ha/year from small reservoirs, 20 kg/ha/year from medium-
sized reservoirs and 11kg/ha/year from large reservoirs have been realized
while still leaving scope for enhancing fish yield through capture fisheries,
including culture-based fisheries. The prime objective of cage culture is to rear
fingerlings measuring >100 millimeters (mm) in length, especially carp, for
stocking reservoirs. Stocking with the right fish species, using seed of
appropriate size and introducing it at the right time are essential to optimizing
fish yield from reservoirs. Though 22 billion fish fry are produced every year in
India, there is an acute shortage of fish fingerlings available for stocking in
reservoirs. In this context, producing fingerlings in situ in cages offers
opportunity for supplying stocking materials, which are vital inputs towards a
programme of enhancing fish production from Indian reservoirs.

91
7.3. CHHIRPANI RESERVOIR
Chhirpani reservoir is small reservoir located in Bodla block, district -
Kabirdham, Chhattisgarh. It was establish in the year 1992. This reservoir is
constructed in the Phonk River. From there water supply by main canal 11.50
km and small canal about 60 km for irrigation purpose. In this reservoir mostly
Indian major carp are abundant and some other species such as Common
carp, Mystus Sp., Walllago attu, etc are also available. For harvesting the fish
in this reservoir mostly monofilaments gillnet used (Figure 120).
Table 43. Details of cage fish culture in Chhirpani reservoir
S. No. Salient features Measurement (Unit)
1. Total catchment area
reservoir
163 km2
2. Total area of cage 2304m2 (24m2/cage)
3. Total no. of cages 96 no.
4. Volume of cage 6mx4mx4m = 96m3
5. Depth of cage installed 30-40 feet
6. Fish stock Pangasianodon sp.
7. Stocking density 41.66 fingerling/m2
8. Avg. weight of fingerling 30-50g
9. Avg. size of fingerling 90-110mm
7.4. SARODHA SAGAR RESERVOIR
Sarodha sagar reservoir is small reservoir situated in Bodla block,
district – Kabirdham, Chhattisgarh. It was established in the year 1963. Its
catchment area is 194 km2. This reservoir is constructed under the Uthaani
River. For irrigation purpose water supply was made by main canal from
139km length and by small canal of about 82km. In this reservoir mostly
Indian major carp are abundant and some of the other species are also
available such as Common carp, Mystus sp. Notopterus sp. Channa sp. etc.
For harvesting the fish in this reservoir mostly monofilaments gillnet used
(Figure 121).

92
Table 44. Details of cage fish culture in Sarodha reservoir
S. No. Salient features Unit
1. Total catchment area
reservoir
194 km2
2. Total area of cage 2376m2 (24m2/cage)
3. Total no. of cages 99 no.
4. Volume of cage 6mx4mx4m = 96m3
5. Depth of cage installed 24 feet
6. Fish stock Pangasianodon sp.
7. Stocking density 41.66 fingerling/m2
8. Avg. weight of fingerling 30 - 50gm
9. Avg. size of fingerling 90-110mm
10. Avg. Production of 1 cage 2.58 tonne
7.5. CAGE CULTURE
Following are the advantages of cage culture when compared to other
methods of fish culture:
1. It covers only a fraction of the pond, the remaining part can be used in
the normal way.
2. It provides opportunity for controlled culture of choice.
3. Inspection of fishes and their feeding is much easier.
4. Treatment of disease is much simple than that of pond culture.
5. In emergencies it can be removed from one place to another.
6. Since the cage is meshed, the fishes inside have less chance of being
attacked by predators.
7. Harvesting is very simple.
7.6. CAGE CULTURE IN SARODHA & CHHIRPANI RESORVOIR
7.6.1. STOCKING
The stocking density per cage was 4000 fingerling. The seed was
bought from the Bharat Fekar fish farm, Tarpongi, Raipur should be shifted
late in the day or early in the evening to allowing conditioning at the site of
procurement and acclimatization at the site of release in cages. Conditioning
is required to transport the fry with empty stomachs, as the ammonia and
carbon dioxide generated by fish waste may prove lethal to fry during

93
transport. The oxygen packets transported with the fry (1,000 fry in 4 liters of
water in a polythene packet 2/3 filled with oxygen) are kept inside cages for at
least an hour before the fry are released.
7.6.2. GROW-OUT PERIOD
Raising Pangasianodon sp. fingerlings in cages generally requires 8 to
10 month becoming 1 kg table size fish. Depending on the natural productivity
of water body’s and the quality of supplementary feed.
7.6.3. FEEDING
Feeding is essential for Pangasianodon sp. fingerling in captivity, as
the natural food in many Indian reservoirs may not be sufficient for their
growth even to fingerling size. Pangasianodon sp. accept a wide variety of
feed, providing a range of options for selecting locally available feed
ingredients with an eye on cost. At a rate of 3-5% of aggregate fry body
weight. Initially, 5-6 kg of feed is applied per cage per day. This is reduced as
time passes. Feed floats on the water surface for a time before sinking slowly
(Figure 118).
7.7. CAGE AND STOCK MAINTENANCE
7.7.1. CLEANING OF NETLON CAGES
Cages should be cleaned with soft brush fortnightly to remove algae,
sponges and other organisms. Floating macrophytes that waves sometimes
push against cages should also be removed. Any dead fish should be
removed from cages immediately and disposed of in a pit. Covering dead fish
with lime helps contain any disease. Deaths should be recorded to facilitate
later analysis of disease outbreaks.
7.7.2. ROUTINE CHECKING
Loose twine, mesh torn by predators, anchors and sinkers must be
checked routinely and immediately mended or replaced as needed. Repair
torn mesh with patches to keep fry from escaping. With the onset of bad
weather, anchors should be checked and fastened tightly (Figure 117).

94
7.7.3. FISH STOCK MONITORING
Routine checks of fish health help prevent massive fry loss. Fish health
can be easily checked by monitoring fry response when feed is applied. Signs
of ill health include surfacing, lesions, rashes, spots, lumps, excessive mucus
formation, woolly mat formation, bulging eyes, and fin and tail erosion.
Appropriate prophylactic measures should be applied as necessary and at
least fortnightly. Disease in these both cages was not observed (Figure 116).
13.7.4. MONITORING OF GROWTH RATE
Samples should be taken at a regular interval to assess fry length and
weight to monitor growth. This information is important for maintaining fish
health and optimal feeding, as well as for scheduling the harvest.

95
Figure 116. Observation of
biofouling in cage net
Figure 117. Observation of
cultured fish
Figure 117. Supplemenatry feeding Figure 118. Observation of Tilapia
Figure 120. Collection of data at
chhirpani cage
Figure 121. Collection of data at
sarodha cagse

96
Table 45. Economics of cage culture (Culture period 10 months)
S.
No.
Particular Per cage
unit of
Sarodha
Sarodha
Reservoir
(99 Cages)
Chhirpani
Reservoir
(96 Cages)
Number of cages used for
stocking
72 96
1. Fixed cost
Cage construction (in lakhs) 1.41 140 135
Cage size (6mx4mx4) (6mx4mx4)
2. Operational cost
A. Pangasianodon sp.
(Fingerling stocking
Density) (No.)
4000 288000 384000
B. Mortality 10% (No.) 400 28800 38400
C. Survival 90% (No.) 3600 259200 345600
D. Price of fingerling
stocked @ Rs. 5 Per
fingerling (100 mm.)
20000/- 1440000/- 1920000/-
E. Total feed required @1.7
kg per fingerling per cycle
6120 kg 484840 kg 587520 kg
F .Feed cost @ Rs. 25 Per
Kg.
153000/- 12121000/- 14688000/-
G. Wages @150 Rs. Per
day
45000/- per
person per
cycle
225000/-
for 5 no. of
labour per
cycle
90000/- for
2 no. of
labour per
cycle
H. Total operational cost (in
Rs.)
218000/- 13786000/- 16698000/-
I. Total cost (fixed cost +
variable cost)
359000/- 27786000/- 37533000/-
3. Total production (in kg) 3240 233280 311040
4.
Total output @75 Rs. per kg
fish
243000/- 17496000/- 23328000/-
5.
Total profit (Total income-
Total operational cost)
25000/- 3710000/- 6630000/-

98
1. Preparation of media for microbial analysis of fish meat & water sample
S. No. Media Procedure
1. Alkaline Peptone Water(APW) 4.5 gm APW dissolve in 225 ml
Distilled water.
2. Thiosulphate Citrate Bile Salt
Sucrose agar(TCBS agar)
3.563 gm TCBS dissolve in 40 ml
Distilled water.
3. Alkaline Peptone Saline
(APS)
4.5 gm APS and 2% NaCl (i.e. 0.8
gm) dissolve in 225 ml distilled water.
4. Vp Thiosulphate Citrate Bile
Salt Sucrose agar(VpTCBS
agar)
3.563 gm TCBS and 2% NaCl (i.e.
0.8 gm) dissolve in 40 ml Distilled
water.
5. Lactose broth 2.92 gm Lactose broth dissolve in
225ml Distilled water.
6. Selenite Cysteine Broth (SCB) PART A - 0.19 gm SCB dissolve in
10ml Distilled water.
PART B – 0.04 gm SCB dissolve in
10 ml Distilled water.
7. Tetra Thionate Broth(TTB) 0.46 gm TTB + 0.2 ml Iodine solution
+ 0.1ml Brilliant Green Solution
dissolve in 10ml.
8. Rappport-Vassiliadias(RV)
media
4.91 gm RV dissolve in 10 ml
Distilled water.
9. Bismuth Sulphite Agar(BSA) 3.13 gm BSA dissolve in 60ml
Distilled water.
10. Hektone Enteric Agar(HEA) 4.60 gm HEA dissolve in 60 ml
Distilled water.
11. Xylose Lysine Deoxycholate
Agar(XLDA)
3.4 gm XLDA dissolve in 60 ml
Distilled water.
12. Triple Sugar Iron Agar (TSI
agar)
1.29 gm TSI dissolve in 20ml
Distilled water.
13. Kligler Iron Agar(KIA) 1.15 gm KIA dissolves in 20 ml
Distilled water.
14. Vp Triple Sugar Iron agar
(VpTSI agar)
1.29 gm TSIA and 0.06gm NaCl
dissolve in 20ml Distilled water.
15. Vp Kligler Iron Agar(VpKIA) 1.15 gm KIA and 0.06gm NaCl
dissolve in 20 ml Distilled water.
16. Dextrose peptone broth (DPB) 0.7 gm DPB dissolve in 20 ml
Distilled water.
17. Fluid Thioglycolate Media
(FTM)
0.59 gm FTM dissolve in 20 ml
Distilled water.
18. Lysine Iron Agar(LIA) 0.69 gm LIA dissolve in 20 ml
Distilled water.
19. Single Strength MacConkey
Broth(MCB)
2.4 gm MCB dissolve in 60 ml
Distilled water.
20. Double Strength MacConkey
Broth(MCB)
2.4 gm MCB dissolve in 30 ml
Distilled water.
21. Buffer solution 0.85 gm NaCl dissolve in 100ml
Distilled water.

99
3. BIBLIOGRAPHY
• Ayyappan, S., Moza, U., Gopalakrishna, A., Meenakumari, B., Jena,
J.K., Pandey, A.K., 2011- 2013. Handbook of fisheries and aquaculture.
Directorate of knowledge management in agriculture, Indian Cuncil of
Agriculture Research New Delhi 110012. PP 358-379, 380-400, 401-
412.
• Thomus, P. C., Rath, S.C., Mohapatra, K.D. 2014. Breeding and seed
production of finfish and shellfish, Daya publishing house New Delhi
110002. Alikunhi, K.H., Sukumaran, K.K., Parameswaran, S. and
Banerjee, S.C. 1964. Preliminary observations on commercial breeding
of carps under controlled temperatures in laboratory, Cent. Inl. Fish.
Res. Inst., Barrackpore (3). PP- 19.
• Chaudhuri, H. 1957. Experiments on induced spawning of Indian carps
with pituitary injections, Indian J. Fish 7(1). 20–49.
• Jhingran, V. G., 1992. Fish and fisheries in India, Carp Seed
Production, IMC breeding Technique: 430-436
• Gopalakrishna iyer, T.S., Kandoram M.K., Mary Thomas, Mathew P.T.,
2005, quality assurance in seafood processing, Published CIFT
Matsyapuri P.O., cochin -682029, Pp145-155.
• Rath, R.K. 2011. Freshwater aquaculture.scientific publisher india,
jodhpur. Pp89-95.
• Rath, R.K. 2011. Freshwater aquaculture.scientific publisher india,
jodhpur. Pp101-103.
• Thomus, P.C. 2003. Breeding and seed production of finfish and
shellfish. Daya publication house Delhi 110 035. Pp1-39.
• Thomus, P.C. 2003. Breeding and seed production of finfish and
shellfish. Daya publication house Delhi 110 035. Pp40-105.
• ftp://ftp.fao.org/fi/stat/Overviews/AquacultureStatistics2014.pdf.
• http://www.dahd.nic.in/dahd/WriteReadData/Chattisgarh.pdf.
• http://dahd.nic.in/dahd/handbook-on-fisheries-statistics-2014.aspx.

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