TLE 8

2. FISHERY

3. Fishery
- is the business of
catching, taking handling,
harvesting, marketing and
preserving fish and other
fish or aquatic product.

4. Branches
of fishery

5. 1.Fish culture
- It is the art and science
of raising aquatic
products under a
controlled or semi-
controlled environment.

7. 2. Fish cAPTURE
-It is the branch of fishery
science that deals with
scientific method of
catching any aquatic
animal

8. 3. Fish preservation
- It is the method of
extending the shell life of
fish and other fishery
products by applying
principles of chemistry.

9. FIN FISH

10. SHELLFISH

11. 1.OPERACULUM
/GILL COVER
It is the bony
structure
covering and
protecting

12. 2.SCLALES
The part of
the fish that
cover the body .

13. 3.FINS
These are
appendages
used by the fish
to maintain its
position , move
,steer , and
stop.

14. 4. EYES
Fish is
through their
eyes and can
detect color .

15. 5. MOUTH
Besides being
the only channel
where food are
entered ,the
inner part of the
mouth contains
the taste sensory .

16. 6.CAUDAL
PENDUNCIE
It is engine to
thrust the fish
forward and
caudal fin is the
propeller that
releases that
thrust.

17. 7.NARES
/NOSTRIL
S Fishes
do smell .

18. 8.PECTORAL FINS
These allow the
fish to stabilize
,rotate ,and act like
a water – braking
system to halt or
slow down their
speed during
swimming.

19. 9. PELVIC
FINS
These allows
the fish to
stabilize itself
and act like a
water-braking
system.

20. 10. ANAL FINS
It keeps the fish
upright during
the swimming
and also acts like
a sub rudder to
help the fish to
steer during high
speed swim.

21. 11.HARD
DORSAL FIN
It is also known
as spinous fin .

22. 12.LATERRAL LINE
It is one of vital
organs that help the
fish the fisher to
detect movement in
order to evade
predators or located
their preys.