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Aquaculturing Salmon
1.
2. Ray-finned fishes belonging to family
Salmonidae
Native to Atlantic and Pacific oceans
These are Anadromous
Species: to mention a few
• Salmo salar (a.k.a. Atlantic Salmon):
used worldwide for aquaculture
• Eleutheronema tetradactylum (a.k.a.
Rawas): Indian species of Salmon
3.
4. On an average the farmed Salmon can weigh
upto 4 kgs; although wild salmons up to 36 kgs.
have been reported.
Carotenoid pigment gives the mean orange – red
color
Can be sold in cans, or smoked, etc.
Not only does it look amazing and tastes
delicious, it is also healthy
5. salmon is considered to be healthy due to:
• fish's high protein
• high omega-3 fatty acids
• high vitamin D content
• cholesterol (23–214 mg/100g)
Although PCB, dioxin (contaminants)
contents are high in farmed salmon,
according to a 2006 study published in the
Journal of the American Medical
Association, the benefits of eating even
farmed salmon far outweigh any risks
imposed by contaminants.
6. It’s a $ 10 Billion industry worldwide
Hatcheries (Ranching): eggs are hatched in a
facility and then released in the wild once
they are old enough.
Aquaculturing:
1. Extensive (ponds): relatively natural with
low produce
2. Intensive (artificial facility): more produce
but needs stricter monitoring
7. Salmon feeds a lot: 2–4 kg of wild-caught fish are
needed to produce 1 kg of salmon
Parasites: sea lice, etc.
Heavy use of antibiotics
Contaminants: Heavy metal, PCB, dioxins, etc.
Not eco-friendly: impacts the local ecology, and
affects the wild population of salmon as well.
8. Applied fisher science, by S. M. Shafi
https://agriculture.indiabizclub.com/info/agricultur
e_types/fish_farming_/_aquaculture
https://en.wikipedia.org/wiki/Salmon#Species
https://en.wikipedia.org/wiki/Eleutheronema_tetra
dactylum