FISH CULTURE (pisciculture), 

 is an important component of many rural development projects in areas suffering

from animal protein shortage.
 as a scientific discipline works out the biological bases of fish acclimatization, the 
development of new breeds, and artificial fish rearing. It is also concerned with th
e biotechnics of the various processes involved in fish raising, such as incubating 
the roe and feeding the fishes.
 The soil and water management aspect of fish culture practice involving
application of organic manures and inorganic fertilizers for the production of
microscopic plants, the phytoplankton, is basically similar to agriculture while
husbandry of fish such as feeding, breeding and health care is more or less
similar to a livestock farming system.
 This farming system is also unique in that the farmed animal is cold-blooded or
poikilothermic and lives in a water medium.

FISH AS FOOD

 Fish contain about 16–20% protein compared to about 12% in egg, 3.5% in milk
and 6–8% in rice and wheat. Moreover, it is wholesome, tasty, highly nutritive
and an excellent source of essential minerals, vitamins and essential amino
acids. At present about 31% of the total animal protein supply in the Asian region
is in the form of fish protein. For the poorest segments of the population, fish is
not only the most important animal protein source, but often the only one.

High Multiplication Capacity

 The reproductive potential of fish compared to any other farmed animal is also
very high. A kilogram of female cultivable carp species yields on an average
about 0.1 million eggs, each of which has the potential to become 1 kg fish in
about a year. No livestock animal possesses this magnitude of fecundity.

Minimal Water Requirement

 Although fish needs water as a medium to survive and grow, it consumes

minimal quantity of water compared with any livestock or agricultural crop. Fish
also enriches the water with its voided metabolites thus making the water more
productive for agriculture

Warm Water favours Fish Growth

 Fish are cold blooded or poikilothermic animals. In other words they cannot
maintain a constant and high body temperature like other livestock animals.
Instead, their body temperature fluctuates according to the surrounding
 temperature. In warmer climates, their metabolism accelerates and they grow
faster, while in colder climates, the metabolic rate slows down, resulting in a
reduced rate of growth. In this way they save energy by not spending it for
maintaining a higher and constant body temperature

Employment Potential
 Aquaculture is also considered to be a potential source of employment for poor
farmers and displaced capture fishermen. Rapid development of aquaculture has
already generated considerable employment through culture of marketable fish,
fish seed production, and marketing of fish and fish seed.

REQUIREMENTS FOR A SUCCESSFUL CULTURE

1. A good site
o Water supply- fish depends on water it can be from sea, rainfall, natural
water, run off, springs and wells
o Soil- it contributes to the fertility of water
o Topography- shape of the land
2. Quality seedlings
o Healthy
o Uniform in size
o Right size
3. Good water quality
o Promotes faster growth and high survival of fish
o You can maintain good water quality by: fertilization and liming, regular
water exchange, and maintain ideal water depth.
4. Appropriate feeds and Feeding Management
o Types of Feeding includes:
- Natural food
- Supplemental
- Complete
5. An intelligent and industrious farmer

Steps in the Culture

1. Pond preparation
2. Water culture
3. Stocking
4. Feeding management
5. Water quality management
6. Sampling
 7. Harvest

Popular Fishing Techniques

1. Saltwater Fishing
2. Ice Fishing
3. Catch and release
4. Fly fishing
5. Fishing at a glance

Types of Fishing

CAPTURE FISHING- involves obtaining fish from natural resources like in sea water or
fresh water.

CULTURE FISHING- involves culturing fish in small enclosures.

Fishing can also be:

MARINE FISHERY- fishing in saltwater egions

Examples of fishes harvested are:

 Bhetki
 Oyster
 Pearl
 Pearl spots
 Tuna
 Mackerel

INLAND FISHERY- comprise fresh water and sea water where fish are trapped or
captured,