Vol. 1: 1. Fish pathology and immunology. 2. Fish genetics. 3. Fish anatomy. 4. Evolution and adaptations in fishes. 5. Classification of fishes.
Vol. 2: 6. Fish biology. 7. Marine fish biology. 8. Fish breeding. 9. Feeding methods. 10. Fishery economics.
Vol. 3: 11. Fish culture. 12. Types of fisheries. 13. Marine fishery resources. 14. Pre-and post-harvesting. 15. Fish marketing. 16. Fish supply.
DESCRIPTION
Today, the importance of fish culture is being realised as never before, in the face of mounting pressure of population explosion. Fish culture is the rational cultivation of fish in a confined water mass, where rearing is not left to the mercy of nature. The aim of the fish culture is mainly the production of fish for human food, for example the trout farming in cold water, and the carp farming in warm water. Besides, the fish culture is also practised for restocking of the natural water bodies, or for the production of ornamental fish. The purpose of this encyclopaedia is to provide the reader with the foundations of fishery science. It also offers diverse information on the subject of fishery culture to make the readers up-to-date with the latest developments in the field. All important biological aspects of the fishes are also described in the volumes. This work will be a highly useful reference tool for students, teachers, academicians, and all who interested in pisciculture.
