. Commercial fisheries review. Fisheries; Fish trade. 35 CONCLUSIONS A trout rescue cage, tested during BCF ex- ploratory fishing in Lake Superior, increased the survival of trout that were caught in trawls and brought aboard the fishing vessel. The rescue cage is used to return live lake trout to below surface depths where inflated air bladders become recompressed to help the fish stay submerged. The method was suc- cessful in reducing the amount of sea gull predation that occurred when numbers of fish remained on the surface when thrown over- board after removal from trawl catches. LITERATUR
. Commercial fisheries review. Fisheries; Fish trade. 35 CONCLUSIONS A trout rescue cage, tested during BCF ex- ploratory fishing in Lake Superior, increased the survival of trout that were caught in trawls and brought aboard the fishing vessel. The rescue cage is used to return live lake trout to below surface depths where inflated air bladders become recompressed to help the fish stay submerged. The method was suc- cessful in reducing the amount of sea gull predation that occurred when numbers of fish remained on the surface when thrown over- board after removal from trawl catches. LITERATURE CITED COTSHALL, DANIEL W. 1964. Increasing tagged rockfish (genus Sebastodes) survival by deflating the swim bladder. California Fish and Game, Vol. SO, No. 4, pp. 253-260. HACKER, VERNON A. 1962. A summarization of life history information of the lake trout, Salvelinus namaycush, obtained in gill netting, finclipping and tagging studies at Green Lake, Wis- consin - 1956-1961. Wisconsin Department of Nat- ural Resources, Bureau of Fish Management, East Central Area, Investigational Memorandum No. 3, 24 pp. OYSTERS OPENED BY MICROWAVES BCF scientists have developed a technique to open oysters by ing microwaves. The oysters are exposed to enough microwave energy to open them--but not enough to cook them. When open, they are easy to shuck. Persons who ate the oysters could find no difference in "flavor, odor, or appearance" between microwave-treated oysters and those shucked normally. The oyster-shucking industry may be changed drastically because the new technique eliminates the need for expert hand shuckers of which there is a shortage. BCF is striving to refine the process and to extend its use to other shellfish that are difficult to A BCF scientist tests the : ters or clams. licrowave technique for opening oys- •-Harold Allen. Please note that these images are extracted from scanned page images that may have been digitally enhanced for readability - c
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