FND 100 Lecture Notes - Lecture 10: Atlantic Halibut, Swordfish, Fish Migration
30 Apr 2018
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FISH:
Fin fish:
• Salmon is anadromous fish
o It has its life cycle in two different water environment
o When they hatch from the egg, they’re in freshwater
o They travel to the ocean to finish growth cycle (mature and grow in saltwater)
o They head back to the fresh water to lay their eggs (spawn and fertilize and die)
• Mold fish
o They make a mold of the fish + the fish gets sold to a restaurant industry
o Fish doesn't go to waste
Trout
• Freshwater fish
Salmon
• Regulation on number of fish that can be caught, and limits based on the species of
salmon and size
• Contrast to the farmed variety → controversy, because some of this is linked to
environmental issues, eg. what happens to fecal waste (need effective water treatment)
• What happens to extra and wasted feed?
o pellets
o If the feed is not fully consumed, needs to be flushed out ( waste)
o Issues of quality of fish flesh → farmed salmon
Farmed salmon:
• Antibiotics? Used to treat them of infections and diseases
• Crowding? There’s a wash out/ clean out period.
• What kind of salmon is farmed salmon? Atlantic salmon → different from
pacific salmon; if you have farmed salmon in different parts of Canada all
are Atlantic salmon; introducing different species (could cause an
invasive species)
• Spawning ladders
• You want to catch the salmon before they return to spawning because
they have to fight their way back up to the ladder. Those salmon are
called “late run salmon”. They are poorer quality because they use up
lots of energy to climb up the ladder and therefore have less fat.
Shellfish:
• Molluscs:
o mussels , clams
o You have to be certain about the quality of water that they're in. (water
contamination)
o Recall of raw oysters in BC → due to water contamination
o Should be fully cooked
• Crustaceans - exoskeleton
• Need to be aware of the cleanliness of the water
• You can get farmed shrimp (not necessarily wildly caught)
o Shrimp
o Crabs
o Lobsters
o Crayfish
• Fat levels will vary:
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