Shrimp Capture and Culture Fisheries of the United States
Shrimp Capture and Culture Fisheries of the United States

Author: E. S. Iversen

Publisher: Wiley

Published: 1993-12-15

Total Pages: 256

ISBN-13: 9780852381892

DOWNLOAD EBOOK

In this major new reference three experts each with over 30 years experience in fisheries research and management, review all aspects of shrimp capture, culture, research and management in the United States- the principles and practice of which are applicable to the shrimp fisheries of the world. The book covers in some detail, the history, biology, diseases, environmental factors, vessels fishing gear, fishing techniques, economic problems and opportunies affecting commercial shrimping for food bait and suport/

Shrimp Capture and Culture Fisheries of the United States
Shrimp Capture and Culture Fisheries of the United States

Author: Edwin S. Iversen

Publisher: John Wiley & Sons

Published: 1993-12-14

Total Pages: 264

ISBN-13:

DOWNLOAD EBOOK

Brings together and summarizes a copious amount of information published in widely scattered technical and nontechnical journals. Covers the history, biology, environmental factors, diseases, vessels, gear, fishing techniques, economic problems and opportunities affecting commercial shrimping for food, bait and sport. All aspects of shrimp capture and farming are discussed as well as present status and future potential. Detailed references provide for further study. Illustrated.

Fisheries and Aquaculture
Fisheries and Aquaculture

Author: Gustavo Lovrich

Publisher: Oxford University Press

Published: 2020-07-08

Total Pages: 512

ISBN-13: 0190865636

DOWNLOAD EBOOK

This is the ninth volume of ten in the The Natural History of the Crustacea Series. The chapters in this volume synthesize the diverse topics in fisheries and aquaculture. In the first part of the book, chapters explore worldwide crustacean fisheries. This section comes to a conclusion with two chapters on harvested crustaceans that are usually not within the focus of the mainstream fisheries research, possibly because they are caught by local fishing communities in small-scale operations and sold locally as subsistence activity. In the second part of the book, the authors explore the variety of cultured crustacean species, like shrimps, prawns, lobsters, and crabs. Chapters in the third part of the volume focus on important challenges and opportunities, including diseases and parasitism, the use of crustacean as bioindicators, and their role in biotechnology.