Grouper Cage Culture
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Transcript of Grouper Cage Culture
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Techno Guide Series
1. Blister Pearl Production2. Seaweed Farming: Floating Monoline3. Tilapia Culture in Ponds4. Tilapia Culture in Cages5. Tilapia Hatchery and Nursery Management6. Grouper Cage Culture
7. Bangus Cage Culture
Leaflets
1. Blister Pearl Culture
2. Mudcrab Fattening3. Seaweeds Culture4. Seaweeds Recipes5. ROS-Guiuan Profile6. LAEF Profile7. RFAPC Profile
8. CRM, Diit Profile9. BFAR RFO 8 Profile
Grouper in Cages
ThGd
DepartmentofAgriculture
BUREA
U
OFFISHERIESA
ND
AQUATIC
RES
OURCESRFO8
CRMC
enterBrgy.
Diit,
Tac
lobanCity
TaclobanCity
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Contn. Commercially cultured species
Epinephilus awoaraCommon Name : Yellow grouper
Epinephilus bleekeriCommon Name : duskytail oryellow spotted grouper
Epinephelus tauvinaCommon Name : greasy orgreen grouper
Epinephelus lanceolatusCommon Name : giantgrouper)
RECIPES
Seaweed-Topped Lapu-Lapu
Ingredients:
lapu-lapu fillet1 cup pickeld Eucheuma
(see recipe below) cup sliced carrots1 piece onion,sliced,
separated into rings1 tbsp, cornstarch1 clove garlic, minced tsp. dried oregano, crushed1 cup chicken broth
2 pcs. sliced tomatoesred & green pepper sliceddash of hot saucesalt
Pickled Seaweed Relish
Ingredients:
Cleaned seaweeds1 cup vinegar1 cup sugar
onionscarrotsblack pepperbell pepper
In a saucepan, combine carrots,red & green pepper, onion, garlic, 1/8 tspsalt and cup water. Bring to boil andreduce heat. Cover, simmer for 2 minutesDrain. Mix tomatoes, cornstarch, oreganoand hot sauce. Simmer and stir for 2minutes more.
Meanwhile, in a large skillet, bringchicken broth just to a boil. Carefully addfillets. Return just to a boil; reduce heat.Cover and simmer heat. Cover and simmertill fish flakes easily with a fork. Removefish from broth. Arrange in a serving dishMix the pickled Eucheuma with there ared sauce. Pour sauce over fish
Mix together, sugar and pepper in acasserole. Boil the mixture for 10 minutesand cool. Blanch previously cleaned
seaweeds for about a minute. Place theblanched seaweeds inside the sterilizebottles. Pour the cool mixture into bottlescontaining the blanched seaweed.
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HARVESTING
Starve the fish 24 hours before harvesting. Harvest depends on thedemand of the local and export market.
POSTHARVEST
Scoop live marketable size grouper (400 g and up) from the cages.Hold grouper temporarily inside the conditioning tank and provide aerationfor about 1-2 hours. Adjust water temperature gradually to 180 C by addingpacked ice. Place 3-5 fish an oxygenated double sheet plastic bag, with
water at 3-5 cm or at least covering the nostrils of the fish. Place crushedice on top of the plastic bags to maintain the water coolness during thetransport.
Place 3-5 fish in oxygenated double sheet plastic bag, with waterat 3-5 cm or at least covering the nostrils of the fish. Place crushed ice ontop of the plastic bag to maintain the water coolness during the transport.
Place plastic bags inside the square Styrofoam box (30 cm x 30cm x 20 cm) with a cartoon cover having a tag "live fish" and then readyfor transport.
Epinephelus akaaraCommon Name : Hongkong, red
spotted or red grouper
Cromileptes altivelisCommon Name : humpback or
polka dot gouper
Epinephelus rivulatusCommon Name : Half-moongrouper
Plectropomus maculatus
Name : Spotted coral grouper)
Epinephelus akaara
Common name: HongkongRed spotted or red grouper
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