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Full-Text Articles in Aquaculture and Fisheries
Pain Perception In Fish: Evidence And Implications For The Use Of Fish, Lynne U. Sneddon
Pain Perception In Fish: Evidence And Implications For The Use Of Fish, Lynne U. Sneddon
Lynne Sneddon, PhD
Pain assessment in fish is particularly challenging due to their evolutionary distance from humans, their lack of audible vocalization, and apparently expressionless demeanour. However, there are criteria that can be used to gauge whether pain perception occurs using carefully executed scientific approaches. Here, the standards for pain in fish are discussed and can be considered in three ways: neural detection and processing of pain; adverse responses to pain; and consciously experiencing pain. Many procedures that we subject fish to cause tissue damage and may give rise to the sensation of pain. Fish are popular as pets, in animal exhibits, and …
Issues & Challenges For Sustainable Small Scale Fisheries In Inland Fisheries Sector Of India, A P. Sharma, Ganesh Chandra
Issues & Challenges For Sustainable Small Scale Fisheries In Inland Fisheries Sector Of India, A P. Sharma, Ganesh Chandra
Ganesh Chandra
This paper was presented in the panel discussion on Implementing the FAO-SSF Guidelines: Is there need for governance reforms? (How to create an enabling socio-economic, legal and policy environment for small-scale fisheries). the present paper focuses on the small scale fishers in Inland fisheries sector in India and the fisheries governance system in various states of india.
The Shellfish Corner--Shellfish Sanitation And The Price Of Shellfish, Michael A. Rice
The Shellfish Corner--Shellfish Sanitation And The Price Of Shellfish, Michael A. Rice
Michael A Rice
Prices of raw molluscan shellfish in different countries around the world are tied to perceived risk of becoming ill if consumed. Wholesale prices of oysters in the southern New England from 1880 to 2010 are analyzed in relation to introduction of flush toilets and sewer systems in the early 20th Century, the initiation of the US National Shellfish Sanitation Program in 1925 and renewed consumer interest in consuming raw shellfish in the latter half of the 20th Century.