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Culturable marine fish fry resources from brackish-water environments

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Relation http://eprints.cmfri.org.in/2718/
 
Title Culturable marine fish fry resources from brackish-water
environments
 
Creator Tampi, P R S
 
Subject Fish culture
Fisheries Resources Assessment
 
Description The wealth derived from estuaries, backwaters, salt marshes and similar saline environments cannot
be underestimated while assessing the marine resources. The fact that these saline regions, which represent
an important connecting zone m the transition from land to sea, constitute an integral part of the overall
marine environment is also well recognised. Vulnerability to human influence is an advantageous characteristic
of the coastal brackish-waters, unlike ihe open sea which still remains beyond man's control.
Many of such brackish-waters represent unified ecosystems and are areas of high fertility, supporting
a variety of biological life. Surrounding these areas there is invariably a rich natural fishery which is of
considerable significance in the rural economy' of developing countries like ours. Besides such a lucrative
fishery, enormous amounts of culturable fish fry are also caught from these areas. It has been estimated
that several lakhs of milk-fish fry are collected every year from certain centres along the coast of South India.
However, we are at present tapping only a fraction of this potential source. With the expansion of our
coastal fish farming activities, many of the existing fry collection centres could be developed into centres of
fish fry trade. The paper thus discusses in some detail the various aspects connected with the brackishwater
environments and their resources.
 
Date 1973
 
Type Conference or Workshop Item
PeerReviewed
 
Format application/pdf
 
Language en
 
Identifier http://eprints.cmfri.org.in/2718/1/Article_25.pdf
Tampi, P R S (1973) Culturable marine fish fry resources from brackish-water environments. In: Proceedings of the symposium on living resources of the seas around India, 1973, Mandapam Camp.