Harvesting method
What is the most common harvesting method for pond-grown tilapia?
Seine netting
What should be stopped 24 hours before harvest to improve water quality?
Feeding
What is the main goal of proper fish handling during harvest?
To reduce stress and physical damage
What is the simplest method of preserving fresh fish short-term?
Icing or chilling
What is used to keep harvested fish fresh during transport?
Ice
Name one disadvantage of using seine nets for harvesting fish.
Seine nets can cause scale loss, stress, or injury to fish if not handled properly.
Why is water level reduced before fish harvest?
Easier fish collection and reduces escape risk.
Why should fish not be dropped onto hard surfaces?
It can cause bruising or internal injuries
Why is crushed ice preferred over block ice?
Crushed ice covers the fish surface more evenly
Why is insulated container important during fish transport?
Maintains low temperature and prevents spoilage
What type of harvest is done when only selected sizes are taken out, while others are left to grow?
Partial harvest
Name one reason to conduct grading before harvest.
To separate market-size fish from smaller ones.
How does overcrowding in holding tanks affect fish?
Causes stress, lowers oxygen, and may lead to death
At what temperature should fish be stored to slow bacterial growth?
Around 0°C (ice temperature)
Name one live fish transport method.
Oxygenated plastic bags or tank transport
Why is it important to harvest fish during early morning or late evening?
Lower temperatures reduce fish stress and mortality.
What is the purpose of fasting fish before harvest?
To empty the gut and improve meat quality.
What tool is commonly used to move fish with minimal damage?
Soft knotless hand nets or dip nets
Name one preservative method other than icing.
Freezing, drying, or salting
What should be checked in water before transporting live fish?
Oxygen level, pH, temperature
Compare mechanical and manual harvesting in terms of labor and fish quality.
Mechanical: faster, less labor, may cause more damage. Manual: slower, higher labor, better fish quality.
Give two water quality parameters to monitor before harvest.
Temperature and dissolved oxygen (DO)
Suggest two hygiene practices during handling.
Clean hands/equipment and sanitized containers
What are signs of spoilage in poorly preserved fish?
Foul smell, soft flesh, dull eyes, and discoloration
How can stress during transport be reduced for live fish?
Sedation, temperature control, oxygenation