Fish Pond Management and Fish Processing - JSS2 Agricultural science Past Questions and Answers - page 2

Preventing and managing diseases, aquaculturists can maintain the overall well-being of fish populations, reduce mortality rates, and minimise economic losses. This contributes to the long-term sustainability of aquaculture by ensuring stable production, safeguarding ecosystem health, and maintaining consumer confidence in the industry's environmental stewardship.

Techniques such as humane harvesting, proper chilling, and hygienic processing help minimise post-harvest losses, maintain fish integrity, and ensure food safety. These practices enhance consumer satisfaction, increase market competitiveness, and contribute to the economic viability of the seafood industry.

Adopting sustainable fishing methods, minimising bycatch, and implementing ecosystem-based management approaches, the industry can mitigate environmental degradation, promote biodiversity conservation, and ensure the long-term viability of fishery resources.

Through processes such as filleting, smoking, and canning, raw fish are transformed into marketable products with extended shelf life and enhanced nutritional value. Fish processing also creates employment opportunities, stimulates economic growth in coastal communities, and contributes to the overall profitability of the fisheries and aquaculture sector.

These opportunities provide students with firsthand exposure to fish farming and processing facilities, allowing them to observe industry practices, interact with professionals, and gain practical insights into the complexities of fisheries management and aquaculture operations. Such experiential learning fosters a deeper understanding of theoretical concepts, encourages critical thinking, and prepares students for careers in the dynamic field of fisheries and aquaculture.