Aquaculture
Breeding, rearing and harvesting of aquatic organisms in varied water environments
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| Term | Definition |
|---|---|
| Aquaculture | Breeding, rearing and harvesting of aquatic organisms in varied water environments |
| Most valuable asset to Irish Aquaculture | Atlantic Salmon |
| Ecological factors for start ups | Water supply/quality, climate, soil/land |
| Biological factors for start ups | Species, resources, type/size |
| Economic/social factors for start ups | Ownership/regulations, markets, staff |
| Types of marine aquaculture | Cages/ pens/ aquarium trade |
| Types of freshwater aquaculture | Fish farms/ aquarium trade |
| Nitrogen Cycle | Ammonia- Nitrite- Nitrate |
| Nitrogen fixating bacteria | Nitrosomonas/ nitrobacter |
| RAS System stages | Clarification, biofiltration, gas stripping, oxygenation |
| Common aquatic feed | Rotifers, artemia |
| Batch culture system | Single inoculation of cells into fertilised water |
| Continuous culture system | Fertilised water pumped into culture, excess washed out |
| Forms of culturing mussels | Bottom, intertidal, rope culture |
| Native Oyster (scientific name) | Ostrea edulis |
| Pacific Oyster (scientific name) | Magallana gigas |
| Larviparous | Fertilised within shell |
| Broadcast spawning | Fertilised in water column |
| Aquaculture production stages | Brood stock, live feed culturing, hatchery, nursery, grow out system |
| Time period of mussels to reach marketable quality | 2-3 years |
| Scientific name of blue mussel | Mytilus Edulis |
| Challenges to shellfish industry | Diseases, overstocking, seed shortage, damage to benthic habitat (dredging), fouling, biotoxins/phytoplankton |
| Organic certification | Organic status, MSC cert, Green Origin, Certified Quality Aquaculture |
| Oyster culturing system | Bag + Basket system |
| Shellfish Hygiene 1 | Hygiene of foodstuffs |
| Shellfish Hygiene 2 | Hygiene rules of food of animal origin |
| Shellfish Hygiene 3 | Regulation to ensure food and feed law |
| Irish organisations involved in shellfish monitoring | Sea-fisheries protection authority, Marine Institute, Food Safety Authority of Ireland |
| MSSC | Molluscan Shellfish Safety Committee |
| Harvest areas judged on sanitary quality using | E.coli readings |
| How often are production areas tested for E.coli | Every Month |
| Organisations involved in shellfish safety | Marine Institute, Veterinary Inspection Services (DAFM) |
| Human virus obtained through infected or raw shellfish | Norovirus |
| Income of the Irish Salmon industry (2024) | 142 million |
| Scientific name for salmon | Salmo Salar |
| Salmon life cycle | Eggs- Alevin- Fry- Parr- Smolt- Adult |
| Juvenile Salmon freshwater phase length | 2-3+years |
| Adult Salmon saltwater phase length | 1-2+years |
| Smoltification definition | Period of development of a salmon's seawater tolerance |
| When in their development are salmon smolts transferred to sea cages? | 8-16 months |
| Challenges to salmon aquaculture | Diseases, sea lice, interactions between wild and cultured stocks, pollution |
| Sea lice control measures | Medication, cleaner fish, filtration, thermal/freshwater exposure |
| Lice per fish in Spring | 0.5 |
| Lice per fish in other seasons bar Spring | 2 |