Modern Methods of Aquaculture in Japan, 2nd Revised Edition

内容紹介

目次

PART I. INTRODUCTION

1. Environmental Conditions for Aquaculture in Japan
2. Aquaculture and the Fisheries Industry in Japan

PART II. FRESHWATER AQUACULTURE

3. Chum Salmon (Oncorhynchus keta)
4. Rainbow Trout (Salmo gairdneri)
5. Indigenous Trout, Yamame (Oncorhynchus masou ishikawae), Amago (O. rhodurus macrostomus) and Iwana (Salvelinus pluvius)
6. Eel (Anguilla japonica)
7. Ayu (Plecoglossus altivelis)
8. Common Carp (Cyprinus carpio)
9. Grass Carp (Ctenopharyngodon idella) and Silver Carp (Hypophthalmichthys molitrix)
10. Goldfish (Carassius auratus)
11. Tilapia (Sarotherodon niloticus)
12. Freshwater Pearl Mussel (Hyriopsis schlegelli)
13. Terrapin (Trionyx sinensis)

PART III. MARINE AQUACULTURE

14. Red Seabream (Pagrus major)
15. Yellowtail (Seriola quinqueradiata)
16. Flatfish (Paralichthys olivaceus)
17. Coho Salmon (Oncorhynchus kisutch)
18. Kuruma Prawn (Penaues japonicus)
19. Scallop (Patinopecten yessoensis)
20. Oyster (Crassostrea gigas)
21. Pearl Oyster (Pinctada fucata)
22. Abalone (Haliotis (Nordotis) discus)
23. Sea Squirt (Halocynthia rorentzi)
24. Green Turtle (Chelonia mydas)
25. Nori, or Purple Laver (Porphyra yezoensis)
26. Wakame (Undaria pinnatifida)

APPENDIX

Appendix A Rotifer (Brachionus plicatilis) Culture Techniques
Appendix B Formula Food
Appendix C Development of Marine Ranching
Appendix D Biotechnology in Aquaculture