Fish Culture Y4

REPUBLIC OF THE PHILIPPINES
DEPARTMENT OF EDUCATION
PUBLIC TECHNICAL-VOCATIONAL
HIGH SCHOOLS
COMPETENCY-BASED
LEARNING MATERIAL
FOURTH YEAR
OPERATE FISH NURSERY
Unit of Competency:
Module No.: 1
Module Title:
OPERATING FISH NURSERY
TABLE OF CONTENTS
MODULE I
What Is This Module About?................................................................ 3
What Will You Learn? .......................................................................... 3
LESSON 1.
Preparing Nursery Pond ...................................................................... 4
What Is This Lesson About? ............................................................. 4
What Will You Learn? ....................................................................... 4
What Do You Already Know? ............................................................ 4
Let Us Study .................................................................................... 5
Let Us Remember ........................................................................... 15
How Much Have You Learned? ....................................................... 15
Let Us Apply What You Have Learned ............................................. 17
Resources ...................................................................................... 17
References ..................................................................................... 17
LESSON 2.
Stocking Fish In Nursery Pond .......................................................... 18
What Is This Lesson About? ........................................................... 18
What Will You Learn? ..................................................................... 18
What Do You Already Know? .......................................................... 18
Let Us Study .................................................................................. 19
Let Us Remember ........................................................................... 23
Resources ...................................................................................... 24
References ..................................................................................... 24
LESSON 3.
Performing Feeding And Monitoring Water Quality ........................... 25
Let Us Study .................................................................................. 26
Let Us Remember ........................................................................... 34
Resources ...................................................................................... 35
References ..................................................................................... 35
LESSON 4.
Performing Awareness On Monitoring Disease And Implementing
Treatment ......................................................................................... 36
Let Us Study .................................................................................. 37
Let Us Remember ........................................................................... 44
1

Resources ...................................................................................... 45
References ..................................................................................... 45
LESSON 5.
Harvesting And Adopt Proper Post-Harvest Handling ......................... 46
Let Us Study .................................................................................. 47
Let Us Remember ........................................................................... 54
Resources ...................................................................................... 56
References ..................................................................................... 56
Answer Key ....................................................................................... 57
MODULE I
QUALIFICATION TITLE
AQUACULTURE NC II
UNIT OF COMPETENCY
OPERATE FISH NURSERY
MODULE TITLE
OPERATING FISH
NURSERY
NOMINAL DURATION
240 HOURS
WHAT IS THIS MODULE ABOUT?

This module covers the knowledge, skills and right attitudes in
preparing and stocking fishes in nursery pond, feeding, monitoring water
quality, monitoring diseases and implementing treatment, harvesting and
proper post harvest handling.
WHAT WILL YOU LEARN?
After completing this module, you should be able to:
1.
2.
3.
4.
prepare nursery pond;

stock fish in nursery pond;
perform feeding and monitor water quality;
perform awareness on disease monitoring and implement
treatment; and
5. harvest and adopt proper post-harvest handling.
LESSON 1.
PREPARING NURSERY POND
WHAT IS THIS LESSON ABOUT?
The lesson deals with preparing productive nursery pond. This
includes ways of analyzing soil and water parameter, methods of applying
computed predators control, ways of analyzing and computing selected
fertilizer and procedures in allowing food to bloom prior to stocking.
At the end of the lesson, you should be able to:
1. prepare the pond by plowing, tilling and drying.
2. compute the appropriate amount of chemicals for predator control.
3. use appropriate mechanical control measures against predators
based on species of fishes.
4. grow natural food in the nursery pond prior to stocking of fishes.
5. analyze soil pH for appropriate quantity of lime to be applied.
WHAT DO YOU ALREADY KNOW?
Before you go through the lesson, try to answer this pre-test. This
will enable you to find out what you already know and what you still
need to know about Preparing Nursery Pond. Answer this in your test
notebook.
Pre-Test
Choose the letter of the correct answer.
1. Which of the following steps in preparing a nursery pond should come
first?
a. pond drying
c. pond draining
b. pond liming
d. pond fertilization
2. The following are purposes of using lime except a. to correct soil acidity.
b. to prevent pH fluctuations in ponds.
c. to produce the incidents of gill disease of fish.
d. to permit normal reproduction and growth.
3. The following are the types of natural food except a. lablab
c. plankton
b. lumut
d. rice bran
4
4. Exact liming rate is determined through a. water analysis

c. fertilization analysis
b. soil analysis
d. none of the above
5. Which of the following does not belong to the group?
a. pH
c. temperature
b. salinity
d. fertilizer
6. What are the two types of fertilizers applied in the fishpond?
a. organic and inorganic
c. single and double
b. complete and incomplete
7. It is a method of pond fertilization wherein the fertilizer is placed in
socks tide to bamboo suspended in the water.
a. platform method
c. sack method
b. bamboo method
d. fertilization
8. Why is it necessary to apply fertilizer in nursery pond?
a. for the production of natural food
c. a and b
b. to neutralize the pH value
d. none of these
9. What are the microscopic animals found in fishpond water?
a. phytoplankton
c. plankton
b. zooplankton
d. lumut
10. It is a microscopic plant organism in fishpond water.
a. phytoplankton
c. plankton
b. zooplankton
d. lumut
LET US STUDY
Fish seed is an essential input for the fish farmers all over the
world. It is the basic input which can affect the production cycle. The
high quality fish seed are necessary to support any aquaculture system.
Therefore, fish farmers must either produce their seed or depend upon
seed producing farms or hatcheries.
Let Us Define
Detritus loose materials that result directly from rock disintegration.
Fertilization the process of spreading, broadcasting or applying
organic or inorganic fertilizers in the pond primarily for the
purpose of providing nutrients in sufficient quantities.
Fish pond an earthen space enclosed with dikes, provided with gates,
divided into several compartments where fishes are reared from fry
to marketable sizes.
Fish seed fish fry that has a size of around 2 cm long or more.
Lime a white substance, calcium oxide used in neutralizing acid soil.
5
Natural foods minute plants or animals grown in pond bottom induced

through application of fertilizer in the soil or water.
Pesticides chemicals used for killing organisms, insects and weeds.
Predators the animals that feed on other animals.
Soil analysis the process of breaking down chemical and physical
component of soil.
Turbidity the quality of water of being muddy, thick or opaque water
due to suspended soil sediments causing a darkening or obscuring
of clear water.
Steps in Pond Preparation
Step 1.
Pond Draining. If gravity
flow does not permit full draining,
then use a pump to drain water
from the pond.
Figure 1. Pond Draining
Step 2.
Elimination of Fish Predators and Nuisance Weeds.
Predators can be controlled using different methods:
Mechanical Removal:
Drain and dry fishpond until the pond bottom cracks.
Pick up undesirable fishes, snails and other predators.
Burrowing predators may be eliminated by allowing water to
enter.
Chemical Methods:
Organic pesticides are
recommended because
they are biodegradable.
Inorganic or chemical
pesticides are more
effective but they may
persist in the
environment.
Figure 2. Application of pesticide to

eliminate predators
Birds
Frog
Aquatic Insects
Mudfish/Dalag
Catfish/Hito
Biya/Goby Fish
Figure 3. Enemies of fish in freshwater ponds
Figure 4. Enemies of Fish in Brackishwater ponds
Water hyacinth (Eichornia crassipes)
Azolla a problem
in Banaue, Ifugao
Quiapo (Pistia stratiotes)
Giant duckweed
(Spirodella polyrhiza)
Figure 5. Nuisance Aquatic Weeds in Fish Ponds

7
Recommendations of Chemical Pesticides

1. For eradication of polychaets worms and snails
a. Application of 0.3 ppm Bayluscide in pond water.
b. Application of 0.3 ppm Shell WL 8008 (toxicity lasts for a few
days)
c. Application of 0.2 ppm Aquatin in pond water or 5-8 tbsp.
Aquatin per 5 gal. of water springkled over 300-500 sq. meter of
pond area.
d. 0.1 ppm Gusathion A in pond water (wash pond thoroughly
after treatment because toxic residues tend to persist for a
number of days).
e. Application of 400 kg/ha of tobacco dust, evenly distributed.
f. Use 5 tons/ha of rice straw placed in heaps in ponds. Upon
decay, this becomes fertilizing materials.
2. For the control of Phytoflagellates.
a. Application of 2 ppm copper sulfate kept in suspension in pond
water.
3. For the elimination of fish predators or competitors and other
nuisance species:
a. Application of 16 ppm potassium permanganate in pond water.
b. Application of 0.25 ppm potassium cyanide (toxic effects
disappear after 5 days).
Step 3.
Pond Harrowing. After one week of pesticide application, harrow
the pond to expose 5-10 cm layer of the soil. Harrowing allows organic
gases in the soil to escape to the atmosphere. Use harrowing device
pulled by a carabao or hand tractor.
Figure 6. Pond Harrowing
Figure 7. Drying the pond until

cracking stage
Step 4.
Pond Drying. The pond bottom should dry out until it cracks. This
mineralizes the soil and helps in eliminating fish predators. Drying period
of a minimum of two weeks or longer is ideal depending upon the weather
and pond bottom conditions.
Purposes of pond drying:
1. to eradicate fishpond pests, predators and competitors
2. to hasten the chemical decomposition of organic matters deposited
so that nutrients will become available for the growth of fish food in
the fishpond
3. to totally harvest the fish stock
4. to kill disease causing organism
Step 5.
Repair of Dikes, Water
Inlet and Outlet Canals/Pipes.
Repair any damages such as holes,
cracks, etc for these will prevent
soil erosion and entry of unwanted
animals inside the fishpond.
Step 6.
Vegetating Top of Dikes.
Plant vegetables or non-aggressive
grasses on dikes to prevent erosion
and avoid turbidity during adverse
weather.
Figure 8. Repairing damages (i.e. dikes,

water inlet and outlet canals/pipes)
Step 7.
Screening Water Canals/Pipes (Supply and Drainage). Screen
water supply and drainage canals/pipes using fine mesh screen (24 holes
per 2.5 cm) to prevent the entry of unwanted fishes.
Figure 9. Screening
Figure 10. Lime
Step 8.
Liming. Liming is a preventive measure or remedial process to
increase alkalinity of the ponds and improve aquatic organism survival,
optimize growth and ensure desirable water quality. Lime is commonly
applied on pond bottom. To achieve maximum effectivity, lime should be
raked and plowed into the soil.
Methods in Controlling or Correcting Acidity:
1. Leaching During the process of drying pond bottoms, acid
forming elements are exposed to air and sunlight, and by oxidation
will combine with water or forms precipitates. Acidity is
significantly reduced by washing or flushing pond bottoms. This
process is effective in slightly acidic soil. In extremely acidic soil, it
will take a longer time to correct acidity.
2. Liming There are three commonly used forms of lime:
a. Unslaked lime (CaCO3 or quicklime), manufactured by heating
crushed limestone and seashells is the fastest acting form. It
has an efficiency rating of 173% CaCO3. Its main function is to
control soil and water acidity, and pond pests and diseases.
(Caution in handling)
b. Slaked lime (Ca(OH)2 or hydrated lime) also a burned lime with
water added has an efficiency rating of 135% CaCO3. It is also
fast acting.
c. Agricultural lime (CaCO3 or dolomitic lime) is crushed limestone
or shells. Its theoretical efficiency is less than 100%. This
material is relatively slow acting but due to the low cost and
ease of application it may be best for long term control of soil
acidity.
Procedure in Lime Application
1. Soil Analysis
The need of pond soil should be properly evaluated to
determine whether lime is needed. Then the rate of application or
lime requirement must be established. Knowing the proper rate of
lime application is important to prevent over liming to minimize
expenses and possible loss of phosphate from pond waters through
the formation of insoluble calcium compounds.
2. Application of Lime
Lime is broadcast and spread over the drained pond with
bottom. The lime should be mixed with the soil to attain maximum
effectiveness. Sufficient time or about a week or two after applying
lime is allowed to elapse before the application of phosphate
fertilizer.
10
Several studies show that soft pond bottom with pH of 6.5

has rapid growth of green and blue algae. Those with pH less than
6.5 should either be washed or treated with lime depending upon
the degree of acidity. Some practical ways of determining soil
acidity:
1. Identify acid problem pond a. A newly excavated pond is likely to be acidic
b. Ponds that do not respond to fertilization
c. Ponds with plenty of decaying bakawan roots
d. Pond bottom that turns reddish when exposed to sunlight for
more than three days
2. Determine the soil pH color metrically Preparation:
Dissolve in one liter of distilled water
0.8 g Bromothymol blue indicator
0.4 g Methyl red powder
0.2 g Methyl orange powder
Use:
Place a small quantity of soil on a white porcelain plate and
mix it with several drops of the indicator then till the plate so
that excess liquid flows away from the soil. Observe the color.
Color
Red
very acidic
Yellow Acidic
Green
pH
4.0 or less
between 5.0 and 6.0
7.0 and above
Amount of lime to be used:

About ton of dolomitic limestone per hectare is needed to
raise the pH by 0.1 when the soil pH is below 7.0. To calculate the
amount of unslaked lime, divide the total amount by 1.73, or if slaked
lime is used divide by 1.35.
Example:
-
6.5
6.2
0.3
Pond bottom soil pH = 6.2

Desired pH = 6.5
3 x .5 = 1.5 Tons Agricultural (dolomitic) lime
or 1.5/1.73 = 870kg unslaked lime
Or 1.5/1.35 = 1100kg slaked lime
11
Figure 11. Application of Lime by

broadcasting
Figure 12. Pond applied with lime
The amount of lime to be applied depends on how acidic the soil is

and the texture of the soil. Response to fertilization is best when pH
values of pond soil are brought within the range of 7.5 - 9.5.
Step 9.
Initial Filling of Water. Fill
the pond with water up to the
depth of 30 50 cm. then fertilize
for initial production of natural
food.
Step 10.
Pond fertilization to
Figure 13. Initial water intake
promote the growth of natural
food. Growth of natural food reduces the cost of production. Growing
natural food in the fishpond can be done by the application of fertilizer,
either organic or inorganic.
Kinds of Natural Food for fishes:
1. Plankton a collective term for microscopic organisms
(phytoplankton refers to plants; zooplankton refers to animals)
suspended in water. Their motility is dependent on the movement
of water. Present in freshwater and brackishwater.
2. Lumut a filamentous green grass algae such as chaetomorpha
linum (lumut gusi), Cladophora species and Enteromorpha
intestinalis (bitukang manok).
3. Lablab a complex association of minute plants and animals that
form a brownish, greenish or yellowish mat on the pond bottom
and sometimes float on the pond surface as patches.
12
Components of lablab:
Plants blue green algae, green algae, diatoms, rotifers.
Animals crustaceans, larval, insects, round worms, detritus.
Fertilization
It is the process of spreading, broadcasting or applying organic
or inorganic fertilizers in the pond primarily for the purpose of
providing nutrients in sufficient quantities.
Types of Fertilizer as to origin:
1. Organic Fertilizer
Natural Fertilizer
- decomposing plants and animals forming a soft black mud.
Ex: cow dung, pig manure, poultry, carabao manure,
compost, green grass, chicken manure.
2. Inorganic fertilizer
Artificial fertilizer
- commercial fertilizer used in side dressing
Kinds of Inorganic fertilizer as to nutrient composition:
a. Single fertilizer contains only one element
ex: Urca (45-0.0)
Superphosphate (0-20-0)
Ammonium sulfate (21-0-0)
b. Incomplete fertilizer - contains two element
ex: Monoammonium phosphate (16-20-0)
Diamonium phosphate (18-46-0)
c. Complete fertilizer - contains all major elements
ex: Triple 14 (14-14-14)
Triple 12 (12-12-12
Table 1. Suggested Fertilization Rates
Fertilizer
Source
Organic fertilizer
Inorganic
fertilizer/
Chemical
Inorganic
fertilizer
Chicken manure
Ammonium phosphate
(16-20-0)
Urea (46-0-0) and
Ammonium phosphate
Any source
Application
rate
500-1500 kg/ha
120 kg/ha
25 kg/ha + 50
kg/ha
4 kg. N/ha/da
Procedures in Propagating Lablab

1. Dry the pond bottom and expose it to sunlight.
13
2. Apply chicken manure by spreading evenly over the pond bottom at

the rate of 1000 2000 kg/ha for new ponds (1-4 years in use) and
500 1500 kg/ha for ponds greater than 5 years in use.
3. Admit water to a depth of about 3-5 cm; apply 50 kg/ha Urea (460-0) to hasten decomposition of the manure; and then allow the
pond to dry for 3 days.
4. Re-admit water to average depth of 8-10 cm.
5. Apply 16-20-0 fertilizer at 100 kg/ha or 18-16-0 at 50 kg/ha by
spreading evenly over the pond bottom the next day.
6. Admit additional 5 cm depth of water every 3 days until it reaches
the 20 cm level.
7. Apply 16-20-0 at 15 kg/ha every 7 days but not less than 3 days
before stocking of fish.
8. Three days before stocking, gradually drain 25 % of water and refill
to the desired level of 20 30 cm (for nursery pond). Admit water
gradually to avoid disturbance of lablab growth.
9. Stock fish on the 28th to 35th day from the time of spreading the
manure depending on the thickness (about 1 cm) of lablab.
10. To maintain a luxuriant growth of lablab, apply a side dressing of
15 kg/ha of 16-20-0 every 2 weeks during the rearing period. Stop
fertilization 20 days before harvest.
Procedures in Producing Plankton
1. Fill pond with water to a depth of at least 60 cm, preferably 75-100
cm.
2. Apply 1-2 tons/hectare of chicken manure by soaking it in the
pond for at least 24 hours before releasing. Add 50 kg/ha Urea
after the manure had settled down. Organic fertilization along with
Urea which serves to hasten decomposition of manure could also
be done before admission of water into pond.
3. Apply 16-20-0 at 50 kg/hectare or 22 kg/hectare of 18-46-0 one
week after the 1st fertilizer application. One half () of this amount
will be dissolved in pail of water and spread over the pond water
surface. The other half will be put in a thin cloth bag or any
substitute and then hang strategically on a stake positioned in the
pond for gradual release of fertilizer nutrients.
4. Observe the productivity of plankton for the next 7 days through
the green to yellowish-green turbidity of water. Visibility reading
14
using a device called Secchi Disc is ideal at 30-40 cm below water

surface. Turbidity above this range indicates low plankton
productivity and signals further or additional fertilization.
5. Fish stocking shall be done 2 weeks or so after filling of water
during which time plankton growth is at 30-40 cm secchi disc
level.
6. Apply 50 kg/hectare of 16-20-0 or 29 kg/hectare of 18-46-0 every
2 weeks plus 1000 kg/ha chicken manure every month thereafter
to maintain the abundance of plankton. Stop fertilization 20 days
before harvest.
How to Apply Fertilizer?
Method A. Dissolved Fertilizer
Put fertilizer particles in a pail and dissolve with water.
Apply dissolved fertilizer evenly on pond surface.
Method B. Platform method
Construct a platform made of galvanized iron sheet with area of
1 m x 1 m. The platform must have feet to stand in the water.
Set the platform 10-15 cm below water surface.
Put fertilizer particles on the platform and allow the fertilizer to
dissolve slowly.
The platform must be at the location of the pond where the wave
action as influenced by the wind can help in the distribution of
the dissolved fertilizer.
Method C. Sack method
Place fertilizer in a sack and suspend in water. The sack with
fertilizer must be tied to bamboos set in different locations of the
pond.
The sack will be saturated with water and the fertilizer particles
will be dissolved slowly.
LET US REMEMBER
pH 6.5 - 9 is the most favorable condition for the growth of fishes.

Pond should be dried until cracking stage to totally eliminate
predators and competitors.
Fertilization accelerate the growth of natural fish food.
HOW MUCH HAVE YOU LEARNED?

Now that you have finished the lesson, lets find out how much you
have learned from it by answering the post-test. Answer this in your test
notebook.
15
Post Test
1. Which of the following steps in preparing a nursery pond should come
first?
a. pond drying
c. pond draining
b. pond liming
d. pond fertilization
2. The following are purposes of using lime except a. to correct soil acidity.
b. to prevent pH fluctuations in ponds.
c. to produce the incidents of gill disease of fish.
d. to permit normal reproduction and growth.
3. The following are the types of natural food except a. lablab
c. plankton
b. lumut
d. rice bran
4. Exact liming rate is determined through a. water analysis
c. fertilization analysis
b. soil analysis
5. Which of the following does not belong to the group?
a. pH
c. temperature
b. salinity
d. fertilizer
6. What are the two types of fertilizers applied in the fishpond?
a. organic and inorganic
c. single and double
b. complete and incomplete
7. It is a method of pond fertilization wherein the fertilizer is placed in
socks tide to bamboo suspended in the water.
a. platform method
c. sack method
b. bamboo method
d. fertilization
8. Why is it necessary to apply fertilizer in nursery pond?
a. for the production of natural food
c. a and b
b. to neutralize the pH value
d. none of these
9. What are the microscopic animals found in fishpond water?
a. phytoplankton
c. plankton
b. zooplankton
d. lumut
10. It is a microscopic plant organism in fishpond water.
a. phytoplankton
c. plankton
b. zooplankton
d. lumut
16
LET US APPLY WHAT YOU HAVE LEARNED

1.
2.
3.
4.
5.
Practicum on the nursery pond preparation.

Analyze soil pH for appropriate quantity of lime to be applied.
Compute the amount of fertilizer to be applied in the fishpond.
Compute the amount of lime to be applied in the fishpond.
Prepare a report on the activities done in preparing a nursery
pond.
RESOURCES
Facilities
Nursery fishpond
Equipment
Water pump
Tool
Soil and water analysis kit
Materials
Lime
Fertilizer
REFERENCES
Cagauan, A. G. Tilapia Grow Out Systems And Operation Manual,
CLSU Nueva Ejica
Operate Fish Nursery Module. Junior Agriculture Technician.
Lasam, G. D. Region 2 Technoguide for Tilapia. Department of
Agriculture-Region 2.
17
LESSON 2.
STOCKING FISH IN NURSERY POND
The lesson deals with the procedures of stocking fry, controlling
water parameters and proper handling/transporting of fry and
fingerlings.
1. monitor and regulate water parameter prior to stocking based on
species requirements;
2. observe handling, transporting and stocking of the species of fishes
to be cultured according to aquaculture practices;
3. determine the right quantity of fry based on stocking rate of the
species;
4. acclimatize fry based on water temperature and salinity;
5. observe the condition of fry stocked in the nursery pond based on
proper handling procedure; and
6. appreciate and be able to apply the stocking techniques in stocking
fry.
Before you go through the lesson, try to answer this pre-test. This
need to know about Stocking Fish in Nursery Pond. Answer this in
your test notebook.
Pre-Test
Write T on the blank if the statement is correct. If false, write F,
then underline the word/words that makes/make the statement wrong
then change to make it correct.
1.
2.
3.
4.
5.
6.
7.
Do not expose containers/plastic bags with fish to direct sunlight.

The best time to release the stocks is during the cooler part of the day.
There are 10,000 square meters in one hectare.
Oxygen is not necessary when fry are transported.
The ideal rate of stocking fry is 30-50 fish/m2.
Stress caused by crowding could be the main cause of mortality.
The quality of fish majority depend on the packing methods, materials
used and travel time.
18
8. Acclimatization should be done when salinity level of the water is not

the same.
9. Acclimatization is very essential prior to feeding.
10. It is not necessary to compute the stocking rate to prevent
overcrowding.
LET US STUDY
Stocking is one of the most important factors in successful fish
production. Proper stocking assures that the maximum number of young
stock will live and grow.
In order to avoid mortality of fishes produced, the technology of
handling and transporting has to be perfected with reference to each
species. Fry are delicate organisms, which need utmost care.
Let Us Define
Acclimatization the process of adjusting the fish to its new
environment
Depletion the loss or lacking of one thing
Fingerling a young fish much bigger than fry and generally around 2
inches
Fry a newly hatched fish attaining a size of around 2 cm long or more
Hectare equivalent to 10,000 m2
Stocking the process of releasing fish in the culture facilities
Stocking rate the number of fish to be stocked in the culture facilities
Photosynthesis the formation of carbohydrates in living plants from
the water and carbon dioxide by means of sunlight on the
application of organic and inorganic fertilizer
Cannibals animals that eat their own kind
Temperature the overall hotness and coldness of water
Salinity the amount of salt present in the water as expressed in parts
per thousand (ppt)
Stock cultured or raised fish
Monitoring and regulating water parameter
1. Temperature
Temperature is critical during stocking of fish. Sudden changes in
temperature can result to mortality in aquatic animals. Optimum
water temperature for nile tilapia is 28-35 oC. A laboratory
thermometer is used to monitor the appropriate water temperature
during stocking.
2. Dissolved Oxygen
19
All fishes regardless of species and culture conditions need oxygen

for growth and survival. Lock of oxygen results in poor growth and
out break of diseases of mortality. Generally, most warm water
species of fish need dissolved oxygen at a level of one part per
million (ppm) for survival and about 3 ppm for comfort. Dissolved
oxygen of five part per million is the most ideal for growth and
excellent in maintaining fish health.
Stocking Techniques and Practices
1. Stock the pond only when the plankton or lumut are stretched
straight to at least 30 centimeters high. This is a sign that there is
sufficient food for young stock to nourish them during the growing
period.
2. Do not stock the pond when the parameters are not yet favorable
for the growth of fingerlings. If a special device to assess the
condition of dissolved oxygen, temperature, and salinity of water is
unavailable, check the growth of plankton to determine the ponds
water conditions.
3. Stocking should be done in the evening, early in the morning or
late in the afternoon to ensure that the temperature of pond water
is not too hot and to enable the fish to acclimatize easily. Improper
temperature may cause sudden death among fingerlings.
4. Acclimatize the fish to their new habitat by floating the plastic bag
containing young stock in the pond water for at least 30 minutes
before finally transferring the stock to their new environment.
5. If the temperature and salinity of the pond water and water in the
plastic bag greatly varies, introduce pond water gradually into the
plastic bag at least two to four times the original volume of water
before finally releasing the fingerlings or fish fry.
6. Distribute the fish fry or young stock throughout the whole pond
as uniformly as possible. Overcrowding may result to stunted
growth of fish, physical injuries and mortality.
Stocking Rate
Stocking rate in the nursery ponds depends on water management,
availability of food and system of culture. One hectare of nursery pond
with good growth of lablab may be capable of supporting around 300,000
fish fry or a rate of 30-50 fry/m2 but commercial nursery operators stock
as high as 100 fry/m2.
Computation involving Fish Stocking
20
Formula:
No. of Stocks = Area x Stocking rate per unit area
Example:
If the standard rate of stocking is 50/square meter, how many fish will be
needed to stock in a 20 m x 50 m pond?
Solution:
I. Determine the area if such is not given or is unknown
20 m x 50 m = 1000 m2
II. Solve for the number of stocks using the formula above.
No. of stocks = Area x Stocking rate per unit area
= 1000 m2 x 50/m2
= 50,000 fish
Fry Transport
Pointers to consider in transporting fry
1. Transfer or carry all the bags to the transport vehicle piling them one
at a time.
2. Fasten the bags with any tying material from rolling/mixing while in
transit.
Figure 1. Piled bags inside

transport vehicle
Figure 2. Piled bags in transportation

fastened with tying materials
3. Place cracked ice on top of bags. This lowers water temperature.

4. Cover the bag with canvas or anything to protect from exposure to
sunlight.
Figure 3. Ice chuck on top of the bags

Figure 4. Bags covered with canvas
21
5. When you arrive at the site, remove the plastic bags inside the pandan
bag and put it on the water to float for at least 5 minutes. This will
allow the fry to adjust themselves to the temperature of the pond
water.
Figure 5. Bags under shade.
Figure 6. Bags floating in pond water

to acclimatize.
6. Open the bags by removing the rubber band and allow pond water to
enter the bag gradually. This facilitates gradual adjustment of fry to
salinity and other conditions of water.
7. Release all fishes in the pond by tilting the plastic bags slowly for the
fish to swim out freely.
8. Collect, clean and fold all polyethylene bags and pandan for storage.
Figure 7. Bags opened releasing fry into the pond.
24-hr DO profile
DO (mg/l)
6 am
6 am
12 noon 6 pm
12 mid
Figure 8. Relationship of DO in a certain time of the day
22
3. Hydrogen ion Concentration (pH). The pH of the water determine its

acidity and alkalinity. The ideal pH range of the water where stocking fry
or fingerlings 6.5 9.
Measure pH with the use of litmus paper, pH comparator, portable
pH makers or the Hack kit. In the absence of any of these equipment,
tasting the water is a practical way to determine the pH. The water is
acidic if it tastes sour and if it tastes bitter it is alkaline. Liming and
correct water management correct pH in pond water
24-hr pH
profile
pH
6 am
12 noon
6 pm
12 mid
Figure 9. pH range at a certain time of the day
4. Salinity
It can be measured with the use of hydrometer or
refractometer. A hydrometer is simple and inexpensive. Salinity is
determined by collecting small amount of pond water where the
hydrometer is floated. A refractometer is an expensive device but
very useful. With a drop of pond water place on the refractometer,
the salinity can be determined through direct reading.
Salinity can drop easily to almost fresh water during rainy
days. It is therefore necessary to allow as much tidal water to the
pond as possible where rain will be expected. This will minimize
dilution or abrupt lowering of salinity when heavy rain falls.
Usually rain water will stay on the top level of the pond so excess
water should be overflowed over the gate boards.
LET US REMEMBER
The best time for stocking fry/fingerlings is during early morning

or late in the afternoon.
Use only stress-free, healthy stocks that meet high quality
standards for primary and secondary species.
It is important to acclimatize the fish stocks before releasing them
in culture facilities.
23

notebook.
Post Test
then underline the word/words that makes/make the statement wrong
then change to make it correct.
1.
2.
3.
4.
5.
6.
7.
Do not expose containers/bags with fish to direct sunlight.

The best time to release the stocks is during the cooler part of the day.
There are 10,000 square meters in one hectare.
Oxygen is not necessary when fry are transported.
The ideal rate of stocking fry is 30-50 fish/m2.
Stress caused by crowding could be the main cause of mortality.
The quality of fish majority depend on the packing methods, materials
used and travel time.
8. Acclimation should be done when salinity level of the water is not the
same.
9. Acclimatization is very essential prior to feeding.
10. It is not necessary to compute the stocking rate to prevent
overcrowding.
1. Stock the fry/fingerlings based on acclimatization procedures.
2. Compute the stocking based on the area of the fishpond.
3. Observed handling, transporting and stocking of fish to be
cultured.
RESOURCES
Facilities
Fishpond
Materials
Fry/fingerlings
Polyethylene bag
Rubber
Tools
Oxygen tank
Secchi disc
pH meter
DO meter
Refractometer /
Hydrometer
REFERENCES
Cagauan, A. G. Tilapia Grow Out System and Operaton
Fernandez, P. Fishery Arts for Secondary Schools Exporatory.
Schmittou H.R. Principles and Practices of 80:20 Pond Fish
Farming. International Center for Aquaculture and Aquatic
Environments.
24
LESSON 3.
PERFORMING FEEDING AND
MONITORING WATER QUALITY
The lesson deals with feeding and monitoring water quality. This
include ways of sustaining the growth of natural food, ways of sampling
and analyzing formulated feed for feed ration, methods of computing
daily feed ration and procedures of changing water regularly to maintain
the good water quality.
1.
2.
3.
4.
5.
process and store feeds properly;

sample and analyze formulated feed for feed ration;
compute the daily feed ration based on fish biomass;
observe proper feeding based on their feeding requirement; and
conduct changing of water regularly based on water condition.

Before you go through this lesson, try to answer this pre-test. This
need to know about Performing Feeding and Monitoring Water
Quality. Answer this in your test notebook.
Pre-Test
then underline the word/words that makes the statement wrong then
change to make it correct.
1. Storage condition should be optimal to avoid deterioration of feed
ingredients.
2. Relative humidity of less than 65% promotes fungal growth and insect
infestation.
3. Low temperature destroys or reduces the availability of feed nutrients.
4. Biomass is the total weight of fish per unit area at a particular time.
5. Frequent feeding is recommended when fish are small, when natural
food is inadequate.
6. Good water quality enhances fish growth and minimizes mortality.
7. Low tide is the ideal time of changing pond water.
8. Soil sealing the pond gate prevents leakages.
9. Proper storage sanitation is not necessary.
25
10. Increase feeding rate when natural food production is high.

LET US STUDY
Feeds for fish intensively cultured in ponds must be nutritionally
complete and should be nutritionally balanced. Although some
omnivorous fish, such as nile tilapia, may obtain some essential
nutrients by filtering plankton from nutrient rich waters. They still need
a complete diet as if they are being cultured in food-free waters.
The objective of feeding fish is to provide the nutritional
requirements for good health, optimum growth, optimum yield, and
minimum waste and at reasonable cost for maximum profit.
Let Us Define
Biomass - the total weight of fish per unit area at a particular time and is
expressed as kg/ha, kg/sq.m., or g/sq.m.
Feeds - foods given to animal.
Feeding frequency - the number of times fish are fed in a day.
Feeding rate - the amount of feeds given daily to culture stock expressed
as percentage of stock biomass.
Rancidity - something smells off flavors.
Plankton - microscopic organisms that serve as food for the fishes.
Lablab - a complex association of minute plants and animals.
Processing and Preparation of Feedstuff
Processing and preparation refers to all the operations necessary to
obtain the highest nutritional value of a feedstuff and the best economic
returns from their use. The processing of feedstuffs accomplishes several
purposes:
1. It removes anti-nutritional factors and toxins.
2. It lowers the moisture content of feedstuff to 10% less.
3. It adjusts feed particles size to suit a given species and size,
and reduce waste of feed
4. It increases palatability and nutrient availability.
5. It maximizes profit through optimum processing of feeds.
Excessive heat treatment or extraction under alkaline conditions
may lead to the destruction or alternation of amino acids. In effect, the
protein becomes biologically unavailable. The effects of soaking, dehulling
and solvent extraction on the nutritive value of protein have yet to be
clarified.
Soaking
Soaking facilitates cooking or removes some toxins especially from
plant sources. Feedstuffs are usually soaked in water for 6-24 h at room
26
temperature. For example, ipil-ipil leaves are soaked for 24 h to remove

mimosine and leguminouse seeds for 30mins to remove tannins.
Heating and cooking
It moist heat treatment, the sample is either boiled for 30min at
100 C, pressure-cooked for 10min at 120 C, or steamed for 30 min.
In dry heat treatment, the sample is either sun-dried for 6-12 h,
oven-dried for 12 h at 60 C, or roasted for 2-5 min at 250 C.
Moist heat is more effective than the dry heat for legume seeds.
Cooking improves the digestibility and nutritional value of grains. Heat
destroys the trypsin inhibitor in soybean meal. Heat is also used to
extract oil from oilseeds. Dry heat treatment facilitates handling and
pelleting and increases the nutritional value of feedstuff. But boiling,
cooking steaming and autoclaving can lower the nutritional value if
processing conditions such as temperature, pressure and time are not
optimum.
Extraction with organic solvent
Different organic solvent are used to remove the non-nutritive
components of various feedstuffs. For example, extraction of lipid from
leguminous seeds with alcohol and water eliminates the beany flavor.
Extraction of oil from cottonseed meal with hexane decreases the toxin
gossypol.
Chemical treatment
Chemical can reduce if not eliminate the non-nutrive component of
seedstuffs. Treatment of cottonseed meal with phytase ( an enzyme that
acts on phytate ) makes phosphorous and proteins more available and
reduces gossypol toxicity. Cottonseed meal can also be treated with iron
salt but this method produces a darker meal unacceptable to the feed
industry.
Dehulling
Dehulling removes most of the tannins (located mostly in the seed
coat or hulls) from colored beans. Dehulling can be done by soaking the
seeds in three volumes of water for 4-6 followed by sun drying for 12 h or
oven drying at 80C for 12 h and then splitting using an ordinary corn
mill. Another way is by soaking the seeds in the water for 12-48 h and
allowing them to germinate. The germinated seeds are then dehulled and
sundried.
27
Feed Preparation (Pellet Form)

Feeds for fishes and shrimps must be designed to meet the
requirements of each species. Feeds must be:
attractive and nutritious

of suitable particle size and texture
of uniform length
free of cracks or fines
stable in water for a few hours (at least 6 h in the case of shrimp
feeds)
durable enough to withstand handling
To achieve these characteristics, feed preparation must follow

stringent procedures.
Grinding
Ingredients are ground to increase the surface area. Grinding
improves mixing, digestibility, palatability and water stability of
feedstuffs. The grinding equipment varies with the nature and texture of
materials with the desired particle size.
Sieving
Ground feedstuffs are sieved to obtain the desired particle size. A
sieve of no. 40 mesh size (425 um) is usually used.
Weighing
The feed components must be weighed as possible. A good and
accurate balance with taring device is best as it can be adjusted to zero
and allows weighing with container.
Mixing
Feed components are sequentially added a little at a time or by
batch. There are two mixing operations, namely: premixing of
micronutrients and blending of the diet components.
Pelleting and extrusion
Pelleting transforms the soft feed mixture into hard pellets by
forcing it through holes in a metal die plate and cutting the noodles down
to desired sizes. Pellets before they sink to the bottom of the pond or
tank.
28
Steaming
Steaming improves the water stability and digestibility of the feed
and kills most harmful bacteria. Steamed pellets are stable in water for
4-12 h depending on binder efficiency. Unsteamed pellet break up within
30 min. shrimps are slow eaters, so pellets for them must be steamed.
Drying and cooling
Pellets are hot and moist after steaming and can not be handled
and stored as they easily break up. Steamed pellets have to be oven-dried
at 60C. a draft oven with recirculating warm air allows equal
distribution of heat. Slow and insufficient drying encourages the growth
of molds. The pellets must be cooled before storage.
Packaging and storage
Feeds usually have a limited shelf life, which can be shortened
further if wrong packing material is used. Pellets are packed and stored
in covered plastic buckets and jars or in bags usually in 5, 10 or 25kg
amounts. Essential components of feeds may be adversely affected by
prolonged exposure to strong light, excessive moisture, poor ventilation,
or high temperature.
Factors Affecting Nutrients Stability in Feeds During Storage
1. Moisture content of the feed. Moisture content of more than 10%
encourages fungal growth and insect infestation.
2. Relative Humidity. Relative humidity of more than 65% promotes
fungal growth and insect infestation.
3. Temperature. High temperature destroys or reduces the availability
of nutrients.
4. Oxygen supply. Oxygen promotes oxidative rancidity and growth of
fungi and insects.
5. Lipid peroxidation. Lipids in feeds and feedstuffs can form
peroxides that cause rancidity and off flavors. Peroxides may bind
with proteins or vitamins and reduces their availability.
6. Insect infestation. Insect grows best at 26-37 C. They consume
the feed and introduce bacteria through their feces.
7. Fungal proliferation. Fungi grow best at relative humidity >65%
and moisture content >10% and temperature that are specific to
fungal species. Fungi damage the feeds, cause weight loss,
discoloration and rancidity and produce mycotoxins such as
aflatoxin.
29
8. Bacterial contamination Salmonella destroys proteins and lipids

and releases toxin. Proper storage sanitation is necessary to avoid
contamination.
Proper Storage Practices
1. For dry feeds and ingredients
Provide a clean, dry, secure and well ventilated storage area.
Avoid direct exposure to sunlight.
Label feed and feed ingredients properly. Arrange feeds by kind
and date.
Pile feed bags not more than a bag high on a platform 12-15 cm
of the floor.
Store dry feeds not longer than 3 months. Use old feeds before
the new deliveries. First in, first out.
Do not walk on the sacks of feed.
2. For moist or wet feed ingredients
Use fresh trash fishes immediately to keep them frozen until
use. Use moist compounded feeds fresh.
Keep oils and fats in sealed amber or dark colored containers
inside the cold store or refrigerator. Maintain the temperature of
the cold store below 10C. Avoid overloading and unnecessary
opening of the cold storage.
Ensuring the high quality of feeds
1. During acquisition of feeds
Obtain raw ingredients or prepared feeds from reputable
sources. Choose bags that are clean intact, and with proper
label.
Obtain feeds for up to two weeks supply. Prepared feeds are
good only up to 2 months from the date of production.
2. Feed evaluation practical methods
Sensory evaluation (smell and taste)
Spoiled feeds have characteristic smell stale and musty or
putrid; taste bitter or sour.
Reliable brands of commercial feeds
B-Meg San Miguel

URC Universal Robina Corp.
Julu feeds
Vitarich
30
Forms of Feeds
1. Mash or Powder form. It is made up of tiny particles of feeds
usually less than 1 mm in size. Fry and small fingerlings are given
with this form of feeds.
2. Crumble. This is also given to younger/smaller fish and usually
contain higher amount of protein.
3. Pellets. These are compacted mash or powder feeds formed into
large particles. This form of feed is usually given as soon as the
amount of the fish is big enough to swallow the smallest size of
pellets. These pellets can be given in moist form.
4. Dough form or ball form. This is prepared by adding water to the
feed while mixing sticky mash is formed. In the absence of pelleting
machine, feed maybe prepared in this manner.
Mash or powder
form
Floating pellets
Dough form
Crumbles
Figure 1. Forms of feeds
Computation of Daily Feed Allowance

Formula:
Daily Feed Allowance = W x N x S x R
Where:
W (g)
N
S (%)
R (%)
=
=
=
=
average body weight of the stock after a given period.

the original number of stocked
estimated survival during a given period
Feeding rate
Example:
Given:
No. of stock in a 1 ha. Pond

Weight after 30 days
Estimated survival
Feeding rate
Daily Feed Allowance (DFA)
=
=
=
=
=
=
=
50,000
5g
90%
8%
WxNxSxR
5g x 50,000 x 0.90 x .08/day
18,000 g/day or 18 kg/day
31
Total Feed requirement for 15 days = 18 kg/day x 15 days

= 270 kg for 15 days
Note: To get the average individual weight of fish, perform/do sampling
by weighing the stock individually or in bulk divided by the number of
fish sampled.
Feeding rates
Feeding rate is the basis for determining the amount of feed to be
given to the fish and usually expressed in percentage fish biomass.
Recommended Feeding Rates:
Fry
05 5 g
5 50 g
50 500 g
500 g and above
50 20%
20 10%
10 7%
7 5%
5 3%
Feeding rate is lowered as the fish grow bigger because of lower

metabolic rate.
Methods of Feeding
1. Hand Feeding. This is the most
economical and practical way of
feeding fish. It is the most
applicable
in
developing
countries
where
labor
is
considered
cheap.
The
advantage of hand feeding is
that the farmer can observe the
feeding behavior and demands
of the fish.
Figure 2. Hand feeding method
2. Automatic
Feeders.
This
method is applicable in large
ponds where large quantities of
feeds have to be given in a
short period. Automatic feeders
allow better distribution of feed
at regular intervals.
Figure 3. Automatic feeder
32
3. Demand Feeders or SelfFeeder. Using this method, fish

can obtain food on demand
generally by dressing a trigger.
The advantage of this method is
that the fish can obtain as
much food as they require as
often as they want.
Figure 4. Demand feeders
Feeds can also be placed in other feeding devices such as feeding
rings and feeding trays. Feeding trays are usually placed at the bottom of
the pond to prevent the feed from being buried and can also be served to
check if the feeds are eaten by the fish. Feeding rings on the other hand
are placed at the surface to prevent scattering of feeds all over the pond
and likewise allow the feeds to sink gradually.
Feeding Tips
Feed the fish not the pond.

Feeding frequency should be modified according to the size of fish
and natural food productivity.
Increase feeding rate when natural food production is low.
Adjust feed size with the size of the fish. Use bigger feeds as fish
grow.
Broadcast the feed over a wide area. It allows for more fish to avail
of given feed minimizing size variation in fish population and feed
wastage.
Steps in Changing Pond Water

1. Check pH, salinity, dissolved oxygen, water temperature, and
transparency. Any deficiency arising from these parameters could
be a factor for changing water periodically. This could be as often
as once every two days. For tide-controlled pond, water should be
change as frequent as the water could enter into the pond.
2. Remove soil seal. If the gate is soil sealed, remove the soil by using
digging blade or shovel.
3. Detach flush boards from top to bottom. In some instances,
especially during rainy season, surface water needs to be removed.
To do this, detach only two or three flush boards enough to drain
surface water.
4. Flood in tidal water into the pond. Watch the incoming water
brought by high tide and be sure to control water flow. Remember
that excessive water flow will cause strong current that might
destroy nylon screen or bamboo slats. The installation of nylon
33
screen prevents the entrance of wild species and debris into the
pond.
5. Close and soil seal the gate. Upon completion of water change, the
gate should be soil sealed to minimize leakages.
LET US REMEMBER
Fertilization is important to sustain the growth of natural food in

the fish pond.
Frequent feeding is recommended when the fish are small, natural
food is inadequate and when the feeds are less stable.
The maintenance of good water quality is essential for positive
results in rearing fish.

have learned by answering the post-test. Answer this in your test
notebook.
Post Test
then underline the word/words that makes the statement wrong then
change to make it correct.
1. Storage condition should be optimal to avoid deterioration of feed
ingredients.
2. Relative humidity of less than 65% promotes fungal growth and
insect infestation.
3. Low temperature destroys or reduces the availability of feed
nutrients.
4. Biomass is the total weight of fish per unit area at a particular time.
5. Frequent feeding is recommended when fish are small and when
natural food is inadequate.
6. Good water quality enhances fish growth and minimizes mortality.
7. Low tide is the ideal time of changing pond water.
8. Soil sealing the pond gate prevents leakages.
9. Proper storage sanitation is not necessary.
10. Increase feeding rate when natural food production is high.
34
Store feeds in a well-ventilated, clean and dry area.

Observe proper sanitation inside the storage room.
Compute daily feed ration based on actual sampling of fish.
Demonstrate feeding methods.
Observe and demonstrate changing of water in the pond.
RESOURCES
Tools
Water parameter kit
Weighing scale or balance
Materials
Fertilizer
Formulated feeds
REFERENCES
Operate Fish Nursery Module. Junior Agriculture Technician.
Cagauan, A. G. Tilapia Grow Out System and Operaton
Toledo, C. F. Aquaculture Manual. Pangasinan State University.
35
LESSON 4.
PERFORMING AWARENESS ON MONITORING
DISEASE AND IMPLEMENTING TREATMENT

The lesson deals with water management standard monitoring
procedures, procedure in observing, preventing, safeguarding disease and
parasite occurrence and ways of determining appropriate treatment.
1. monitor symptoms of disease manifested periodically.
2. observe and apply prevention of disease and parasite occurrence
based on accepted practices.
3. determine appropriate treatment of disease per species cultured
fish.
4. internalize the value of disease prevention and treatment.
Before going through this lesson, try to answer this pre-test. This
need to know about Performing Awareness on Monitoring Diseases
and Implementing Treatment. Answer this in your test notebook.
Pre-Test
Identify the following by choosing the correct answer from the
choices below:
1. Immersion in a static chemical treatment for a period of time greater
than 5 minutes.
2. A short bath of less than 5 minutes is known as _______.
3. One dose of chemical is added to inflowing water.
4. Use of external treatment would be the most common method in
aquaculture.
5. The drugs to be used are added to the fish feeds.
36
6. A constant volume of chemical is added to the inflow water over a fixed

period of time to give a constant concentration in the pond.
7. This method applies high concentration of chemical to individual fish
without exposing the gills to the chemical.
8. It is not often used, but could be useful in fry or small aquarium fish.
9. It is used for giving antibacterial agents, hormones or vaccines.
10. _________ are bath of no time limits.
a. Immersion
b. Bath
c. Dip
d. Flush
e. Swabbing
f. Injection
g. Systemic treatment
h. Combination of immersion and systemic
treatment
i. Permanent bath
j. Flow
LET US STUDY
A fish natural environment is water. When fishes are removed from
water they are subjected to stress. Low oxygen, pollution, sudden pH or
temperature changes also cause stress to fish. Fishery workers try to
handle fishes properly so that the least possible stress occurs. Proper
handling of fish must be observed so that least possible stress will occur.
Fishes that have undergone stress are more likely to have disease.
In some cases, as in large volume of water, it is not economical to treat
the fish for disease. Seedling transfer is a situation that will allow for
easy and economical disease treatment. All seedling should be
transferred in combiotic solution of 15 parts per million. If loses is still
occur, one or more other treatments should be tried.
Let Us Define
Bacteria single-celled organisms which are small (0.3 to 0.5 micros)
and found everywhere in nature.
Viruses the smallest microorganisms. They range in sizes from 25 nm
to approximately 300 nm. They can be visualized only through an
electronic microscope.
Disease a particular destructive process in the body with a specific
cause and characteristic symptoms.
Parasites organisms that attack or cling to other organism that has
harmful effect on the attacked organisms.
Diagnose to identify diseases by examination.
37
Early Signs of Diseases

1. Sluggish behavior. The fishes may become very inactive and often
cease feeding. Some lies listlessly on the bottom of the tank while
other just float below the surface of the water.
2. Twirling, spiral or erratic movement. This is indicative neurological
damage.
3. Faded pigment. Attributed to the reduction of melanin content.
4. Darkened pigment. An enhancement of pigment results from
infection.
5. Exophthalmia (pop-eye). The presence of bulging eyes occurs with
infections.
6. Hemorrhage in the eyes. This is characterized by the presence of
blood spots in the eyes.
7. Hemorrhage in the mouth. Blood spot becomes apparent in the roof
of the mouth.
8. Erosion of the jaws/mouth. Occurs with infection by Flexibacter
maritimus.
9. Hemorrhage in the opercula region by Pseudomonas
anguilliseptica.
10. Gill damages. This includes the presence of swollen gill lamellae,
clubbing and gill diseases.
11. White nodules on the gills. Characteristics of infection by
Edwardsiella tarda.
12. Fin rot. Presence of badly damage (rotted) firms may be a sign of
infection by Aeromonas hydrophila.
13. Hemorrhage at the base of the fins.
14. Protruded anus/vent.
15. Hemorrhage on the vent.
38
General Causes of Fish Diseases

1. Nutritional disorder nutritional deficiency syndrome.
2. Environmental factor (e.i. temperature, salinity, oxygen
availability, light and pollutants). These influence disease agent
affects the hosts responses in numerous ways.
3. Co-existing organisms act as causative agents of disease. The
known major agent to cause disease includes virus, bacteria,
protozoan,
fungi,
trematodes,
cestodes,
anthropods,
acanthorcephalans.
Fish
Disease
Parasite
Environment
Figure 1. Relationship among fishes, parasites and environment

4. Genetics these are diseases presumed to be genetics in origin.
5. Stress factor stress can be arbitrary divided into a. Chemical stresses. These include low oxygen levels, high carbon
dioxide, ammonia, and nitrite lead, sub lethal levels of
insecticides and heavy metals.
b. Environmental
stresses.
These
include
extremes
in
temperatures and excessive sunlight.
c. Biological stresses. These include infestation with external or
internal parasites or a lack of balance diet.
6. Physical injuries. Include stab, bite and scrape lesions, usually
result from attack by a predator in the wild. These are usually
cured by graduation unless there is secondary infection.
Treatment Methods
A. Immersion. This method is used for external treatment and would be
the most common method used in aquaculture.
39
Bath. Immersion in a static chemical treatment for a period of time

greater than 5 minutes. Permanent (or continuous) baths of no
time limit. The chemicals are left in the water to be degraded or
diluted out naturally. This is the most common method of
treatment in excessive pond culture.
Disadvantages:
a. Because of the static water, the fish may become stressed with a
poor environment.
b. Some labour input is needed.
c. In ponds, the concentration of the chemicals vary unless it has
been mixed well.
Dip. A dip is a short bath of less than 5 minutes. The chemical
concentration uses are much higher.
Disadvantages:
a. It is very labour intensive.
b. It can be harmful to the gills because of high concentrations of
chemical used.
Flush. One dose of chemical is added to the inflowing water. The
chemical is then carried through the pond and diluted by the water
flow.
Disadvantages:
a. The concentration of the chemical is not even throughout the
pond.
b. Large amount of chemicals are needed if compared to bath
and dip methods.
Advantages:
a. It is easy
b. It has low labor input
Flow. A constant volume of chemical is added to the inflow water

over a fixed period of time to give a constant concentration in the
pond/tank/raceway.
Disadvantages:
a. There must be quite a good glow rate of water.
b. High chemical costs because more chemicals are needed.
c. The dimension of the pond/tank raceway and the flow rate
need to be known accurately.
d. An accurate delivery system is needed.
Advantages:
a. An accurate dose can be calculated.
b. It is safe, no stress on the fish.
c. It has low labour input.
40
B. Systemic Treatment.
This method is used in systemic bacterial
diseases and for gut parasite infection. The drug to be used is added
to the fish feeds.
Disadvantages:
a. Some production system does not eat artificial diet and so they
will not eat medicated food.
b. Fish with disease do not eat much so they will not receive the
correct dose of the drugs.
c. Some drugs are not stable in wet or moist diet.
Advantages:
a. It is cheap
b. It has low labor input.
C. Combination of Immersion and Systematic Method. This is not used
often, but could be useful in fry of small aquarium fishes.
D. Swabbing. This method applies high concentration of chemicals to
individual fish without exposing gills to the chemicals. Small amount
of chemicals is used. Anesthetics may need to be used so the
chemicals can be applied. This method is labor intensive.
E. Injection. This is used for giving antibacterial agents, hormones or
vaccines.
Diagnosis of Fish Diseases
A. Surveillance of diseases.
Signs of diseases loss of appetite, abnormal changes in color,
physical deformities, abnormal behavior, retarded growth, lethargy,
erosion of skin, fin rot and mortalities.
Pattern of mortalities
a. Sudden, mass mortalities associated with acute
environmental problems.
b. Gradual mortalities this may be due to infections disease
agents or nutritional disorders.
B. Basic Procedures in Diagnosis of Diseases
1. Recognize early or consistent signs of diseases.
2. Check and record water condition.
3. Note nature of stock and monitor stock regularly.
4. Evaluate sanitation and management practices.
5. Perform diagnostic test.
Basic Management Approaches to the Prevention and Control of
Diseases
1. Stock healthy fish. Use disease-free fish, egg, or fry for stocking. All
new fish introduced of the farm should not be mixed with the fish
41
already on the farm straight away. Quarantine of the newly

purchased fish is a good practice especially if the disease status of
the fish is not known.
2. Monitor fish health. Fishes should be checked daily by noting
feeding activity and general behavior.
3. Control wild fishes, vectors, pests and other animals in culture
ponds. Wild fishes and other animals act as intermediate host for
fish parasites. They are also the greatest source of diseaseproducing organisms. They should be screened out.
poisoned especially during pond preparation.
shot or scared away especially the birds, nests and trees
near the ponds should be removed to prevent fecal
contamination of the water.
4. Sanitation and hygiene. Avoid the build-up of faces, detritus,
uneaten food and dead fish. At least once a year or preferably after
every production cycle, ponds should be drained.
5. Population regulation and stock age grouping. Overstocking should
be avoided at all times. In situations where overstocking has
occurred competition between the individual fish increases and
stress will result. High stocking levels also facilitates parasites
spread. Overstocking may affect water quality resulting in
increased B O D, (biological oxygen demand), reduced D O
(dissolved oxygen), increases in ammonia nitrogen and increased
bacterial counts.
6. Immunization (or vaccination). This techniques has not become
commonly used in fishes as it has done in other animals and man.
7. Use of disease-resistant strains of fish. Resistance to disease can
be selected in any population over a period of time, species that
have been cultured for a great number of years, usually naturally
select themselves so that the population becomes more adapted to
the artificial environment. This results to fishes that are less
susceptible to stress and thus less likely to overcome diseases.
8. Avoidance of stress. This is the most important way to avoid
diseases.
Do not overstock.
Maintain water quality parameters within the suggested
guidelines.
Maintain water flow.
Recognize the climatic changes and other stressors (e.g.
handling, transport).
Provide a fresh well-balanced diet in sufficient quantities.
42
9. Pollution and control. Increases in organic load can lead to an

increase in potentially pathogenic protozoans. Under pond
conditions, excessive feeding results in an increased demand for
oxygen by the decomposition process as well as increases in
ammonia levels. This accumulative factors stress the fishes.
10. Prevention by chemical prophylaxis. Treatment of fishes should be
based on accurate diagnosis of the problem.
11. Water source. The water should be tested, that is, check pH,
pollution levels, salinity, suspended solids, D O, temperature, etc.
Prevention and Control Measures:
1. Virus
-
Disinfect all equipment and facilities

Destruction of the entire infected population
Restocking with eggs/fry from virus free broodstock
Install adequate filtration/sanitizing system
Report any viral outbreak
2. Bacteria
- Routine application of disinfectant
- Maintenance of optimal growth of conditions
- Eliminate causes/sources of stress e.g. chronic exposure to
industrial or agricultural pollutants handling and crowding.
3. Fungal disease
- Avoid or minimize physical injuries associated with handling,
particularly during stocking, transporting, transplanting and
harvesting.
- Handle eggs with care
- Keep the fish in the best possible conditions and shield them
from stress.
4. Parasites and Pests
- Clean source of water supply
- Provision of pathogens free food
- Maintain hygienic practices in the culture area, e.g.
disinfections of habitat, equipment and fish.
- Eliminate vectors, intermediate hosts (snails), and the
definite host (small mammals or piscivorous birds)
- Control of wild fish
- Fish should be quarantined prophylactically treated before
stocking.
- Strict segregation of age groups
- Avoid overcrowding and other causes of stress
- Provide a good filtering system for water intake
43
LET US REMEMBER
Poor fish health are due to slow growth, poor feeding, low yields,
increased disease incidence and mortality and low profitability.
Handle fishes with special care when collecting, holding,
transporting, stocking and sampling to avoid stress, diseases and
possibly death of fish stock.

have learned from it by the answering the post- test. Answer this in your
test notebook.
Post Test
Identify the following by choosing the correct answer from the
choices below:
1. This method applies high concentration of chemical to individual fish
without exposing the gills to the chemical.
2. One dose of chemical is added to inflowing water.
3. Immersion in a static chemical treatment for a period of time greater
than 5 minutes.
4. It is used for giving antibacterial agents, hormones or vaccines.
5. It is not often used, but could be useful in fry or small aquarium fish.
6. The drugs to be used are added to the fish feeds.
7. A constant volume of chemical is added to the inflow water over a fixed
period of time to give a constant concentration in the pond.
8. __________ are bath of no time limits.
9. A short bath of less than 5 minutes is known as _________.
10. Use of external treatment would be the most common method in
aquaculture.
a. Immersion
b. Bath
c. Dip
d. Flush
e. Swabbing
f. Injection
g. Systemic treatment
h. Combination of immersion and systemic
treatment
i. Permanent bath
j. Flow
44

1.
2.
3.
4.
Demonstrate method of treatment.

Follow basic procedures in the diagnosis of diseases
Identify signs and symptoms of diseases.
Demonstrate proper procedures in monitoring and observing
diseases.
5. Observe personal safety.
RESOURCES
Tool
Microscope
Materials
Slide
Sample fish disease
REFERENCES
Operate Fish Nursery Module. Junior Aquaculture Technician

Sarmiento Jr., Regino S. Module in Fishpond Engineering and
Management.
45
LESSON 5.
HARVESTING AND ADOPT PROPER
POST-HARVEST HANDLING
The lesson deals with scheduling tips for timely harvest, ways on
preparing supplies and materials required in harvesting operation,
procedures in observing, capturing, hauling and handling fish during
harvest, and proper ways on conditioning, grading, counting, packing live
fish handling, transporting and marketing.
1. observe proper schedule in harvesting.
2. prepare supplies and materials required in the harvest operation
according to standing crop.
3. observe capture and handling procedure based on accepted
standards to maintain good quality of fish fingerlings during
harvest.
4. observe proper ways of conditioning, grading, counting, packing,
live fish handling and transporting fish.
will enable to find out what you already know and what you still need
know about Harvesting and Adopt Proper Post-Harvest Handling.
Answer this in your test notebook.
Pre-Test
A. Write TRUE if the statement is correct and FALSE if incorrect.
1. Transporting fish alive by packing in polyethylene bags employ
clinical/medical oxygen in order to keep them alive.
2. Excessive stress is harmless to fish.
3. The fry or fingerlings are not fed for at least two hours prior to
transport.
4. Percentage method of counting fingerlings can be obtained by
comparing the density of fish in a container to the other container.
5. Oxygen is essential in packing fish in polyethylene bag.
46
B. Choose the letter of the correct answer.

6. The advantages of preparing harvesting supplies and materials are the
following except a. makes harvesting difficult
b. provides spontaneous and systematic movement
c. lessens time and effort
d. hastens work flow and activities
7. Another name for current method of harvesting is a. seining method
c. freshening method
b. draining method
8. One of the causes of mortality during transport
a. similar salinity and temperature of water inside the container
b. oxygen depletion due to leakage of plastic bags, delays in transport,
decomposition of debris, high bacterial count of transport water
c. maintaining low temperature during transport
d. acclimatization of stocks before transport
9. To reduce mortality during transport, you should able to a. transport only healthy fish
b. allow the fry to recover from handling stress
c. acclimate the fry to lower salinity before transport
d. all of the above
10. A method of counting fingerlings that are counting individually
a. visual estimation
c. percentage method
b. direct method
d. all of these
LET US STUDY
In about 4-6 weeks of rearing, the fish grow to 5-8 cm in total
length (fingerling size) which is ideal size for releasing in grow-out ponds
or pens.
Excessive stress is harmful to fish. The use of stress-free gear in
collecting seedlings in the pond is ideally necessary. However, there is no
existing gear of this type. Practically, one should only explore the
possibility of availing a gear and technique of catching fingerlings at
minimal stress.
47
Let Us Define
Harvesting the process of collecting or gathering of fish stocks.
Fish Grading the process of separating desired size of fish from small
one (when different sizes are mixed).
Mortality the death rate of fish per culture period.
Depletion the loss or lacking of one thing.
Transport to carry from one place to another.
Temperature the degree of hotness and coldness of water.
Salinity the total amount of concentrated salt in the water.
ppt equal to mg/L.
Harvesting Materials
Advantages derived from preparation of harvesting supplies and
materials are as follows:
1.
2.
3.
4.
5.
It
It
It
It
It
facilitates easy harvesting.

lessens time to be consumed.
lessens effort to be spent.
provides spontaneous and systematic movement.
hastens work flow and activities.
Supplies and Materials for Harvest Operation

1. Scoop net is used for scooping fish in the water.
2. Polyethylene bag is used for packing and transporting fry and
fingerlings.
3. Rubber band is used in tying after filing in the bag with oxygen.
4. Water pail is used in pitching water.
5. Plastic basin is used for counting fry
6. Bowl is used for counting fry.
Figure 1. Scoop net
Figure 2. Polyethylene
bag with fish
Figure 3. Rubber band
48
Figure 4. Water pail
Figure 5. Plastic basin
Figure 6. Bowl
Methods of Harvesting
1. Freshening or Current method. The fishes have the tendency to swim
against the current. This tendency will harness in catching them.
2. Draining method. The pond should be drained totally during low tide at
night time. When the fishes are confined in the pond they are easily
scooped. This method enables one to remove all undesirable fishes in
the pond.
3. Seining method. This method is used if partial harvest of the stock is
required.
Steps in Collecting Fingerlings in the Nursery Pond
1. Drain about 50% of pond water. It is necessary to decrease water in
the pond so that the fish may easily detect the presence of incoming
water. The reaction of fingerlings to the incoming water should be
observed. If necessary leave only a small amount of water in the pond
to enhance positive fish reaction to water current.
2. Install fingerling seine at the catching pond, preferably near the gate.
Fingerling seine is featured like an inverted mosquito net.
3. Lift the net. This means that only a portion of the net is being lifted
and the remaining part is submerged underwater. The net is brought
close to the dike, and the fingerlings are ready for counting.
4. Repeat steps 2 and 3 until there are still fingerlings reacting to water
current.
5. Drain the pond up to 30 cm. The reduction of pond water facilitates
the seining of the remaining fingerlings in the pond.
6. Catch the remaining fingerlings with the use of seine net. It is
advisable to maintain a certain quantity of water to make sure that
the fingerlings are still alive. Seine net should be operated slowly to
prevent too much stress on the fish.
49
7. Place in a plastic basin, aerate if possible.

8. Bring the fingerlings to the rearing pond.
Methods of Grading Fry and Fingerlings
This is achieved by using the following:
A. Fish Grading Panel filters/screens the desired size of fish. The net
with desired size is fixed at a wooden frame whose width is equal to
the width of the tank.
Steps:
1. Concentrate the fry in one side of the
tank by creating some motion in the
water.
2. Install the panel to fit the width of tank.
Figure 7. Fish Grading
Panel
3. Move the panel slowly towards the
concentrated fish. It will be observed that the smaller ones pass
out through the mesh while the bigger ones retains on the other
side.
4. Scoop the desired fishes.
Figure 8. Concentrating
the fry in one side of the
tank
Figure 9. Installing the

panel
B. Floating Grading Box a net formed like a

box. The mesh size is enough to
grade/separate the desired fishes.
Steps:
1. Place the box inside the tank. Be sure the
box is not totally submerged in water.
2. Place the fry inside the grading box. Those
that are smaller pass out and those that
are retained will be transferred to another
holding unit.
Figure 10. Moving the

panel slowly towards the
concentrated fish
Figure 12. Floating

grading box
Note: Always observe safety measures to minimize stress and mortality.

Clean and clear area after work.
50
Methods of Counting Fingerlings

1. Direct method. Fry are counted individually. For large number of fry
in one cup or bowl, or any convenient multiple is represented by a
corresponding number of pebbles, shells or stones to aid in
counting. For instance, one pebble may represent 100 fingerlings
while bigger one would represent 1000 fingerlings.
2. Visual estimation or subay system. This method is used by fry
concessionaires and dealers. The density of fry in one container is
compared with that of the other container for which the exact
number of fry has been previously determined.
3. Percentage method. The buyer arranges with the seller to stock all
fry bags equally. He then selects the bags at random. The total
number of fry can be obtained by multiplying the average number
of fish per bag by the total number of bags.
Steps in Preparing Packing Materials and Equipment
Figure 13. Leaning and

tying of oxygen tank
Figure 14. Fitting a

plastic tube or hose
into the tank valve.
Figure 15. Opening the

gas regulator grades
gradually
1. Bring all the necessary tools, equipment and materials near the
place of harvesting the fingerlings.
2. Lean and tie the oxygen tank with a rope on the post or stand erect
to prevent it from falling own or simply lay down the tank on the
floor putting pieces of wood or stone on both sides just enough to
keep it from moving or rolling.
Note: If you cannot carry the tank by yourself, seek for help from
other person/s or classmate/s.
3. Get the plastic tubing or hose and fit it tightly into the tank valve
where oxygen passes through. Fasten with rubber band to prevent
leakage.
4. Operate by opening the gas regulator gradually to test whether
fitting is tight and to determine if leakage is present or not.
51
Notes:
a. A whizzing sound is produced at the fitting if ever there is
leakage. Air (oxygen) escapes through it.
b. If it happens, dismantle the fitting and reassemble it
c. Rest it again
5. Check scoop net and screen/filter. Be sure these are damage free
and not worn out.
6. Wash basin with clean water. These should be of the same size and
color. The number of basin depends on the number of fingerlings to
be harvested. You must have an estimate of the number of
fingerlings to be harvested.
7. Fill the polyethylene bag with clean water about of its water
volume.
Note: Never use damage polyethylene bags, they do not store water
or trap oxygen.
TRANSPORT OF FRY AND FINGERLINGS
General Practice
The fry or fingerlings are not fed for at least two hours prior to
transport. They are placed in containers with clean water of similar
salinity and temperature. They are then counted usually by visual
estimation in small lots. Water temperature is maintained at 26-30 C if
the number and/or size of fry is small and transport time does not
exceed 6 hours. At higher stocking densities, bigger fry sizes and longer
transport times, temperature is reduced to 20-22 C. Lowering of the
water temperature is done by placing in the transport medium a small
plastic bag of ice (use of bags prevent reduction in salinity). Care should
be taken that the temperature does not drop below 20 C. The desired
numbers of fry are poured into double plastic bags. Oxygen is introduced
at a volume equal to or twice that of the water in the bag. The plastic
bags are then placed inside pandan bags in case of land transport. Iced
wrapped in newspaper may also be placed on top of the plastic bags of fry
to maintain low temperature during transport.
52
Figure 16. Fry to be transported are placed in double plastic bags, to which
oxygen is added. These bags are placed in pandan bags for short distance
transport, or in Styrofoam boxes and cardboard boxes for long distance transport.
Small bags of ice are placed in transport containers to maintain low temperature.
Causes of Mortality during transport

1. Physical injuries
2. Overcrowding due to high number or large size of fishes
transported.
3. Oxygen depletion due to leakage of plastic bags, delays in
transport, decomposition of debris, high bacterial count of
transport water.
4. Thermal stress due to high (30C) or low (20C) temperature.
5. Accumulation of toxic waste products like ammonia in the water.
Ways to reduce mortality during transport
1. Acclimatize the fry to lower salinity before transport. The salinity
should not be more than 5 ppt difference from that of the storage
or pond salinity at the destination.
2. Do not feed the fry for at least two hours before transport.
3. Transport only healthy fry.
53
4. Allow the fry to recover from handling stress for at least 12 hours
before transport. This would increase their resistance to
subsequent stress.
5. When water temperature has to be lowered, it should be done
gradually, approximately 1C per minute and should not go lower
than 20C.
6. Avoid unnecessary handling and transfer of fry. Follow the capacity
of any transport receptacle used.
LET US REMEMBER
Preparing harvesting materials, tools and equipment is one major

activity to be performed before harvesting is undertaken.
Do not feed the fry for at least 2 hours before transport to avoid
mortality

notebook.
Post Test
A. Write TRUE if the statement is correct and FALSE if incorrect.
1. Transporting fishes alive by packing in polyethylene bags employ
clinical/medical oxygen in order to keep them alive.
2. Excessive stress is harmless to fishes.
3. The fry or fingerlings are not fed for at least two hours prior to
transport.
4. Percentage method of counting fingerlings can be obtained by
comparing the density of fishes in a container to the other
container.
5. Oxygen is essential in packing fishes in polyethylene bag.
54
B. Choose the letter of the correct answer.

6. The advantages of preparing harvesting supplies and materials are
the following except a. makes harvesting difficult
b. provides spontaneous and systematic movement
c. lessens time and effort
d. hastens work flow and activities
7. Another name for current method of harvesting is a. seining method
c. freshening method
b. draining method
8. One of the causes of mortality during transport is a. similar salinity and temperature of water inside the container
b. oxygen depletion due to leakage of plastic bags, delays in
transport, decomposition of debris, high bacterial count of
transport water
c. maintaining low temperature during transport
d. acclimatization of stocks before transport
9. To reduce mortality during transport, you should have to a. transport only healthy fishes
b. allow the fry to recover from handling stress
c. acclimate the fry to lower salinity before transport
d. all of the above
10. A method of counting fingerlings that are counting individually a. visual estimation
c. percentage method
b. direct method
d. all of these
a.
b.
c.
d.
e.
f.
g.
h.
i.
j.
k.
Identify and prepare harvesting supplies and materials.

Count fishes using different methods of counting.
Grade fishes using grading panel or floating grading box.
Lean oxygen tank on the post to stand erect.
Tie tank on post to stand erect.
Fit plastic tubing/hose tightly into valve.
Fasten fitting with rubber band.
Open gas regulator gradually.
Check leakage by observing whizzing sound.
Check scoop net/screen for damage.
Check polyethylene bag for damages thoroughly.
55
RESOURCES
Tools
Seine net (fine net)
Aerator
Oxygen tank
Materials
Basin
Polyethylene bag
REFERENCES
Villaluz, A. C. et.al. 1983. Milkfish Fry and Fingerling Industry of the
Philippines: Methods and Practices. Aquaculture SEAFDEC
Bagarinao, T. U. et.al. 1986. Important Fish and Shrimp Fry in the
Philippine Coastal Waters: Identification, Collection and Handling.
Aquaculture SEAFDEC
56
ANSWER KEY
Lesson 1
Pre-test:
1. c
2. c
3. d
4. b
5. d
6. a
7. c
8. c
9. b
10. a
Lesson 2
Post-test:
1. c
2. c
3. d
4. b
5. d
6. a
7. c
8. c
9. b
10. a
Pre-test
1. T
2. T
3. F
4. F
5. T
6. T
7. T
8. F
9. F
10. F
Post-test
1. T
2. T
3. F, change 1,000 to 10,000
4. F, omit not
5. T
6. T
7. T
8. F, omit not
9. F, change feeding to stocking
10. F, omit not
Lesson 3
Pre-test
1. T
2. F
3. F
4. T
5. T
6. T
7. F
8. T
9. F
10. F
Post-test
1. T
2. F, change less to more
3. F, change low to high
4. T
5. T
6. T
7. F, change low to high
8. T
9. F, omit the word not
10. F, change high to low
Lesson 4
Pre-test
1. b
2. c
3. d
4. a
5. g
6. j
7. e
8. h
9. f
10. i
Lesson 5
Post-test
1. e
2. d
3. b
4. f
5. h
6. g
7. j
8. i
9. c
10. a
Pre-test
1. True
2. False
3. True
4. False
5. True
6. a
7. c
8. b
9. d
10. b
Post-test
1. True
2. False
3. True
4. False
5. True
6. a
7. c
8. b
9. d
10. b
57
REPUBLIC OF THE PHILIPPINES
DEPARTMENT OF EDUCATION
PUBLIC TECHNICAL-VOCATIONAL
HIGH SCHOOLS
COMPETENCY-BASED
LEARNING MATERIAL
FOURTH YEAR
Unit of Competency:
Module No.: 2
PERFORM FISH/SHRIMP GROWOUT

OPERATIONS
Module Title:
PERFORMING FISH/SHRIMP
GROWOUT OPERATIONS
0
TABLE OF CONTENTS
What Is This Module About?................................................................ 3
What Will You Learn? .......................................................................... 3
LESSON 1.
Preparing Grow-Out Facilities ............................................................. 4
What Is This Lesson About? ............................................................. 4
What Will You Learn? ....................................................................... 4
What Do You Already Know? ............................................................ 4
Let Us Study .................................................................................... 5
Let Us Remember ........................................................................... 14
Resources ...................................................................................... 16
References ..................................................................................... 16
LESSON 2.
Stocking Of Fingerlings ..................................................................... 17
What Is The Lesson About? ............................................................ 17
Let Us Study .................................................................................. 18
Let Us Remember ........................................................................... 21
Resources ...................................................................................... 23
References ..................................................................................... 23
LESSON 3.
Stock Sampling ................................................................................. 24
Let Us Study .................................................................................. 25
Let Us Remember ........................................................................... 27
Resources ...................................................................................... 29
Reference ....................................................................................... 29
LESSON 4.
Performing Feeding Operation ........................................................... 30
Let Us Study .................................................................................. 31
Let Us Remember ........................................................................... 35
Resources ...................................................................................... 37
1
References ..................................................................................... 37
LESSON 5.
Maintaining Good Water Quality ....................................................... 38
Let Us Study .................................................................................. 39
Let Us Define ................................................................................. 40
Let Us Remember ........................................................................... 46
Resources ...................................................................................... 47
References ..................................................................................... 47
LESSON 6.
Performing Common Disease Diagnosis And Treatment .................... 48
Let Us Study .................................................................................. 50
Let Us Remember ........................................................................... 65
Lets Apply What You Have Learned ................................................ 66
Resources: ..................................................................................... 66
References: .................................................................................... 67
LESSON 7.
Harvesting Stock And Post-Harvest Handling .................................... 68
Let Us Study .................................................................................. 70
Let Us Remember ........................................................................... 74
How Much You Have Learned? ....................................................... 75
Resources ...................................................................................... 76
References ..................................................................................... 76
Answer Key .................................................................................... 77
MODULE II
QUALIFICATION TITLE
AQUACULTURE NC II
UNIT OF COMPETENCY
PERFORM FISH/SHRIMP
GROWOUT OPERATIONS
MODULE TITLE
PERFORMING FISH/SHRIMP
GROWOUT OPERATIONS
NOMINAL DURATION
300 HOURS
WHAT IS THIS MODULE ABOUT?

This module covers the knowledge and skills required to perform
fish or shrimp grow-out facilities, stocking of fingerlings, stock sampling,
performing feeding operations, maintaining good water quality,
performing common disease diagnosis and treatment and harvesting
stocks and undertaking post harvest handling.
After completing this module you should be able to:
1.
2.
3.
4.
5.
6.
7.
prepare grow-out facilities;

stock fingerlings;
undertake stock sampling;
perform feeding operations;
maintain good water quality;
perform common disease diagnosis and treatment; and
harvest stocks and undertake post harvest handling.
LESSON 1.
PREPARING GROW-OUT FACILITIES
The lesson deals with the preparation of grow-out facilities. This
includes drying the pond bottom, application of pesticides to eradicate
predators, application of lime, installation of frames and setting up of fish
pens and fish cages, determining net meshes for fabrication into cages
and installing nets to the cage frame. It also includes cleaning, drying
and disinfecting fish tanks.
1. dry the pond bottom until it crack;
2. apply pesticides to eradicate pond predators and competitors
according to accepted fish culture practices;
3. apply lime to neutralize soil pH based on soil and water acidity;
4. set-up frames for fish pens/cages;
5. determine net mesh sizes for net cage fabrication; and
6. install net cage to the frame according to sizes of fish to be
cultured.
Try answer this pre-test, before you go through this lesson. This
need to know about Preparing Grow-Out Facilities. Answer this in
your test notebook.
Pre-Test
1. Which of the following steps in preparing a fishpond should come first?
a. dry the pond until it cracks
b. clean and collect fish enemies or predators and scavengers
c. soil-seal the gate
d. determine pond elevation
2. Carnivorous fishes are considered a. predators
c. habitat degrader
b. competitors
d. nuisance
4
3. When bamboo poles are used for posting fish pen, diaphragm is
removed to reduce its a. buoyancy
c. length
b. life span
d. strength
4. In order to control soil acidity, what should be broadcast?
a. fertilizer
c. pesticides
b. lime
d. tea seed
5. The smallest unit of a net is called a. knot
c. mesh
b. twine
d. mend
6. Which of the following is an environment-friendly method to eliminate
predators?
a. application of 0.3 ppm Bayluscide
b. application of 0.2 ppm Aquatin
c. application of 400 kg per hectare of tobacco dust
d. application of 0.1 Gusathion A
7. How to prevent damage to the net enclosure when constructing the
framework of a fish pen?
a. bamboo poles and anahaw logs are cleaned with sharp edges
b. diaphragm of bamboos should be removed
c. place guide poles at the corners of the proposed site
d. tie the net enclosure properly
8. Net fabrication in fish pen should be based on a. depth of water and mud
b. highest water level or flood level
c. characteristics of the fish to be cultured
9. Which of the following is not a material for net cage fabrication?
a. CD net (3/4 mesh)
c. CC net (1/2 mesh)
b. DD net (3/8 mesh)
d. B net (1/4 mesh)
10. What is the first step in preparing fish tanks?
a. stock fingerlings
b. tanks are cleaned by scrubbing its walls and floors
c. disinfect and dry the tanks for 1 week
d. fill the tank with water at a desired level
LET US STUDY
Aquaculture facilities refer to the fishpond, fish cages, fish pens
and tanks. Its primary purpose is to raise cultivable species of fish to
5
marketable size. Proper preparation should be done to ensure its

productivity.
Let Us Define
Predators animals that feed on the cultured fish.
Acidic pH reading below 7.
Net assembly polyethylene nets, polypropylene nets, and nylon nets
sewn together to enclose a fish pen.
pH hydrogen ion concentration expressed in terms of acidity and
alkalinity of the soil and water.
Lime an alkaline substance to reduce the acidity of the soil and water
to neutrality.
Preparing the Pond
Preparation of the pond should be done 1 to 2 months before the
arrival of fry or fingerlings for stocking. The following are the steps in
preparing a fishpond.
1. Draining the pond until it cracks. The procedure of draining the
pond are as follows:
a. Open gates during low tide.
b. Check and repair leakages and seepages
c. Drain water
d. Close gate and have it water sealed
e. Allow the pond bottom to dry until it cracks
Objectives
a. To eradicate fish pest, predators and competitors
b. To hasten the chemical decomposition of organic matters
deposited so that nutrients will become available for the growth
of fish food in the fish pond
c. To totally harvest the fish stocks, and
d. To kill fish disease organism
2. Elimination of fish predators
A. Pond poisoning or pesticides application. To be sure that all
predators and unwanted species are eliminated, it is
recommended to poison the pond. Poison or pesticides are
applied by spraying it all over the pond bottom with at least 0.5
1.0-foot water. It is advised not to spray poison to a totally
drained pond because when the poison stick to the soil, it is
difficult to wash the pond.
Kinds of pesticides:
a. Organic
b. Chemical
1. biodegradable
6
2. non-biodegradable
B. Mechanical removal. Draining and drying the pond normally
eliminate predators. To induce fresh water species, which bury
themselves in the mud to come out to the surface, let water to
enter and subsequently drain after few days. Screen gates
properly to prevent the entry of predators and other species of
fishes.
C. Chemical method. Pesticides should be resorted only when
physical means of control failed or when days are cloudy and
there is insufficient time for thorough drying. Organic pesticides
are recommended because they are biodegradable. In using
pesticides, it is important that one must read, understand, and
follow instructions on the container carefully.
Recommended Application of Chemical Pesticides:
A. For eradication of worms and snails.
a. Application of 0.3 ppm Bayluside in pond water by
spraying
b. Application of 0.3 ppm Shell WL 8008
c. Application of 0.2 ppm Aquatin in pond water 5 8 tbs.
Aquatin
d. per 5 gallon of water sprinkled over 300 500 sq.m of
pond area by spraying.
e. Application of 400 kg per hectare of tobacco dust
B. For elimination of fish predators.
a. Application of 16-ppm potassium permanganate in pond
water
b. Application of tea seed
3. Pond washing. Pond washing is done by letting filtered water
coming in and out of the pond. Poisonous and obnoxious
substances will be removed by pond washing.
4. Leveling of pond bottom. This is to remove excess mud and dirts at
the bottom of the pond. It also facilitates harvesting especially
during seining.
5. Sun drying of pond bottom. In old ponds, it is better to expose the
pond bottom to sunlight and allow the soil to crack. The toxic gas
evaporates and eliminates faster in sun dried pond bottom.
6. Application of lime. Liming is a preventive measure or remedial
process to increase alkalinity of the ponds and improve aquatic
organism survival, optimize growth and ensure desirable water
quality. Lime is commonly applied on pond bottom. To achieve
maximum efficiency, lime should be raked and plowed in the soil.
7
Waters that need liming are those that do not turn green when
fertilizer is added to the pond water.
Figure 1. Fishpond applied with the lime during preparation.
Purpose of Liming
1. Correct soil acidity
2. Prevents pH fluctuation in ponds
3. Promotes the release of nutrients
4. Reduces the incidence of gill disease of fish
5. Permits normal response to fertilization.
Pointers to Consider in Lime Application:
1. The amount of lime to be applied depends on how acidic the soil is.
Response to fertilization is best when the pH of the soil is within
the range of 7.5 to 9.5.
2. New ponds generally required more lime than old ponds. In the
first year of production, 1000 kg of calcium hydroxide is applied.
3. For old ponds, 500 kgs/ha. Of CaCO over the pond bottom.
4. The best way to determine the correct lime dosage is through soil
analysis.
Amount of lime to be used when soil or water is analyzed
Formula : QL = DpH ApH x 0.5 tons/ hectare x area
0.1 x NVL
where,
QL = quantity of required line
DpH = desired pH
ApH = actual average pH reading of the pond soil
NVL = neutralizing value of lime
For agriculture lime = 1
For quicklime = 1.73
For hydrated lime = 1.35
A = Area of the pond (in hectare)
QL
= 6.8 6.5 x 0.5 tons/ ha x 1 ha

0.1 x 1
= 0.3 x 0.5 tons/ha x 1 ha
0.1
8
= 3 x 0.5 x 1
= 1.5 tons agriculture lime
7. Screening of water inlet and outlet gate. Before filling in of water
supply, fine mesh screen is installed in water inlet to avoid
entrance of unwanted species and to water outlet to prevent escape
of fish after stocking.
8. Filling-in of water supply. Pond is ready to be filled-up with water
to the favorable depth of 1.0 2.0 meters after all inlet and outlet
gates are installed with screen. The different water sources that
can be used are: irrigation, deep well, rain water/runoff, springs,
rivers and reservoir/dams.
9. Basal fertilization. To provide a ready food for fish upon stocking,
growth of natural food (plankton) in the pond is produced through
basal fertilization. Organic fertilizer (chicken manure) is applied by
broadcasting all over the pond at the rate 2,000-3,000 kg/ha. In
combination to chicken manure, inorganic fertilizers, 16-20-0
(Ammonium phosphate) is also applied at the rate of 100-200
kg/ha by hanging or platform method. These recommended rates
may be increased or reduced depending on the natural productivity
of the pond. When the natural food is already present, the pond is
prepared for stocking.
FISHPENS
Construction Materials for Fish pens
1. Structure/ Framework
a. bamboos
b. wooden poles
c. anahaw lags
d. steel pipe
2. Enclosure and barrier net
a. polyethylene nets
b. polypropylene nets
c. nylon nets
d. woven bamboo splits
3. Tying
a. polyethylene ropes and twine
b. polypropylene rope
c. nylon threads
d. nylon cord
e. rubber tire strips
Pointers in the Preparation of Frameworks:

1. Bamboo poles and anahaw logs are cleaned with sharp edges to
prevent net damages.
2. When bamboo poles are used for posting, the diaphragm is
removed to reduce buoyancy.
Figure 2. Removing of diaphragm of bamboo poles.
Preparation of Net Installation

Net fabrication should be based on the physical data of the
proposed site (i.e. depth of water and mud), highest water level or flood
and characteristics of species to be cultured. The perimeter of the fish
pen must be known before the net are cut and installed according to
specifications.
Net Measurement
The length of the net needed is determined by multiplying the total
perimeter of the pen by 1.3. This is the ideal allowance for the net pen
and cage. It gives equal stretching to the four sides of the mesh.
Example: Perimeter pen = 400 m.
Therefore, the length of perimeter net required = 400 x 1.3 = 520 meters.
10
Procedure in Ribbing Nets (joining nets with rope)

1. join net together
2. insert 5 mm polyrope at the first row of meshes of nets
3. weave with 210/18 resined nylon twine one inch apart employing a
clove hitch and knot.
This procedure is repeated for succeeding layers until desire depth
of net is completed.
Figure 3. Ribbing nets for fishpen net

assembly.
Figure 4. Barrier net assembly.
Barrier Net Installation

The commonly used nets are 3 knots and 7 knots polypropylene
nets. A 9 mm polyrope can be used for lower (foot) and upper (head) part
of the barrier assembly. The installed nets can be adjusted according to
fluctuations in water level.
Fixing Nets into Frameworks
The installed nets are brought to the site and fixed to the pen
framework. Tie the head rope about 1-2 meters high above the water
surface. Use the double footrope to fasten the bamboo pegs and stone
sinkers. Fix the net in place by driving the pegs and stone sinkers into
the lakebed.
After the net has been fixed, remove the debris and other materials
inside the net enclosure as these may damage the nets.
11
Figure 5. Fixing nets to fishpen framework.
Fish Cage
Types of Nets for Cage
Fabrication
B NET (1/4 mesh)
DD NET (3/8 mesh)
CC NET (1/2 mesh)
Net Cage Fabrication
The cage used is made from Figure 6. Actual operation of fishcages.
netting materials, which were
sewn together to form an oversized mosquito net. These are then installed
in the modules in an inverted position. The dimension of the cage may be
used depends on the needs, capability and production target of the fish
farmer. For instance, a small cage measuring 5 x 10 x 2.5 cm. is easy to
manage. One or two laborers can readily lift the cages during harvest or
during routine inspection. Another advantage using smaller cages is that
even if a cage gets damaged or destroyed, fish loss will be minimal.
However, one can increase to as much as 10 x 25 x 2.5 meter to save on
materials as compared to several units of smaller cages.
A 5x10x2.5 meter net cage would require at least one role of
polyethylene nets, a roll of polyethelene and 3-5 rolls of nylon twine. The
10x20x2.5 netcage would use up 2 rolls of netting materials, 2 rolls
of polyethelene rope, and 8-10 rolls of nylon twine. Sewers can be paid to
12
fabricate net cages the costing of which is based on the netting material
sewn per linear meter.
Procedure in Installing Net Cage-to-Cage Frame
1. Hang the nets in bamboo raft type frame.
2. Allow 1 meter of the net above the water level to prevent the fish
from jumping out.
3. Fix the synthetic ropes into the four corners of the frame.
4. Set the mooring system.
Fish Tanks
There are two shapes of
tanks that may be used. One is
the circular tank and the other is
a
rectangular/square
tank.
Whatever shape is chosen, the
size may range from 100 m3 to
400 m3. The following are pointers
in preparing fish tanks:
1. In using the square or
rectangular
tank,
the
corners are rounded off to
remove the death spots.
Figure 7. Circular tanks for

culturing fish.
2. The bottom of the tank is

tapered by 15% towards the drain so that the wastes are easily
collected. This eases up the removal of waste by simply removing
the drain standpipe.
3. The tanks are cleaned by scrubbing its walls and bottom.
4. Disinfect and dry the tanks for at least one week.
5. Fill with water at a desired level.
6. Stock fingerlings.
In order to attain success in intensive tank grow-out operation the
following should be taken into consideration.
1. Tank design. For growout operation, the circular and the
rectangular / square is used with a dimension ranging from 300
cubic meters to 400 cubic meters.
2. Water supply. Since tank culture of fish uses a lot of water,
adequate supply of good quality water should be available. The
13
amount of water required will depend on the extent of the

operation.
3. Electricity. A continuous supply of electric current should be
available to operate the basic tank facilities such as light, aerators,
and small water pumps. When long power failures are expected, a
generator set is necessary.
4. Aerators. To supply the fish with enough dissolved oxygen, aerators
should be installed. There are several aerators available in the
market.
Paddle wheel aerators usually with 2 Hp motor, aerates 1
tank.
Roots blower high volume, high pressure, ideal for large
operation.
Vertex or ring blower high volume, low pressure, ideal for
small operations.
LET US REMEMBER
Proper preparation of aquaculture facilities leads to higher

production of fish.
Eradication of pest and predators increases fish survival
rate.
Liming stabilizes soil and water pH for a luxuriant growth of
natural fish food.
Protecting the net enclosure from damage prevents the
escape of cultured fish.

notebook.
Post Test
1. Which of the following steps in preparing a fishpond should come first?
a. dry the pond until it cracks
b. clean and collect fish enemies or predators and scavengers
c. soil-seal the gate
d. determine pond elevation
2. Carnivorous fishes are considered a. predators
c. habitat degrader
b. competitors
d. nuisance
14
3. When bamboo poles are used for posting fish pen, diaphragm is
removed to reduce its a. buoyancy
c. length
b. life span
d. strength
4. In order to control soil acidity, what should be broadcasted?
a. fertilizer
c. pesticides
b. lime
d. tea seed
5. The smallest unit of a net is called a. knot
c. mesh
b. twine
d. mend
6. Which of the following is an environment-friendly method to eliminate
predators?
a. application of 0.3 ppm Bayluscide
b. application of 0.2 ppm Aquatin
c. application of 400 kg per hectare of tobacco dust
d. application of 0.1 Gusathion A
7. How to prevent damage to the net enclosure when constructing the
framework of a fish pen?
a. bamboo poles and anahaw logs are cleaned with sharp edges
b. diaphragm of bamboos should be removed
c. place guide poles at the corners of the proposed site
d. tie the net enclosure properly
8. Net fabrication in fish pen should be based on a. depth of water and mud
b. highest water level or flood level
c. characteristics of the fish to be cultured
9. Which of the following is not a material for net cage fabrication?
a. CD net (3/4 mesh)
c. CC net (1/2 mesh)
b. DD net (3/8 mesh)
d. B net (1/4 mesh)
10. What is the first step in preparing fish tanks?
a. stock fingerlings
b. tanks are cleaned by scrubbing its walls and floors
c. disinfect and dry the tanks for 1 week
d. fill the tank with water at a desired level
1. Given a fishpond compartment, perform how the pond bottom is
dried until cracking stage is attained.
2. Construct a miniature of a floating fish cage.
15
3. Demonstrate the use of pesticides to eradicate fish pest and

predators.
RESOURCES
1. Facilities
Tanks
2. Tools
Prescribed net
3. Materials
Lime
Fertilizer
Plastic floats
Disinfectants
Pesticides (environment friendly)
REFERENCES
Cagauan C. G. Tilapia Grow out Systems and Operation. CLSU
Freshwater-Aquaculture Center
Region 02 Techno guide for Tilapia Production
16
LESSON 2.
STOCKING OF FINGERLINGS
WHAT IS THE LESSON ABOUT?
The lesson deals with ways to stock fingerlings in grow-out
facilities. This includes assessing the quality of fingerlings, ways on
acclimatizing fingerlings/post larvae before stocking, method and time of
stocking and maintaining the growth of natural fish food.
At the end of the lesson you should be able to:
1. assess the quality fingerlings through assessment tools;
2. acclimatize fingerlings based on temperature and
requirement;
3. release fingerlings according to temperature required; and
4. maintain the growth of natural fish food.
salinity

need to know about Stocking of Fingerlings. Answer this in your test
notebook.
Pre-Test
Choose the correct answer.
1. A major pre-requisite to ensure a profitable marketable size of fish is to
stock a. high quality fingerlings
b. interior type fingerlings
c. fingerlings from unknown source
d. fingerlings from the wild
2. Which of the following is not a pointer in selecting quality fingerlings?
a. Fingerlings should come from reliable source.
b. Fish farmer should operate his or her own hatcheries.
c. Fingerlings should be store from deformities.
d. Fingerlings should be genetically contaminated
17
3. The process of adopting fish to a new environmental condition is

calleda. acclimatization
c. hibernation
b. orientation
d. fertilization
4. In order to avoid startling of the fish, open the Styrofoam boxes in a. dim light
c. direct light
b. bright light
d. none of these
5. What is the best time for stocking fingerlings?
a. During bad weather
c. Hottest part of the day
b. Coolest part of the day
d. Midnight
6. How are fingerlings released into pond?
a. Pour them from a height
b. Tilt the container to one side to allow water to flow in.
c. Expose them under the heat of the sun
d. Let the container float and allow the fish to swim out.
7. The number of fingerlings to be stocked depends on a. fish to be stocked
b. size of fish to be stocked
c. temperature of pond water
d. water quality
8. Which of the following is not a factor in selecting the proper stocking
density?
a. Market demand
c. Quality of the water
b. Fish farmers resource
d. Productivity of the pond
9. The following are natural fish food eaten by the cultured fish except:
a. Lab-lab
c. plankton
b. Lumut
d. Guano
10. Maintaining the growth of the natural fish food is done through a. application of pesticides
b. freshening water
c. liming and fertilization
d. stocking more fish
LET US STUDY
A major prerequisite to ensure high production of marketable size
fish is to stock high quality fingerlings. Inferior fingerlings grow slowly
and may not reach marketable size within a specific period time.
18
Let Us Define
Acclimatization adapting fish to a new environmental condition.
Phytoplankton plant components of planktons.
Stocking Density number of fingerlings stocked per unit area.
Zooplanktons animal component of planktons.
In order to secure quality fingerlings for stocking, the following tips
should be considered.
1. Fingerlings should be bought from reputable and accredited
sources.
2. Fish farmers should operate their own hatcheries to make certain
that the fingerlings they rear are of the best quality.
3. Fingerlings for stocking should be free from deformities and other
physical injuries.
Pointers to Consider in Stocking Fingerlings:
1. Acclimatize fingerlings to their new environment
a. Do not expose containers/bags with fish to direct sunlight.
b. If bags are placed in Styrofoam boxes, open in dim light to avoid
startling of the fish.
c. Allow the plastic bag to float in the holding facility or in the pond for
30 minutes to equalize water temperature in the bag and the tank
or pond water.
2. Release the fish when conditions are right.
a. The best time to release the fingerlings is early in the morning or
late in the afternoon (cooler part of the day).
b. When stocking, the fry containers are partially submerged and
tilted to one side to allow water to flow in. The fish are allowed to
swim out. This way the fingerlings are released without agitation.
c. Fingerlings should not be released into the pond, fish pen or cages
if water quality is poor, or lake current is strong.
3. Stocking density - one of the several factors that affects fish growth.
The number to be stocked per unit area depends on the species of fish
cultured and the size of fish to be stocked. However, in selecting the
proper stocking density, the following factors should be considered:
Market demand
Productivity of the pond
Quality of feeds used
Quality and quantity of fertilizer and methods of application (Pond
only)
Fish farmers resources
19
Kinds of Natural Food

1. Lab-lab the association of complex minute plants and animals
that form a brownish, greenish, or yellowish mat on the pond
bottom that sometimes float in patches on the pond surface.
Components:
Plants
Blue-green algae
Diatoms
Flagellates
Animals
Clodocerans
Rotifers
Copepods
Procedures in Propagating Lablab:

1. Dry the pond bottom and expose it to sunlight.
2. Apply chicken manure by spreading evenly over the pond
bottom at the rate of 1000 2000 kg/ha for new ponds (1-4
years in use) and 500 1500 kg/ha for ponds greater than 5
years in use.
3. Admit water to a depth of about 3-5 cm; apply 50 kg/ha Urea
(46-0-0) to hasten decomposition of the manure; and then
allow the pond to dry for 3 days.
4. Re-admit water to average depth of 8-10 cm.
5. Apply 16-20-0 fertilizer at 100 kg/ha or 18-16-0 at 50 kg/ha
by spreading evenly over the pond bottom the next day.
6. Admit additional 5 cm depth of water every 3 days until it
reaches the 20 cm level.
7. Apply 16-20-0 at 15 kg/ha every 7 days but not less than 3
days before stocking of fish.
8. Three days before stocking, gradually drain 25 % of water and
refill to the desired level of 20 30 cm (for nursery pond).
Admit water gradually to avoid disturbance of lablab growth.
9. Stock fish on the 28th to 35th day from the time of spreading
the manure depending on the thickness (about 1 cm) of lablab.
10. To maintain a luxuriant growth of lablab, apply a side dressing
of 15 kg/ha of 16-20-0 every 2 weeks during the rearing
period. Stop fertilization 20 days before harvest.
2. Lumut Filamentous green algae such as Chaetomorpha sp.
(lumut jusi), Cladophora sp. and Enteromorpha intestinales
(bitukang manok) that grows with favorable environmental
condition.
20
3. Plankton Collective
suspended in water.
phytoplankton.
term
They
for microscopic organisms

include zooplankton and
Procedures in Producing Plankton:

1. Fill pond with water to a depth of at least 60 cm, preferably
75-100 cm.
2. Apply 1-2 tons /ha of chicken manure by soaking it in the
pond for at least 24 hours before releasing. Add 50 kg/ha
Urea after the manure had settled down. Organic fertilization
along with Urea which serves to hasten decomposition of
manure could also be done before admission of water into
pond.
3. Apply 16-20-0 at 50 kg/ha or 22 kg/ha of 18-46-0 one week
after the 1st fertilizer application. One half () of this amount
will be dissolved in pail of water and spread over the pond
water surface. The other half will be put in a thin cloth bag
or any substitute and then hang strategically on a stake
positioned in the pond for gradual release of fertilizer
nutrients.
4. Observe the productivity of plankton for the next 7 days
through the green to yellowish-green turbidity of water.
Visibility reading using a device called Secchi Disc is ideal at
30-40 cm below water surface. Turbidity above this range
indicates low plankton productivity and signals further or
additional fertilization.
5. Fish stocking shall be done 2 weeks or so after filling of water
during which time plankton growth is at 30-40 cm secchi
disc level.
6. Apply 50 kg/ha of 16-20-0 or 29 kg/ha of 18-46-0 every 2
weeks plus 1000 kg/ha chicken manure every month
thereafter to maintain the abundance of plankton. Stop
fertilization 20 days before harvest.
LET US REMEMBER
Stocking fingerlings should be done at the coolest part of the day.
Acclimatize fingerlings before stocking.
Follow the recommended stocking density in order to avoid
overcrowding.
21

have learned from it by answering the post-test.
Post Test
Answer this in your notebook. Choose the correct answer.
1. A major pre-requisite to ensure a profitable marketable size fish is to
stock a. high quality fingerlings
b. interior type fingerlings
c. fingerlings from unknown source
d. fingerlings from the wild
2. Which of the following is not a pointer in selecting quality fingerlings?
a. Fingerlings should come from reliable source.
b. Fish farmer should operate his or her own hatcheries.
c. Fingerlings should be store from deformities.
d. Fingerlings should be genetically contaminated
3. The process of adopting fish to a new environmental condition is
calleda. acclimatization
c. hibernation
b. orientation
d. fertilization
4. In order to avoid startling of the fish, open the styrofoam boxes in a. dim light
c. direct light
b. bright light
d. none of these
5. What is the best time for stocking fingerlings?
a. During bad weather
c. Hottest part of the day
b. Coolest part of the day
d. Midnight
6. How are fingerlings released into pond?
a. Pour them from a height
b. Tilt the container to one side to allow water to flow in.
c. Expose them under the heat of the sun
d. Let the container float and allow the fish to swim out.
7. The number of fingerlings to be stocked depends on a. fish to be stocked
b. size of fish to be stocked
c. temperature of pond water
d. water quality
22
8. Which of the following is not a factor in selecting the proper stocking

density?
a. Market demand
c. Quality of the water
b. Fish farmers resource
d. Productivity of the pond
9. The following are natural fish food eaten by the cultured fish except:
a. Lab-lab
c. plankton
b. Lumut
d. Guano
10. Maintaining the growth of the natural fish food is done through a. application of pesticides
b. freshening water
c. liming and fertilization
d. stocking more fish
1. Stock fingerlings following the correct procedure by using an
oxygenated plastic bag as transport receptacle.
2. Given a medium with different temperature, observe the
reaction of fingerlings and make conclusion on what
temperature they feel comfortable. How will you relate to
stocking fingerlings?
RESOURCES
Tools
Thermometer
Hydrometer
Materials
Oxygenated plastic bag
Rubber band
REFERENCES
Sarmiento Jr., R. S. Module in Fishpond Engineering and
Management
Huet M. Textbook of Fish Culture: Breeding and Cultivation of Fish
23
LESSON 3.
STOCK SAMPLING
This lesson deals with stock sampling which includes weighing
stock sampling for average body weight determination, counting for
survival rate estimation, and undertaking feeding adjustments.
1. weight stock samples to determine average body weight (ABW).
2. count for survival estimates according to number of fish stocked.
3. sample stocks regularly for accurate feeding adjustments.
need to know about stock sampling. Answer this in your test notebook.
Pre-Test
1. It is an aquaculture activity used in estimating the average weight of
the fish.
a. Counting
c. Stock sampling
b. Sorting
d. Storing
2. In order to minimize stress during collecting fish samples you should a. sample the fish during the coolest part of the day
b. set the seine quickly to capture the fish
c. count the fish at random
d. collect the fish at random
3. Sample stocks every after 15 days in order to a. reduce the amount of food given to the fish
b. make feeding adjustments
c. prevent the fish from eating
d. regulate food intake of the fish
24
4. Which of the following is used to collect fish samples at random?

a. Bucket or basin
c. Scoop net
b. Seine net
d. Hand with gloves
5. Fish samples should be handled with a. dry hands
c. hand with gloves
b. wet hands
d. bare hands
6. If the total weight of sampled fish is divided by its total number, you
get the a. total body weight
c. total biomass
b. average weight of each fish
d. total weight increment
7. If the total weight of 30 fish sample is 900 g., what is the average
weight of each fish?
a. 30 g
c. 60 g
b. 45 g
d. 75 g
8. What is the best net in catching fish samples?
a. Scissor net
c. Scoop
b. Seine net
d. Cast net
9. A tool used to hold fish during weighing.
a. Seine net
c. Scoop net
b. Bucket or basin
d. Weighing balance
10. The number of death in one production cycle is called a. survival rate
c. fertilization rate
b. mortality rate
d. growth rate
LET US STUDY
Stock sampling is important for estimating average fish weights
and standing crop weight. It is also needed to adjust daily feed ration for
the fish.
Let Us Define
Fish samples fishes taken from the initial stock at random
Seine net a fishing gear used for collecting fish samples and harvesting
fry or fingerlings and marketable size fish.
Fish biomass - the total weight of the fish per unit area at a particular
time.
Feeding frequency - the number of times fish are feed in a day.
25
Tools and materials used in stock sampling
seine net
hand gloves
bucket or basin and

weighing balance
notebook, ball pen
scoop nets
calculator
Figure 1. Tools and materials used in stock sampling
Procedures in Stock Sampling

1. Sample the fish during the coolest part of the day to minimize
stress.
2. Always handle fish with wet hands.
3. Broadcast feeds in one corner where they usually feed.
4. Set the seine quickly to capture the fish.
5. Collect the fist sample at random by passing the scoop net through
the fish from bottom to top.
6. Count fish in scoop net and then transfer them to a bucket. Record
number and weight. Try to collect at least 30 fish samples. The
more fish you sample the more accurate your estimation.
7. Repeat procedure to collect and weigh two or more random sample,
record number and weights.
8. Care must be taken to prevent stress.
9. Compare the weights of the three samples. If they are not similar,
collect more samples until a consistent value is found.
10. Sample stocks every 15 days to adjust feeding requirement.
26
Figure 2. Fish gathering for stock

sampling.
Figure 3. Weighing and recording

gathered samples.
Calculation of average weight from periodic fish sampling

Sample Problem: A 1,200 sq.m. fishpond is stocked with 6,000 fingerlings
with an initial average weight of 1 g. After one month fishes were sampled
and the results are as follows:
Sample No. of fish Total wt (g)
1
30
900
2
45
1200
3
40
1050
10 % mortality was encountered.
Solution:
1. Compute for the average weight of fish per sample.
Sample Average weight per fish
1
900 / 30 = 30 g
2
1200 / 45 = 26.66 g
3
1050 / 40 = 26.25 g
2. Estimate average weight of fish from total number of fish sampled
and total weight of fish samples.
Total number of fish samples = 30 + 45 + 40 = 115
Total weight of fish samples = 900 + 1200 + 1050 = 3150
Average weight per fish = 3150 / 115 = 27.59 g.
3. Calculate the standing crop weight
Standing crop wt (kg) = 27.39 x [ 6000 (6000 x 0.1)]
= 147,906grams or 147.906kgs
LET US REMEMBER
Average weight of fish is determined through stock sampling.
Fish should be given more food as they grow bigger.
Care should be taken to avoid stress during stock sampling.
27

Post Test
Choose the letter of the correct answer. Answer this in your test
notebook.
1. It is an aquaculture activity used in estimating the average weight of
the fish.
a. Counting
c. Stock sampling
b. Sorting
d. Storing
2. In order to minimize stress during collecting fish samples you should a. sample the fish during the coolest part of the day
b. set the seine quickly to capture the fish
c. count the fish at random
d. collect the fish at random
3. Sample stocks every after 15 days in order to a. reduce the amount of food given to the fish
b. make feeding adjustments
c. prevent the fish from eating
d. regulate food intake of the fish
4. Which of the following is used to collect fish samples at random?
a. Bucket or basin
c. Scoop net
b. Seine net
d. Hand with gloves
5. Fish samples should be handled with a. dry hands
c. hand with gloves
b. wet hands
d. bare hands
6. If the total weight of sampled fish is divided by its total number, you
get the a. total body weight
c. total biomass
b. average weight of each fish
d. total weight increment
7. If the total weight of 30 fish sample is 900 g., what is the average
weight of each fish?
a. 30 g
c. 60 g
b. 45 g
d. 75 g
8. What is the best net in catching fish samples?
a. Scissor net
c. Scoop
b. Seine net
d. Cast net
28
9. A tool used to hold fish during weighing.

a. Seine net
c. Scoop net
b. Bucket or basin
d. Weighing balance
10. The number of death in one production cycle is called a. survival rate
c. fertilization rate
b. mortality rate
d. growth rate
Undergo stock sampling and compute the average body weight of
the samples collected. Make three samples at random.
RESOURCES
Tools
Weighing balance
Weighing balance for
individual fish
Weight measuring
instrument (optional)
Scoop net
Calculator
Materials
Seine net
Bucket or basin
Notebook and ball pen
Hand gloves
REFERENCE
Cagauan, A. G. Tilapia Grow-out System and Operation Manual
CLSU - FAC
29
LESSON 4.
PERFORMING FEEDING OPERATION
This lesson deals with feeding operation. This includes the
selection of quality feeds for certain species, feeds sample and analysis
based on nutrient content and computation of daily feed ration per stock
sampling.
1. select quality feeds for certain species of fish according to their
feeding requirement.
2. sample and analyze feeds based on nutrient content.
3. compute and record daily feed ration per stock sampling.
Try to answer this pre-test, before you go through this lesson. This
need to know about performing feeding operation.
Pre-Test
Choose the letter of the correct answer. Answer this in your test
notebook.
1. It is the most important nutrient in a formulated food.
a. Proteins
c. Carbohydrates
b. Lipids
d. Vitamins
2. Another name of fats and oil is a. lipids
c. minerals
b. carbohydrates
d. vitamins
3. Which of the following is not a function of lipids?
a. Component of cellular and sub cellular membrane
b. Provides essential fatty acid
c. Involve in many other aspect of metabolism
d. Serves as binder in pellets
30
4. Cereals or root crops are source of _______ in a formulated diet.

a. protein
c. carbohydrates
b. vitamins
d. minerals
5. Amino acids are important in feed formulation because a. They provide essential fatty acids
b. They are the building blocks of protein
c. They are involved in other aspect of metabolism
d. They are sources of non-protein energy
6. What are compacted mashes or powdered feeds formed into large
particles?
a. Mash on powdered forms feed
b. Pellet feeds
c. Ball form of feeds
d. Granulated feeds
7. It is the basis in determining the amount of food given to the fish
based on fish biomass.
a. Feeding frequency
c. Feeding ration
b. Feeding rate
d. Feeding method
8. Why is the feeding rate lowered as the fish grow bigger?
a. Because they are ready for market
b. Because they have low metabolic rate
c. Because they lost appetite when they grow bigger
d. Because they need low protein consumption
9. Which of the following is not included in the feeding record?
a. Stocking density
c. Survival rate
b. Feeding rate
d. Kind of feed
10. Hand feeding is the most economical and practical way of feeding fish
because a. fish can obtain food as much as they can
b. it enables the fish farmer to observe the feeding behavior of the fish
c. it allows better distribution of feeds
d. feeds will be concentrated on one side of the pond
LET US STUDY
Fish nutrition, feeds and feeding management play an important
role in increasing the productivity of aquaculture farms. However, feeds
are the most costly single item in fish and shrimp farming. Feeds must
be nutritious and economical for a given farming system and feeding
should be properly managed in order to be effective.
31
Let Us Define
Lipid substance which consist of fats and other substance of similar
properties
Rancidity off flavor of the feeds
Toxin any poisonous compound produces by some microorganism
Artificial diet a single feedstuff or formulated diet offered to a fish as a
source of nutrient
Feeding rate the amount of feeds given daily to cultured fish expressed
as percentage of fish biomass
Factors to consider in selecting good quality feeds
1.
2.
3.
4.
Nutritious
Free from insect infestation and bacterial contamination
Readily available
High feed conversion ratio
Sources and Characteristics of Feedstuff:

1. Protein Sources. Proteins may come from animal and plant
sources. Feedstuff of animal origin has high protein content
ranging from 27 to 85 % whereas plant sources have 15 55 %.
Animal protein sources are commonly marine animals, while plant
proteins are from legumes and oil-bearing seeds.
2. Lipid Sources. Lipid may come from animals and plants. Lipids
that are commonly used in feeds are oil from marine fish such as
cod liver, sardine oil and squid liver oil. Plant lipid sources include
corn, coconut, soybean, peanut and linseed oils.
3. Carbohydrates Sources. Carbohydrates may come from cereals or
root crops. It includes bread and wheat flour, starches, rice
sorghum.
4. Vitamin Sources. Vitamin sources are legumes, liver, milk, fish
oils, vegetable oils and leaf meals.
5. Minerals Sources. Macro minerals such as calcium and
phosphorus are abundant in fishmeals, shrimp meals, meat and
bone meal, and mussel meal.
Reliable brand of commercial feeds
1.
2.
3.
4.
B-Meg San Miguel Corporation

URC Universal Robina Corporation
JULU FEEDS
VITARICH
32
Nutrient content of feeds

1. Protein
Amino acids are the building blocks of proteins
Classification:
Indispensable (essential) amino acid cannot be synthesized in
the body of the animal. Should be supplied in the diet.
Dispensable (non-essential) amino acids cannot be synthesized
in the body of animal. Need not be present in the diet.
Factors effecting protein requirement of a fish
- protein
- daily food allowance
- water temperature
- non-protein energy
- presence of natural food
2. Energy is a property of nutrition. It can be derived from proteins,
lipids and carbohydrates. Carbohydrates are the cheapest energy
source, but lipids have the highest caloric value on a weight basic.
Carbohydrates and lipids are referred to as the non-protein source
of energy. Protein is the most expensive energy source of fish.
3. Lipids
Functions
- provides essential fatty acids
- component of cellular and sub-cellular membrane
- involves many other aspects of metabolism
4. Carbohydrates
Functions
- source of non-protein energy
- precursor of dispensable amino acids
- serve as binder in pellets
5. Vitamins
Organic compounds needed in small amounts for normal
functioning
Fat-soluble vitamins
Water-soluble vitamins
6. Minerals
Macro minerals calcium, phosphorus, magnesium, sodium,
potassium and chlorine
Micro minerals iron, copper, manganese, zinc, iodine, and
cobalt
Forms of feeds
1. Mash or powder form. This is made up tiny particles of feeds
usually less than one millimeter in diameter.
33
2. Pellets. These are compacted mash or powder feeds formed into

large particles. This form of feeds is usually given as soon as the
fish can swallow the feed.
3. Dough form or ball form. This is prepared by adding water to the
feed while mixing. Sticky mash is formed.
Computing daily feed allowance
The daily feed allowance is calculated with this formula
Daily feed allowance = W x N x S x R
Where: W (g) = average body weight of the stock after a given period
N
= original number of stock
S (%) = estimated survival during a given period
R (%) = Feeding rate
Sample
Given:
No. of stock in 1 hectare pond = 50,000
Wt after 30 days
= 60 g
Estimated survival
= 90 %
Feeding rate
=5%
Daily feed allowance (DFA)
= 60 g x 50,000 x .90 x .05 / day / 1000
= 135,000 / 1000
= 135 kgs
Total feed requirement
= 135 kgs / day x 15
= 2,025 kg for 15 days
Feeding rate
Feeding rate is the basis for determining the amount of feed to be
given to the fish and usually expressed in percentage of fish biomass.
Recommended Feeding
Fry
0.5 5.0 g
5.0 50.0 g
50 500 g
500 g and above
Rate
=
=
=
=
=
50 20 %
20 10 %
10 7 %
75%
53%
Feeding rate is lowered as the fish grow bigger because of low

metabolic rate.
34
Feeding records
Accurate records will enable the fish farmer to assess feeding
efficiency in current and past culture periods and in different ponds. The
following must be recorded.
Pond number
Species stocked
Source of stock
Stock density
Size of stock
Types of feed used
Date(s) each feed type is given
Feeding rate
Feeding time
Weather condition during
growth cycle
Growth rate
Survival rate
Quantity harvested
Water exchange rate
Salinity
Water temperature
Dissolve oxygen
Unusual events
Average final weight
Feeding frequency
Methods of feeding
1. Hand Feeding. This is the most economical and practical way of
feeding fish. It enables the fish farmer to observe the feeding
behavior and demands of the fish.
2. Automatic Feeders. This method is applicable in large ponds
where large quantities of feeds have to be given in a short period. It
allows better distribution of feeds at regular intervals.
3. Demand Feeders. Fish can obtain food on demand. Fish can
obtain food as much as they can and as often as they want.
Feeds can also be placed in other feeding devises such as feeding
rings and feeding trays.
LET US REMEMBER
Feeding the cultured fish increases production.
Fish should be accessed and selected properly based on each
availability and nutrients composition.
Give the cultured fish the right kind and right amount of food.
35
Post Test
Choose the letter of the correct answer. Answer this in your
notebook.
1. It is the most important nutrient in a formulated food.
a. Proteins
c. Carbohydrates
b. Lipids
d. Vitamins
2. Another name of fats and oil is a. lipids
c. minerals
b. carbohydrates
d. vitamins
3. Which of the following is not a function of lipids?
a. Component of cellular and sub cellular membrane
b. Provides essential fatty acid
c. Involve in many other aspect of metabolism
d. Serves as binder in pellets
4. Cereals or root crops are source of _______ in a formulated diet.
a. protein
c. carbohydrates
b. vitamins
d. minerals
5. Amino acids are important in feed formulation because a. They provide essential fatty acids
b. They are the building blocks of protein
c. They are involved in other aspect of metabolism
d. They are sources of non-protein energy
6. What are compacted mashes or powdered feeds formed into large
particles?
a. Mash on powdered forms feed
b. Pellet feeds
c. Ball form of feeds
d. Granulated feeds
7. It is the basis in determining the amount of food given to the fish
based on fish biomass.
a. Feeding frequency
c. Feeding ration
b. Feeding rate
d. Feeding method
8. Why is the feeding rate lowered as the fish grow bigger?
a. Because they are ready for market
b. Because they have low metabolic rate
c. Because they lost appetite when they grow bigger
d. Because they need low protein consumption
9. Which of the following is not included in the feeding record?
a. Stocking density
c. Survival rate
b. Feeding rate
d. Kind of feed
36
10. Hand feeding is the most economical and practical way of feeding fish
because a. fish can obtain food as much as they can
b. it enables the fish farmer to observe the feeding behavior of the fish
c. it allows better distribution of feeds
d. feeds will be concentrated on one side of the pond
1. In a certain area of fishpond with specified number of fish
stocks, calculate the amount of supplemental feed to be given to
the fish.
2. Feed the fish using the different methods of feeding.
RESOURCES
Tools
Calculator
Weighing scale
Materials
Bucket or basin
Record book
REFERENCES
Bartolome, R. M. Feeds and Feeding of Tilapia, Freshwater
Aquaculture
Santiago, C. B. Nutritional Requirement For Various Species,
SEAFDEC, Binangonan Fresh Water Station
37
LESSON 5.
MAINTAINING GOOD WATER QUALITY
This lesson deals with maintaining good quality of water. This
includes monitoring of water quality using appropriate measuring
instruments, maintaining optimum water quality by water exchange and
bio-manipulation, and checking the amount of water exchange properly
based on desirable water quality parameters.
1. monitor water quality using appropriate measuring instrument
according to Standard Methods in the Analysis of Water and Waste
Water;
2. maintain optimum water quality by water exchange and biomanipulation based on accepted aquaculture practices; and
3. checked amount of water exchange based on desirable water
quality parameters.
Try to answer this pre-test before you go through this lesson. This
need to know about maintaining good water quality.
Pre-Test
Choose the letter of the correct answer. Answer these questions in
your test notebook.
1. Water parameter not needed in aquaculture.
a. pollution
c. turbidity
b. pH
d. dissolved oxygen
2. If the pH of the water is 6.8 9, what is its effect to the cultured fish?
a. no reproduction will occur
c. they grow faster
b. slow growth
d. alkaline death point
3. The best form of turbidity that will occur in a pond is a. mineral turbidity
c. clay turbidity
b. sediment turbidity
d. plankton turbidity
38
4. To measure turbidity, use a. Secchi disk

b. Thermometer
c. Dissolved oxygen meter

d. pH meter
5. A relatively low temperature of the water can adversely affect the fish
by a. increasing their susceptibility to infections and diseases
b. accelerating their growth and development
c. hastening egg fertilization and incubation
d. decreasing dissolved oxygen for the fish
6. All cultivable species of fish can live in temperature of a. 25 C
c. 35 C
b. 30 C
d. 40 C
7. If the water is deficient with dissolved oxygen, the best thing to do is a. to broadcast lime
b. to apply organic or inorganic fertilizer
c. to drain the water
d. to freshen the water or install aerators
8. How will you maintain a high level of dissolved oxygen of the water?
a. plant aquatic vegetation
b. overstock your fishpond
c. feed the fish
d. follow the recommended stocking density
9. Total hardness should be between _______ ppm in the pond for the best
fish growth.
a. 10 and 50
c. 70 and 200
b. 40 and 80
d. 50 and 300
10. What is the first step in changing water?
a. Remove the soil seal
b. Check pH, salinity, dissolved oxygen, temperature and
transparency
c. Detach flush boards
d. Flood tidal water or ground water
LET US STUDY
The maintenance of good water quality is essential for positive
results in culturing fish. Generally, cultured fish grow better and faster
with the supply and availability of clean water, which will result to more
profit.
A source of water must be identified and further control its
parameters at a certain standards to obtain good water quality. Changing
39
or adding water in the pond will be the best remedy for any deficiency of
these parameters.
LET US DEFINE
Salinity the amount of salt present in the water
Temperature the degree of hotness and coldness of the water
Dissolved oxygen a gas that fish needs in order to breathe. Through
the process called respiration, fish takes in oxygen and give off
carbon dioxide
pH hydrogen ion concentration expressed in terms of acidity and
alkalinity of the water
Hardness the measure of total soluble salts such as calcium and
magnesium ions dissolved in water
Turbidity a term used for the suspended dirt and other particles in
water
To determine water composition for proper management of a
fishpond, fish cage, fish pen and fish tank, there is a need to monitor
sample and measure the composition particularly the important
characteristics such as:
pH
Turbidity
Water temperature
Dissolved oxygen content
Total hardness
Alkalinity
pH
The pH of the water is a measure of the concentration of hydrogen
ion in the water. Water may be acid, alkaline or neutral. The measure of
the alkalinity and the acidity of the water is expressed by its pH value.
The pH value ranges from 0 to 14. A pH of 7 indicates that the water is
neutral, values below 7 indicates acidity and above 7 indicates alkalinity.
The pH of water can greatly affect fish production. The table below
shows the effect of pH to the fish.
pH
4
4-5
below 6.5
6.5 9
11
Effect to fish
Acid death point
No reproduction will occur
Slow growth
Desirable range for fish culture
Alkaline death point
Table 1. Effect of pH to fish.
40
The pH of water can be

monitored or measured by a pH
meter. It is a device used for pH
measurements. pH meter is
nothing else but precise voltmeter
connected to the pH electrode and
sealed in such a way that it
displays
not
the
measured
potential but ready pH value.
However, unfavorable pH
ponds can be corrected by:
liming, if pH at sunrise fall
Figure 1. pH meter
below 6.5
application of acid fertilizers if pH is above 8.5 at sundown
Water Turbidity
This is a term for the suspended dirt and other particles in water.
Suspended particles in the water column determine the nature of
turbidity. Turbidity maybe of different kinds as follows:
Mineral turbidity is caused by high quantities of silt and/or clay

particles which turn the water light brown or reddish depending on
the color of the particles. This is common in shallow ponds and
lakes where slight wind disturbance stirs up the bottom sediments.
Disadvantages:
1. Clay particles prevent fertilizer effects.
2. Inhibit plankton growth by reducing light penetration.
3. High turbidity usually causes acidity; low nutrient levels and
reduced primary production.
Controlling mineral turbidity
o A settling basin
o A water filter
o Organic matter spread throughout the pond at the rate of 20
kg for every 100 square meter.
Plankton turbidity is caused by a high content of phytoplankton

and zooplankton in the water, turning it to various shades of green,
brown, blue-green or yellow-green depending on the plankton
species dominating the area.
Controlling plankton turbidity
o Water filter
o Adequate liming
o Adequate fertilization
41
To measure turbidity, a secchi disc is used. The reading is

sometimes called Secchi Disc Transparency. Productive ponds usually
have a Secchi Disc Transparency depth between 10 - 30 cm.
Procedures in making a Secchi Disc:
1. Cut a round disk about 25 cm in
diameter from a piece of wood or
metal.
2. On its surface, mark two lines to
make four quarters. Paint this black
and white.
3. Drill a small hole at the center of the
disk. Through this hole pass a line or
a piece of string about 1 1.5 m. long.
4. Below the disk, attach to the line with Figure 2. Secchi disk
a small weight such a long bolt or a
stone.
5. Fix the disk at the bottom of the line, against the bottom weight,
but knotting the line around a small piece of wood or metal across
the top of the disk.
6. Mark the rest of the line with knots or tape at 10 cm. intervals.
Measuring Secchi Disc
Transparency:
1. Slowly lower the disc into
the water.
2. Stop when it just disappear
from sight.
3. Note at which point the line
breaks the water surface.
Mark this point A.
4. After noting at which point
along the line the disc just
disappears, lower disc a
little and then raise it until
it just reappears. Mark this
point B.
Figure 3. Secchi disc readings.
5. Mark point C midway between points A and B.

6. Measure the transparency of the water as equal to the distance
from the top of the disk to this point C counting the knots along
the line. This value is the Secchi Disc Transparency in cm.
42
Water Temperature
Temperature has a profound influence on biological activity which,
generally within the range that supports life. All changes to the pond
such as fertilization, feeding and fishing must take temperature into
account. The growth and activity of the fish depend on its body
temperature. A relatively low temperature can adversely affect fish by:
Slowing down the development of their eggs

Reducing the growth of juveniles and older fish
Delaying and even preventing their maturation and spawning
Decreasing their food intake
Increasing their susceptibility to infections and diseases.
Every fish species has an ideal temperature range within which it

grows quickly. This is called the optimum temperature range and it
means that the fish grows best at temperatures within that range. In a
fishpond, the fish should live at their optimum temperature to grow well.
This table shows common pond fishes and their optimum
temperature changes.
Common
Name
Scientific Name
Water
Temperature
(OC)
Tilapia
Oreochromis spp.
25 35
Giant Gourami Osphronemus gorami
24 28
Tawes
Punctius javanicus
25 33
Common carp Cyprinus carpio
20 25
Grass carp
Ctenopharyngodon idella 25 30
Japanese Eel
Anguilla japonica
20 28
Silver carp
Hypothalmichthys molitrix 25 30
Indian Rohu
Labeo rohita
25 30
Mrigal carp
Cirrhinus mrigala
25 30
Catla
Catla catla
25 30
Table 2. Common pond fishes under optimum temperature ranges.
The temperature of the water is measured with the use of a

laboratory thermometer.
Dissolved Oxygen
Oxygen is the most important gas dissolved in water. It is essential
to most living organisms for their respiration. Oxygen is also necessary
for dead organic matter to be broken down during decomposition.
Dissolved oxygen is measured with the use of DO meter.
43
Dissolved oxygen in the water

has two sources:
Atmospheric
oxygen
in
contact with the water
surface is an unlimited
source
of
oxygen.
Unfortunately, its passage
into water, its diffusion and
its subsequent dissolving
into water are a very slow
process. This process can be
improved by the use of
aerators.
Photosynthesis is the major

Figure 4. DO Meter
source of oxygen in ponds
and lakes. This process depends on the amount of light available to
the plants.
Dissolved oxygen in the water is affected by several factors:
Temperature the higher the temperature, the lower the dissolved

oxygen the water can hold.
Salinity the more saline in water, the less oxygen it can hold.
Pressure the lower the pressure the less oxygen it can hold.
Since dissolved oxygen is one of the most important parameter in
fish culture, fish culturist should always maintain a high level of
dissolved oxygen of the water. The following pointers are considered:
Follow the recommended stocking density.

Avoid the growth of unwanted vegetation in the pond.
Do not give excess food.
Follow the recommended fertilization rate when using organic
fertilizer.
Total Hardness
Hardness is a measure of total soluble salts such as calcium and
magnesium ions that are dissolved in water. Hardness is related to pH of
the water, but unlike the pH, hardness stays constant throughout the
day. Hardness should be between 50 and 300 ppm in the pond for best
fish growth.
Determination of total hardness is done typically with ethylene
diamine tetra acetic acid. The principle is that EDTA form a chelated
soluble complex when added to a solution of certain metal cat ions. (Refer
to your science teacher).
44
Parameter
Temperature (OC)
PH
DO (ppm)
Alkalinity (Mg /
CaCO3)
Calcium Hardness
Level
Effect on Fish
Depends on fish Below the optimum, means fish
species
growth slows
45
No reproduction
4
Fish dies
below 6.5
Slow fish growth
6.5 9
Ideal for fish growth
below 1
Lethal to fish when exposure is
prolonged
15
Slow fish growth, if exposure is
prolonged
above 5
Ideal for fish culture
5 25
Lethal to fish; water has no
enough natural food
25 250
Natural
food
medium
to
optimum
above 250
Rarely found; fish health not
endangered
above 50 mg/l
Adequate for raising fish
Table 3. Summary on Water Quality Requirements and Effect in

General to Aquatic Organisms
In order to maintain good water quality, the following steps should

be carried out in changing pond water:
1. Check pH, salinity, dissolved oxygen, water temperature and
transparency. Any deficiency arising from these parameters could
be a factor for changing pond water. However, it should be a part of
the routine work to change water as the need arises.
2. Remove soil seal. If the gate is soil sealed, remove the soil by using
digging blades or shovel.
3. Detach flush boards from top to bottom. In some instances,
especially during rainy season, surface water needs to be removed.
To do this, detach only two or three flush boards to drain surface
water.
4. Flood in tidal water into the pond. Watch the incoming water
brought by high tide and is sure to control water flow. Remember
that strong water flow will cause strong current that will destroy
gate screens.
5. Close and soil seal the gate upon reaching the desired water level
in the fishpond.
45
LET US REMEMBER
Good water quality leads to high fish production.

Monitoring and measuring water parameters decrease problems
during a production cycle.
Maintaining water parameters to its optimum desirable level enable
the fish to grow faster.
Changing water as the need arises ensures good quality water.

Post Test
Choose the letter of the correct answer. Answer this in your
notebook.
1. Water parameter not needed in aquaculture.
a. pollution
c. turbidity
b. pH
d. dissolved oxygen
2. If the pH of the water is 6.8 9, what is its effect to the cultured fish?
a. no reproduction will occur
c. they grow faster
b. slow growth
d. alkaline death point
3. The best form of turbidity that will occur in a pond is a. mineral turbidity
c. clay turbidity
b. sediment turbidity
d. plankton turbidity
4. To measure turbidity, use a. Secchi disk
b. Thermometer
c. Dissolved oxygen meter

d. pH meter
5. A relatively low temperature of the water can adversely affect the fish
by a. increasing their susceptibility to infections and diseases
b. accelerating their growth and development
c. hastening egg fertilization and incubation
d. decreasing dissolved oxygen for the fish
6. All cultivable species of fish can live in temperature of a. 25 C
c. 35 C
b. 30 C
d. 40 C
7. If the water is deficient with dissolved oxygen, the best thing to do is a. to broadcast lime
b. to apply organic or inorganic fertilizer
46
c. to drain the water

d. to freshen the water or install aerators
8. How will you maintain a high level of dissolved oxygen of the water?
a. plant aquatic vegetation
b. overstock your fishpond
c. feed the fish
d. follow the recommended stocking density
9. Total hardness should be between _______ ppm in the pond for the best
fish growth.
a. 10 and 50
c. 70 and 200
b. 40 and 80
d. 50 and 300
10. What is the first step in changing water?
a. Remove the soil seal
b. Check pH, salinity, dissolved oxygen, temperature and
transparency
c. Detach flush boards
d. Flood tidal water or ground water
1. Given the appropriate tools and equipment determine the level of
water parameter in the pond or lake. Based on the data gathered,
make conclusions if they are desirable for fish culture.
2. Following proper procedure change water in the fishpond as the
need arises.
RESOURCES
Tools
DO meter
Laboratory thermometer
pH meter
Digging blades/ shovel
Materials
Water samples
Chemical solutions
REFERENCES
FAO, 1996. Management for Freshwater Fish Culture: Ponds and
Water Practices. FAO Training Services 21/1 Rome 233 pp.
Phillips, M.J. 1988. Lecture Notes
Aquaculture. Sterling, Scotland.
on
Water
Quality
for
CLSU, Water quality: Principles and Management Practices with

Reference to Requirements of Tilapia Culture.
47
LESSON 6.
PERFORMING COMMON DISEASE
DIAGNOSIS AND TREATMENT

This lesson deals with ways of diagnosing and treating a disease.
This includes observation and monitoring fish disease through physical
appearance and behavioral pattern, sampling and diagnosing infected
fish, identifying and applying treatment to infected fish, and preventing
viral, bacterial, fungal and parasitic disease.
1. observe and monitor fish diseases through physical appearances
and behavioral patterns;
2. sample and diagnose infected fishes;
3. identify and apply treatment of infected fish; and
4. prevent viral, bacterial, fungal, and parasitic diseases.
Try to answer this pre-test, before you go through this lesson. This
need to know about performing common disease diagnosis treatment.
Answer this in your notebook.
Pre-Test
1. Any change on the normal state of the body of the fish is called a. fish diseases
b. stress on the fish
c. physical injury to the fish
d. nuisance to the fish
2. The presence of bulging eyes because of infection is called a. congestion
b. exophthalmus
c. hemorrhagic
d. faded pigment
48
3. This is caused by feeding error.

a. stress factor
b. environmental diseases
c. nutritional disorder
d. overcrowding
4. Which of the following is not a sign of fish diseases?
a. erratic movement
b. exopthalmus
c. darkened pigment
d. in group behavior
5. What type of fish diseases
recommended?
a. bacterial disease
b. viral disease
c. fungal disease
d. nutritional disease
has
no
known
treatment
is
6. Which of the following is not a parasitic disease?

a. ligulosis
b. gill fluke
c. argulus
d. saprolegnia infection
7. If lack of oxygen occurs in the pond, the best way to do is a. harvest the fish
b. drain the fishpond
c. aerate the water
d. plant aquatic vegetation
8. In order to prevent and control fish diseases, you should a. prepare the pond properly
b. drain the pond until it cracks
c. screen water control structures
d. monitor fish health
9. How can stress factors to the fish be avoided?
a. Maintain good water quality.
b. Avoid stress during pond preparation.
c. Disinfect pond regularly.
d. Adopt poly-culture practices.
10. How are wild fish, pest and other animals in the culture pond
controlled?
a. Poison them during pond preparation
b. Shoot or scare them especially the birds
c. Remove the nest and trees near the pond
d. All of the above
49
LET US STUDY
Fish disease is one of the major causes of mortality when culturing
fish. An outbreak of a disease could wipe out the entire population of
fish. Also, a diseased fish is regarded not fit for human consumption.
Thus, the revenue derived from the sales of fish will not be realized.
Let Us Define
Disease any deviation on the normal state of the body of the fish.
Diagnose to recognize and identify a disease by examination and
observation.
Moribund a dying animal/ fish.
Fish health the normal function and structural state of fish.
Therapy the treatment of disease by drugs or other curative process.
Treatment the management of a disease by the use of drugs or other
means designed to bring relief or affect a cure.
Bacteria single called organisms measuring 0.3 0.5 microns and
found everywhere in nature.
Viruses the smallest of microorganisms ranging in size of 25 nm to 300
nm (nanometer). They can be seen only through an electronic
microscope.
CLINICAL SIGNS OF FISH DISEASE
1. Sluggish behavior. The fish becomes inactive and often ceases
feeding.
2. Erratic movement. This is indicative of neurological damage/s.
3. Faded pigment. Attributed to the reduction of melanin content.
4. Darkened pigment. An enhancement of pigment resulting from
infection.
5. Exophthalmia. The presence of bulging eyes due to infection.
6. Hemorrhage in the eyes. This is characterized by the presence of
blood spots in the eyes.
7. Hemorrhage in the mouth. Blood spot becomes apparent in the
roof in the mouth.
8. Erosion of the jowls/mouth.
flexibactirum aritimus.
Occurs
with
infection
by
50
Figure 1. Fish with hemorrhage in the eye.
9.
Hemorrhage in the operculum. This is caused by pseudomonas

anguilliseptica.
10. Gill damage. This includes the presence of swollen gills, lamellae,
clubbing and gill rot, which are symptoms of gill disease.
11. Fin rot. Presence of badly damage fins maybe a sign of infection
of Aeromonas hydrophila.
12. Hemorrhage at the base of the fins. This is due to viral
infection.
13. Protruded anus.
General causes of fish diseases:
1. Nutritional Disorder. This is caused by feeding error. Examples
are hepatoma and lipoid hepatic degeneration.
2. Environmental factors. (e.g. Temperature, salinity, oxygen
availability, light and pollutants) This influence disease agents to
propagate and how the host responses.
3. Co-existing organisms. which act as a causative agents and
disease. The major known agents to cause fish diseases are virus,
bacteria, fungi, protozoan and tremetodes.
4. Genetics. These are diseases presumed to be genetic in origin.
5. Stress factor. Stress can be divided into:
a. Chemical stress - This includes how oxygen levels, high
carbon dioxide, ammonia and nitrite level, sub-lethal level of
insecticides and heavy metal.
51
b. Environmental
stress.
This
includes
extremes
in
temperatures, excessive saturation of the water with gases,
excessive sunlight.
c. Biological stress. This includes infestation with external or
internal parasites or lack of balance diet.
6. Physical injuries. Includes stab bite and lesions resulting from
attack of predators and brutal handling of the fish.
Diagnosing sample infected fish
Ideally farm visit should be made in order to obtain accurate
information of the disease. Parameters useful for fish diagnosis are
patterns of mortality, behavioral changes and external appearance of the
fish during an outbreak of a disease.
Postmortem examination
Observe the fish while still in the water but usually get a sample
and examine. Always try to examine a range of fish showing the sign of
disease.
Other examinations
This involves collection and analysis of samples such as:
Wet preparations from the skin, gills and any cystic structures
seen on internal or external examination.
Bacteriological examination
Histopathological examination
Hematological examination
Diagnosis of fish diseases

A. Surveillance of diseases
Signs of diseases loss of appetite, abnormal changes in color,
physical deformities, abnormal behavior and retarded growth,
erosion of skin, fin rot and mortalities.
Pattern of mortalities
a. Sudden, mass mortalities associated with acute
environment problem.
b. Gradual mortalities may be due to infections disease agent
on nutritional disorder.
B. Basic Procedures in Diagnosis of fish disease
Recognize early on consistent signs of diseases
Check and record water condition
Note nature of stock and monitor stock regularly.
52
Evaluate sanitation and management practices

Perform diagnostic test
1. Live Samples use aerated, clean culture water in plastic
bag. Separate diseased from normal samples.
2. Fixed samples use either cold 10 % butter formalin.
3. Iced samples use layers of ice to preserve samples.
Identify fish diseases and apply treatment
The aim of applying treatment is to remove or suppress or
neutralize the disease causing circumstances and the restoration of the
normal state of the diseased fish. The following are types of fish diseases,
symptoms and treatment applied.
A. Bacterial Diseases
Infectious Abdominal Dropsy
Symptoms:
a. Swelling of the belly
b. Fish starts jumping
c. Bloody areas on the body
d. Fins are partially destroyed
Figure 2. Fish showing sign of infectious abdominal dropsy.
Treatment:
Antibiotics are effective against the bacteria. This is
injected, mixed in a bath or mixed with food.
Furunculosis
Symptoms:
a. Bloody boils of various sizes on the body of the fish.
b. Small lumps under the skin.
53
Figure 3. Fish with furunculosis disease.
Treatment:
Furunculosis can be treated with antibiotics mixed
with the food.
B. Viral Diseases
Viral hemorrhagic septicemia
Symptoms:
a. Develop exopthalmus (swelling of the eyes)
b. Pale gills
c. Anus protrudes
d. Sores on the skin
Figure 4. A fish showing an acute stage of viral hemorrhagic septicemia
Treatment:
Currently there is no effective treatment of this
disease. It is probably possible to obtain certain measures of
immunity.
54
Infectious pancreatic necrosis

Symptoms:
a. Swim around rapidly in a disorder fashion.
b. Turn dark in color.
c. Liver and spleen are pale.
d. Gall bladder shows severe necrosis
Figure 5. Liver of the fish infected with infectious pancreatic necrosis.
Treatment:
There is no known method of treating this highly
contagious disease effectively. Prophylaxis has been
tried in an effort to avoid the spread of the pathogenic
germs.
C. Fungal Disease
Saprolegnia infection
Symptoms:
a. Lightly brown patches on the skin, fins, eyes,
mouth or gills.
Figure 6. Fish with saprolegnia infection resulting to brutal handling.
55
Treatment: The following baths treat these:

Potassium permanganate 1 gm per 100 liters of water
for 60 90 minutes.
Salt baths 25 gm per liter of water for 10 minutes.
Gill rot
Symptoms:
a. Fish have pale gills
Figure 7. Gill of a fish infected with gill rot.
Treatment:
A copper sulfate bath 1 gm in 10 liters of water for 10
to 30 minutes will kill the parasite.
D. Disease caused by protozoans (parasites)
Costiasis
Symptoms:
a. The skin of the affected fish is covered with a light
gray blue film.
b. Parts that are affected can show red patches
c. Gills turn brown partially destroyed
d. Fish are weak and loss their appetite
56
Figure 8. Costia necatrix attached to the epidermis of a catfish.
Treatment:
Formalin Bath is suggested. 40 ml/100liters of
water to 15 minutes.
Salt baths: 10 gm/liters of water for 20 minutes
Whirling disease
Symptoms:
a. Fish whirl round and round then fall to the bottom.
b. Develop block toils.
c. Malformation are often noticed such as deformation
of the spine, shortening of the jaws and gill cover,
and bumps and small cavities in the head.
Figure 9. Fishes suffering from whirling disease.
Treatment:
Step must be taken to avoid infection, for
contaminated fish cannot be cured. Once a form infected, it
is difficult to get rid of the disease.
57
Ichthyopthiriasis
Symptoms:
a. Small White spots are noticeable on the skin.
b. Fish rub themselves against the bottom to get rid of
the parasite.
Figure 10. Life cycle of Icthyopthiriasis multifilis.

Parasite attached on the skin of a catfish.
Treatment:
Salt baths 30 gm per liter of water until fish shows
signs of weakness. Fish should be rinse immediately with
clean water.
E. Disease caused by worms
Fish leeches
Symptoms:
a. Bloody spots found outside the body of the fish.
Figure 11. Carp with fish leeches.
58
Treatment:
Lysol solution: 1ml of Lysol for 5 liters of water for 5
15 seconds
Ligulosis
Symptoms:
Intestine of infected fish becomes partially destroyed.
Figure 12. Life cycle of ligula intestinales
Treatment:
In fish culture it is possible to prevent the disease by
eliminating waterfowls.
Gill Flukes
Symptoms:
The gills swell and turn gray at the edges
Figure 13. Ventral and lateral view of gill fluke
59
Treatment:
Salt baths: 25 gm/liters of water for 10 minutes
Formalin bath: 1 ml/liter of water for 15 minutes
F. Diseases caused by crustaceans
Argulus
Symptoms:
a. Red blotches on the skin.
b. Fish shows sign of nervousness
Figure 14. Fish louse
Treatment:
1 gram in 1 liter of potassium permanganate for 40
seconds.
G. Environmental diseases
Too alkaline water and too acidic water
Symptoms:
a. Fish secrets a lot of mucous.
b. Gills will turn brownish
Treatment:
Broadcast 500 kg of calcium carbonate per hectare if
the pond water is acidic.
60
Application of acidic fertilizer 50 kg/hectare if water is

highly alkaline
Temperature variation
Monitor and maintain the optimum desirable
temperature of the water shown in the table in lesson 5.
Lack of oxygen
Symptoms:
a. Fish die from suffocation have wide-open mouth.
b. Raised gill cover and widely separated gill.
Figure 15. Brown trout dead from asphyxiation.
Maintain a high level of dissolved oxygen by freshening.

H. Nutritional Diseases
Lipoid hepatic degeneration
Symptom:
a. Yellow-brown color of the liver.
Figure 16. Fish with Lipoid hepatic degeneration.

61
Preventive measures:
a. Food must be distributed in good condition
b. Food should rich in vitamins
c. Food should not be too fatty or too salty
Enteritis
Symptoms:
Fish shows red, congested and severely inflamed intestine
Hepatoma
Symptom:
a. External hard tumor behind the pectoral fin
TREATMENT METHODS
A. Immersion This method is used for external treatment.
Bath. Immersion in a static chemical treatment for a period

greater than 5 minutes.
Dip. A dip is a short bath les than 5 minutes. The chemical
concentration used are much higher.
Flush. One dose of chemical is added to the inflowing water.
The chemical is diluted by water flow.
B. Systemic treatment The drug to be used is added to the fish feeds.

This method is used in treating bacterial and fungal disease.
C. A combination of immersion and systematic method This is not
often used but useful in fry and small aquarium fishes.
62
D. Swabbing This method applies high concentration of chemicals to

individual fish without exposing the gills to the chemicals.
E. Injection This is used for giving antibacterial agent, hormones, and
vaccines.
DISEASE PREVENTION AND CONTROL MEASURES
Basic approaches to the prevention and control of diseases are:
1. Stock healthy fish
Use diseasefree fish.
New fish introduced to the form should not be mixed
with the original stocks.
2. Monitor fish health
Noting feeding activity and general behavior should be check
daily.
3. Control wild fish, pest and other animals in culture pond.
They should be Screened out
Poisoned during pond preparation
Shot or scare away especially the birds.
Nest and trees near the pond should be removed
4. Sanitation and hygiene
Avoid the build up of feces, detritus, uneaten food and
dead fish.
Every production cycle, the pond should be drained and
disinfected.
5. Population regulation and stock age grouping
Overstocking should be avoided at all times.
It will result to a. Competition between the individual fish.
b. Stress
c. Parasite spread
d. Oxygen deficiency
6. Immunization
7. Use of disease resistant strain of fish
8. Avoidance of stress. This is the most important way to avoid
diseases:
Do not overstock.
Maintain water flow.
63
Maintain good water quality.

Identify climatic changes.
Provide a fresh, wellbalanced diet in sufficient quantities.
9. Pollution control
10. Prevention by chemical prophylaxis. Treatment of fish
should be based on accurate diagnosis of the disease.
11. Water source. The water should be tested, that is check pH,
pollution level, salinity, suspended solids, dissolved oxygen,
temperature, etc.
PREVENTION AND CONTROL MEASURES
1. Bacteria
Apply disinfectants regularly.
Maintain optimal growth conditions
Eliminate cause/sources of stress (e.g. exposure to
industrial or agricultural pollutants, handling
and crowding).
2. Virus
Disinfect all equipment and facilities.
Destruct the entire infected population.
Restocking with fry/ fingerlings from virus free brood stock.
Install adequate filtration/sanitizing system.
Report any viral outbreak.
3. Fungal disease
Avoid or minimize physical injuries associated with
handling, particularly during stocking, transporting and
stocking.
Handle eggs with care.
Keep the fish in the best possible conditions and shield
them from stress.
4. Parasites and Pest
Clean source of water supply.
Provide of pathogen-free food.
Maintain hygienic practices.
Eliminate vectors, intermediate host (snails) and the
definite host (small mammals and birds).
Control wild fish.
Quarantine fish before stocking.
Avoid over crowding and other causes of stress.
64
LET US REMEMBER
Fish disease is one of the main causes of fish mortality.
Accurate diagnose and control measures are practiced to avoid
the problem.
Preventing the outbreak of disease minimize economic losses
notebook.
Post Test
1. Any change on the normal state of the body of the fish is called a. fish diseases
b. stress on the fish
c. physical injury to the fish
d. nuisance to the fish
2. The presence of bulging eyes because of infection is called a. congestion
b. exophthalmus
c. hemorrhagic
d. faded pigment
3. This is caused by feeding error.
a. stress factor
b. environmental diseases
c. nutritional disorder
d. overcrowding
4. Which of the following is not a sign of fish diseases?
a. erratic movement
b. exopthalmus
c. darkened pigment
d. in group behavior
5. What type of fish diseases
recommended?
a. bacterial disease
b. viral disease
c. fungal disease
d. nutritional disease
has
no
known
treatment
is
65
6. Which of the following is not a parasitic disease?

a. ligulosis
b. gill fluke
c. argulus
d. saprolegnia infection
7. If lack of oxygen occurs in the pond, the best way to do is a. harvest the fish
b. drain the fishpond
c. aerate the water
d. plant aquatic vegetation
8. In order to prevent and control fish diseases, you should a. prepare the pond properly
b. drain the pond until it cracks
c. screen water control structures
d. monitor fish health
9. How can stress factors to the fish be avoided?
a. Maintain good water quality.
b. Avoid stress during pond preparation.
c. Disinfect pond regularly.
d. Adopt poly-culture practices.
10. How are wild fish, pest and other animals in the culture pond
controlled?
a. Poison them during pond preparation
b. Shoot or scare them especially the birds
c. Remove the nest and trees near the pond
d. All of the above
LETS APPLY WHAT YOU HAVE LEARNED
1. Obtain samples of infected fishes and diagnose their ailments.
Test what kind of disease they posses.
2. Let the students demonstrate the methods of treatment using
immersion.
3. Recall the pointers on how to avoid stress to the fish which is the
main cause of weakening the resistance of the fish.
RESOURCES:
Equipment
Microscope
Magnifying glass
66
Tools/accessories
Dissecting tools
Hand gloves
Slides
Learning materials
CD
Reference book
Brochures
REFERENCES:
1972 HUET, M. Textbook of fish culture: Breeding and cultivation
of fish.
1956 DAVIS, H. S. Culture and Disease of Game Fishes.
1959 SARIG, S. and LANAV, M. The Treatment With Lindane of
Carp and Fishpond Infected With Fish Louse
67
LESSON 7.
HARVESTING STOCK AND POST-HARVEST HANDLING
This lesson deals with ways of harvesting marketable fish in
different aquaculture facilities and undertakes post-harvest handling.
This includes seining harvested stocks in ponds, lifting cages with
harvestable stocks and packing and transporting harvested fishes
properly to the best quality.
a. harvest marketable fish in fishpond with seines.
b. lift cages with marketable fish.
c. pack and transport harvested fish according to the best quality.
need to know about. Answer this in your test notebook.
Pre-Test
1. What
a.
b.
c.
d.
is the most enjoyable part in aquaculture activity?

Stocking
Harvesting
Feeding
Stock sampling
2. The method of harvesting fish by taking advantage on water

current is a. freshening
b. draining
c. trapping
d. seining
3. What is the first step in the pasuba method of harvesting fish?
a. Partially drain the rearing pond
b. Wait for the incoming tide
68
c. Close the gate after filling the pond with water

d. Harvest the fish by seining or scooping
4. What
a.
b.
c.
d.
method is used in total harvesting of fish?

Trapping
Seining
Draining
Freshening
5. How will you harvest fishes in fish cages?

a. by removing the net
b. by having the fish cage on land
c. by putting a bamboo under the net and lift
d. by containing them in the catching basin
6. What
a.
b.
c.
d.
are the three cardinal rules in handling fresh fishes?

Conserve, consider and counter
Cleanliness, care and cooling
Calculate, catching and count
Classify, compare and cut
7. What is the most important single factor affecting the quality of

fishes?
a. Salinity
b. Temperature
c. Humidity
d. Climate condition
8. Which of the following is a pointer when using ice as a cooling
medium?
a. Use large or big-sized ice.
b. Put the ice at the bottom of the container.
c. Lay the fish on ice in sidewise position.
d. Dont overfill packing boxes.
9. What
a.
b.
c.
d.
is the fish and ice ratio when icing fish?

1:1
1:2
1:3
1:4
10.Post harvest handling is necessary in order to a. prevent fish from spoilage.

b. ensure a good quality of fish for the market.
c. have a high demand of your product.
d. all of the above
69
LET US STUDY
Harvesting is the climax of any aquaculture activity. The stocks are
usually harvested when they have reached the desired marketable sizes.
There are plenty of methods of harvesting fish, which will be discussed in
this lesson. Post-harvest handling should be done in order to ensure the
best quality of fish reaching the consumers. Hence, the demand as well
as the price will be very high, eventually realizing a higher profit.
Let Us Define
Draining - the total removal of water inside the pond during harvesting.
Seine - an assembled net used for catching fish.
Post-harvest handling - an activity undertaken to ensure the freshness
of fish upon reaching the market.
Icing - a method used to maintain the freshness of the fish by using ice.
Transport receptacle - containers used for transporting fish.
METHODS OF HARVESTING FISH IN PONDS
Marketable fish are harvested in either of the following methods:
1. Freshening or current method (pasuba). This method is used in
harvesting milkfish or bangus. This fish has a tendency to swim
against the current. The steps to be done are as follows:
The rearing pond to be harvested is partially drained during
low tide then letting in tidal water the next incoming high
tide. The fishes will then swim against the current created
by the inflow water passing through the open gate into the
catching pond where they are contained.
The gate is closed soon as the catching pond is filled with
fishes.
Fishes are harvested by seining or scooping after
confinement.
Harvesting by freshening may fail if reduction of water depth in pond is insufficient.
ponds are too deep to drain.
fishes are not hungry.
the tide is receding.
Pasuba method is used by majority of fish farmers for the following
reasons.
It is easier, faster and it takes less manpower to do the job.
Fishes retain its freshness.
Fishes are comparatively cleaner
70
Natural food, if there are any remains in the pond.

95 % of the stocks can be harvested.
2. Draining. The rearing pond are drained totally during low tide at
nighttime or bailed out with the use of bailing equipment. The
fishes ate then picked or scooped for market. This method enables
one to remove all undesirable fishes in the pond. The objection to
this method is, it lowers the quality of harvested fishes because of
the mud that is mixed to the fishes is difficult to remove.
3. Seining. A seine is used if partial harvesting is required. The
following seines are used in harvesting fish.
Cover nets Nets are somewhat conical in shape with a
circular rigidly framed mouth. This opening being
lowermost to cover fishes previously enticed into other
contraptions.
Figure 1. Cover net
Cast nets Conical nets are usually operated by one man

that are thrown to cover the fishes. Heavily weighted
around the base, each is provided with a retrieving line
attached to the optical portion.
Figure 2. Cast net in operation.
Pull or drag nets Nets in which the catching of fish is

affected by a horizontal pulling or dragging motion of the
gear. These are always hauled forward one side of the pond.
71
Figure 3. Pull or drag net. (Beach seine)
Gill nets Curtain like nets where fishes are entangled and
caught through their gills. They are anchored or in some way
attached to the bottom so that they are not free to move with
the water current.
Figure 4. Gill net.
POST HARVEST HANDLING

The transport of freshly caught and killed fish is possible but there
are difficulties because of the speed at which they are fresh decomposed.
Besides when this is done, it is necessary to ensure that the transported
fish will find a ready market when they reach their destination.
CARDINAL RULES IN HANDLING FRESH FISH
The quality of fishes for market depends on how it has been treated
from the time it was caught until it reached the consumers.
There are three cardinal rules (3 Cs) in handling fresh fishes, these are Cleanliness Cleanliness should be observed throughout the fish
handling chain. Thoroughly clean containers to patching and
transporting.
72
Care
-
The fishes you are handling is food, treat it as such.

Work on fishes as quickly and as possible.
Fishes should be properly sorted before packing.
Protect them from heat and other elements
Drain fishes before icing.
Avoid bruising the fishes.
Cooling Temperature is the most important single faster

affecting the quality of fishes.
- Use small pieces of ice, large ice damage the fish and may
cool them as quickly as small ice.
- Never use dirty ice.
- Use plenty of ice, put additional layer of ice on top, bottom
and side of fish boxes.
- Dont overfill packing boxes.
- Lay the fish belly downward, this prevent dirty water to lie
on them.
- Dont pack the fish so tightly.
Ice is a cooling medium for fish has a very large cooling
capacity for a given weight or volume. Why cool fish in ice?
- Ice is harmless, cheap and easy to handle.
- It is valuable for preserving fish since very rapid cooling is
possible through intimate contact between fish and small
pieces of ice.
- Keeps the chilled fish cold, moist, and glossy.
- Prevents dehydration that could accompany other
methods of cooling such as refrigerated storage without
ice.
- Maintain fish at a temperature just slightly above the
point at which the fish would begin to freeze.
PROCEDURE IN ICING FISH
Generally, fishes harvested should be sorted according to sizes.
- Pack fishes in ice with 1:1 ratio as promptly as possible.
- Maintain the temperature close to melting point of an ice
(C).
- Fishes should be surrounded by ice and should be placed
in alternate layer such that the fishes are in actual
contact with the greater portion of each.
73
Figure 5. Icing harvested fish.
Figure 6. Icing fish showing the different view inside the container.
LET US REMEMBER
Harvesting fishes is the most enjoyable aspect in aquaculture.
Harvest fishes at coolest part of the day.
Post-harvest handling is necessary to ensure the best quality of
harvested fishes for market.
74
HOW MUCH YOU HAVE LEARNED?

have learned from it by answering the post-test. Answer this in your
notebook.
Post Test
1. What
a.
b.
c.
d.
is the most enjoyable part in aquaculture activity?

Stocking
Harvesting
Feeding
Stock sampling
2. The method of harvesting fish by taking advantage on water

current is a. freshening
b. draining
c. trapping
d. seining
3. What
a.
b.
c.
d.
is the first step in the pasuba method of harvesting fish?

Partially drain the rearing pond.
Wait for the incoming tide.
Close the gate after filling the pond with water.
Harvest the fish by seining or scooping.
4. What
a.
b.
c.
d.
method is used in total harvesting of fish?

Trapping
Seining
Draining
Freshening
5. How will you harvest fishes in fish cages?

a. by removing the net
b. by having the fish cage on land
c. by putting a bamboo under the net and lift
d. by containing them in the catching basin
6. What
a.
b.
c.
d.
are the three cardinal rules in handling fresh fishes?

Conserve, consider and counter
Cleanliness, care and cooling
Calculate, catching and count
Classify, compare and cut
75
7. What is the most important single factor affecting the quality of

fishes?
a. Salinity
b. Temperature
c. Humidity
d. Climate condition
8. Which of the following is a pointer when using ice as a cooling
medium?
a. Use large or big-sized ice.
b. Put the ice at the bottom of the container.
c. Lay the fish on ice in sidewise position.
d. Dont overfill packing boxes.
9. What
a.
b.
c.
d.
is the fish and ice ratio when icing fish?

1:1
1:2
1:3
1:4
10.Post harvest handling is necessary in order to a. prevent fish from spoilage

b. ensure a good quality of fish for the market
c. have a high demand of your product
d. all of the above
1. Demonstrate how to use the different seines in harvesting fish.
2. Harvest a bangus-rearing pond using the pasuba method.
3. Pack harvested fish with ice.
RESOURCES
Tool
Harvesting seine
Materials
Bamboos
Wire screens
Ice
Transport receptacles for harvested fish
REFERENCES
HUET M. Textbook of Fish Culture: Breeding and Cultivation of Fish.
A Guide for Fish Handling, Marketing, and Distribution:
Fishes Extension Series No. 9.
76
ANSWER KEY
Lesson 1
Pre-test
Post-test
1. a
1. a
2. a
2. a
3. a
3. a
4. b
4. b
5. c
5. c
6. c
6. c
7. a
7.a
8. b
8. b
9. a
9. a
10. b
10. b
Lesson 3
Pre-Test
Post Test
1. c
1. c
2. a
2. a
3. b
3. b
4. c
4. c
5. b
5. b
6. b
6. b
7. a
7. a
8. b
8. b
9. b
9. b
10. b
10. b
Lesson 5
Pre-test
Post-test
1. a
1. a
2. c
2. c
3. d
3. d
4. a
4. a
5. a
5. a
6. a
6. a
7. d
7. d
8. d
8. d
9. d
9. d
10. b
10. b
Lesson 2
Pre-test
Post-test
1. a
1. a
2. d
2. d
3. a
3. a
4. a
4. a
5. b
5. b
6. b
6. b
7. b
7. b
8. c
8. c
9. d
9. d
10. c
10. c
Lesson 4
Pre-test
Post-test
1. a
1. a
2. a
2. a
3. a
3. a
4. c
4. c
5. b
5. b
6. b
6. b
7. b
7. b
8. b
8. b
9. d
9. d
10. b
10. b
Lesson 6
Pre-test
Post-test
1. c
1. c
2. b
2. b
3. c
3. c
4. d
4. d
5. b
5. b
6. d
6. d
7. c
7. c
8. d
8. d
9. a
9. a
10. d
10. d
Lesson 7
1.
2.
3.
4.
5.
Pre-test
b
6. b
a
7. b
a
8. d
c
9. a
c
10. d
1.
2.
3.
4.
5.
Post-test
b
6. b
a
7. b
a
8. d
c
9. a
c
10. d
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REPUBLIC OF THE PHILIPPINES

OPERATE FISH NURSERY

OPERATING FISH NURSERY

How Much Have You Learned? ....................................................... 44

OPERATE FISH NURSERY

WHAT IS THIS MODULE ABOUT?

prepare nursery pond;

4. Exact liming rate is determined through a. water analysis

Natural foods minute plants or animals grown in pond bottom induced

Figure 1. Pond Draining

Figure 2. Application of pesticide to

Figure 3. Enemies of fish in freshwater ponds

Figure 4. Enemies of Fish in Brackishwater ponds

Water hyacinth (Eichornia crassipes)

Quiapo (Pistia stratiotes)

Figure 5. Nuisance Aquatic Weeds in Fish Ponds

Recommendations of Chemical Pesticides

Figure 6. Pond Harrowing

Figure 7. Drying the pond until

Figure 8. Repairing damages (i.e. dikes,

Figure 10. Lime

Several studies show that soft pond bottom with pH of 6.5

Amount of lime to be used:

Pond bottom soil pH = 6.2

Figure 11. Application of Lime by

Figure 12. Pond applied with lime

The amount of lime to be applied depends on how acidic the soil is

Procedures in Propagating Lablab

2. Apply chicken manure by spreading evenly over the pond bottom at

using a device called Secchi Disc is ideal at 30-40 cm below water

pH 6.5 - 9 is the most favorable condition for the growth of fishes.

HOW MUCH HAVE YOU LEARNED?

LET US APPLY WHAT YOU HAVE LEARNED

Practicum on the nursery pond preparation.

Do not expose containers/plastic bags with fish to direct sunlight.

8. Acclimatization should be done when salinity level of the water is not

All fishes regardless of species and culture conditions need oxygen

Figure 1. Piled bags inside

Figure 2. Piled bags in transportation

3. Place cracked ice on top of bags. This lowers water temperature.

Figure 3. Ice chuck on top of the bags

Figure 5. Bags under shade.

Figure 6. Bags floating in pond water

Figure 7. Bags opened releasing fry into the pond.

Figure 8. Relationship of DO in a certain time of the day

3. Hydrogen ion Concentration (pH). The pH of the water determine its

Figure 9. pH range at a certain time of the day

The best time for stocking fry/fingerlings is during early morning

HOW MUCH HAVE YOU LEARNED?

Do not expose containers/bags with fish to direct sunlight.

process and store feeds properly;

WHAT DO YOU ALREADY KNOW?

10. Increase feeding rate when natural food production is high.

temperature. For example, ipil-ipil leaves are soaked for 24 h to remove

Feed Preparation (Pellet Form)

attractive and nutritious

To achieve these characteristics, feed preparation must follow

8. Bacterial contamination Salmonella destroys proteins and lipids

B-Meg San Miguel