The Harvest of the Sea: A contribution to the natural and economic history of the British food fishesBertram, James Glass
Science
The Harvest of the Sea: A contribution to the natural and economic history of the British food fishes
Bertram, James Glass
Fish culture; Fisheries -- Great Britain; Fishes
It may be of some use, particularly to those who are interested in
pisciculture, to note a few details connected with the capturing of the
gravid fish and the plan of exuding the ova practised at Tongueland.
The river Dee is tolerably well stocked with fish, as may be surmised
from the rent I have named as being paid for the right of fishing. Mr.
Gillone adopts the plan, now also in use at Stormontfield, of capturing
his fish in good time—in fact, as a general rule, before the eggs are
ripe—and of confining them in his mill-race till they are thoroughly
ready for manipulation. Last season—_i.e._ in November and December
1864, and January 1865—as many as thirty-six female fish were taken for
their roe, the number of milters being twenty-five, the total weight of
the lot being 454 lbs., or, on the average, six and a half pounds each
fish. According to rule, the weight of the female fish taken having
been 283 lbs., these ought to have yielded 283,000 eggs, but as several
of the fish were about ripe at the time they were caught, they spawned
naturally in the mill-race, where the eggs in due time came to life.
The plan of spawning pursued at Tongueland is as follows:—Whenever the
fish are supposed to be ripe for that process, the water is shut out
of the dam, and the animal is first placed in a box filled with water
in order to its examination; if ready to be operated upon, it is then
transferred to a trough filled with water about three feet and a half
long, seven inches in breadth, and of corresponding depth, and the
roe or milt is pressed out of the fish just in the position in which
it swims. As soon as the eggs are secured, a portion of the water is
poured out of the wooden vessel, and the male fish is then similarly
treated. The milt and roe are mixed by hand stirring, and the eggs then
being washed are distributed into the boxes.
Mr. Gillone carries on all his operations with the greatest possible
precision. He has a large clear glass bottle marked off in divisions,
each of which contains 800 eggs, and he numbers the divisions allotted
to each particular fish, which are sown into a similarly numbered
division in his box, so that by referring to his index-book he can
trace out any peculiarity in the eggs, etc.
Public-domain text, read in full here on John Shaqi.
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