4. King Prawn.
Is a suborder of decapods crustaceans, variously called shrimp
or prawns.
They may reach a length of over 330 millimeters and a mass
of 450 grams.
The body is typically robust, and can be divided into a head
and thorax that fused together and abdomen.
The body is generally slightly flattened side to side.
5. Sea-perch belongs to Percidae family. This fish is usually found in
rivers and lakes. His length is 50 cm and his mass is 4,75kg. The
body is cover by roughs and hard scales. And the rest of his body
are green and silvery.
Sea- perch.
6. Tuna- fish.
Is a saltwater finfish that belongs to the tribe Thunnini, a sub-
grouping of the mackerel family.
Description :
Their circulatory and respiratory systems are unique among
fish, enabling them to maintain a body temperature higher than
the surrounding water.
Is capable of speeds of up to 75 km/h.
The body:
It has two closely spaced dorsal fins on its back. Seven to 10
yellow fins run from the dorsal fins to the tail. The tuna's dorsal
side is generally a metallic dark blue, while the ventral side or
underside, is silvery or whitish, for camouflage.
7. The Anguillidae are a family of fishes that contains the freshwater
eels. The young eel larvae, called leptocephali, livse only in the
ocean and consume small particles called marine snow. They grow
larger in size, and in their next growth stage they are called glass
eels.
Description:
Freshwater eels are like a snake. They have large, pointed heads
and their dorsal fins are usually continuous with their caudal fins
and anal fins, to form a fringe lining the posterior end of the body.
They have small pectoral fins. Their scales are thin and soft.
Eel.
8. He belong to Phycidae and Merlucciidae family. It is a small fish
of averaging 1 to 8 lb in weight. He can grow up to 1 metre in
length. Hake species stay in deep sea water during the day and
come to the middle depths during the night.
Hake.
10. Trammel.
Parts of the trammel:
Trammel is a type of fishing net that consists of three different
nets: the exterior ones are the same and they are called
“armall”. The middle one is thicker than the others, and it is
called “lli”. Along the net, there are two ropes. The upper one is
full of corks, and the one which is at the bottom is full of weights.
11. Trammel.
The fishing process:
A fish passes through the first net, because its holes are
bigger, but then, when it arrives at the middle net it can’t escape.
12. Trammel.
Trammel can be used in any seabed, unless if there are pointed
obstacles like coral, which would rip the nets, and it must be
placed concurrently to the coast, to avoid catching things which
won’t be sold.
13. Bottom trawling
What’s bottom trawling?
It consists of towing a trawl along the sea floor to obtain fish
captures. It is usually done during the day, and the nets which are
used look like a sack.
Disadvantages:
It damages sea ecosystems. Bottom trawling in sandy sea floors
with depths between 400 and 2000m, causes a very negative
effect to submarine species and coral.
14. Longline fishing.
It consists of...
- A synthetic rope called “mare”.
- Pieces of nylon thread. Each one is called “braçolada”, and
they’re tied to the “mare”.
- At the end of each “braçolada” there are hooks.
16. Catches mainly at the edges of the river and some channels that
connect the ponds to the sea and is used to capture the eel.
When the eel enters into a small hole and is trapped inside and
they can't go out.
“Bussó”.
17. The ganguil is a net with the shape of a
funnel with funnels inside and with rings
that become smaller until the end of the
net. The system consists of putting a net at
the level of the floor, of this shape the
fish, crabs, eels, etc, that want to go out of
the net are redrived to the mouth of the
funnel and inside the system of inner
funnels remain trapped. The end of the
tube is tied up with a cane nailed to land
and that is to take out all fish.
“Gànguil”.
18. Circling.
The capture surrounding on all sides and closing the
network, to form a reservoir. It isused to capture large masses
of oily fish such as sardines, anchovy, horse mackerel, mackerel
and tuna.
