Seafood Aquaculture

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1.0 Introduction of Marine Community
Seafood is any form of sea community regarded as food by humans. Seafood prominently includes fish and shellfish that include various species of molluscs, crustaceans, and echinoderms. Historically, sea mammals such as whales and dolphins have been consumed as food, though that happens to a lesser extent in modern times. Edible sea plants, such as some seaweeds and microalgae, are widely eaten as seafood around the world, especially in Asia. In North America, although not generally in the United Kingdom, the term "seafood" is extended to fresh water organisms eaten by humans, so all edible aquatic life may be referred to as seafood.
1.1 History of Seafood
The harvesting and consuming of seafoods are ancient
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These carp were grown in ponds on silk farms, and were fed silkworm nymphs and faeces. (Parker R., 2000). Carp are native to China. They are good to eat, and they are easy to farm since they are prolific breeders, do not eat their young, and grow fast. The original idea that carp could be cultured most likely arose when they were washed into ponds and paddy fields during monsoons. This would lead naturally to the idea of stocking ponds. The Chinese politician Fan Li was credited with authorship of ‘The Fish-Breeding Classic’, the earliest-known treatise on fish farming. During the 7th- to 10th-century Tang dynasty, the farming of common carp was banned because the Chinese word for common carp sounded like the emperors' family name, Li. Anything that sounded like the emperor's name could not be kept or killed. The ban had a productive outcome, because it resulted in the development of polyculture, growing multiple species in the same ponds. Different species feed on different foods and occupy different niches in the ponds. In this way, the Chinese were able to simultaneously breed four different species of carp, the mud carp, which are bottom feeders, silver carp and bighead carp, which are midwater feeders, and grass carp which are top feeders. (Nash C.E. and Novotny A.J., 1995). Another development during the Tang dynasty was a mutation of the domesticated carp, which led to the…show more content…
Still, seafood was the mainstay of many coastal populations. "Fish" to the medieval person was also a general name for anything not considered a proper land-living animal, including marine mammals such as whales and porpoises. Especially important was the fishing and trade in herring and cod in the Atlantic and the Baltic Sea. The herring was of unprecedented significance to the economy of much of Northern Europe, and it was one of the most common commodities traded by the Hanseatic League, a powerful north German alliance of trading guilds. Kippers made from herring caught in the North Sea could be found in markets as far away as Constantinople. While large quantities of fish were eaten fresh, a large proportion was salted, dried, and, to a lesser extent, smoked. Stockfish, cod that was split down the middle, fixed to a pole and dried, was very common, though preparation could be time-consuming, and meant beating the dried fish with a mallet before soaking it in water. A wide range of mollusks including oysters, mussels and scallops were eaten by coastal and river-dwelling populations, and freshwater crayfish were seen as a desirable alternative to meat during fish days. Compared to meat, fish was much more expensive for inland populations, especially in Central Europe, and therefore not an option for most. Freshwater fish such as pike,
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