FISH FARMING

Subject:

Agricultural Science

Class:

SS 3

Term:

First Term / 1st Term

Week:

Week 6

Topic:

AGRICULTURAL FISH FARMING

Previous Knowledge: The pupils have previous knowledge of

 AGRICULTURAL EXTENSION PROGRAMMES IN WEST AFRICA

that was taught in their previous lesson.

Behavioural  Objectives : At the end of the lesson, learners will be able to

• Define fishery.
• Mention  examples of cold blooded animals.

Instructional Materials 

• Wall charts
• Online Resource
• Textbooks
• Laptop
• Crop samples
• Pictures that are related to the subject matter
• Flash cards
• www.edudelighttutors.com

Methods of Teaching 

• Role modelling
• Questions and Answers
• Explanation
• Discussion
• Recitation
• Imitation
• Story Telling
• Dramatization

WEEK SIX 

Fish farming (pisciculture) involves raising selected fish species commercially under scientifically controlled conditions in enclosed water bodies such as ponds, lakes etc where they live, feed, breed and are harvested for man’s use. Common fish species reared commercially includes salmon, tilapia, catfish, crab etc.

Fishery: This is the study of fish and other aquatic animals. It is the aspect of  agriculture that deals with fish production or the production of aquatic creatures. Fish live in water bodies (e.g. ponds, lakes, oceans, seas, rivers), respire with the gills and possess fins for swimming. They are cold blooded animals because their body temperature changes with a change in the environment.

BENEFITS OF FISH FARMING

1. Food: Fish and other aquatic organisms are used mainly as human food. Fish flesh is regarded highly for containing first class animal proteins, vitamins and many mineral salts and other chemical substances that are needed to keep the human body healthy and strong. The flesh of fish, crabs, prawns and squid is very soft and good to eat. Fish and turtle eggs are also commonly eaten. Fish eggs which are salted and prepared for eating are called caviar.
2. Leather: The skin of cartilaginous fish such as sharks is tough and covered with small, sharp spines. It is sometimes dried and specially treated to produce very special leather called shagreen. Crocodile and turtle skins also make very good leather for handbags, wallets, belts and shoes.
3. Polishing material: Dried fish skin or shagreen is sometimes used like glass-paper for polishing surfaces.
4. Ornaments: The scales of fish are sometimes to make artificial pearls which can be worn as beads. Oysters contain pearls which are polished and worn as jewellery.
5. Soap and medicine: The oils obtained from fish, whales and turtles are used as food and also for the manufacture of medicines and soap. Cod-liver oil is a very popular item consumed by many people as a food supplement.
6. Animal feed: Many fish and parts of fish which are not eaten by humans are processed into fish meal and used in the manufacture of livestock feed.
7. Building: Shells of oysters and periwinkles are sometimes mixed with cement and sand for building houses. The periwinkles make the wall stronger and highly attractive.
8. Glue and fertilizer: Fish bones are also used for the manufacture of glues and fertilizers.
9. Income : Fish farming provides good source of income for farmers that are involved in pisciculture as their catches fetch them good money when they are sold.

PRESERVATION OF FISH

This process involves keeping harvested fish long enough to ensure they maintain a very level of freshness before consumption. Preservation helps to maintain and preserve the freshness of the fish. Preservation prevents spoilage, injury or destruction and this keeps the fish in edible condition for a long time. Harvested fish if not well stored will get spoilt and cause great loss to the farmer hence the need to elongate its shelf life. Preservation can be carried out in any of the following ways: 

1. Salting/Curing: Application of salt in the fish which prevents the growth of spoilage organisms should be practiced. Well salted fish can stay long without spoilage provided the fish was originally fresh.
2. Smoking: This is the drying of fish over fire. This reduces the moisture content and improves the taste and flavour of the fish. It also gives colour to the fish. It is necessary that the fish be constantly reheated and aerated and kept away from flies to make it fit for consumption.
3. Canning: This involves the storage of the processed and consumable fish in cans under special conditions for future consumption and sealing the cans so that air cannot pass into them. For example Geisha, Sardine etc.
4. Sun Drying: This involves the drying of fish using the direct heat from sun called solar energy. Here, the fish can only be stored for a short time. It is common in the Northern Nigeria. It is simple and slow. It is not easily practiced in Southern part because of high humidity.
5. Freezing/Refrigeration: This is called chilling. This involves the use of cold storage like deep freezers and refrigerators to store fish over a long time at very low temperature, where bacteria become inactive until the fish are needed. Storage can be done as long as possible provided the system is on.
6. Conversion to feed meal: Parts of fish (especially parts that are damaged or not good for human consumption) are dried and ground into powder known as fish meal. This is used as essential ingredients of livestock feeds. Fish meal is useful to farmers in raising livestock.
7. Roasting: this involves burning fish over naked fire for a short moment.
8. Icing: this involves lacing ice block over harvested fish in a container this method is temporary.
9. Steam cooking: this involves cooking harvested fish over hot steam. 
10. Irradiation: this involves the treatment of fish non harmful dosage of ionizing radiation this helps to slow down or halt spoilage by retarding enzymatic action and or destroying microbes.

Presentation : 

The topic is presented step by step

Step 1: The class teacher revises the old topic

Step 2: The class teacher introduces the new topic

Step 3: The class teacher allows the pupils to give their own contributions and gives room for pupils” participation

Class Teacher and Pupils Activities. Interaction or Participation 

This involves class teacher and pupils’ interaction, conversation, imitation or modeling through discussion, play method or just by recitation or asking and answering questions that are related to the topic that has just been taught.

EVALUATION 

1. What is fish Farming?
2. What is pisciculture?
3. Mention five examples of cold blooded animals.
4. Mention five importance of fish farming
5. Write out five methods of fish preservation.

Conclusion : 

The class teacher concludes the lesson by giving the pupils some notes on the topic that has just been taught. He goes round to mark and he does the necessary corrections.