Page 49 - fish_farms_curriculum

and additional air should be given to the compressed fish. If necessary, fish tranquilizers,

sedatives (egg clove oil 40-60 mg/L) can be used. However, using fish tranquilizer is a
specialist job and it should be applied by experienced people.

Another important issue in fish care is the precautions to be taken regarding the health of the

fish. First of all, every fish that comes to the facility should be quarantined for a while and
observed for a few days in a well-ventilated tank that is not included in the geothermal

system. Items such as scoops, feed buckets, feed shovels from other businesses should not be

transported to the business. At the entrance to the business site, there should be a disinfectant
pool on the ground and everyone entering the facility should step into this pool with their

shoes. For hygiene purposes, after harvest, fish tanks should be cleaned, dried and then filled
with water again. It is important to take these and similar hygiene measures to protect the

health of the fish.

Contrary to what everyone knows, fish, like all other living things, are stressed animals. The
approach of unemployed people to the ponds, feeding other than meals, sudden water quality

changes, water quality exceeding the optimum values stress the fish. In some cases, such as

bad weather, lightning, etc. sometimes there may be situations that create stress for the fish.
Stressed fish swim reluctantly, react quickly, are restless and become darker in color. Stressed

fish take less food and tend to hide. As a result of stress, the risk of fish getting sick will
increase. Necessary measures should be taken in the establishment to prevent your fish from

getting stressed. Adding vitamin C (5 g/kg feed) to fish feeds in tanks that are under stress or
at risk of getting sick for a week will reduce the stress a little bit and strengthen the immune

system.

In the sale of fish, the water level in the tank should be thoroughly reduced, a small amount of

water and plenty of ice should be added to a separate harvest tank. Fish should be quickly
scooped into the harvest tank, which is filled 1/3 of the way with watery ice consistency, and

it should be ensured that the fish die quickly with the sudden heat shock. Especially carp and
tilapia species take time to die because they are heat-tolerant fish. Killing the harvested fish

quickly will improve meat quality and extend shelf life.

Fish tanks should be numbered and all operations (feeding, water quality controls, grading,
vitamin supplementation, harvesting, etc.) should be recorded daily, filed and archived in a

folder belonging to that tank.

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