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The Application of the Freeze‐Branding Technique to Trout Fry
Author(s) -
Nahhas R.,
Jones N. V.
Publication year - 1980
Publication title -
aquaculture research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.646
H-Index - 89
eISSN - 1365-2109
pISSN - 1355-557X
DOI - 10.1111/j.1365-2109.1980.tb00278.x
Subject(s) - trout , biology , fishery , liquid nitrogen , fish <actinopterygii> , zoology , chemistry , organic chemistry
Freeze‐branding of young trout with metal stamps dipped in liquid nitrogen was investigated for use in experimental work. Good results were obtained when the procedure was standardized as follows: stamp cooled for 30 sec, applied for 4 sec with a pressure of 20–30g. Certain letters were better than others and brands were retained for over 5 months at water temperatures that are normal for trout.