Premium
Effects of Topical Location, Branding Techniques and Changes in Hue on Recognition of Cold Brands in Centrarchid and Salmonid Fish
Author(s) -
Raleigh R. F.,
McLaren J. B.,
Graff D. R.
Publication year - 1973
Publication title -
transactions of the american fisheries society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.696
H-Index - 86
eISSN - 1548-8659
pISSN - 0002-8487
DOI - 10.1577/1548-8659(1973)102<637:eotlbt>2.0.co;2
Subject(s) - fish <actinopterygii> , hue , fishery , quality (philosophy) , business , marketing , advertising , biology , computer science , artificial intelligence , physics , quantum mechanics
Cold branding with liquid nitrogen as a coolant appears to have an excellent potential for producing a durable recognizable mark on fish. The most frequent complaint voiced against cold branding has been a high variability in the quality and subsequent recognition of the mark. Four aspects of cold branding were tested and found to be effective in reducing variability in the quality of the brands. These are: use of branding tips with open simple designs and thin clean lines, application of the brand to selected locations on the fishes for a controlled period of time, and utilization of the ability of fishes to change hues during subsequent examinations for marks.