II N I 1 WIN IMHIIIII ! \ 108 425 E‘RGCESSENG fittSH FROM FNMA PGNRS Thesis for Tim fiegm (4 M S. z’dlCHtGAii’ STATE COLLEGE him R Fey-ti 1mm: 19:2; ‘mmfl ll - “ ' r This is to certifg that the thesis entitled Processing; of Fish from Farm Ponds. presented bg John R. Ford. t _ has been accepted towards fulfillment of the requirements for M. S. degree in Zoology .Major professur Date February 27, 1951. 0-169 .14? a .\o4oo...lv (VKXVt; \. ) y s h ( c I n . _ . .v u I. o - . w . tr; . v Kl‘ A < -0 . . . s x . ~ I O \. t . _ n. . x . X .t . v .\ . ., w . t ~ p 4. . u I y . . . u. . to u v N J: .. . .u ( u d) u . . .. . t i 9- 5' I. . . . . t . 1 . . . .‘J . .. no In . .. It, . . ; . . . u I l u a I— . l t‘ v.1v . t I I I. . I n n :4 Q ' I . . .., I. \ t . . a . . v . . A 4 . a. . s . , v . .s. It . . . I . v. I 7.. 0‘. OR‘SIR Ill Irla\ln,’£fl‘ V v . ll .‘ . 4. . Il.v..10‘ rv . . kfilsll' Ill '3 Afica‘rxrn - 1* van-0 1'1““ 9 .1'“ nBNCV.'4"-ib)$-‘ I N TUH : Ra l .5313}. PCI-.‘--S -fi A Thesis Subfiitted to the Schonl of Graduate StrdTes Richifan State College of Arriculture and Applied Science in fartial fulfillment of the requirements for the degree of 1:235 TEE OF S CI ETC td Der; rtment Of 200103327 1’7 “-2 1 \‘1 'n '“7 fl CF firfirfiwjfmrs ...- '--a—n . . 4.“ I. INTRCDYCT SN Infortance Snurce of Heteriel II. PRC” EDUEE ATD TETHCDS General Technique Cleaning Bluegill: snd Pan dressed Bass Filleting III. PPESETT.~ .TIC" ATD ATALYS CF “LT. 9" . r‘ a. ‘4‘ 7?. x '41 ' . .. a-.. Per Vfinu o; ssalle “c1 “t in Pzecessl V I7. DISCUSSICN lf 0 SET: fl ['1st ZITZRLTUTE CITE SUPILEXETTA.Y TS 3135 sf 4? \u re \ \D KL.) R) U\ l l l l II" I ll I TTRC :‘UC TI C‘s-1' 5;. (1‘ ’d *3 (D In (J {3 d (+- J“ ”D ’1 (D F J U) "o L3 ,Jo ncreesing utilization of farm ponds in the stete of Michigan. fishy ponds are in use at the present time end more are hein3 constructed eac year. These ponds are useful for weterc co. Ht on, erosion control, fire protection, irrigation, or- chard spray wster supply, recreation, and fish production. _In the matter of fish production, Hichigen's ponds are of more im,ortence for food production then for recrertionel fishing since the large husher of natural lakes in the state offer excellent sport fishine. There is no reason why the owner should not hervest from the water as well as the soil, especially since fish can he reised without hampering the other purposes of the pond and 3rew - with very little cere from the owner. One of the principal problems in relation to farm pond nnnege- .._.IO ment 3 how best to harvest and ut Mli e the fish produced. A large number of farm ponds throu: hout the country ere not be ing used to their greatest cepecity because, although they are producing fish, the owner may not know how Test to utilize the fish in his ponds. This study presents a method of processing nd utili n3 pond fishes so as to provide an economic 21 source of enimel protein food. Phases considered include an estimation of the potentiel poundege of T0 nd 3 W?VS in which the 1 H) edible fish thet can he re is ed pe r scre 0 fish can be processed; weirht loss to he expected in p.rocee s2n3; com- parison of the fin Fl "ield "ith the amount of poultry or hetf thrt can he raised on a similer ares; and an estimate of the average time consumed in processine t ‘4 R (D J [0 ’ J ’D O 'D m .3 ”3 ’ :3 O :5 Q; ”J H E 23" O usable meet in the finished projuct. This has alre 6v been 5 +er'ir d for many fish which are sold comnercielly end Tack (ljhhb) has done the sene for lske herrin3 (Leucichthys ertedi), csrp (Cvnrinus cornio), and suckers (Cetostomus connersonii). No specific information re— garding weight loss for the common pond fish has been areileble. Such knovled3e shoifl d 31 (V‘t helpful in determinin3 the number of fish to catch or harvest, the number of fish to neci'3e to3ether so that H- enough for one meal can be removed from the freezer n one and the total net :ield in edible food that a pond can supply. For the sake of Convenien es the rezin bod y of this work hes been divided into the followin3 topics. 1. Hervesting and Yield 2. Freezing 3. Per Cent of Usable hei3ht in Processing M. Smoking Fish_ 5. Comparison of Yield W1 'th Beef end Poultry 6. Ti we Study 7. Relation between Size of Fish? nd Per Cert of Usable Meat The writer wishes to express his thonks to Dr. inhert C. 3211 under whose surerv1s icn this study was me so aid and sug- (D '1) :3 {b o gestion have been invaluable. UT. Ball furnished all photographs. The ponds for the experimental work on fish production were node avail— able through the cooperation of the Michigan Department of Conservation. Thanks is due to Dr. Peter I.Teck for advice on the problem; to Dr. William D. Beten for checkir 3 the statistical data; and to “‘1 or. .— ya ,- F‘ .. u.. L. J. BI,t~ler ail Xr. C. C. shepjrrd of the School of Arricultrre In June leY, six fonds at the Wolf Lake Frtehe“" Kzlcrrzoo County, in southwestsrn Xiehifinn, ".rore stochtd with lor~ovcrth life}; ‘4 gh’ Tess (Hicrobt rus selmoiies) and bluegills (Leroflis m. firero-‘ir“s). m n ’1 '1' ‘ :1 . .w . - 1 A . v - - rhese Tones mere Grained 1n 13kg, the fish count i, neirhed, measured, On Septezkrr g - 10, 13kg these roads were again dreined and all fish of usable s oches or more) were taken to a locel H. as (five F.1- freezer plant tiers they Ler imredigtely sharp frozen at —300 F, without having been processed in anv say. The larger fish, which inc 1L ed most of the hass, were nrzpped th the pond nur her. The *4- irdivi inell.v in freezer hater ari labeled w 0 smaller fish were placed in yeper containers and wrapped in bundles ‘ stout two or three rounis eeco. Tee" were then taken to Nichiean bass were from CYTPrlletal youds located at fleetings, Borfl rCounty, head minnows (Pimefhnles p. Jromelas). All bass i rom Hes ings were from Pond U and Pond 6. The hullheeds vere stocke with selflen shiners I v 1 u h n ‘ ‘. 1 ' (:T'fit’P'flfl ’""_ “.113 Cl“"9019 ‘1‘“ c €11"':3,‘t"13) ll 8 C" .’."...31T‘.r 131021 .511? 2'8 13118 81311181 S V U , .V|_vh) were used es forage fish an’ hait minnows and the hullhegds raised for food. These were also sharp frozen at ~?O° F. without angr rrelimin- H (- V N V U ary processing and sent to Iichiren State Gel . .1! {recesseu.. PROCEDURE ATE “TTWCES All fish used in this study were weighed in of the bluegills processed were quite small. A sprin~ balance "a dietetic scale was employed for all weishins. The total en;th of the ‘h' \u.) Q 0 fish was used in all csses and was measured in inches to the nearest tenth. A section of two-inCh—.Zick oek plank wes used as a cutting board. Kn iv es used were of t21e tut? her knife and sliciss tvpe. A :nife with s medium len5 1 thin lml ce- rm s used for filleting. Blue— gills were scaled with en ordinarv hand tvne sealer. 0 L— 1,4. M D" :1 >3 U) Q. (T) ' 4) Ho :5 ”D p. 9.) U1 For the purposes of ti is stud y a dress d f one which had the heed, entrails, skin and/or scales, and fins removed. This included removal of the “idney from along the ventral s1rfece of the backbone. Some of the bluegills were scaled and some were skinned. Many people like the skin of hluegills to eat but the skin of hass often has an objectionable muddy flavor which most people do not enjoy and so consequently all of the bass were skinned rather than scaled. In processing, one or two peckages xere removed at one time from the freezer and a package 'IBS opened and allo.7ed to start the-Wing while the necesss.ry knives, scales, charts, and other equipment were assembled. In general, it took from fifteen to tnentv minutes for the fish to than enough so that they could be separated. In the case of the larger fish wrapped individually, six or ei5ht pecka.ges W818 opened at one time. As the fish were cleaned, records were kept of ea.ch fis , listin3 the total length of the fish, the total weight, and the weirht of the dressed fi h or fillets. As each lot of fish was nroccssrd Lthth, C" J‘ D ) 3 g cf 0 F "3 Cf U) * i m :3 ("f H. {:5 O leaning was recorded. removal of the head. Holding the fish upright and starting just back of the head, the knife was forced down and slightly to the rear so 9) s to avoid the operculum. At this poin the In iife was angled forward li3htly so as to es ss directly posterior to the pectoral fins. The J. hellv Has split open back to the vent and the entrails removed, care 0‘ eing taken to scrape out the kidney from along the underside of the backbone. Clo Lsterel cuts were made along either side of the do real fin. n all the way forwcrd to the head. The dorsal fin was pulled out by holding it at the posterior enda nd pulling up and forward. The an 81 fin was removed in the same manner. This procedure left the skin attached to the fish but divided elon3 the entire do sal and ventra.l midlines. For those fish which were skinned, the skin was pulled away starting at the anterior dorsal end and pulled off to the rear until it so areted from the caudal fin. The caudal fin was cut off and the dressed fish was wiped clean, weighed, and pack a3ed in pliofilm or cellophane freezer bags. Cl Essentially the some tech nque was n ed for those bluegills which were scaled. In this c2 se tn was done first. This work lurillLr ‘ll‘ll-I was done with an oxdihorv toothed fish sorler he fish was held F o p . v NA _, \J I on the board and the scales removed from each side st rting at the . ~ ~ . 1 n ‘ Ff: \ . Ar -«' tell and working to the head. -Le need, entr31ls, 3L1 fins "fire re- moved ii the srhe tanner as er the °kioned fish. The method used for filleting was similar to that of Dendy 79U5). A thin, medium len;th blode was used for this work. Because the fish were only pertially thawed, the meet was ctill very hard and a sorewhat heavier knife was used than would he used to fillet fresh fish. The method is illustrated in Chert I. he fish in one i all the cuts have been node correctlyt Pie. 3. Shows one side filleted end the fish from whidh the fillet Wes teLxNI. - Fiv. 9. The some dorsel cut is node for the other side. i". 10. The 87"in 1r: reifoveé 1 fire fillet. - . , Tic. 11. Shows knife being yunhed 911 the Vey throufh the fish after Fig. 12. Jininhed fillets end flPh~C??TFPu. . mnde ell elonr the b"ck end going streifiht down. .DfSlaQ the fiorerl fin.~ Fi". l. . cut is O Fir. 2. A cut is made filonfeide the enol tin extending from the vent to the tril. Fig. 3. The skin is cut dioeonelly down from tno enterior end of the dorenl cut to the vent. end bulled hook and of? rt the tril. not hevnnd the ribs. From here the cut 3 htvled down to the £17. 5. A cut is made juet forsel to the leternl line r"d xtendine : . fih ventrel cut. (shown in Pie. 6.) Ti”. 6. The dore"l cut is deenened to ertend devn to tne rih". fitter the Lniie three: the l?et rih it .- huehe' rll the Te? oin with the ventral cut. tfljfic “\Hnfl m I L ‘--A-‘ 5 , 4 _Q ,0 4 ‘> 3’ 1 4 v 4 ( n r 4 m ( 3 d J Ea #- Harvesting Fish used in this study 'ore all harvested by drainino tne ponds. This is the quickest method and the best wev of obtaining the entire yield from the pond. As 3? vison (19h?) Points out, a drain is also an inoortant aid in nond nenorewert Vor __ -- - - - K" -A . A . ‘ .atural fonds or those constructed without a drain, some other method of herves .ting mus be used. Seines of verious tyncs are sometimes employed but this is a slower xethod are frobotly fails to ta“ 8‘1]- the fig UA‘. If the owner wishes to remove only a few fish ”rem his pond at one time, hook and line fishing can be used. Bass are most eCSily taken in tr e 57 ri n3 when their food supply is lowest, end blue‘ills are most easily removed fro the Sjawning beds. While this is not sport fishing, it is justified by the fact that the bes managed pond is the one in which the entire annual crop of use? le fish is h'rV(rted. If the entire usable crop is not harvested, there is waste not only from the standpoint of yield but also because the small fish ~vill grow more ef- (D at a slower rate. Small fish can convert food into tissu O I O fiCiently than larrc fish k.) f‘) ’3 d can grow only as fast as the available food supply allows. This fact was brought out ouite ole? rly by Devison (Ibid) when in speaking of bass he said that after spewnin: had occured once, there was no danger of hu ting th e breeding stock and stotod: "If you catch a fish 1e rge enou’h to eat, its removal and use is good sense at any time of the year." j, o a 9 c _‘ a O yon“ and line flSfllnL 13 not a good means of harvestinr f ~...J' the entire crop of fish. One can hope to harvest only about half of the edult fish by this:*ot21od be cause as the number of fisi decreases, the rennining fis. ind enough food so thet they do not readily take the -isherran's bait until, by their increasing sis; they reach the carry— i ing ca 1 acity cf the pond and again have to compete for food. (Mo. Con. "0 Yield Many factors enter in the determination of the num, r of pounds of Lseble fisn that an acre of pond will support. The number of pounds of fisn of all sizes which a pond can sun3o ort is called the carrying capacity of the pond and is more easily determined. The numbers and rounds of fish harvested per acre of pond are given in tables 1 and 2. The sverege yield for four ponds st Jolf the was 195. pounds per acre. This fijure represents usable fish only. In this study bluegi ls 0; five inches or nore and bass of eight inches or Here in la n3th were considered us ble fish. The yield for the our por nds is as follows: Pond 12 17 20 21 Pounds 195.9 121.M 399.0 155.0 The carrying capacity of th ese ponds is estimated to be about d- twice the yield. As can be seen in able 3, the total yield of fish S FJO of all sizes in Pond 20 was actually e69 pounds per acre. This considered to be an exceptional ly hi 3h total yield for ti 1is locality. J Vdr inster (19-17) found that the carryin3 cs p9 city for bass — bluegill HM; combinations raneed from 3C0 to ECC pounds per acre with the yield 9 ing chczt -alf this amount. This would be a yield of about 900 mmgocH cw mMgmh muwm \Cl . KC Lf‘\ mH C'\ Li \ . ‘ a 4 MO hmpfinflm mgma mmwsflanm Hawk 1 mama %Hom I mHHHMmSHm @ca ummm mo ccwpophopm l"\ (\J 0 CW . \ m h ..o\2. ~.~ mnofi 9mm gmfih Mo mdfigom m.m mmgomH ma sauna omdhm>d LI\ r~ \ l‘"\ OJ C7\ 0: H :ma whod 9mm gmw mo umpfiflz \) ssflwmz mfiflflmmsflm mHHflmmsHm mfififlmmwflm mmnm .13) mHthafiHm mafiwmmsfim .H mfipma F- ['1‘ mmmhow w.Hv NH muflm as“ : n. w wccm n of O .‘ A. h. Product Table 9. [1} rd Pfiu v Avorqre mmbnr 5’ Fish her v, . . e rov~e n Inc n P N «1 U) "4 Number of A Acre 2.7-h.8 Fish/Pound 7.3 E? a ,15 Small C) (‘u 0 £1 11m q 1’0 .1. ~,. ('7 c} P % 02—13100 0 l r-I r467 . !_‘ “_. ‘,1.70 '17 -J.1 1? 116 U) P) luegills B ’4 IO KO M.1~6. C'\ J L1" 1.591 Q) hf) k f‘.) L Bluegills C“ a C \J Small U) U) a) 21 mm 0H d h..- K Bass (2.} acres) .r-.SS T36 12§.u (‘1 0.1 r) \C‘ C‘J C‘ u mall ~.... U Bluegills r4 0: LI \ NW r'i 6? Medium Bluegills F: a Li\ ['5‘ b‘) KO hgo 33111901115 ~— pounds per ecre excert in the northernmost tier of states where it '9 v- Mr‘a n CT. - r. ' would Lroodn y average 120 pounds per ccre cr less. Also commentir field, Davison (13h?) *clicves thtt nitural ponds supper as little C support MSG - 630 pounds of fish. dander (13h?) hes renorted yi-lds (’2 ‘1 r J .3 O "D H d I F, O .J :3 fJo :3 Is 0 . J Cf I .10 H H. N H. ed.ponds n Silesia, Germany. Pend 20 was a fertilized pond but as can be Seen by comparison with other rerorts its yield was outstanding. The other three ponds, two of which more also fertilized, did not have a great 1‘) a yiel but the ever “e of all four fonds was his . v Freezing Modern freezing Les revolutioniz d the fish eating habits of ti) the netion by providing an effective wev to keen fish in the fresh stete. (I) Previously the onlr means known to nreserv— fish for any lon%th of time was dryir? salting, or canning. Many ocean fishing hosts are now freezing their catch in the round as soon s0 thev are taken aboard. L&ter they are thawed, filleted, cckeged, and refrozen without injuiv to quality. This is contrary to the long estdblished belief thet fish once frozen should never be thawed and refrozen. It is believed that sharp freezing of freshly caught fish prolongs the state of rigor and nutolytic and bacterial breakdown such as occurs in fish that ere iced is very much reduced. (Punocher 19M?) _ 1h _ In speaking of conmercial fisheries Zerotschenzeff (ljuf) stctes that there are no Tiiid TUdsg or lsws sovornin" the conditions unanw v V “”4. which fish should be frozen for mgriet.in3 and notes thst the British Ministry of Food .38 set up certain specifications for the quick freez1n3 of fish. 1. Fish selected s’ould be of the freshest and best quelity and frozen with a minimum of delay. 2. Fish should be cooled at such a rate that the time taken to cool the fish throilgh re use 320 F. to 23° F. shall not exceed two hours, and the tem.ereture of the fisn leaving the freez ine 4- Q or by spreying with cold we er and/or sealed in water and vapour proof wrappers. h. The holding temperature of around zero degrees F. is considered best for frozen fish held for 8 — 10 months. This study has attempted to employ the sene technique in freezing as hes proved elfective fer the commercial fisheries. As has been stated, the fish were sharp frozen without processin n30 of eny kind. The actual vork of processing W58 started one week after the fish had arrived at H'chir1n State Colle3e and work was continued over a period of four months. This method would rllow the pond owner to hrrvest ell his fish at once and to process them from time to tine as they were needed for food or as tie time allowed. Even after a period of four months, the fish were in 3'ood cond Mti n. A few showed slight drying or "freezer burn" due probablv to poor wrap ing. C‘ _\ . ~1- : . : . ‘_ ‘ A I n spec1es veritt-on 1n the n: :i; properties of fis when held for four months or longer in a freez;r. This stidy included . ‘ fl "' fl . . p '0: 1 l‘ o '3 ‘ "urv- I. . ' nine fieshnater species oi lisn aLu snohed that. in general, fish com- pared well with beef and p. Q rk in amo dnt of Vite nine, amino acids, and protein content. It was also hovn that frozen storage did not si3— .Ji ic can tly alter the nutritive value of fish. (Ingels SE :1, 135C Bretzler (1950) in studiesn made with 3jrcund beef found that there was a wide verie tion in the amount of snrirhoyo d grin i rs-storo 3e. ‘V Various types and brands of freezer trappings were tested. Some shone H) F” (J :1 '1 cf (0 CD :5 as much as 3d per cent shrinkage when held for a period 0 months but it was shown that with the prOper type of freezer paper and careful handling, the amount of shrinkage could be kept to a fraction of one percent. " 1 U) :1 C) d" it) p; t“? :‘i O 1... '2 bad No greet amount of sr rin nhrro w 31 an accurate check would prohably have revealed some Snr nkage eSpecie sllv in those fisi which had been processed and refrozen and due to poor wrapping exhibited some degree of "freezer burn". q One very oefini eezing fish before they are C+ a) "a 9‘ ‘i no :3 C..- m z (o d- J is *1 proce essed was found to be the ease with which they could be processe . The bluegills were very eesy to pan dress as compared 171th fish freshly caught. It was not as difficult to rem ove the scales and when the p. proper cuts about the head had been ma e, the head and entrails were very easily removed toeether. It Wes also found that the skin came s in freshly caught CLO fte ;_3 (D C’- O c+ L34 (D t b }.J (D U) ’5’ C) U) H. (+- 0 off Without edhering Blnerills ——l The weight loss by size interval group 9, 1c and 11. all this weight is e ere still fresent but the pan dre or dressed cattle. sidered the "I he total ." ‘- 'fl\: 0 lJ- the reciprocal of the per cent of useble m T- f'. ble 3. This same data is summarized in table.3. same 88 of the bass M'S V*Hff firm EOC’use of the Partiallv and téis mede filleting much "rsier also. Per Cent cf’Lsable Hes All of the bluegills were processed by pan dressing. s is shown in sunnlemcntarv tehles Actually not vailehle for food es in fillets because some bones seed fish compares with dressed chicken Therefore, in this stucy, dressed weight was con— nor cent usehle and was listed as a percentage of of the fish. The t loss can be determined as meat as shown in the tehles. Summery Dita on the Processing of Eluegills gfiverafie' Arzrzge ‘Thtnl’ Per con Pond Tumher Weight Length Jeieht Lsable Nunber Processed in grams in inches in mounds 17 311 75., 5.10 11.7 h7.7* 2o 6H5 51.u 5.56 2.2 50.9* 21 63 1h1.h- 7.h2 21.2 51.6* .A total of 1019 bluegills was frocessed from the three ponds. ”'7 II The eijhted ever:ge* ‘ Represents a w of usable meat and dividi 3 b average obtained by multiplyin: the ner cents i'mht :’ U __ tv the nunher of fish, adding the resultant numbers ' the total number of fish. _ 17 - of 211 the U1 2.i1 ls UTE €U.M grers or sli:ht1v more than two ouic 2 u. Blue5 ills used in this study varied in VCl "ht from 7O to 315 ‘1 J 5r2rs. Thirtg-eight fish below this rrnfe were nrocessed tut showed no annreC1uble 01f nce in the or cent "srlle 2s food. P Sizes covered the renge 5.0 to 9.7 inches with the we ei5hted average being 5.8 inches for the group. The dressed weirht for the entire number of hluegills averaged hQ,9 3”? cent of the live weiqht. This fi51dre comrarcs well with the findines of T2c k (lghhb) on.the dressed wei3ht of ce rp and sucker ('1 wnich he lists 2. 53.7 percent and 52 .9 per Cent respectively. It should he noted that Te k's fish retained the caudal fin A few bluegills were firepored in this manner and it was estimated that this added about 1.5 pr rcent to the dressed weight. (D Pen dreseod_Boss Supplementary tebles 12, 13, 1U and 15 list O the percentege of usable meat found in processing the bass by pen dressing. A total of 175.1 pounds of bass were pan dreseed. The number of bass yen dressed totaled 276. Sizes rnn5ed from 5.6 inches to 13.7 inches with .he wei5hted average being 10.5 inches. Total weirhts veried through the range 33 grams to 631 grams and the sci jlted 2ver25e for all hes: pnn dressed wes 312.7 grems. \- Teble u gives the summary data for each pond. Tfible h. qrrnrr" 2 t? for P22 Dressed Boss ‘| 17-11« C". ‘1 " “7 " m-\t'.'.1 Ir: 7")" ".Y‘ .’ {3.1. 5‘. e JL-rC] ‘9‘ .L'/ |- 1.; Cil.t Pond lunher “2;;ot Length Weifht Usrblo Yumber Processed in grams in inches in rounds 17 61 315 n 11.2 M2 6 5h.2 20 gh h51,6 19.8 25.5 59.5 J r .— h 32 70.7 0.6 5.0 ~o.s 6 dd 2N6.2 5.5 h1.o 52 7 J- anen the 2ver2ges of TC? cent uceble meet for eech pond vere wcinhted it 22s found th2t 51.8 for cent of the live wei5ht was useble. This is very close to the “ercent2ge found for bluegills and also compares with the findings of Tack (ljhhb) for crrp 2nd suckers. It is however consider2bly less than Tsck's dctn for lake herring which use rejorted_2s 71.9 per cent of live weight. Filletod P'ss A totel of 155 bass were filleted. Their a ‘1‘ 1 1 | ‘ u I o o w913ht totgled 12A,} pounds. Tne totnl we1jhts of tne 1nc1v1du21 fish rem 30 rrnms to bk) grams with the weighted PVGTP?E being MSM J v 1*) 1‘8 11"” c. grams or exactly one pound eech. The size ranged from 5.6 inches to 13.8 inches for en overege of 12.3 inches. Supplementery tables 16, 17 and 18 give the percert- 3.2 of ussble neat and deteiled dots for each pond by size interval :‘I V rrouns. Total nunhers and rounds ere shown in tsble 5. uh Tntle 5. Sunmbry D:tr on Filleted Bass "h Jr“. 2" :V-:.’.\""" "a FL—‘nj '- n 2‘ '3 . “in- er cut Pond Fumber feight scnjth fielfht fissile Number Processed in grams in inches in rounds 1 to Win 1" \ 1 - l2 L, Lyu.. ld.5 51.4 51.; H( w 17 6 4.3.1 13.? 3.9 32.9 v (3 O\ —4 r: ‘4 H O 0\ g...) C \1 N t—J C U1 O‘\ R) \->J L»: ’3 ‘\ \ L) H H O 4: }_J ' 'Q I R) 4 ) J1 The Weighted averages of all percent: es fir filleted bass was 30.6 per cent usable. o ‘ I -v r o This figure of 33.0 per cent usatle ESTt lS somewhe lcwer than those figures cited by Tack (ljhyt) for fillets of lake herring, carp, w 1 l - . i. .- r ~ cerp 37.4 :er CLIt, 1cne herflr" 03.0 per cent; and suckers h?.3 p{r fillet weight of yellow pikejerch (Stizost;dion v. vitrenm) to be hE - 50 per cent of the total weight. Wore nearly comparable are ficires siven in an article (Anon. feerin; in the Canadian Fisheries Manual which stated "Two- ”3 *4. U) :3‘ ‘ V 9.) m P. Cf H. U) c,- ‘0 ‘ J y 1 ('a :3 O h H) 51': (D W H. U) 3-. Ho :3 (Q 0" O m d LO H. U) 5% p. (T) CS :5 t) ’ b :1 ‘ l ’7 In I 5‘ '"J A) {1. . fer cent of he whole fish “ It is t-;e het fillet weights did not eqnal dressed weights ('0' for bass but it shculd be remembered that all of a fillet is edible. ‘ ‘- r,‘ , A ~ , a .-» : .‘. . hr evar 3331~t5 +.;e up less Ln.ce in e ficez- :r Cfi mire edible '7 . 1‘ - q 2 7 P ‘v'. A ~ ‘~ I'— .~ P --r- -~~ pl: ~ ‘ . - nest can we store: in the :.p: sjsce than -er 3px dr;s;_d fish. For ‘- 1 r- : P‘ g ‘ : ‘ 9 . . cess, at least tines ti 3eo‘ size, tnorn .3 “1-. m-rit in n statenent 3, crrp and sucners. Brllreeds All brll.3'ds .0. j““ ‘““°“e€. A tstcl of 3*: fish weigning 113.? rounds were :roceszed. These fish varied in size from a swell one 5.5 inches 1on3 and nti~3in3 :3 3rer1s to one 1C.5 inches Ion” xe-'h‘*~ 7:9 grers. 'e of all fie. of this species was found to be ”0.7 per cent usable meet in relation to the whole weights of the fish. Table 19 Hives the f”? cert Llflfble y 5126 3r:;uni.3s. ' ' . 4‘“ p. - r. ‘,. ° ‘- Poseitilit* :1 error SGVerel persons diced 1n the frocess- ’40 "5 7 O is 5": 0 l4) H. E. y.) f.) "‘3 p. (D ven though the scxe techniqte and methods were used, it is to he expected that some vs iation in weight loss in proc essing would be due to the operator. L); The nercentcges of rrle In fe.21e fish in this strdy is “nknonn. It has been found by sevcrrl investigators that there is a sli3htly hi3her tei 3“ht loss in dres sing females, especially when they are gravid. m king Fish - U Smoking of fish as an Pid in preservetion is no lingrr necesscry since the advent—cfm ern he: e freezers and comnunity lockers. hcver~ theless, there are those who en; the particxilar flavor and texture o . . m “M ' " L— l. .- 1r “ 0 lwfaitee shrine ih~ snoginc process end sno no fish ere in den::n nd. 7' ‘.-. " . .‘ r‘ ~ . . 1. I. -. “1 - - SRO“143 also 18 a Letns of Ltlllzlflz fish not fenernllv esten. Cary U ‘ U ~-~-- —-~- 9 the use of more "rou3h ;lSh" as food sers: "It's .‘ It a peculiar phenomena of sm he fish fiizt the so-c lled 'rou3h fish', the carp and catfish, smoke up better then most C ne fish." .1- lleted HI hile it is possible to smoke fish ch ere an ‘19 - .- ~.. J. .5 Cl (7-), l—Snl o or pen dressed, it is often more desirc ble to “rrn re then in another way n on smokire is to be done. Perhaps the easiest way,,and in many cases the best, 18 to drew the fish bv slitting o:en the belly and remcv Ii--3 the entreils. This method works very well for ccrp and bull- heads. Fis. thus nrepereo do not tend to dry out as much during ’ smoking and do not easily fell opert. They hey be strung up by the head or placed on pegs or neils. For fillets or pen dressed fish, some type of rack rust be provided in the smolcer. Such o.rack “ads ’4) 3|) 0 Cf' O 3. o from herdwere cloth was found to be setis 1 1 when a fisn “as been drawn, a study was made on small numbers of large- & mouth boss, snallmouthb ass (£icro-terus d. doj_o nieu) and black bullhends. All of these fish were drev in had the entrails remove d) and in addition each group had some added processing. The smell- mouth bees were d1 ided into th .ree 3roups: l. anal fin removed; 2. dor sel fin removed; 3. seal and dorsal fins and scales removed. '1 H 3 U) .0 ‘4 C {‘3 ,5 {J H H) F1. :3 *3 (D l The largenouth bass were divided into two 3 oi: 17017551; 2- C» £11 and (101‘5‘ 3,1 fins 8715. 863.198 I‘Bjjfi‘fé‘d. The bxfllheaig ‘ J- o v o o f" .- . '0_' '3 0-. a f? _: A. A"? — illed in sedition to 1rein drewn. The hmba concsrnin3 c1c-n ing and smoking of these fish is shown 'n table 6. 1:3 Species humber Drawn plus Per cent Per cent of loss total weight Bullhesds 53 rills 3.7 93.3 9 2:31 fin 7.3 3?. Sufllrouth l} dorsal, enel fin, scrles 13.7 86.3 Boss 11 dorsal fin 11.8 $7.2 Largemouth 2, anal fin 7.1 92.9 Bass 25 drrsel, enel fin, sceles 13.0 90.0 The lergemouth bass averaged 10.9 inches in length and 10.6 ounces in weight. The smellmouth buss averaged ll.M inches in length ,3 a.d 13.3 ounces in weight. Both species of bass were taken from rearing ponds in November, 13h7. The bullheeds averaged approximetely 10 inches in length and 10 ounces in wei3ht and were removed from rear- ing ponds in Sertefiber 19u7. One can expect a loss of about 10 per cent i-.uci3ht when a ‘ d here h- been drawn and gilled or drawn (1) m as treat Fl 0 m fish of the si-c (L) i and rough dressed by removing one or nore fins. Orrin? Some kind of curing should be done prior to smoking. There are many methods and different formulae for brining solutions that can be used successfully (Jervis 1350). A standard type brine solution and the one used in this stucd was made up of salt, sugar, and se tpeter (potassium nitrate). The amounts used were those recommended by Tech (lghhe) and are as fol~ lows: four pounds of salt, one and one—half pounds of su3er, and one and one_hglf cunc3s of svlthth, to six SCllORS Cf meter. Fish of m:diim size should be soehed in the brin» for 9h — 70 J I I i I hours thfl less time needed for snall r fish and were tine for lorr- u.. -.1_-.. I-I‘AAA\_I - IL (a - ( er ones. Brining should be done at low temperatures such as wrevail in the ordine v hem erefrirerat.r. Uidmer (ljhj) stLtes: "Erinin 7) of meat is a race between hecteriel action and the renét ntion of the salt so ution. The cooler the h‘ine, within reason, the slov.er the bacterial action, and the safer the process." °"o”'““ There is en infiiite variety in the types and migns e from the si nple barrel uit‘o a smell fire in O the base to rcther intricate devices involving dampers and fens such 1 I v at Ifidii Ste te College. .Any smoker is L): as was used in tllS stt -she while still ellowin the 9.4 o O + m 3 D D- r ( satisfactory which provides suffic (0 heat to be regultted to a moktrnte degree. Apple wood was used to give heft thou3h many other substances will serve as well. "ichory, oak, and cherry are frequently'used. Green wood is best as it gives more sroke with lcs sheet. If dry materials such as sawdust or corn cohs are used, th y should be dampened with water. Tech (1950 oral communication) recommends (I) H (T) L“) LI. ’4 U) peelins the bar? from apple and cherry in order to elirinst- that fey 3ive the fisu an objectionable flavor. One hundred and five bullheeds were smoked in th's studv. After standing in the bline solution for 21‘ hours ,they were removed and drained. A fire was started in the smoker and when the temperature hed reached 30° F. to 95° r., the fish we"e hung inside by placing the heads on nails. A dense volume of smol {e vzes mainte ined e.nd the temperatu.re wes he:t below 1200 F. for tr ree hours. The temprrsture W:.s then r ”I itt ed to rice for the last hour of smokinf but it was not allowed to go above 1500 F. The heat was (.1 opped at the end of four hour 5 and aft: r several hours of cooline toe fish were removed. The heeds were taken off t11e bullhceds and the wei3hts of to h heads and fish were reco mied. The fles of the hvllheads Conre.c re d oil;r and had turned 2 salmon-red in color. Weights were recorded throughout the entire processin~ QLd smoking and the results are 3iven in tasle T. ' U Title 7. W11 “t loss in Smoking 105 Bullhesds Pounds Per cent Per cent Pounds and Removed of total and ounces ounces remaining left Total wt. 6h _ o —-- -—- ——- Entrails 5 — 2 ..2 31.3 53 - 1h 5 mokin gloss s - 7 iu.u 7,.b 50 - 7 _ r: \J'I l Weight of 5 — 1 11.9 70.7 heads KN A Comphrison with Beef and Poultry In comffring the amount of fisn harvested for acre of pond to the number of pounds of beef or poultry that an acre can support, one should be co3r1 izent the t the fish were not fed while most cattle and ioultry are fed a considerehle amount of feed over and shove the t sur:lied Ev the ren3e. In the southern port of Hichi3sn it is customerv to rcn3e from LJ 1 ‘3 \fi I r—J L) “3‘ 1) (1: I") *1 O 3 (1' er r‘J (D is *1 (’1 (D O (“f ’JO 3 :3 (j H) *4 ‘D B. O *3 L's H. U) n) (4 ‘1) H "1 (. l ’ 3 U) is ‘1 C) 23 Pb 3 E '1 — \ - f ' o t r‘ n n ‘1': 7“ .‘~ on r-s ~ 1 1". '1- -~- -' .. ° ~1X tv”“~ J 4 enliss. "3t; 3*ol ”astuoe, three ecrec should he ‘- . ,1 _ ~-- ~.‘_ . 'J sufficient. A steer will gain clout 350 pounds on the gross per season. In two seasons there would he a gain in weight of 530 pounds for the enimels for each three sores. It takes rhoit 5C0 neunds of corn or 750 rounds of ha y or roughege to ru t 130 pounds of beef on feeder calves. The averege live neight of all cattle slaughtered for beef be- tween the years 1930 an d 19 U5 w's jl‘h rounds. The ex ere e dressed weight wes SE for cent of the live weight. The per cent veried from rrime ste rs EMIl h dressed out at 62 - 67 per cent to or . ters and can- ners which dressed out from no - 52 POP cent of the live weight. (Ziegler who As for noultrv there is no limit to the ”unher that can he kept on an acre of ground. As many as MOO—ECG rullets mey he kept on one so re hut t1-ey can not he meirat ' ed without feedin3 At the ‘3 time of ariting, it cost around 25 cents to raise one pound of tro11er. Feed represents 60 per cent of this cost. It requires 3.5 ounds of #5 feed per pound of broiler. The amount of feed that cen he saved by pasture is 10 — 15 per cent. Dressed broilers lose 33 per cent of their live we Mi I.t. Turkeys lose about 25 per cent. This dressed weight consists of bone as well as meat and only about no per cent of a broiler's live wei3ht can be considered edible. Anelvsis If no supplementary feed was given, the yield of beef per acre would probably .ave been less than the yield for lish shown in this study. A gain in weight of 5 0 rounds for three acres would be shout lo6 nound per acre whereas the fish from the Wolf ere ponds showed an average yield of 195 pounds per acre. As for the sorcentrge - nettle, tne cettl; :ro sli rtly hi'ner ’2th the dress d eirhts "ver 3 55 fr” cent es opfcsel to EC :6? cent ”'r the fish. Sunrlenent rv feeding nou.i he necessory to r is e roultrv. ’ o r»- . A *0. . W .. ,. _-‘ .‘ I. pasturin; .ill sore 1; — l5 prr cent of tne ft: cost, " r . "' '1 '5 ".1 ‘ -1 l he one and e nelf ta two cents a pound SaVbu on the cost of frecuction. I I f‘ Forever, the owner would still be frying shou, :3 cents a pound for his trollers end this is considerably more then the fish would cost The production of fish in the Wolf Lake ror 3 compared fever- '4. ,hly with tie :red.ict on fi ; res for beef and poultry in cost and vanla To» 0““0 ‘AV \s ‘4'»; (Aw-OH. A check was mode or the time necessary to frocess the fis.. As shown in table 3, th :lue3ills averaged nearly twenty an hour or n dressed hess res four (1‘) three minutes a fish. The everege for ’75 "inutes cech end for filleted bess six minutes 6€Ch. The average rate for each h illhied was two minutes and PM seconds. T'ble ?. Tire St‘uy in Processing Fish Species Process Pounds Time Number Hunter (hours) - 39? hour Bl‘egills ran dressed 1h5.1 58 1019 is.u H ”\l I] H m H m 4 ON H '2‘ Di Bess Pan dresse O H {1’ >4 C’ .J (‘0 \ '1 C ' ‘ Q a .10 0-4" ,, .. c‘ 1” n”, -r '1- - , ‘ T11J— L‘ L V “I. i‘ —J ‘L nk~t—‘J CT ~' tn 4 re; g *1 or 1— Fl vtp ()5. 1.119 five ”7996 "C r“"‘ “f“ V“=“i""‘° 1imq’S ”‘9 fiwnn ~~~ \ + :c 4“ '1” q 4- - __ .. a- 4A..) ‘- ‘ .~ u‘ _-_. LI 0 I z u -’ L.‘ J. Li?” void Relatian.3etween Size of Fie, As a surflement t“ this study it was thoufht afiviseble to deter— mine whether or not there was eny uifference in the dressed wei 8 2rd seell fish of the same spacies. The per- CEDtafe of loss on dresrinv wes analyzed ly standsrd stetirtical fre— cedfire 8rd it wee feuri.thrt tle bass ard bullherds crewed ? recitive correlation between size of fish and percentages cf dreszed wc'5nu. In both :fecies the larger fish ehowed a semewhat larger percentere of dressed weirht in relation to total weight. The results are shown a on between Leneth of Lareemouth 0 CI .1. 2r Relet inc S T .J II. Chart 6’1 P) k \— S 1"! 45- horizontal a 3““t ,3‘ i A. (H te estimfi .D .’. O ori error stand” The (—4 r4 0H an}«ga &>;‘v -tahv t 1.18 per cent. actuall . W . 6 Size {in e. 1+9 of this nt. 0 :or ce :ows the bass . I 3.378 S .— ‘F‘irjo .- mhe d r dressed out on u, In QC.»- 00.0. 8d. and. new. 8.! 8d. 3.: 8.: at: 8.. 3... 8.2 . av I.I I I I I u IIIIIIIII 2. IIII. IIII .I IIIII .III.II. I.IIIIIIIIIIIII. 3. I I IIIIIIIII . IIIIIIIIIII . 3 I an on .6 x cm 2. 32!.» 2.0 Ext: 25.. <> 3332» ""' Ht. .— bz—ho.ON¢¢ / ”3010 UN.» no nogu>< . :oo~ ‘H n Length o 3;) u ion letw. O H (1) P‘N . ‘ KO E—4 o 0) + .E: .p 41 .g e, o o -H 0] Ln (1: (1) l‘\ 5-“ .9 c. 'd C II (12 -r—4. (.1 U) (H ,5: (l) C 5-4 '2} U) 1- ,S'i $1 (H 4-“ O C- :1 CD 9‘ +3 >4 e e co k. 01—5 (.4I + L) ,Cj $1 +3 ('3 C)- -'\‘ F1 H G} H U) r—l (‘3 m 3': L) O .51 ID ’5‘ m w-l r.) VA {1 H o m V oH or“ +3 t”: U] KI to 'H :3 >4 (5* H CO ‘1) (CI O H ’J -H (-3 Q +7 4-3 or! H £1 +3 ‘1) O O t» N -.—I H rrj 0) $4 Cu £1 0 F4 .91 pI P '-'-" ’-' ---' ." --"-"- ‘ on -"""-- 'IJ' NV '9 .35; 239.3» U3 2...... h2.4 \N V These fincinjs are in agreement with those of Krumholtz (lfh Who fonni thrt the weight loss in filleting wee profortionally Preeter in the smaller yellow pikeperch. The bluerills in Food 20 showed a elifrt regative relctionehip. This would iniicgte a higher forcertrge of dressed weijht 11 the srzller fish. The bluegills in Pond 91 showed a very slight pocitive relation- . The increase was seven tenths of one per cent for coco inch n length. In View of these dif?erences, it was believed Ho :3 O ’1 (D :1) (1 ('0 Ho A best to await the accumulation of more dzta before taking any inlc1— ‘ an \‘1. no 7" r . , " ‘ r~ I'j ”5 :‘r‘ ‘V‘J-Q“ fi‘ ences regglglg: the relation of lenvtn .no ;eieeitexe of crossed ~— H 'r weifht cu‘the blue “- c~ '17?" " &¢Qu .uJICN . 1 .0 1, ' O o (W I » I v ~ PC. a ~..¢ ~ ~ 1.n or the spec1es uswallv Iio n in farm fish rond were har— -. vected tso y:sr :ftpr plrnting in n der to Zetermine yield, weirht loss after processing, and Th e usrfir: l e pounds per acre end this production com ares favorably with tho pro- 1 her tvpes of ed hle meets grown on farms and with fish Ho duction of ot pr odiiction from ron nds in other farts of the country. A size of five inches total length for bluegills and ei wit inches for bees are estab- lished as the minimum size for which it is economical to process from the standpoint of time consumed and yield of food. Weight losses in ran dressing :re anoroxim motelv 50 per cent of the total V.€ijht for bass and bluegills and MO per cent for bull- hends. These losess are similar to those of most food eni.els. In e bass and bn.lheeds show less weight loss than small— er ones of the same Species. Lcrgcr fish can he filleted neorly es rspidlv es they can be pen dressed, take up less space in the freezer, and due to the absence of bones are hi3hly nrefers ble. Filletedb ass dress out at about 30 per cent of the total weight. r# A ”1 9 3 Q I‘ H 4 c—r O O C” \ J "3 "2 *4. :3 I”) (—4,- 3‘ (0 J7 ‘ J ,4 H. d‘ 1.1 O In C+ >34 "0 ’ i * 1 Q (J; ’5 dF m :3 D 3 0 Q J' ,4 (D :3 CD cf- 3‘ O Q; m o for smoking, it was found necessery for good results only to drew the fish and remove the gills. This lrewn weight for b-ss and bullheods is ebout 93 per cen nt of the total weight. A weight shrinke3e of anoreximetely 1H per cent vres fornd to occur dIring smoking. ~ ~- :. ~. ~ ... p- - . , The mthFm of share freezinU iish "in the rounc" {no ‘ I. ~— . x , - P l- . .fia‘. 1 --. , te'wio3, groces31o3, sod refreezir3 is s.tis_ectery *Io«3 ing tempereture is kept necr 0° F. Fish compare well with hoof rod poultry in nourisemen ta grown with little cost ehd effort. yr h, The L’ethoi of h rvesting fish and inne distely shern freezin them “in the round" without any yrovious rroce. in proved N s.) O ’1 (D Ho {3 The everege yield of usable fish of five inches or n 1ength see 195 pounds fer acre in the four pond hsrvested at Wolf Hoke. The dres:*ed. wei i;hts of ti ie t ue3ills and bass skich vere pen dressed :versged 50 for cent and 5? per cent of the total rielded 30 er cent usehle meet. r; 5 Bullheeds averaged HO per cent usrble meet. The amount of time necemsery to process the fish varied con— The 105 bullheods thet were smoked showed en average loss of it due to the smokin3 process. A co mneris on with beef and poultry showed thet from the stand— .0 points of cost, time, and yield, the production or food in farm ponds is no thy of consideration. .I 14 +3 3 L- '3 *7 {a C) 0-1 ,— :4 t) Anon. 1:11:C"1§:".0 T1. ~+ ,n-ic. V3 0%an .3 Fwd it“ P1 *- ,.. ’- J. ,tua o n_suiii. 1-sn_-ics (-1 s -OACCTD. General QMfoe-Ls, Ltd., Halifax, K. S. Canadien Fisheries / -. 2.5nual. nn 9o — 31. B£.ten. “7. Do 1933- Elements rv Net here-t wl Statistics. New York; John Brstzler, L. J. 1953. Shrin:"“e Dnrirs Storage of Grated Beef errrsd in Various Hoteriels. Hich. Agr. SKI. Ste. Quarterly Bull., Vol. 3?, Yo. 7 hr. 7?8 — 7“ Jo -- J Jr° ClQI‘E', R. H. 1313. Backya.rd Smokehouse for Fish. Toe Outd men. December. n :7 i O J" O 13h7. Farm Fishronds for F3od end Good Lend‘Use. U.S.D.A. Wash- Q J S. Easy Wev to Fillet Fish. Outdoor Life, July. Ednirster, F. C. JQEY. Fish Ponds for the Farm. Yew York: Charles Seritoer's Sons. 11M pp. In3clls, R. L., J. F. Klocke, J. P. Rafferty, R. E. Groensnith, M. E. CnaLss. P. I . TECIZ, PTLd M. A. 01113011. 1350. Nitritive Value of Fish from i'ichi3en &¥.ters. A3. Ehr. Ste., Michigan State College, Tech. Bull. 913. Jrl‘v'is’ ET. D. ‘ 1950. Curing of Fishin3 Products. United Stetes Depart. Interior, Fish erd Wildlife Service, Resorrch Report 1?. ZnnMflz,L.A. lets. Fillet Weights end L, from Saginaw PlJ ' . Ann.Arbor, Michi 3am: Inc J ’1) '1 L) st of Cons Iiisc. Pub. No. 3. .Ute for Fisheries Reseerch. n) ,4 1 Filleting of Yellow Piheperch 1. ,Missouri Conservetion Ccmmissio 10'“ Ponds for Fish and Wildlife Production. (Bull.) 32 pf. 1.1V. Punocher, J. F. IQUE. Freezing Fish it See for Later Thsming, recessin3 erd’Frnez- . . . - i ”F’ in: Ashore. Fishin3 Gtzetfie. Vol. 65, No. 1?. P. c-0- .. PR .- .21 ‘ T» C-~, F. I. 1013‘l C 1'. ‘ Q n 1 . a. r1v- A 1' Q 3 ‘LJ "‘3. gfi5.-ln’f 1‘.ch 30!“;1'129 19.5-33 H23"? ’ SIICgf‘I‘S Ella Cr‘m. -? 7"? r: 7 , M a. ‘ “ -——:wnr- " .. - s e H ljfihb. LoINHt Loss in Dresei‘: Fish. Lici. Afr. 3hT° Sta. (“Mrterl'r Bull. V01- 97. V“- 2- :32, Oral Communication. Widmer, J. lQMB. Freezinf Modernizes Meat Smoking. Country Gentleren, V01. 69’ NO. 70 171171 d F r . Y: . 15h“ Fertschri£;liche Carrfenteichwirtechcit. E. Schweizorrert'scbe vgrlggsluchh6“51”“3: Stuttgfrt, rev. he Pro:res:ive Fish Cnlturist, Vol. 19. N9° M. Zr-I‘C+F“‘r" STSEf‘f’ Y... “.0 19kg. Freez;n3 and Cold Stnro3e in the Commercial Fisheries. o . f FlShluT Gazette, v91. 05, No. 12, p. 19h. 1953- Written Communication. Ziegler, P. T. lEMC. The Heat We Est. Denville, Ill: The Irteretete. M97 DJ. -. Bluegills processed from .ond 17, Wolf LéLe, Michigan \‘:1 \fl .4 \T! \. Tl KO O\ H 0\ \4 {h !3\ ON 12‘ O\ O\ \ 31 ox ~4 CQ 0\ kg erber Yhole Prososeed Percent of Weight Weight Uselle FiSh in fraws in 3:328 03¢ 07 5 (4/ Jl 11.7.3 f v I: fir: ’30"? t; J 3 13 J L C'“» )7'4 r! N "O [.1 ' 1 *4 \J’ H t) 23 \D r: '4 O O J 1 “QC,” if! I L5 1L.» 14.5 51+ 3335' 1915 117.3 no 31;? 15"" he 2 _., A‘ I ,o 2569 1:4 1H5 or 90h? lose h" "J c- I v/v '0 H H I J '1) \ )1 ‘dl Ch 0 (.3 .T~1 1 . 1 -«. , ‘ , l a .o.‘ ‘ T? .3 qu v," 1f 7.3.“ 3.. , , 3 “7 e 0- 31U°S11L5 IOCtS ea -3cc .ohc :v. NZ u _c, micnlgnn Ihtervel Nurber Whole Processed Percent in tenths of Wti3ht Weight Usable of inches Fish in grams in 3r2ms 4: O -\J I I? U: H 20 10 59.0 D.L - h.5 16 M2: 243 55.1 h.6 - %.7 3 2th 133 56.9 h.8 - h.9 13 113‘ 235 53.5 5.0 - 5.1 32 2389 15M7 51.7 5.2 - 5.3 123 hg61 95:3 so. 5.u - 5.5 1.6 5706 2323 50.3 5.6 — 5.7 92 “929 2500 50.9 5.3 — 5.9 57 3330 1625 hD-Y g 6 - 6.7 9 ’62 5-2-2 O\ O LQ l 6.9 3 310 179 57. \ '1 J1 Tl 7] -4 7.9 — 7.1 1 19h Int A PéTCL 1.7 r. J """\m 4 :2.- LS in Q ’2‘ :31 *1’11 i-<“f‘ ' A sa in u :71: «J Vwmmnr .- ‘18 110 tentFS mp, Aka—w 5.6 "' 507 in Pd 1.7 I'- \ .1 > . 1 L: .1 .00 KC 0:. 75/ 0 f0 .rhu :7 1.2.1 09: v “8 6 6 )1 11 3.6 - 6.7 7.0 - 7.1 52.11 696 2d 9. 9 151+ 7.h — 7.5 1146 1. ¢—, 61, 1:15 0 9L E.) r) 0,. 511 .. 8.7 KC 00 253 .. 9,1 0 0.. 04 RJ 71? 1319 7J 0, Oz . I 7nb “'15 J u - 9.5 J. Q stle ‘7. Lfrgemouth tees frcm Pond 17 W01 Lake K1chigrn which were pen dressed Interval Wumbwr Whole Procc. ed Percent in te-ths of Weight Wei; Usable of in hes Fis in gra n Jr-.s 1’,” 9.h — 9.5 1 100 25 51,9 12.6 10.7 1 253 12b LS.O q f' 13.3 19.9 11 30,2 1602 54.3 .1 *4 CQ 1...: C) 17.50 J 7'27. 22.1” [7.7 1h21 391 Table 13. Largemcuth Base from Fond EC, W01? Lake, Michigan which were p82 dressed tcr"al Kvmher thle Processed PerCen i t2ntks of Weight Wei'ht Useble of 1 case Fish in grams n ;r r 10.8 10.9 2 657 33” ”9-3 11.0 11.1 3 995 M52 M5.u 11.2 11.3 2 670 3&2 51.0 11.” 11.5 2 703 3&7 h7.u 11.6 11.7 2 22 u06 h8.9 11.8 11.9 1 h69 195 h6.5 12.0 12. 2 329 M09 u9.3 12.2 12.3 12 51h2 507 MS. 12.h 12.5 13 593, 2913 09.0 51.6 12-~ 12.3 7 3377 1673 23, 3.- 13.1 13 6507 3258 29.9 13-2 13.3 7 3951 19MB» h9.2 3.h 13.5 8 h660 2U16 51.7 13.0 13.7 3 1122 562 50.6 9&339 12. Lsrjemcuth 9222 from Pond u, Hestings, Ki0h102n -‘ . v1 . ' ".l mn1ch were pfln uresscd Interval Number Whole Processed Percent in tenths of Weight Height Usable of inches Fish in grams 5-6 ~ 5.7 1 33 20 51.2 2 an M3 51.1 K 0 0:1 I \n O K) O\ O m I O\ 0\ ON 0 o \ II \N H O\ krI H w H -4 .4 :3 CQ 0 k D H Q 0Q 7‘3 )1 \Q \ 71 L‘Z‘ K.“ \31 C Q In) H O O O KQ O m C ox I ex 0 -4 \N 03 H C) H (3 ~4 \n (3 \o 6.8 — 6.9 6 M37 215 L9.0 7.0 — 7.1 h 393 167 EC. .2 _ 7.3 h 355 191 53.9 —q .4 O 4: I N 0 U1 (0 H HQ ON H O [—J \j‘l .r: O \N -112- “ .. 0 9- -. .83 Iron Poni 6, Eastinss L1Gh1'fir s1“ ’ s; ‘ which were ten dresce IRtFTVCI Nuwter Whole Procescrd Perc in tecths 0? Weight W0i3ht Cast of inches Fish in grsns in grams 5.6 - 5.7 9 66 36 5”- ;.s - 5.9 9 5 152 ,2 60C - 6.1 114‘ F7— 3C3 [- 6.2 — ..3 12 552 220 5-. 6.M _ 6.5 10 51? 271 S-.. 6.6 - 6.. 5 231 1H7 50., 6.5 _ 6.3 1 60 32 53. H O ~\I 0 PC) I N -~l N O K»: H -\I \531 w \O \ ‘1 I\) O N 0 ON I -~I O r-J 0 ‘4 kn '0 LA r—l N k l :7 I J .r.‘ H k0 \n 42' K '1 W R) F." O O \fo H 3 D 41’ 0Q \J’1 LI 0 K. H H L) KN O \ t—J \ '1 0.) - 10.9 1 32 176 53 11.0 - 11.1 1 30? 165 52 1.2 - 11.3 2 62h 3&9 51.0 11.u _ 11., 27:9 luff 5:. I—J I“. O n I .J ._J O ~4 N N ’0 Q r ) —4 .J t: Q .3 \n F\‘) 11.” — 11.9 10 L0'07 2356 53. r (7 £10 2.0 - 12.1 8 350% 1431 «- f -n 2.2 - 12.3 1 b06 260 5_.2 _ If} .. ..'k r‘ T~~... . 1 'n - o .-— ’3 1" 1mm '2 ' Tw~19 13- u ”c“fi¢‘*c Mes -rc“ P027 12, «015 huhe. M1-h13?n - v“ - whic. . 2re.:1llatwd. O ‘ \ .I‘ P1 ' fi-‘fi —. —.A - Interval Hunter "31.3.8 Pprcpucd PGTCC.Lt Q ‘ a ‘1' ‘g .Q Y'Y ‘- _d 1" n tenths c; uui_ht ue13ht Usehle . fi-‘ . An-‘A 5" s,- of inches JLSh 10 '_r2 in 21 rs 8.2 — 3.3 1 13h 37 :2 : 11.u _ H I4 H r) 14 r4 o o 0 (3 0Q ON I I I I.) L—J f—J I‘J o r-J H H o o o a H KO *4 \ TI {U 0 KM H H (H (3 \ \I .37 \ 'I 5' if (D k.) 'D r—J ‘1 r—4 k) 0 r0 \xI .3 H o o F\) \J’I H O "\J I 1.4 I 0 L0 {2' [D \ 71 \i.) 1...: L5] 1—1 1Q K, I I o .IZ.’ \rl H 1‘.) 0 0‘1 I H '0 O -4 (Q kn! \1) I.) I-J s.) L‘.’ a 'U K.) 0 W 12.2 — 12.9 9 M717 1FM1 30.6 \TI P.) -~.| O *4 "Q \1 90 J N }_.I \ 5I O [\J I H k 0 b4 \ H N (3 I 'Q 12’ k 3 "J m K 0 m H KN C 4*: I LJ \JJ . U1 H \_I ’ ) K.“ H K-) (‘0 K) I H C N Thtle 17 Large :uth 365: £121 P: 93, thp 9 Kichiébn hiiCh ”fire - llet9d IrterV°1 Numker Whhle Prnces Pnrccnt ir tenfhs of Wcijht Wei;ht Jseble of inches F10 in grams in 3rrfis 12.0 - 12.1 5 179° 513 27.8 19 9 ~ a 1 7 7 4.».2 - 1;...) 1+ 1/73 1.7-] JV.O 12.11 .. 12.5 8 714-97 1048 30.0 10 6 _ 19 7 7 7h13 10:0 no 0 o — I ,j ‘- VJ C/‘J /‘ ~ ., r-x ., _. '1' 7 a f‘ '1 " '2: 1).? -' ng3 .11.. JY‘JB *7:\1+ 3.7 -r [I QC"? 'l “‘9 133+ - 13-; 5 .-,_,7 9-0 1.3 13.b - 3-7 3 1699 519 30-5 13.8 — 13.9 3 18:7 61.- 3.2.11 Table 1?. L9r§emouth Bess from Pond 6, chtings, wuich were Filletcd —--~- g Interval NU her Whole Procesaed in tenths of Weight Weight of inches Fish in grems in grams ‘ ‘1’ O.’ n 19.8-— 3.9 1 Pw 98 11.0 - 11.1 I.» \Q \ ‘1 LQ r J «I m ,4 ,4 O !‘0 I i4 H o \N O\ t—I \ _) n O\ (I) .C.‘ 11.1 - 11.5 5 131C 53, 11.6 - 11.7 h 156- M97 1 3: 129 12.2 — 12.3 1 5:8 1:9 . f Cl. 1!") - T_Elc 13. Ev17h?*is from Panis at Hrstings, L.c?i::n Interval Hunter Whole Proces;ed Percent in tenths of Weight Weight Uspble of inches Fish in grams .. f 5.9 - 5.5 1 38 10 %°.1 5.5 - 5.7 0 - d S.o - 5.9 0 60‘3 .. 6.1 O I O\ 0 kn: U1 \_ J r—J ox I—J '0 4r 1 c) 0 r m "N O\ O 4: I 3\ 0 \TI ’ 09. VI ~I R) h) ’4 m k C H .6 - 6.7 13 958 393 39-9 6.8 - 6.9 h 317 199 L19.6 7.3 — 7.1 9 796 321 no.3 7.2 - 7.3 11 1059 M15 33,u 7.h - 7.5 6 S35 937 39.8 7.6 - 7.7 17 1812 7“1 No.8 2.. - 8.3 26 3571 1h63 ho.9 8.h - 8.5 29 M335 1317 h1.h 9.6 _ ?.7 1:5 7131 2"“ ”9.5 8.8 — 8.9 “5 505M 90“1 L'1.1 9.0 - 9.1 he 7’11u 3":g 149-9 DJ f.) if K»! 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