FT S122 Alaska Salmon Culture I
3 credits (3+0)
The first course of a two semester sequence which introduces students to the principles, concepts and methods used in the production of Pacific Salmon with an emphasis on modern fish culture techniques used by Alaskan producers. The course will cover all aspects of fry and smolt production. Topics include water quality, brood stock management, egg collection and incubation, egg and live fish transport, fresh and saltwater rearing techniques, feeding practices, growth, record keeping and fish health management.