grouper cage culture

7/30/2019 Grouper Cage Culture

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Techno Guide Series

1. Blister Pearl Production2. Seaweed Farming: Floating Monoline3. Tilapia Culture in Ponds4. Tilapia Culture in Cages5. Tilapia Hatchery and Nursery Management6. Grouper Cage Culture

7. Bangus Cage Culture

Leaflets

1. Blister Pearl Culture

2. Mudcrab Fattening3. Seaweeds Culture4. Seaweeds Recipes5. ROS-Guiuan Profile6. LAEF Profile7. RFAPC Profile

8. CRM, Diit Profile9. BFAR RFO 8 Profile

Grouper in Cages

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DepartmentofAgriculture

BUREA

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OFFISHERIESA

ND

AQUATIC

RES

OURCESRFO8

CRMC

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Diit,

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lobanCity

TaclobanCity


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Contn. Commercially cultured species

Epinephilus awoaraCommon Name : Yellow grouper

Epinephilus bleekeriCommon Name : duskytail oryellow spotted grouper

Epinephelus tauvinaCommon Name : greasy orgreen grouper

Epinephelus lanceolatusCommon Name : giantgrouper)

RECIPES

Seaweed-Topped Lapu-Lapu

Ingredients:

lapu-lapu fillet1 cup pickeld Eucheuma

(see recipe below) cup sliced carrots1 piece onion,sliced,

separated into rings1 tbsp, cornstarch1 clove garlic, minced tsp. dried oregano, crushed1 cup chicken broth

2 pcs. sliced tomatoesred & green pepper sliceddash of hot saucesalt

Pickled Seaweed Relish

Ingredients:

Cleaned seaweeds1 cup vinegar1 cup sugar

onionscarrotsblack pepperbell pepper

In a saucepan, combine carrots,red & green pepper, onion, garlic, 1/8 tspsalt and cup water. Bring to boil andreduce heat. Cover, simmer for 2 minutesDrain. Mix tomatoes, cornstarch, oreganoand hot sauce. Simmer and stir for 2minutes more.

Meanwhile, in a large skillet, bringchicken broth just to a boil. Carefully addfillets. Return just to a boil; reduce heat.Cover and simmer heat. Cover and simmertill fish flakes easily with a fork. Removefish from broth. Arrange in a serving dishMix the pickled Eucheuma with there ared sauce. Pour sauce over fish

Mix together, sugar and pepper in acasserole. Boil the mixture for 10 minutesand cool. Blanch previously cleaned

seaweeds for about a minute. Place theblanched seaweeds inside the sterilizebottles. Pour the cool mixture into bottlescontaining the blanched seaweed.


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HARVESTING

Starve the fish 24 hours before harvesting. Harvest depends on thedemand of the local and export market.

POSTHARVEST

Scoop live marketable size grouper (400 g and up) from the cages.Hold grouper temporarily inside the conditioning tank and provide aerationfor about 1-2 hours. Adjust water temperature gradually to 180 C by addingpacked ice. Place 3-5 fish an oxygenated double sheet plastic bag, with

water at 3-5 cm or at least covering the nostrils of the fish. Place crushedice on top of the plastic bags to maintain the water coolness during thetransport.

Place 3-5 fish in oxygenated double sheet plastic bag, with waterat 3-5 cm or at least covering the nostrils of the fish. Place crushed ice ontop of the plastic bag to maintain the water coolness during the transport.

Place plastic bags inside the square Styrofoam box (30 cm x 30cm x 20 cm) with a cartoon cover having a tag "live fish" and then readyfor transport.

Epinephelus akaaraCommon Name : Hongkong, red

spotted or red grouper

Cromileptes altivelisCommon Name : humpback or

polka dot gouper

Epinephelus rivulatusCommon Name : Half-moongrouper

Plectropomus maculatus

Name : Spotted coral grouper)

Epinephelus akaara

Common name: HongkongRed spotted or red grouper


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grouper cage culture

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