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Fish have been a major component of our diet and it has been suggested that fish/seafood consumption contributed to the development of the human brain, and this together with the acquisition of bipedalism, perhaps made us what we are. In the modern context global fish consumption is increasing. However, unlike our other staples, until a few years back the greater proportion of our fish supplies were of a hunted origin. This scenario is changing and a greater proportion of fish we consume now is of farmed origin.
Aquaculture, the farming of waters, is thought to have originated in China, many millennia ago. Nevertheless, it transformed into a major food sector only since the second half of the last century, and continues to forge ahead, primarily in the developing world. China leads the global aquaculture production in volume, in the number of species that are farmed, and have contributed immensely to transforming the practices from an art to a science. This book attempts to capture some of the key elements and practices that have contributed to the success of Chinese aquaculture. The book entails contributions from over 100 leading experts in China, and provides insights into some aquaculture practices that are little known to the rest of the world. This book will be essential reading for aquaculturists, practitioners, researchers and students, and planners and developers.
List of contents
List of Contributors xxix
Foreword xxxvii
Preface xxxix
Acknowledgments xli
Section 1 Notable Developments in Chinese Aquaculture in the Past Few Decades 1
1.1 Contribution of Chinese Aquaculture to the Sector, Globally, and to Overall Food Security 3
Jiansan Jia, Weiming Miao, Junning Cai, and Xinhua Yuan
1.2 Inland Aquaculture: Trends and Prospects 25
Zhongjie Li, Jiashou Liu, Qidong Wang, and Sena S. De Silva
1.3 Mariculture: Developments, Present Status and Prospects 38
Qingyin Wang, Hui Liu, and Juan Sui
1.4 Chinese Aquaculture: Its Contribution to Rural Development and the Economy 55
Ningsheng Yang
1.5 Species Composition in Chinese Aquaculture with Reference to Trophic Level of Cultured Species 70
Qisheng Tang, Dong Han, Xiujuan Shan, Wenbing Zhang, and Yuze Mao
Section 2 Traditionally Farmed Species/Species Groups and Farming Practices 93
2.1 Grass Carp: The Fish that Feeds Half of China 95
Congxin Xie, Jiale Li, Dapeng Li, Yubang Shen, Yu Gao, and Zhimin Zhang
2.2 Typical Cases of Silver Carp Culture 116
Guiwei Zou, Dan Wang, and Xiangzhong Luo
2.3 Developments in Common Carp Culture and Selective Breeding of New Varieties 125
Xuesong Hu, Yanlong Ge, Chitao Li, Zhiying Jia, Mei Shang, Shihui Wang, and Lianyu Shi
2.4 Crucian Carp and Gibel Carp Culture 149
Zhou Li, Zhong?]Wei Wang, Yang Wang, and Jian?]Fang Gui
2.5 Recent Developments in Bream Culture: Culture Systems and Genetic Improvement 158
Weimin Wang and Zexia Gao
2.6 Integrated Rice?]Field Aquaculture in China, A Long?]Standing Practice, with Recent Leapfrog Developments 174
Jiashou Liu, Qidong Wang, Jing Yuan, Tanglin Zhang, Shaowen Ye, Wei Li, Zhongjie Li, and Jian?]Fang Gui
Section 3 Emerging Cultured Species/Species Groups 185
3.1 Freshwater Pearl Culture 187
Jiale Li, Xiaoping Wu, and Zhiyi Bai
3.2 Chinese mitten Crab Culture: Current Status and Recent Progress Towards Sustainable Development 197
Yongxu Cheng, Xugan Wu, and Jiayao Li
3.3 Culture of the Oriental River Prawn (Macrobrachium nipponense) 218
Fu Hongtuo and Shubo Jin
3.4 Mud Crab, Scylla paramamosain China's Leading Maricultured Crab 226
Yuanyou Li, Chunxiang Ai, and Lijie Liu
3.5 Sturgeon Culture: Status and Practices 234
Deguo Yang, Guojun Ma, and Dajiang Sun
3.6 Snakehead Culture 246
Xiuqi Li, Qinglei Meng, and Nan Xie
3.7 Mandarin Fish Culture: Status and Development Prospects 256
Guocheng Yao, and Wei Li
3.8 The Success of Yellow Catfish Aquaculture in China: From Rare Wild Fish to Popular Farmed Fish 270
Dapeng Li, Congxin Xie, Xugang He, Rong Tan, Xing Tian, Zhimin Zhang, and Yu Gao
3.9 Aquaculture of the Paddy Eel, Monopterus albus 283
Daiqin Yang, Fang Chen, and Guoliang Ruan
3.10 Aquaculture of the Large Yellow Croaker 297
Shixi Chen, Yongquan Su, and Wanshu Hong
3.11 Flatfish Farming 309
Changtao Guan, Yuxia Ding, Aijun Ma, Yufen Wang, Jun Li, Qi Ni, Xuezhou Liu, Qiyao Wang, Kangsen Mai, Hong Lin, Bin Huang, and Zhengyong Yang
3.12 Rabbitfish - an Emerging Herbivorous Marine Aquaculture Species 329
Yuanyou Li, Qinghao Zhang, and Yang Liu
3.13 Soft?]Shelled Turtle Culture 335
Zhong Yang He, and Haiqi Zhang
3.14 Hard?]Shelled Turtle Culture 353
Xinping Zhu and Jian Zhao
Section 4 Alien Species in Chinese Aquaculture 363
4.1 Crayfish (Procambarus clarkii) Cultivation in China: A Decade of Unprecedented Development 365
Qidong Wang, Huaiyu Ding, Zhonghu Tao, and Dawen Ma
4.2 Development of the Culture of the White?]Legged Shrimp, Penaeus vannamei 378
Xiaohan Chen and Jianhua X
About the author
Jian-Fang Gui, Institute of Hydrobiology, Chinese Academy of Sciences, Wuhan, Hubei Province, China
Qisheng Tang, Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Shandong, China
Zhongjie Li, State Key Laboratory of Freshwater Ecology and Biotechnology, Institute of Hydrobiology, Wuhan, Hubei Province, China
Jiashou Liu, State Key Laboratory of Freshwater Ecology and Biotechnology, Institute of Hydrobiology, Wuhan, Hubei Province, China
Sena S. De Silva, School of Life & Environmental Science, Deakin University, Geelong, Victoria, Australia
Summary
Fish have been a major component of our diet and it has been suggested that fish/seafood consumption contributed to the development of the human brain, and this together with the acquisition of bipedalism, perhaps made us what we are. In the modern context global fish consumption is increasing. However, unlike our other staples, until a few years back the greater proportion of our fish supplies were of a hunted origin. This scenario is changing and a greater proportion of fish we consume now is of farmed origin.
Aquaculture, the farming of waters, is thought to have originated in China, many millennia ago. Nevertheless, it transformed into a major food sector only since the second half of the last century, and continues to forge ahead, primarily in the developing world. China leads the global aquaculture production in volume, in the number of species that are farmed, and have contributed immensely to transforming the practices from an art to a science. This book attempts to capture some of the key elements and practices that have contributed to the success of Chinese aquaculture. The book entails contributions from over 100 leading experts in China, and provides insights into some aquaculture practices that are little known to the rest of the world. This book will be essential reading for aquaculturists, practitioners, researchers and students, and planners and developers.
