Fish are a huge group of animals, represented by over 28 000 different species. They are cold-blooded, which means their body temperature varies with that of their surroundings. Worldwide, an array of preservation techniques are followed, ranging from a simple chilled or ice storage to most recent and advanced high pressure and electromagnetic field application. The book contains all essential terms used today in the broad field of fisheries science, genetic structure. An invaluable reference source for researchers and teachers in fisheries and allied fields and for anyone interested in fishes.
