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This book documents the current state of research by Chinese scientists on fish biology and fisheries and brings together manuscripts by authors from research institutions, universities and government agencies. There are papers on aquaculture, life history, genetics, marine and freshwater biology, conservation, physiology, new species descriptions, and truly amazing hypogean fishes. The information on these remarkable cave species shows how much we have yet to learn from that incredible fauna. There are papers dealing with some of the largest fishes and some of the smallest cave species. There are papers dealing with some of the most traditional forms of aquaculture and others with the most modern molecular techniques. The volume includes papers on critically threatened native fishes as well as the most common food species, such as grass carp (Ctenopharyngodon idella). The information on rare and threatened species shows how China is dealing with their endangered fishes. The information on their carp species will be invaluable to those in other countries who will either take advantage of the productive carp species in aquaculture or try to manage them as invasive species outside China. For the first time we bring together a complete overview of the state of fisheries research in China.
Published in 1995: This book is not designed as a culture manual for herbivorous fishes, but the reader is directed to other sources. This book should meet the needs that exist for a comprehensive publication on herbivorous fishes.
Did you know that half of all the animals in the world that have backbones are fish? There are more kinds of fishes than there are amphibians, reptiles, birds, and mammals added together. And scientists are discovering more species of fish almost weekly. Brilliantly colored or camouflaged, as big as a whale or smaller than a little fingernail, fishes are found almost everywhere there is water. The Fish Classes explores the origins of the first fishes, with a glimpse of some of the extraordinary varieties that became extinct long ago. The book also examines the five classes of modern fishes, surveys their physical features, habitats, and ways of life, as well as some of the threats they face today. Book jacket.
"Things," of course, was intended by the author to include the people, their ideas and actions, and the results of those ideas and actions, and of their interactions. -- Preface.
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.
Reprint of the original, first published in 1900.
Designed to bring together published references to the science of fishes, including their habits, structure, development, physiology, pathology, their distribution, and kinds. Also, includes sources on fossil fish.