The culture of the European catfish, Silurus glanis L. in Czech Republic and in France

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60076658%3A_____%2F02%3A00004206" target="_blank" >RIV/60076658:_____/02:00004206 - isvavai.cz</a>

Nalezeny alternativní kódy

RIV/60076658:12610/02:00005788

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

The culture of the European catfish, Silurus glanis L. in Czech Republic and in France

Popis výsledku v původním jazyce

The European catfish Silurus glanis has been cultivated in extensive ponds in central and Eastern Europe in association with carps for more than 100 years. The total production of S. glanis in aquaculture from ten European countries (Austria, Bulgaria, Croatia, Germany, France, Hungary, Greece, Macedonia, Poland, Czech Republic and Romania) was 602 t in 1993 and presently is about 2 000 t. Production is increasingly from intensive pond culture or in heated/geothermal waters. The flesh is white, boneless, easy to prepare, and low in fat (6 to 8 %). The taste is mild but is subject to off-flavour. The fish are filleted (yields about 40 % without skin) and the flesh is cut into steaks or smoked). During the last 10 years, research in Czech Republic, France and other European countries have developed technologies for artificial reproduction, evaluated population genetics and addressed problems of conservation. Growth is higher in males and research is in progress to produce triploids fish.

Název v anglickém jazyce

The culture of the European catfish, Silurus glanis L. in Czech Republic and in France

Popis výsledku anglicky

The European catfish Silurus glanis has been cultivated in extensive ponds in central and Eastern Europe in association with carps for more than 100 years. The total production of S. glanis in aquaculture from ten European countries (Austria, Bulgaria, Croatia, Germany, France, Hungary, Greece, Macedonia, Poland, Czech Republic and Romania) was 602 t in 1993 and presently is about 2 000 t. Production is increasingly from intensive pond culture or in heated/geothermal waters. The flesh is white, boneless, easy to prepare, and low in fat (6 to 8 %). The taste is mild but is subject to off-flavour. The fish are filleted (yields about 40 % without skin) and the flesh is cut into steaks or smoked). During the last 10 years, research in Czech Republic, France and other European countries have developed technologies for artificial reproduction, evaluated population genetics and addressed problems of conservation. Growth is higher in males and research is in progress to produce triploids fish.

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

GL - Rybářství

OECD FORD obor

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Projekt

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Návaznosti

Z - Vyzkumny zamer (s odkazem do CEZ)

Rok uplatnění

2002

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Aquatic Living Resources

ISSN

0990-7440

e-ISSN

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Svazek periodika

neuveden

Číslo periodika v rámci svazku

15

Stát vydavatele periodika

FR - Francouzská republika

Počet stran výsledku

6

Strana od-do

139-144

Kód UT WoS článku

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EID výsledku v databázi Scopus

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