Science of Fishing 2
UndergraduateTAS-KSM0032024
Course information for 2024 intake View information for 2025 course intake
Enrolments for this course are closed, but you may have other options to start studying now. Book a consultation to learn more.
- Study method
- 100% online
- Assessments
- 100% online
- Entry requirements
- No ATAR needed, No prior study
- Duration
- 14 weeks
- Loan available
- HECS-HELP and FEE-HELP available
Science of Fishing 2
About this subject
Upon successful completion of this subject, students should be able to:
- Describe the decision-making process for keeping or releasing fish caught by recreational fishing methods.
- Explain best practice methods for releasing a fish caught by recreational fishing methods.
- Describe the spoilage processes that occur in a fish which has been kept for consumption from a recreational fishing trip.
- Explain safe and hygienic methods for processing catch taken from recreational fisheries.
- Describe techniques for preserving fish caught by recreational fishing methods.
- Module 1: Keeping or Releasing a Fish
- Decision to keep or release a fish
- Reasons to keep a fish
- Humanely dispatching a fish
- Module 2: Best Practice for Releasing a Fish
- Natural stressors to fish and potential impacts
- Potential stressors in the recreational fishing process
- Best practice methods for the release of a fish
- Survival of released fish
- Module 3: Fish Spoilage
- Enzymes, rigor mortis and chemical spoilage
- Microbiological spoilage
- Assessing fish spoilage
- Hygienic practices for gear and catch
- Module 4: Preparing your Catch
- Landing and handling your catch to maximise quality
- Safely using and maintaining your knives
- Scaling, gilling and gutting seafood
- Filleting your fish
- Maximising the utilization of your catch
- Module 5: Cooking and Preserving your Catch
- Alternative methods to process fish
- Sashimi
- Chilling and freezing
- Perfect fish and chips
- Smoking fish
- Salting, pickling and packing seafood
In this subject you will learn about the importance of making informed decisions to fish responsibly and sustainably. This will include improving your knowledge on both releasing and harvesting fish. You will learn how to apply best practice fish handling techniques to minimise stress and maximise a fish’s chance of post-release survival. For fish retained for consumption, you will learn safe and hygienic processing method as well as ways to maximise the yield and quality of your seafood. You will also be introduced to innovative ways to prepare and preserve your catch and the nutritional health benefits of seafood. The information provided in the subject will consider a range of different fish species and how each may require their own handling, preparation and preservation techniques.
- Quiz. Keeping or Releasing? (8%)
- Fish Release Guide (30%)
- Quiz. How to Release Your Fish Alive (8%)
- Quiz. Fish Spoilage (8%)
- Quiz. Preparing Your Catch (8%)
- Quiz. Preserving Your Catch (8%)
- Fish Processing Plan (30%)
For textbook details check your university's handbook, website or learning management system (LMS).
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No entry requirements
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- 0.125 EFTSL
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