Abstract
HISTORY
FISH culture experiments with marine fishes have been made in the past along two lines: (1) Eggs of cod, plaice, turbot and sole have been hatched in hatcheries and the larvae, prior to the complete absorption of yolk, returned to the sea. In a series of such experiments undertaken by Dannevig for the Scottish Fishery Board, the larvae were transported to Loch Fyne and released there. (2) Young plaice have been transferred from crowded inshore grounds to richer feeding grounds which were hitherto sparsely populated by plaice.
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GROSS, F. FOOD PRODUCTION BY FISH AND OYSTER FARMING. Nature 148, 71–74 (1941). https://doi.org/10.1038/148071a0
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DOI: https://doi.org/10.1038/148071a0
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