A factor to convert meat weight to round weight in the Iceland scallop, Chlamys islandica in Newfoundland / K.S. Naidu, F.M. Cahill, and E.M. Seward. : Fs70-1/1999-183E-PDF

This document reviews the derivation and use of the conversion factor (9.2) to transform meat weights to round weights in the Newfoundland Iceland scallop fishery. Factors that influence its derivation are discussed. As presently constituted, the conversion factor is based on dissections of fresh scallops and seeks to determine biological yield, regardless of how much of the "meat" is recovered/lost from the commercial shucking process. In addition to innate variables, manual shucking is subject to numerous imponderables, including gross weight changes resulting from water loss and seepage of pallial fluids from scallops between the time of capture and processing. As in other species, the conversion factor should not be considered as an incontrovertible universal constant; rather it is a best-case effort to estimate composite, year-round removals from an entire fishing area rather than from a specific aggregation at any given time.

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publications.gc.ca/pub?id=9.805590&sl=1

Renseignements sur la publication
Ministère/Organisme Canada. Department of Fisheries and Oceans.
Canada. Canadian Stock Assessment Secretariat.
Titre A factor to convert meat weight to round weight in the Iceland scallop, Chlamys islandica in Newfoundland / K.S. Naidu, F.M. Cahill, and E.M. Seward.
Titre de la série Canadian Stock Assessment Secretariat research document, 1480-4883 ; 99/183
Type de publication Série - Voir l'enregistrement principal
Langue [Anglais]
Format Électronique
Document électronique
Note(s) Includes bibliographic references (p. 7).
Information sur la publication Ottawa : Fisheries and Oceans Canada, 1999.
Auteur / Contributeur Naidu, K. S. (K. Sundraj)
Cahill, F. M.
Seward, E. M.
Description 17 p. : fig., graphs, maps, tables.
Numéro de catalogue
  • Fs70-1/1999-183E-PDF
Descripteurs Fisheries resources
Molluscs
Fishing area
Fisheries management
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