Introduction
In this unit 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 unit will consider a range of different fish species and how each may require their own handling, preparation and preservation techniques.
Summary
| Unit name | Science of Fishing 2 |
| Unit code | KSM003 |
| Credit points | 12.5 |
| College/School | Sciences and Engineering Institute for Marine & Antarctic Studies |
| Discipline | Fisheries and Aquaculture |
| Coordinator | Mr Mike Williams |
| Available as an elective? | No |
| Delivered By | University of Tasmania |
| Level | Foundation or Enabling |
Sustainable Development Goals
The Unit Coordinator has identified that this unit aligns with the following UN Sustainable Development Goals. We welcome your thoughts and feedback on the alignment of the unit with these goals.
Availability
Specific information on 2027 unit availability will be available in August
Learning Outcomes
- 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
Fee Information
2027 fee information will be available in August.
Teaching
| Teaching Pattern | Fully online unit |
|---|---|
| Assessment | Quiz. Fish Spoilage (8%)|Quiz. How to release your fish alive. (8%)|Quiz. Keeping or Releasing? (8%)|Quiz. Preparing your catch. (8%)|Quiz. Preserving your catch (8%)|Fish Release Guide (30%)|Fish processing plan (30%) |
| Timetable | View the lecture timetable | View the full unit timetable |
Textbooks
| Required |
Required readings will be listed in the unit outline prior to the start of classes. |
|---|
The University reserves the right to amend or remove courses and unit availabilities, as appropriate.