Английский язык: Сборник текстов и упражнений для студентов специальностей ''Промышленное рыболовство'', ''Водные биоресурсы и аквакультура'' и направления ''Технология продуктов питания''

Государственный комитет Российской Федерации по рыболовству Камчатский государственный технический университет

Кафедра иностранных языков

АНГЛИЙСКИЙ ЯЗЫК Сборник текстов и упражнений для студентов старших курсов специальностей 301800 “Промышленное рыболовство”, 311700 “Водные биоресурсы и аквакультура” и направления 552400 “Технология продуктов питания”

Петропавловск-Камчатский 2004

УДК 4И(Англ.) ББК 812Англ. Д93

Рецензент: О.А. Фурс, доцент кафедры иностранных языков КамчатГТУ Дъякова Н.П. Д93

Английский язык. Сборник текстов и упражнений для студентов старших курсов специальностей 301800 «Промышленное рыболовство», 311700 «Водные биоресурсы и аквакультура» и направления 552400 «Технология продуктов питания». – ПетропавловскКамчатский: КамчатГТУ, 2004. – 76 с. Методическое пособие составлено в соответствии с государственным образовательным стандартом высшего профессионального образования утвержденным Министерством образования Российской Федерации 27.03.2002 г. Рекомендовано к изданию решением учебно-методического совета КамчатГТУ (протокол № 4 от 19 декабря 2003 г.). УДК 4И(Англ.) ББК 812Англ.

В авторской редакции Технический редактор Бабух Е.Е. Компьютерный набор, верстка Ракитянская В.С. Оригинал-макет Бабух Е.Е. Лицензия ИД № 02187 от 30.06.00 г. Подписано в печать 21.01.2004 г. Формат 61*86/16. Печать офсетная. Гарнитура Times New Roman Авт. л.6,42. Уч.-изд. л. 6,50. Усл. печ. л. 4,85. Тираж 100 экз. Заказ № 200 Отпечатано полиграфическим участком РИО КамчатГТУ 683003, г. Петропавловск-Камчатский, ул. Ключевская, 35

© КамчатГТУ, 2004 © Дьякова Н.П., 2004

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Введение Данное методическое пособие предназначено для студентов старших курсов технологического факультета по специальностям: 552.400 – “Технология продуктов питания” 301.800 – “Промышленное рыболовство 311.700 – “Водные биоресурсы и аквакультура” Пособие предназначено для студентов старших курсов обладающих языковыми знаниями. Пособие состоит из 4 частей: “Рыболовство,” “Рыбный промысел и экологические проблемы,” “Технология продуктов питания,” “Аквакультура.” Рыболовство – сложная тема и все эти разделы взаимосвязаны в этой сфере. Каждый раздел представлен текстами, поурочным словарем и упражнениями. Помимо поурочного словаря “Рыболовство” имеет словарь наиболее часто употребляемых слов, терминов и видов рыб. Целью пособия является развитие навыков перевода, навыков понимания, извлечения и обработки информации из англоязычных специальных текстов. Параллельно с этим – расширение словарного запаса специальной научной лексики. Рецензия на сборник текстов и упражнений для студентов старших курсов технологического факультета.

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UNIT 1 FISHERIES TEXT 1 HARVESTING LIFE FROM WATER In the simplest definition, a fishery is a union of fishes and humans. Fisheries involve the taking of living organisms from water for human use, primarily as food. Other uses for these resources include the manufacture of jewelry, furs, purses, buttons, drugs and the pursuit of pleasure. Fisheries exist for species other than fin fish and shellfish, including such things as seaweeds, sponges, corals, jelly fish, sea urchins, frogs and turtles. Fisheries supply industries and provide occupations and recreation. In all, people are major predators upon fishes, shellfishes and other aquatic organisms, and have been for many thousands of years. There is little reason to think of fisheries as “unnatural” sources of loss to living aquatic resources. Predation, whether by humans or not, is a rule in aquatic ecosystems rather than an exception. The sustaining principle in fisheries is that organisms are generally able to reproduce enough to repopulate following heavy losses, whether those losses are due to predation, environmental extremes, or other causes. Humans can be extremely effective predators, however, and we now have the capability to harvest stocks beyond their abilities to recover. We also realize that, and we can adjust our predatory impacts over the short term in order to maximize them over the long term. This idea, sacrificing the short-term gain to assure greater success over the long term, brings forth a host of conflicts among participants in a fishery. Most of these conflicts are unique to human predators. The scale and degree of capitalization of fisheries varies considerably-from heavily capitalized, “high-tech” off shore operations where much of the product is processed at sea and sold throughout the world, to “low-tech” near shore operations, often operating at subsistence levels and without the benefit of refrigeration, commercial long distance transportation and product processing. Fisheries of the latter type are common in developing countries that have fishery resources but lack a sophisticated economic infrastructure. Such fisheries are called artisanal fisheries. Finally, we have the practice of fishing for pleasure. This spectrum of possibilities offers a great challenge to fishery scientists owing to the wide range of separate, often conflicting uses of fishery resources. Vocabulary fisheries primarily jewelry fur purse

рыболовство, рыбный промысел в первую очередь драгоценности мех кошелек, сумка 4

button pursuit to exist species finfish shellfish seaweeds sponge jellyfish sea urchin turtle to supply = to provide recreation predator predation aquatic loss due to extreme cause = reason to harvest stock (s) ability to sacrifice to assure gain a host of scale to vary off shore to process subsistence level lack of sophisticated artisan artisanal fishery possibility to offer challenge

пуговица поиск существовать вид плавниковые рыбы ракообразные и моллюски водоросли губка медуза морской еж черепаха обеспечивать отдых, развлечение хищник хищничество водный потеря, утрата из-за крайность, перепад потенциал, способность вести промысел запас популяции, косяк или стая рыбы способность жертвовать (приносить в жертву) обеспечивать прибыль, увеличение множество, масса масштаб различаться, меняться находящийся на расстоянии от берега, в море обрабатывать прожиточный минимум недостаток, нехватка сложный ремесленник кустарный промысел возможность предлагать вызов, испытание

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Exercises 1. Translate the following word combinations into Russian. including seaweeds, sponges and jellyfish; including sea urchins, frogs and turtles; to supply industries, occupations and recreation; major predators; unnatural sources of loss to living aquatic resources; to repopulate following heavy losses; environmental extremes; to harvest stocks; to adjust predatory impacts; to sacrify gain; to vary considerably; much of the product is produced at sea; offshore and near shore operations; subsistence level; lack of sophisticated economic infrastructure. 2. Translate the following word combinations into English. применение водных ресурсов; производство ювелирных изделий, меха и сумок; живые организмы применяют для изготовления лекарств; моллюски, водоросли и губка; черепахи, лягушки, морские ежи и медузы; быть основными хищниками; вызывать множество конфликтов; по причине (из-за) хищничества и экстремальные условия среды; масштаб и степень капитализации рыболовства; продавать во всем мире; работать на прожиточный уровень; иметь рыбные ресурсы, но не иметь сложной экономической инфраструктуры; широкий спектр применений рыбных ресурсов; удаленные от берега операции высокой технологии; прибрежные операции низкой технологии; рыболовство для обеспечения прожиточного минимума или кустарное рыболовство; вызывать много конфликтов. 3. Answer the questions: 1. What is fishery? 2. What are fish and shellfish used for? 3. What do shellfish include? 4. Who has been the major predator for thousands of years? 5. What’s the sustaining principle in fisheries? 4. Translate the sentences using Passive Voice. 1. Approximately 70% of our planet is covered by salt water. 2. Waves of various heights are generated when wind blows over the surface of the water. 3. Those scientists who study the ocean are known as oceanographers. 4. Fishes and invertebrates can be carried thousands of kilometers by major ocean currents. 5. Florida lobster larvae have been found in the Gulf stream far removed from their native habitat. 6. Oxygen is added to the upper layers of the ocean through photosynthesis and by dissolution from the atmosphere. 7. Aquatic plants are produced for human consumption. 8. The seaweeds may be consumed directly by man or extracts may be obtained that become components of a variety of substances. 9. Carp culture is widely practiced in China. 10. Species being reared by aquaculturists are usually fed prepared feeds. 6

11. Tilapias have been introduced throughout the tropical world and in many subtropical and temperature areas. 12. Atlantic and coho salmon have been produced in net-pens in several states of the United States for a number of years. 13. United States species of marine shrimp such as the white, pink and brown shrimp were subjected to intensive study during the 1960s and 1970 s. 14. In Ecuador, where shrimp cuture has grown into a huge enterprise, post larval shrimp have been historically stocked when ponds were filled by the rising tide. Once full, gates were closed to keep water in the ponds. The shrimp were not fed or managed in any way but were harvested after a few months. 15. When temperature changes dramatically, aquatic animals are placed under stress. 5. Translate sentences using Passive Voice: 1. Рыбу применяют в первую очередь как продукт питания. 2. В настоящее время рыбу часто разделывают и обрабатывают в море. 3. Иногда сырье замораживают и продают. 4. Рыболовный промысел обеспечивающий прожиточный минимум часто называют ремеслом. 5. Рыбу сохраняют способом заморозки, консервирования, соления и копчения. 6. Рыбу классифицируют по их еде. 7. Сельдь широко распространена в Северном полушарии. 8. Рыбий жир получают из печени пикши. 9. Палтус представлен двумя видами. 10. Много пищи можно получить из океана. 11. Обмен веществ регулируется витаминами. 12. Во время вяления рыбы, ее обычно развешивают на жердях на открытом воздухе в теплую и сухую погоду. 13. Перед солением рыбу тщательно промывают, затем смешивают с солью и укладывают в контейнер. 14. Пикшу в основном ловят тралами. 15. Искусственно выращенные растения создают для потребления человека. 16. Приблизительно 70% нашей планеты покрыто соленой водой. 17. Искусственное разведение карпа практиковалось впервые в Китае 4000 лет назад. 6. Translate sentences: 1. Рыбный промысел существует много лет. 2. Помимо того, что рыба, ракообразные (crustacean), моллюски являются вкусной едой, из них делают ювелирные изделия, меха, сумки, лекарства. 3. Рыбная ловля дает людям огромное удовольствие и отдых. 4. Человек является главным хищником и потребителем водных организмов. 5. Хищничество-это, скорее правило водных экосистем, чем исключения. 7

6. Живые организмы имеют способность воспроизводить популяцию, но это не значит, что люди не должны регулировать уловы. 7. Summarize the text. TEXT 2 FISHERY SCINCE A fishery is the combination of an aquatic resource with an organized harvest system. For both parts to remain healthy and sustainable, we must pay careful attention to the status of the resource and the level of harvest. That kind of attention is provided by fishery science. Fishery science is a multidisciplinary applied science that draws information from a number of so-called “pure” sciences in order to apply that knowledge to the solution of fishery problems. The most common fishery problem is that there aren’t enough fish for everybody. The disciplines that contribute to fishery science include biological, physical, social, mathematical and technological sciences. Fisheries is a very complex sphere and goes side by side with fields of knowledge as food technology, biochemistry, biology, the law of the sea, world marketing, aquaculture, resources management. Answer the question. What’s fishery science? TEXT 3 HISTORY OF FISHERIES The practice of fishing was developed long before the practice of keeping historical records. We know that people around the world have engaged in fisheries for food, trade, ornaments and riligous customs for many thousands of years. Even the relatively sophisticated practice of aquaculture of freshwater fishes has been practiced in China for over 4000 years. Numerous examples of ancient art and the long held customs of native peoples attest to the importance of fisheries to human cultures over the ages. Many native peoples from both eastern and western cultures believe that fishes and shellfishes have significance for beyond their ability to sustain human life. When some of these people speak of fish, they sound more like they are speaking of members of their own families than about things to prey upon. It is noteworthy that in Great Britain many of the earliest examples of regulation of fishing effort dealt with recreational fisheries. Privilege and allocation of fish stocks in the American Colonies were not pressing issues due to the abundance of fishes that were initially present. At the turn of the 20th century, the industrialization of fisheries hastened with the advent of steam-powered capture vessels. Purse seiners fished for menhaden off the U.S. Atlantic coast, trawlers fished for mixed stocks in the North Sea, and longliners fished for halibut in the North Pacific. Later developments that also had considerable industrial impact include the use of diesel-powered capture vessels with net retrieval and refrigeration systems on vessels. 8

With the progressing industrialization of marine fisheries in the early 1900s, evidence began to mount that fish stocks were declining under increasing fishing pressure, particularly Pacific halibut and those stocks fished by trawl in the North Sea. Concern over these fisheries led to the formation of several international fishery commissions. With the rapid industrialization of commercial marine fisheries and the use of factory methods for processing on shipboard, effective fishery management became necessary on a globe scale. Collapses among some important fisheries, including Atlantic herring, Alaska king crab, California sardines and of some others drew even more attention to the fragility of fishery stocks. The United States declared its 200 mile “Fisheries Conservation Zone” with the Fishery Conservation and Management Act (FCMA) of 1976. The FCMA created eight regional management councils to oversee fisheries in the 200 mile zone and allowed foreign states to harvest only those stocks present in surplus. The act also directed fishery managers to take economic, social and politic factors into account, in addition to scientific criteria, in establishing fishery policy. After 1983, the Fisheries Conservation Zone came to be known as the “Exclusive Economic Zone” or EEZ. Vocabulary to engage in relatively sophisticated native people to attest significance to sustain to prey on (upon) it is noteworthy that effort recreational fisheries allocation pressing turn to hasten advent menhaden longliner long-lining halibut

заниматься чем-либо относительно сложный коренное население свидетельствовать= to witness значение поддерживать охотиться на достойно внимания что …, следует обратить внимания попытка рыбный промысел для отдыха и развлечения выделение, квота неотложный рубеж ускорять рост, процесс появление, ввод американская сельдь судно с ярусным промыслом ярусный промысел палтус 9

impact net retrieval system to mount fishery management fragility to oversee to harvest surplus fishery manager

влияние, воздействие сетивыборочная машина появляться, накапливаться регулирование рыбного промысла хрупкость следить добывать избыток, излишек специалист по регулированию промысла Exercises

1. Translate into Russian. To attest to the importance of fisheries for human culture; to sustain human life; to prey upon; recreational fisheries; allocation of fish stocks; due to abundance of fish; purse seiners; steam powered capture vessels; Fisheries Conservation Zone; (FCMA); Exclusive Economic Zone (EEZ); fishery management; fishery manager; to over see fisheries; to harvest stocks in surplus. 2. Translate into English: 200-мильная зона; принимать во внимание экономические, социальные и политические факторы; регулирование рыбного промысла; свидетельствовать о важности рыбного промысла; снижаться под давлением увеличения рыбного промысла; накапливать информацию; влияние промышленности; рыбный промысел для отдыха и удовольствия; специалист по регулированию промысла; накапливать информацию. 3. Choose the equivalents: Coastal fishing, bottom trawl, filling grounds, maritime states, depletion of stocks, fish processing, long-lining, purse-seining operations, headed and gutted fish, filleting machine, plate freezing, fish meal, maximum sustainable yield, blast-frozen, test panel evaluation, catch composition, mesh size, distant water fishing, by catch introduction of 200 mile zones. Океанический промысел; истощение запасов; обезглавленная и потрошенная рыба; кошельковый промысел; замораживание в плиточном морозильном аппарате; оценка органолептических качеств; максимально допустимый вылов; прилов; обработка рыбы; установление 200 мильной зоны; состав улова; замораживание в потоке воздуха; промысловые районы; ярусный промысел; прибрежные государства; филетировочная машина; рыбная мука; прибрежный промысел; донный трал. 4. Answer the questions: 1. What’s the attitude of native peoples to fish and shell fish? 2. What’s the reason of fish stock decline? 3. What measures were taken to stop dramatic harvesting? 10

5. Match pairs of synonyms. Management, surplus, sophisticated, effort, to sustain, to attest, to harvest, allocation, to oversee, to fish, regulation, to witness, to observe, excess, to maintain, attemp, distribution, complex. TEXT 4 WORLD FISHING THE THIRD WORLD FISHERIES CONGRESS Due to the constant growth of the global population and economy, the world is now faced with a shortage of land, which farces the mankind to expand interests to the sea, which covers 71% of the earth surface. It has become an inevitable trend to make reasonable use of fisheries resources while we are exploiting our living area. Because of the poor grain harvest over recent years, the world’s food stocks are dropping fast, while the demand for food is increasing with the growth of the population. These points make the supply of food a hot topic all over the world. Though threatened by such unfavorable factors such as water pollution, destructive fishing, the world fishing industry still has the potentialities and conditions for sustainable and steady development, as long as it is scientifically managed and protected with new technology. The Third World Fisheries Congress intends to approach the problems of common concern for fisheries professionals, mainly focuses on how to add the food resource for human by sustainable fisheries, so as to release the pressure of the grain production, optimize the food chain as the theme and other relative topics at the turn of millennium. World supplement Food chain=chain of food organisms- трофическая цепь (питания) Sustainable- жизнеспособный Do written translation of the text Exercises 1.. Do two-way translation. A: Какое важное событие, имеющее большое влияние на развитие мирового рыболовства, имело место за последний период? B: The World Conference on Fisheries Management and Development was held in Rome in June-July this year. The conference developed a series of strategies and action plan for the future development and management of the World’s fisheries. A: Какова, по-вашему, роль установления 200 мильной зоны в развитии рыболовства прибрежных государств? B: The establishment of EEZ’S since the mid-1970s has provided new opportunities and challenges for marine states. Thus there is a need for states to reappraise their national policies on fisheries management and development. 11

A: Можно ли разработать единую стратегию развития рыболовства, приемлемую ко всем странам? B: Of course not. There is no single strategy of fisheries development which is applicable to all states. Therefore state must determine its own development policy from a range of alternative objectives. Generally, the strategy’s guidelines and principles cover: World supplement fisheries development and management planning fisheries statistics and stock assessment framework and institutional support for development plans aquaculture development development of small scale fisheries Vocabulary marine states to appraise applicable to determine guidelines principle assessment framework scale

прибрежные государства оценивать, расценивать применимый, пригодный, подходящий определять директива правило, принцип, закон оценка структура масштаб

3. Do written translation of the text into Russian. SEA FOOD OPPORTUNITIES IN SINGAPORE Sea foods are popular in Singapore among Singaporeans and tourists alike; the total sales of fin fish alone through wholesale markets in 1982 was 9167 tones. The domestic market can be separated into two categories. The first comprises indigenous Singaporeans, who are traditionally price-conscious and buy from local markets. The traditional caution with regard to cost is becoming tempered by an increasing emphasis on product quality which has made higher prices more acceptable. The second is made up of expatriates and middle class Singaporeans who buy from supermarkets for convenience. This braket of the community is growing rapidly and can select from a wide range of fresh and frozen sea foods. Both sections of the domestic market prefer fresh sea foods but frozen and prepared food is becoming more acceptable. In addition Singapore is involved in a substantial catering chandling trade 12

as well as a large re export trade. However the domestic catch supplies only onequarter of total consumption, mainly fin fish and mussels. Fin fish landings totaled 18.000 tons in 1982; nearly half of this came from off shore vessels. An increasing number of marine fish farming licenses are being issued in the hope that cultured fish, particularly sea bass (barramundi) and grouper, will reduce dependence on imports. Imports of crustaceans and mollusks totaled 28,547 tons. Australia provided 516,4 tons mainly abalone, lobster and oysters. Word supplement: Sea bass-баррамунда Grouper- групер Abalone- морское ушко LIST OF MOST FREQUENTLY USED TERMS abalone algae allocation anadromous fishes aquaculture assign a quota bait bank blast frozen bottom trawl by-catch canned fish capture fisheries catch composition catch catcher cephalopods chilled fish coastal=inshore fishery cod-end commercial fishing cook in can crustaceans

морское ушко водоросли выделение, квота анадромные виды рыб аквакультирование, искусственное выращивание морских и пресноводных объектов в водоемах выделять квоту наживка, приманка банка, отмель замороженный в потоке воздуха донный трал прилов консервы из рыбы добывающий сектор рыболовства состав улова вылов, добыча судно-добытчик головоногие охлажденная рыба прибрежное рыболовство кубок промышленное рыболовство, коммерческий промысел бланшировать ракообразные 13

cucumber fish development fishing distant water (deep sea) fishing domestic fleet drift netting exploit stocks factory ship factory trawler farming technique fillet fin fish fish farming fish meal fish pump fishgries fisheries management fishing effort fishing grounds fishing operations fishing foreign fishing operations gillnetting gross tonnage ground fishes gutted fish harvest hatchery hatch hatchling=fingerling haul headed fish hold hold capacity jigging landing long line long lining mesh milt mince mollusk mother ship

трепанг экспериментальный промысел океанический промысел отечественный флот дрифтерный промысел осваивать запасы плавзавод траулер, рыбозавод биотехника культивирования филе плавниковая рыба рыбоводство, искусственное выращивание рыбных объектов рыбная мука рыбонасос рыболовство, виды промысла регулирование рыболовства промысловое усилие промысловые районы промысловые операции промысел иностранный промысел жаберный лов, лов жаберными сетями брутто регистровый тоннаж донные виды рыб потрошенная рыба добыча, урожай инкубатор выклевываться молек выборка снасти обезглавленная рыба трюм емкость трюма крючковый лов, лов на поддев сдача улова на берегу, выгрузка ярус промысел ярусом ячея молоки фарш моллюск плавбаза 14

mussel off shore the Olympics open seas, high seas overexploited stocks oyster bed oyster pelagic (surface) fishes pelagic trawl plate freezing pole and line fishing pot prawn processed fish (dressed fish) processor purse-seine quota rebuild stocks roc rough sea scallop seabed seafood seamer sea urchin seaweed shellfish shipyard shrimp smelt species squid stern trawler stern stocks surimi top shell (sea snail) test panel evaluation texture tow

мидия морской, мористее олимпийская система выделения квот открытое море, океанические районы запасы находящиеся в состоянии перелова, истощенные запасы устричная банка устрица пелагические рыбы пелагический трал замораживание в плиточном морозильном аппарате удебный лов ловушка креветка разделанная рыба судно обработчик кошельковый невод квота восстанавливать запасы икра штормовые условия гребешок морское судно морепродукты закаточная машина морской еж водоросль ракообразные и моллюски судоверфь креветка корюшка промысловые виды, объекты промысла кальмар траулер кормового траления корма запасы промысловые сурими, фарш из минтая трубач оценка комиссией органолептических качеств текстура замет, буксировка 15

tuna vessel underexploited stocks whole fish yield

тунцелов не полностью освоенные запасы неразделанная рыба урожай, добыча, выход FISH SPECIES

albocare atka mackerel black cod sable fish blue fin tuna catfish chum salmon cod coho (silver) salmon flat fish, flounder, sole haddock hake halibut herring horse mackerel jack mackere l king salmon chinook salmon mackerel ocean perch, sea bream pacific hake pacific red fin pacific sardine pilchard pink salmon pollack sea urchin saury skip jack sockeye salmon sturgeon top shell trevalla tunas yellow fin

альбакор терпуг угольная рыба синий тунец сом кета треска кижуч камбала пикша хек палтус сельдь ставрида ставрида чавыча чавыча макрель, скумбрия морской окунь тихоокеанска мерлуза красноперка иваси сардина горбуша минтай морской еж сайра полосатый тунец нерка осетр трубач ставрида тунцы желтоперый тунец

16

TEXT 5 VALUE OF FISH Fish are important to us for the protein they provide in our diet, for the satisfaction we find in culinary, for raw materials used in the manufacture of many non food products and for the attainment of business and policy objectives. By 1987 there were over five billion people in the world. Most people eat every day, and supplying the world’s people with enough high-quality food is no small concern. Food that is high in animal protein is also rich in essential amino acids like lysine and methionine. Diets that are low in animal protein can severely limit human well-being. This is often the case in developing countries. Global dietary studies show that as personal income increases, so does the average number of calories consumed. The proportion of overall calories contributed by animal protein, animal fat and sugar is also relatively high for people with higher incomes. In contrast, with lower levels of personal income, fewer calories are consumed and the proportion of those calories from animal protein is very low. Most of calories in the diets of people in low income regions come from carbohydrates, primarily from grains, which may not supply all of the essential amino acids. Amino acids are the building blocks of proteins. The amino acid composition of fish flesh is very close to our dietary requirements. Fishes and shellfishes provide the type of food that people in both rich and poor nations need-relatively low in fat and high in protein. The protein content of fish flesh is 19% (of wet weight) which is relatively high, while the caloric content is relatively low. Among the fats found in seafood are some special ones that are thought to be particularly beneficial to human health. An epidemiological study comparing the health of Eskimos, who have diets rich in seafood, with Danes, whose diets are high in chicken eggs, milk products and red meat showed that the Eskimos had significantly fewer instances of coronary heart disease, psoriasis and bronchial asthma than Danes. Since that study, the kinds of fats and oils present in fishes and shellfishes have received considerable research attention regarding their potential health benefits.

Vocabulary diet attainment supplying concern essential amino acid lysine

пища достижение, приобретение обеспечение дело необходимый амино кислота лизин 17

methionine well-being proportion income to increase average to contribute consume carbohydrates grain requirements relatively particularly beneficial compare significantly instance disease cholesterol dane

метионин благополучие доля, часть, соотношение доход увеличивать средний вклад потреблять углеводы зерно требования относительно особенно полезный сравнивать существенно, значительно случай болезнь, заболевание холестерол датчанин Exercises

1. Translate into Russian: to provide protein; attainment of business; essential amino acids; amino acids like lysine and methionine; average number of calories; proportion of all calories; most calories come from; come from carbohydrates; amino acid composition; protein content of fish fresh; the fats found in seafood; fats particularly beneficial to human health; diets are high in chicken eggs; milk products and red meat. 2. Translate into Russian. Сосредотачиваться на статистических данных; сырье для непищевых продуктов; необходимые амино кислоты для здоровья человека; увеличивать (уменьшать) доход; доля калорий из зерна и из белка; процентное содержание протеина в мясе рыбы; сравнивать здоровье эскимосов и датчан; пища богатая куриным яйцом, молочными продуктами и красным мясом; пища богатая морепродуктами; пища, в которой содержание животного белка низкое; доля всех калорий; потреблять углеводы в первую очередь из зерна. 3. Answer the questions. 1.Why are fish so important for humans? 2.What is food that high in animal protein rich in? 3.What’s the result of an epidemiological study comparing the health of Eskimos and Danes? 18

4. Translate the sentences 1.Рыба необходима для человека как продукт питания, т.к. она является источником протеина, как сырье для многих не пищевых продуктов. Рыба-это бизнес и политика. 2.Пища, которая содержит животный белок, богата амино кислотами такими как лизин и метионин. 3.Амино кислоты являются составными частями белка. 4.Человек получает калории либо из животного протеина либо из углеводов. Но калории вырабатываемые из углеводов не могут обеспечивать организм человека всеми амино кислотами необходимыми для здоровья. 5.Было проведено эпидемиологическое исследование для сравнения здоровья эскимосов и датчан. Пища датчан насыщена куриным мясом и яйцом, молочными продуктами и красным мясом животным. Эскимосы, как известно, питаются исключительно рыбой. Исследования показали, что у эскимосов значительно меньше случаев заболевания сердца, псориаза и бронхиальной астмы чем у датчан. (coronary heart disease, psoriasis, bronchial asthma) 5. Summarize the text. TEXT 6 FISHERY PRODUCTS The primary mode of processing fishery products is now freezing, which has increased in importance over the years and is used for 23% of fishery production. Fresh products account for 20% of global production followed by curing and canning at 15% and 12%. Curing implies preservation practices like drying, smoking and salting, which like canning, avoid the need for refrigeration. The remaining 30% of fishery production production is used industrially, mainly in the form of fish meal and is not directly eaten by people. Among the majority of fishery products (those used directly as food), there is a wide range in the portion of the product that is consumed. Larger fishes range from 25% to 75% edible portion of the total weight. In other word’s fishes with big heads and fins like rockfish might yield fillets that weigh only one fourth the weight of the live fishes but meatier fishes like salmon yield up to three quarters edible weight. Of course, small fishes like anchovies and sardines are eaten whole, either dried or canned. Among shellfish, shrimp have about 50% edible portion while oysters may have only about 7%. Seaweed products are usually 100% edible. There are over 200 taxonomic families of animals and plants that yield fishery products. These organisms include algae, fin fish, crustaceans, molluscs, mammals and others. In most cases, it is the muscle tissue of an animal that is eaten, cooked or uncooked, but there are as many variations for eating fishes and shell fishes as one can imagine. Often we consume fishery products without realizing it, unless we read labels very carefully. Substances extracted from seaweeds occur in a wide range of food and nonfood products. 19

Among sea urchins, sturgeon, herring and other fishes, the eggs (caviar) or gonads (roe) can be important products. This brings us to the three “s” words in fishery products: sushi, sashimi and surimi. Sushi refers to a rice preparation that is sticky and slightly sweet (sour) over which various fishery products, usually raw, are placed. Sea urchin roe, raw squid, fish roe, boiled octopus, raw shrimp and raw pieces of fish of many kinds (frequently salmon) are served with sushi rice in sushi bars. Often the sushi preparations are wrapped with a type of seaweed called nori. Sushi bars are now popular in the USA and many countries around the world including Russia. Sashimi refers to fish or other sea food that is thinly sliced and eaten raw. Eating sashimi is a long-held dietary practice in Asia and is gaining popularity in the United States. The prime fish for sashimi is either tuna or salmon, but many types of fishes and shall fishes are used. The sea is usually dipped in soy sauce and wasabi, a green Japanese horse radish paste. The consumption of uncooked fishes raises the issue of parasites that might infect humans and lead to health problems. Carefully prepared sea food sashimi is generally safe to eat. While sushi and sashimi are becoming much more familiar to western nations as tastes in food are broadening, the big news that is changing the global marketing of fishery products in recent years is surimi. Surimi is a processed fish product pioneered by the Japanese. The surimi process utilizes relatively inexpensive marine fishes with white flesh like Alaska pollock. The making of surimi is essentially a high-technology industrial process that results in a minced and gelled fish protein product that can be modified by the addition of flavorings and textures into countless consumer products. The surimi revolution in fishery products has only begun. Many of these products are analogues of other seafood, such as crab. Surimi can be processed at sea, stored by freezing for long periods and yields products of high and predictable quality for different market tostes around the world. Vocabulary account for cure imply

составлять обрабатывать заключать в себе, значить, подразумевать морской ерш, морской окунь анчоус лосось приносить, давать урожай креветка ракообразные, моллюски устрица водоросли таксономический

rock fish anchovy salmon yield shrimp shellfish oyster seaweed=algae taxonomic 20

crustaceous mammal muscle issue label extract from sea urchin sturgeon herring egg gonads rice sticky slightly raw squid octopus wrap nori refer to slice thinly gain tuna dip soy (a) sauce horseradish issue much more familiar

ракообразный млекопитающее мышца, мускул ткань этикетка, ярлык, бирка извлекать морской еж осетр сельдь икринка гонады, половые железы рис клейкий, липкий слегка, немного сырой кальмар осьминог заворачивать нори (разновидность водорослей) иметь отношение, относиться резать тонкими кусочками приобретать, получать тунец погружать, опускать соевый соус хрен выделение гораздо, значительнее привычный, обычный, хорошo значимый расширять применять, использовать минтай фарш гель, студенистая масса ароматическое вещество ткань (биологическая), текстура предсказуемый васаби

broaden utilize=use pollock mince gell flavoring texture predictable wesabi

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Exercises 1. Translate into Russian. Freezing is used for 23% of fishery production; fresh products are followed by curing and conning; muscle tissue of an animal is generally eaten or cooked; substances extracted from seaweeds; sticky, slightly sweet rice preparation; sea urchin and squid; shrimp, boiled, octopus, sturgeon, eggs, gonads; suchi preparations are wrapped with a type of seaweed; to gain popularity; to dip sea food; say (a) sauce and green horseradish paste; to become much more familiar; mince and gel; high technology industrial process that results in a minced and gelled fish protein product; surimi can be processed at sea and can be stored by freezing. 2. Translate into English Приготовление сурими можно разнообразить добавлением ароматических веществ и биологических тканей, протеиновый рыбный продукт в виде фарша или студийной массы, недорогая рыба с белым мясом, для сасими используют главным образом тунец или лосось, рыбу режут тонкими ломтиками и едят сырой, рыбу погружают в соевый соус или в зеленую пасту из хрена, выделение паразитов, родоначальниками сурими были японцы, потребление неприготовленной рыбы, рисовые клейкие и слегка подслащенные шарики, помещать сырую рыбу, кальмара, осьминога на рисовые шарики, заворачивать суши в водоросли, приобретать популярность во всем мире, маленькие рыбы едят целиком. 3. Answer the questions. 1.In what way do humans traditionally consume fish? 2. What are new variations for eating fishes and shell-fishes? 3.Which of there S fishery products is gaining popularity in the USA and Russia? 4. Translate sentences. 1.Рыбу традиционно замораживают, коптят, солят, валят и консервируют. 2.Употребление свежей рыбы составляет 20%. 3.Японцы предпочитают употреблять сырую рыбу, также как и местное население прибрежных государств. 4.Японские бары и рестораны все чаще появляются в разных странах мира. 5.Говоря об изменениях в употреблении рыбы и ракообразных мы в первую очередь имеем ввиду суши и сасими. 6.Суши -это клейкая и слегка подслащенная рисовая масса или шарик, на которую помещаются сырые кусочки рыбы, креветок, кальмара, осьминога или икра. Иногда суши заворачивают в водоросль. 7.Сасими – это морепродукт, который нарезан тонкими ломтиками и подается в сыром виде. Морепродукт погружают в соевый соус или в васаби – зеленую пасту из хрена. Чаще всего для сасими используют лосось или тунец, но и многие другие виды рыб и ракообразных можно использовать в этом случае. 8.Считают, что сасими довольно опасен для употребления, т.к. увеличивается выделение паразитов. Поэтому необходимо готовить продукт тщательно. 22

5. Summarize the text. Translate the dialogue: N. Привет Стив! Где ты был? Я звонил тебе несколько раз сегодня. S. О, я был в японском ресторане! N. В японском ресторане? В нашем городе есть такой ресторан? S. Да, ты знаешь, очень уютное приятное место и кухня хорошая. N. Какая же у них кухня? S. Японская, конечно, но и европейская тоже. N. Я знаю, что японцы любят морепродукты и употребляют их больше чем мясные продукты. Считают, что употребление морепродуктов продлевает жизнь человека и избавляет его от ряда заболеваний. Что ты ел сегодня? S. Я ел суши и сурими. N. Что это такое? S. Это кусочки сырой рыбы или ракообразных, которые подают с рисом или соевым соусом. N. Стив, давай сходим вместе в японский ресторан. Я обязательно хочу попробовать новую кухню. (Новый способ приготовления морских продуктов). UNIT 2 FISHERIES AND ECOLOGICAL PROBLEMS TEXT 7 EСОLOGY Ecology is the science of interrelationships between living organisms and their environment. Fishes are the major vertebrates of freshwater and marine environments. Although some amphibians, reptiles, birds and mammals also live in aquatic environments, they do not have the enormous variety and ecological impact of fishes. Once fish become large enough to ectively swim, they become members of the nekton community and actively control their place in time and space within the water column. Fishes are capable of vast migrations and need not drift with the currents, as do plankton. Shellfishes such as oysters and crabs are also important fisheries resources. Although we recognize that oysters and crabs are not fishes, the types of information needed to manage them (standing crop, birth; death and harvesting rates) are similar to those collected for fishes. To properly manage our fisheries, we need to understand the attributes of harvested species. From an animal’s point of view, obtaining food without being eaten is criticalit must be able to gather enough food to meet its energy requirements and reproduce the next generation, but not fall prey to another animal. To accomplish this, an aquatic animal may change its morphology and preferred habitat during its life time. Aquatic animals are subject to many environmental influences, including the availability 23

of food, which is necessary for a population to demonstrate high growth and reproduction. The animal also must find favourable temperatures and oxygen conditions, while avoiding predators, diseases and parasites. As we examine environments from small ponds through rivers, lakes and oceans, understanding the factors controlling fish production become progressively more difficult. In small ponds, food availability often controls fish production, but the factors that control the survival of young oceanic fishes and their ultimate productivity is one of the greatest challenges to the fisheries scientist. Only certain fishes, shellfishes and algae have the characteristics necessary for harvesting by humans. They must be abundant and, at some time during their adult life, should be concentrated in a predicable area so they are accessible to fishing gear. A species value as human food depends on its acceptability in our diet, nutritional quality and accessibility. Organisms that are highly valued by one society may be ignored or considered repugnant by another. Many species having no value as human food are fished for reduction to fish meal used in livestock and aquaculture feeds. These species constitute some of our largest fisheries in terms of catch weight. Ecology is best studied within the context of ecosystems, rather than considering only the species of interest. An ecosystem includes includes all of the interacting organisms and physical-chemical components. Within an ecosystem, the flow of chemical elements, such as carbon, oxygen, nitrogen and phosphorus, and the flow of energy from sunlight through photosynthesis into organic material and its utilization by respiration are linked. Write a summary of the text in Russian TEXT 8 CONSERVING BIODIVERSITY IN THE BERING SEA Several years ago World Wildlife Fund (WWF) worked with scientists around the world to identify the most critical areas for preserving biological diversity. As a result of this work these experts identified over 200 areas which we call ecoregions. In theory, if we, the international conservation community, could preserve the biodiversity in these ecoregions, we would be protecting most of the diversity of life on the planet. Of these Global 200 ecoregions, 61 were marine. And one of these marine ecoregions was the Bering Sea. Why did the international group of experts consider the Bering Sea to be such a globally important area? Primarily because the Bering Sea is one of the most productive northern marine ecosystems in the world. As many of you know, the sea is home to …. More than 450 species of fish, mollusks and crustaceans; …. Some 50 species seabirds, and million of birds which migrate annually from all over the world to nest in various coastal and marine habitats. …. Some 25 marine mammals, many of which occur in high concentrations through24

out the ecoregion. For centuries the Bering Sea’s bounty has supported economies around the world, as nations have sought to exploit fur and other resources. In the mid-19th century, whaling reached its peak as oil and baleen were sought after commodities. Today, the Bering Sea accounts for more than half the total seafood catch in the U.S. In Alaska, fisheries provide the second largest number of jobs. There are many signs that this “Sea of Plenty” is not an endless resource. People around the Bering Sea are concerned about declines in species, and other changes signaling that all in the Bering Sea is not well. For example, …. numerous fisheries have collapsed in the last 2 decades, including red king crab and more recently, opelio and snow crabs; …. herring, capelin and other forage fish important to wildlife have been declining since the mid-1990 s; …. seven of the great whales found in the Bering Sea are listed as endangered under the federal Endangered species Act; …. other marine mammals are in decline, such as the northern fur seal; and … the sea otter down by an average of 70% through out the Alentian islands. Perhaps, no other species has received as much attention and notoriety as the Steller Sea Lion. In the last 30 years the species has declined by 50-80% throughout its range. There are important factors which are no doubt playing a role in the Bering Sea environment. These are: Global Climate change …. the extent of the sea ice cover-a critical habitat for many marine mammals-has shrink by 5% in the last 30 years. … Wamer sea surface temperature in 1997 and 1998 gave us a preview of the future-we observed unusual algae blooms, massive die-offs of 3 species of seabirds, and low salmon return in certain areas of the Bering Sea. Toxic Pollution Throughout the ecoregion, scientists are finding the presence of contaminants such as Persistent Pollutants (POPS). POPS are long-lasting, travel long distances and can interfere with reproduction of humans and wild-life. These contaminants are appearing in wild life that are far from the source of the pollution. Translate the text using a dictionary. World supplement biological diversity to seek (sought) whale baleen opilio crab steller sea lion northen fur seal sea otter persistent organic pollutants

биоразнообразие пытаться, стараться китовый ус краб стригун сивуч северный морской котик калан стойкие органические загрязнители (СОЗ) 25

contaminant

загрязнитель TEXT 9 ECOSYSTEM MANAGEMENT

“The overarching principles of ecosystem-based management of fisheries are an extension of the conventional principles for sustainable fisheries development to cover the ecosystem as a whole. They aim to ensure that, despite variability, uncertainty and likely natural changes in the ecosystem, the capacity of the aquatic ecosystems to produce fish food, revenues, employment and, more generally, other essential services and livelihood, is maintained indefinitely for the benefit of the present and future generations. The main implication is the need to cater both for human as well as ecosystem wellbeing. This implies conservation of ecosystem structures, processes and interactions through sustainable use. This implies consideration of a range of frequently conflicting objectives and the needed consensus may not be achievable without equitable distribution of benefits.” These needs are widely recognised and accepted by fisheries management agencies and interest groups worldwide, but there is still great uncertainty as to how to implement an effective ecosystem management in practice. Conventional fisheries management focuses on a single species or stock and generally assumes that the productivity of that stock is a function only of its inherent population dynamics characteristics. However, even under this paradigm, fisheries management has been, at best, only partially successful and major problems have emerged because of uncertainty about the status and dynamics of the stock, a tendency to give priority to the short-term social and economic needs at the expense of the longer-term sustainability of the stock, poorly defined objectives; and institutional weaknesses, particularly in relation to the absence of long-term rights amongst the different key stakeholders and decision-making structures and processes. As management expands its focus from target stock to ecosystem, all of these problems increase in an exponential way and biological uncertainty becomes ecological uncertainty which is even more complex, the number of competing users increases as do the resulting conflicts of interest, objectives become more complex and conflicting, and the number of stakeholders is expanded to include all the users of all the different ecosystem components. Of cource, this expanding complexity is a result of recognising the reality of the interdependence of all ecosystem components, instead of the false assumption that stocks are independent. However, while it is a major conceptual advance, the practical problems raised by this recognition are immense. This is apparent from the list of 30 elements comprising the foundation and components of ecosystem management suggested by the 5th Conference of the Parties of the Convention on Biological Diversity. Nevertheless, there are pragmatic ways in which to begin implementation of ecosystembased fisheries management, even as we strive for greater knowledge of ecosystem functioning and how to deal with complex human institutions and societies. 26

Do written translation of the text using a dictionary. TEXT 10 OIL SEARCH KILLS FISH Explosive charges and air cannons fired underwater in the hunt for oil could be killing millions of fish, Norwegian fishing industry sources say. Norway’s Istitute of Fisheries Technology Research (FTFI), which has begun an urgent investigation into the effects of seismic shooting on marine life, says there is mounting evidence that this activity is harmful. Evidence came to light after seismic refraction studies were carried out in a fjord under which it was proposed to build a road tunnel. The nearest line of 50 g explosive charges was 600 metres from a cod farm. The farm immediately stopped feeding and began behaving unnaturally. Two or three days later the fish began to die. Dead and life fish suffered internal bleeding, burst swim bladders and other damage typical of quick pressure changes. An explosion equivalent to 130 kilos of TNT carried out in the same fjord affected farmed and wild fish. The Norwegian Fisheries Research Council quickly established a group to draw up a program to study the effects of seismic shooting. The scientists want to know the range at which fish suffer internal damage leading to later death. The scientists made some experiments along one line of 35 g charges, placing cod in cages at three different distances from the line. The nearest was 260 metres away, the next 600 metres and the third over 1 km. They measured the sound pressure level and had veterinary investigate the fish before and after the charges were detonated. Their investigations showed that even in the most distant cages there were fish with internal bleeding and gas bubble development in the eyes. None of the fish died. Translate the text into Russian in writing. TEXT 11 SEA LIONS’ SURVIVAL A HIGH PRIORITY The Hooker’s sea lion hit the headlines in October when concern was expected about numbers of them being drowned in trawl nets in the Auckland Islands squid fishery. This sea lion is one of only five species in the world and is protected under the Marine Mammals Protection Act. It has population of about 7,000 all of which live on the Auckland Islands. Sea lion and seal numbers around New Zealand were depleted by sealers in the early part of the 19th century. Since then, the number of fur seals has increased substantially but the sea lions have not shown the same rapid recovery. In 1979, a trawl fishery for squid began around the Auckland Islands Fisheries Officers aboard the West German trawler, “Wesermunde” observed several sea lions being drowned in trawl nets. Concern about this resulted in a research programme being developed to monitor the immediate and potential effects of these accidental kills on the sea lion population on the Aucklands. 27

Exercises Translate into English in writing. Что перевесит -нефть или рыба Во всех нефтедобывающих регионах мира нефтяная промышленность вступает в конфликт с рыбной, в большей или меньшей степени. И эта степень зависит от того, насколько экологически чистые и безопасные технологии применяют нефтяники для добычи нефти. На Сахалинском шельфе разработка нефтегазовых месторождений только начинается. Нефтяные компании обещают не допустить загрязнения морской среды. Однако, то что сейчас происходит на шельфе Сахалина заставляет усомниться в этих обещаниях. За два года 19992000 г с платформы “Моллкпак” в море было сброшено около 70.000 буровых растворов. Эти ядовитые отходы бурения содержат тяжелые металлы. Нефтедобыча на шельфе Сахалина уже сейчас начинает влиять на состояние рыбных запасов моря. 12 июня 1999 года в заливе Пильпут, сотрудники рыбоохраны обнаружили громадное скопление мертвой сельди, погибло более 11 тысяч тон сельди. Образцы погибшей рыбы отправили в лабораторию Москвы. Результаты анализов показали, наличие в тушках тяжелых металлов и нефтепродуктов. Сивучи В 1989 году в первые были проведены совместный авиа-учет сивучей в Северной Америке и Камчатско –Курильском районе и комплексная оценка состояния популяции сивучей по всему тихоокеанскому северу. Затем были проаназированы все факторы, которые могли повлиять на численность этих животных. Влияние могут оказывать и изменение экосистемы, и потепление или похолодание климата. Но сейчас в мире серьезнейшей проблемой стало загрязнение морских вод. На Балтике, например, из-за сбросов химических отходов самки тюленей теряют способность производить потомство. Наш регион Тихий океан благополучный в этом смысле, но в последнее время приходится наблюдать загрязнение вод орудиями рыболовства и упаковочными материалами. Огромное количество животных гибнет в рыболовных тралах. World supplement Steller sea Lion

сивуч

28

UNIT 3 SEA FOOD TECHNOLOGY TEXT 12 A SUBSTITUTE FOR LOBSTER Scientists in the United States are reported to be turning their attention to the tailless ocean sunfish as a possible market species. Although sunfish is eaten in other parts of the world, for instance in Japan and Italy, there has been little attempt to utilize it in the USA. It has become a significant by catch in the California shark-gillnet fishery and has been dumped at sea rather than landed, although sunfish meat has sold at high prices in Monterey. The flesh of the ocean sunfish is said to be jelly-like and, when cooked, has a consistency similar to lobster meat. The flavour tends more towards shellfish than fish. Since ocean sunfish may reach up to 450 kg and the average yield of meat is 20 per cent, the yield per fish could be up to 90 kg. In view of the similarity to shellfish in both taste and texture, it is felt that ocean sunfish could in future become a substitute for high priced shellfish species such as lobster. Vocabulary substitute lobster turn attention to attempt sunfish gillnet fishery catch dump land jelly like similar yield in view of texture

замена, заменитель омар (ракообразный) обращать внимание на … попытка луна рыба промысел жаберными сетями вылов, добыча выгружать сдавать на берег, выгружать на берегу студенистый, желеобразный сходный, подобный урожай, добыча, выход в виду текстура, ткань (биологическая) Exercises

1. Match the pairs. In view of the similarity to shellfish; the flesh of the ocean sunfish; to reach up; a substitute for lobster; little attempt to utilize sunfish; a consistency similar to lobster meat; average yield of meat; yield per fish; taste and texture; the flesh of sunfish is 29

said to be jelly-like. небольшие попытки (усилия), чтобы использовать луну рыбу; считается что мясо луны рыбы желеобразное; ввиду сходства с ракообразными; урожай за рыбу; вкус и текстура; мясо морской луны рыбы; средняя добыча мяса; консистенция сходная с мясом омара; достигать; заменитель омара. 2. Translate sentences using Complex Subject. 1.The meat of the red salmon is considered to be delicious when slightly salted. 2.The proportion of fat in fins is known to be small. 3.Small fish with flesh of indifferent flavour are known to be processed into meal. 4.Ocean sunfish is thought to become a substitute for expensive shellfish species such as lobster. 5.Sashimi is likely to be popular in the United States soon. 6.Surime process is believed to utilize relatively inexpensive marine fishes with white flesh. 7.Salinity is sure to be a very important limiting factor for many species. 8.Temperature is known to play an important role for all living organisms. 9.The role of fact is thought to produce heat. 10. Poisonous fishes are known to live mainly in tropical waters. They are globefish, surgeon, barracuda, ilisha, puffers. 11. The toxic matter of poisonous fishes was found to be present in the internal organs (gonads, liver, peritoneum) and in the head. 12. Herring is sure to feed on plankton. 13.The article devoted to the biodiversity of the Bering Sea is likely to appear in the next issue of the journal. 3. Answer the questions. 1.What is known about the flesh of the ocean sunfish? 2.What is the weight of sunfish? 3.. Summarize the text. TEXT 13 MECHANICAL EXTRACTION OF MEAT FROM LOBSTER AND CRAB BODIES Anyone handling lobsters knows that a certain percentage of their inventory is destined to be “cooked-off” for production of lobster meat. Despite industry’s general preference for trading in the live product, some lobsters are too weak to survive holding in the processors “live tank” and must be cooked to prevent loss of valuable meat. Others may be too large for use in the restaurant or retail trade. In Canada a “cooking class” of lobsters is used for the production of frozen or canned lobster meat. While the clan and tail meat are easily removed by hand, meat found in the lobster’s body section is usually discarded with the bodies as waste. This body meat comprising some 14 per cent of the overall meat is virtually impossible to remove manually. With assistance from Gloucester Fisheries Laboratory in Gloucester, Massachusetts, 30

we have examined the feasibility and effectiveness of three methods of meat extraction from lobster bodies. These techniques were continuous centrifugation, a comminution, and straining operation, and the use of a perforated drum separator originally designed for production of minced products from fin fish species. Continuous centrifugation requires a 20% brine solution to facilitate flotation of the meat and sedimentation of the shell after comminution of the lobster bodies in a food mill. After centrifugation, the brine must be removed from the meat. This washing step removes much of the flavour which lowers acceptability of the finished product. Generally, the process is cumbersome and unsuitable. Comminution and straining techniques are represented by machinery such as Paoli separator. After the bodies are run through a grinder, the mixture of meat and shell, is passed through the fine screen leaving shell components behind. Although producing lobster meat free of shell, processors have complained of high water levels in the finished product and chalky flavour resulting from grinding.The perforated drum separator works by passing lobster bodies between a moving rubber belt and rotating, perforated drum. The meat is squeezed through the drum’s holes and the shell remains outside the drum and passes out of the machine. If a 1.3.-mm drum is used, the resulting lobster meat will be virtually free of shell. The lower moisture content and greater retention of flavour in the finished product, and the lower equipment cost, make the perforated drum technique more attractive than the other methods. Vocabulary handling inventory to be destined for despite = in despite of to survive prevent loss valuable retail trade claw tail to remove discard waste virtually body section to comprise feasibility extraction

разделывание, обработка подсчет, учет, оценка предназначаться для несмотря, вопреки уцелеть, выживать предотвращать, предупреждать потеря ценный розничная торговля клешня хвост, шейка извлекать, удалять отбрасывать, выбрасывать за ненадобностью отходы практически, фактически сегмент тела составлять осуществимость экстрагирование, извлечение 31

continuous centrifugation comminution straining operation perforated drum separator mince brine solution to facilitate flotation segmentation shell food mill washing step flavour acceptability cumbersome unsuitable Paoli separator grinder/grindling screen finished product processors complain by passing lobster bodies rotate squeez remain pass out moisture content retention cost attractive

непрерывное центрифугирование измельчение, раздробление фильтрование перфорированный сепаратор барабанного типа фарш солевой раствор обеспечивать, содействовать флотация (нахождение на поверхности) оседание частиц, остатков панцирь дробилка ступень (стадия) промывания вкус (вкусовое качество) органолептическое качество трудоемкий, громоздкий зд малоэффективный сепаратор фирмы Паоли дробилка, дробление фильтр готовый продукт обработчики зд отмечать посредством пропускания тушек вращать выжимать, выдавливать, зд. проходить задерживать зд удалять влага содержание сохранение стоимость приемлемый Exercises

1. Translate into Russian. Extraction of meat from lobster body; be destined for; lobster’s body section; meat comprising 14% of the overall meat; to examine feasibility and effectiveness of the method; continuous centrifugation; comminution and straining; 20% brine solution; acceptability of the finished product; the mixture of meat and shell; to pass through the fine screen; perforated drum separator; a moving rubber belt; the meat is squeezed through the drum’s holes; moisture content; flavour of the finished product; more at32

tractive technique. 2. Translate into English. Низкая стоимость оборудования, при использовании сепаратора с отверстиями диаметром 1.3. мм, перфорированный сепаратор барабанного типа работает …, обработчики отмечают большое содержание воды в готовом продукте, три метода экстрагирования мяса из сегментов тела, непрерывное центрифугирование, измельчение и фильтрирование, извлекать мясо омара вручную, использовать перфорированный сепаратор барабанного типа для производства рыбного фарша, предназначаться для, предотвращать потери ценного мяса; мясо, составляющее 14% всего мяса омара, выбрасывать в отходы. 3. Answer the questions. 1. Why was mechanical extraction of meat from lobster body worked out? 2. Which were three methods of meat extraction from lobster bodies? 3. What does continuous centrifugation require? 4. What machinery provides comminution and straining? 5. How does the perforated drum separator operate? 6. What makes the perforated drum technique more attractive than the other methods. 4. Match pairs of synonyms. Extract, comprise, facilitate, food mill, retention, cumbersome, flavour, provide, preservation, remove, taste, grinder, constitute, labour-intensive. 5. Translate sentences. 1. При обработке омара часть мяса, которую трудно извлечь, уходит в отходы. 2. Мясо из клешней и шеек извлекается легко вручную. 3. Мясо из сегментов тела, составляющее 14% всего мяса омара, невозможно извлечь вручную. 4. Поэтому специалисты разработали три метода экстрагирования мяса из сегментов тела омара. 5. Эти методы представлены непрерывным центрифугированием, измельчением (дроблением) и фильтрованием, и использованием перфорированного сепаратора барабанного типа. 6. Для непрерывного центрифугирования необходим 20% солевой раствор. Этот раствор обеспечивает флотацию мяса и оседание частиц панциря после измельчения сегментов омара в дробилке. 7. Измельчение и фильтрование обычно осуществляется с помощью сепаратора фирмы “Паоли”. 8. Тело омара мельчат в дробилке. Далее полученная смесь из мяса и частиц панциря проходит через сетчатый фильтр с отверстиями. Частицы панциря задерживаются сепаратором. 9. Перфорированный сепаратор барабанного типа работает посредством пропускания тушек между движущимися резиновым ремнем и вращающимся 33

10. Мясо проходит через отверстия сепаратора, частицы панциря задерживаются и удаляются из машины. 6. Summarize the text. TEXT 14 FISH PRESERVATION The European method of smoking was initially imported into Japan in 1871-72, for salmon. Since then, smoked salmon or herring have been manufactured and become increasingly popular. Smoked fish produced in Japan can be placed in two categories: cold and hot. The process of cold smoking was originally developed to introduce a characteristic preservative function by wood smoking the fish rather than modifying the flavour, taste and texture. On the other hand, hot smoking was developed to give smoke flavour to the fish with the aim of producing seafood with improved flavour and not for preserving. Hot smoking is further divided into three categories: mild or high temperatures and shor times processes. The following are the fish species which are used in smoked sea food produced in Japan: 1. Cold smoking: used for fish such as herring, salmon, yellowtail, cod and mackerel, halibut. 2. Hot smoking: the mild temperature process is used for salmon, eel, cod, oysters, herring, Alaska pollack and Alaska mackerel. The high temperature process is used on squid and octopus. 3. The short time process is used for salmon and rainbow trout. Generally, each process consists of several steps: the fish is prepared, salted; desalted; washed and drained; dried; smoked; and finalised. Vocabulary smoked salmon herring yellowtail cod mackerel eel oyster pollack squid octopus

копченый лосось сельдь желтохвост треска скумбрия угорь устрица минтай, сайра кальмар осьминог 34

rainbow trout consist of drain desalt

радужная форель состоять осушать опреснять Exercises

1. Translate into English. Осьминог, кальмар, устрица, омар, мидия, креветка, трубач, нерка, кижуч, горбуша, кета, чавыча, сельдь, скумбрия, треска, угорь, желтохвост, хек, сайра, навага, минтай, камбала, палтус, корюшка, тунец, морской окунь, сом, терпуг, ставрида. 2. Translate into English. 1. Копченую сельдь или лосося делают в Японии с 1871 г. 2. Копченая рыба может быть холодного и горячего копчения. 3. Мясо рыбы приготовленной способом горячего копчения нежное, сочное (succulent) и вкусное, но оно не может храниться долго. 4. Мясо рыбы приготовленной способом холодного копчения имеет приятный вкус и выдерживает длительное хранение. 5. Определенные виды рыб применяют для горячего и холодного копчения. 6. Каждый процесс состоит из несколько ступеней. Рыбу разделывают и потрошат, солят и опресняют, моют и осушают, вялят и коптят. 3. Summarize the text. 4. Do written translation of the text “Cold Smoking.” COLD SMOKING In general, gutted and eviscerated fish are dry salted to make the flesh harden; they are then desalted to a level of salinity which does not give too salty taste. The fish are transferred to the kiln and hung over a fire of smouldering sawdust. The distance between the nearest fish and the fire should be determined by the water and the salt contents of the fish. Cold smoking is carried out at 150C to 300 C (average 250 C) for 4-6 weeks. During the smoke-drying process, that rates of cooling down and drying of the fish are essentially controlled during the day by introducing warm and humid air to the kiln. The fish is exposed to the smoke generated at the furnace by closing the ventilator attached to the kiln at night. Cold smoked fish is seldom produced in the summer season since the temperature required is lower than 250 C. World supplement kiln sawdust

сушильная печь опилки для регенерации коптильного дыма 35

smouldering furnare attach humid

тлеющий печь зд прикреплять влажный

5. Translate sentences paying special attention to Participle 2. 1. The products made from herrings, sprats, salmon, whitefish, anchovies are varied. 2. Fish used for marinading include sardines, whitefish and herrings. 3. Substances extracted from seaweeds occur in a wide range of food and nonfood products. 4. Surimi is a processed fish product pioneered by the Japanese. 5. For shellfish, the automatic shelling machines now used to clean small shrimp have been a major break through. 6. Oils extracted from whales were used extensively as fuel for lamps in earlier years. 7. The most ancient fossils discovered on earth are dated at 3.2. to 3.8. billion years old. 8. The purpose of listing a species under the ESA is to promote the actions required to allow the population to recover.( ESA-the Endangered Species Act). 9. Surveys conducted in 1985 showed that the population of sea lions had declined. 10. The Endangered Species Act (ESA) passed by Congress in 1973 is a compre hensive and powerful piece of environmental protection legislation. 11. The Far Eastern coast of Russia washed by the Sea of Japan with its many bays and islands is rather promising for mariculture. 12. There were heavy mortalities of fish in Laguna Madre caused by the salinity as high as 20 parts per thound. 13. The fish caught yesterday was iced in the hold so as not to be spoiled. 14. The vitamins in fish assimilated by man serve to regulate metabolism. 15. The fish taken out of water soon die through lack of oxygen. 16. A number of physical and chemical changes take place in the body of died fish. 17. The hump back unloaded from the hold is to be canned as soon as possible. 6. Translate into English. Сельдь холодного копчения Для копчения берется неразделанная сельдь. Хотя внутренности являются скоропортящимся продуктом, потрошенная рыба используется редко. Для сухого посола рыба укладывается в бочку, в которую добавляется соль в пропорции 12-20% к весу рыбы. Рыба накрывается, и сверху накладывается груз. Постепенно вес увеличивают, и посол продолжается неделю. Для тузлучного посола рыбу погружают в насыщенный рассол, в который добавляют соль в расчете 5% от веса рыбы. Сверху накладывается легкий груз, и посол продолжается 40 часов. Затем рыба обессоливается в пресной воде, 36

которая неоднократно заменяется. В головной части рыбы делается прокол тонким металлическим стержнем, и рыба подвешивается на шампуры. Шампуры с рыбой подвешиваются на рамы. Рыба высушивается и коптится аналогично процедуре, используемой для копчения лосося. Процесс копчения заканчивается через 3-4 недели. Выход готового продукта составляет около 45%. World supplement curing brining saturated brine to hang on tenters to desalt to pierce iron bar skewer finished product to place vat perishable viscera

посол, выдерживание тузлучный посол насыщенный рассол подвешивать на рамы обессоливать прокалывать металлический стержень шампур готовый продукт укладывать бак, цистерна скоропортящийся внутренности

TEXT 15 HOT SMOKING There are two different methods of preparing fish for hot smoking. In the first, if the fish have already been salted, they are desalted; and in the second, if they are fresh or thawed, they have to be, salted. The salt content must be lower than for cold smoking. Generally, if the fish is as large as salmon, fillets with skin are prepared by removing head, tail, viscera and bones. If it is of a much greater size, the fish body is cut into small blocks and if it is of a smaller size, whole body or eviscerated and split body (kipper fillets) products are prepared. The whole fish or the fillets are usually subjected to the smoking process immediately after splitting. There is another procedure, however, in which they are dipped in a solution containing salt, flavouring materials and spices and are then subjected to the smoking process. When the hot smoking process is within 30-500C, it is called mild temperature smoking; and when it is carried out at 50-800C, it is called high temperature smoking. The time required for hot smoking is much shorter than that of cold smoking and is complete within 3-8 hours. Occasionally, the smoking and drying processes are continued alternately for 2-3 days by lowering temperature to some extent in order to give preservability to the fi37

nal product. The fish subjected to the smoking process is allowed to stand in the smoking chamber so that the temperature reduces gradually.It is essantial that the temperature in the kiln is controlled carefully for hot smoking and, to achieve this, handling fish and operating the kiln are usually performed during the day. A comparatively large quantity of sawdust is piled onto firewood to cause smouldering. Seven to ten fires are put in one furnace and approximately seven pieces of fire wood are placed on one fire. The fish hanging in the furnace are placed as near as possible to the fire and care taken to avoid broiling. High temperatures, such as 50-80% C, are applied occasionalli during the processing of either hot smoked animal or boiled fish meat. The exposure to the smoke is usually continued until a smoke of flavour is given to the fish. The temperature is maintained by either electric or steam heaters which are thermpstatically controlled. The humidity of the warm smoke can be controlled by altering the amount of fresh air entering the kiln. Although a great deal of smoked fish is still produced by means of traditional kilns, mechanical kilns are being rapidly adopted in Japan. Kilns of various capacities and types are available, however use of mechanical kiln does not guarantee satisfactory results. Vocabulary to thow viscera to eviscerate to split to subject to dip spice mild occasionally alternately smoking chamber to stand to allow handling to pile firewood furnace to hang to avoid exposure to maintain to alter broiling

размораживать, оттаивать внутренности потрошить рыбу распластовывать (о рыбе), расщеплять подвергать, подчинять погружать специя, пряность, приправа умеренный время от времени попеременно коптильная камера, камера копчения оставлять, оставаться, ставить разрешать обработка, переработка складывать, сваливать в кучу дрова печь весить, повесить избегать выставление, подвергание поддерживать менять, изменять жарение на открытом огне 38

Exercises 1. Translate into Russian. Fish are desalted; to cut fish into small blocks; a solution containing salt; to subject fish to the smoking process; the fish subjected to the smoking process; essential temperature in the kiln; fish handling; to pile sawdust on the firewood; a smoke flavour is given to the fish; to maintain the temperature; the exposure to the smoke; to continue the smoking and drying processes alternately. 2. Translate into English. Размораживать рыбу; обессоливать рыбу; рыбу обессолили; удалять голову, хвост, внутренности и кости; рыбу или филе подвергают процессу копчения; рыбу солят, сушат и коптят; умеренная и высокая температура; рыбу погружают в раствор, содержащий соль; коптильная камера, снижать температуру постепенно; складывать опилки на дрова; опилки складывают на дрова; развесить рыбу в печи; необходимо избегать жарения; поддерживать температуру; влажность теплого дыма; сушильные печи разной мощности имеются в наличии. 3. Answer the questions: 1. What are two methords of preparing fish for hot smoking? 2. What is the temperature required for hot smoking? 3. In what way is the temperature maintained? 4. Which kilns are more reliable and suitable? 4. Translate the sentences. 1.Если рыба большого размера, то у нее удаляют голову, хвост, внутренности и готовят филе. 2.Филе погружают в раствор содержащий соль, пряности и вкусовые добавки, а затем рыбу обессоливают и коптят. 3.Сначала рыбу коптят при умеренной температуре, а потом при высокой, но важно чтобы температуру тщательно контролировали. 4.Время необходимое для процесса горячего копчения рыбы всегда меньше чем для холодного копчения. 5.Чтобы вызвать тление в печи большое количество опилок выкладывают на дрова и рыбу помещают как можно ближе к огню. 6.Но следует заботиться о том, чтобы избежать жарения на открытом огне. 7.В настоящее время копчение осуществляется в традиционных печах, но первые механические печи уже появились в Японии. 8.Считается, что механическая печь не гарантирует хороших результатов. 5. Translate the text into English. Сельдь горячего копчения Сельдь разрезают по спинке, внутренности удаляются, рыба промывается раз39

бавленным рассолом и выдерживается в 10-15% тузлуке 40-90 минут. После этого рыба сушится и коптится. Время копчения 4-6 часов при температуре около 200C на начальной стадии, затем температура постепенно увеличивается до 850C на конечной стадии. 6. Translate the text into English. Лосось горячего копчения Обычно берется мороженная кета. Полуразмороженная рыба обезглавливается, внутренности удаляются и делается филе. Филе выдерживается в 15-18% рассоле несколько часов, затем рыба обессоливается, сушится и коптится. Время копчения 4-6 часов при температуре около 200C на начальной стадии, затем температура постепенно увеличивается до 800C. Процесс копчения зависти от размера и свежести рыбы. Первоначальная стадия длится 7 часов при температуре 500C, затем процесс копчения протекает 2-3 часа при температуре 800C. 7. Translate into English Установка для обработки трубача Установка предназначена для обработки трубача посредством дробления панциря моллюска с последующим отделением, отмыванием и отбеливанием мяса. Установка состоит из дробилки панциря и сепаратора роторного типа, в котором происходит отделение мяса трубача от слизи и осколков панциря за счет создания определенных гидродинамических потоков жидкости. Установка может быть использована как в береговых условиях, так и на промысловом судне. По сравнению с существующими конструкциями, предлагаемая установка позволяет при ее изготовлении значительно снизить расход металла, а при ее эксплуатации -расход электрической энергии и общей мощности потребителей энергии -электродвигателей. Количество обслуживающего персонала также значительно снижается. Данный механизм извлечения мяса дает возможность повысить выход готового продукта –очищенного от панциря мяса. Занимаемая площадь не превышает 8 м.2 8. Translate into Russian and summarize the text. BAADER 200 FILLETING MACHINE The filleting machine BAADER 200 has been especially designed for filleting salmon. Highest yield smooth clean cut and careful handling of the raw material are achieved in this machine by means of a filleting system used with great success for processing white fish and modified accordingly BAADER 200 processes gutted and 40

headed salmon, collar bone left on or not, from 1.5 to 5.5. Kg at a throughput of 15 fish per minute. The machine produces fillets, flank bones, removed, or sides with flank bones left on. A change over from one product to the other is done in a few minutes. World supplement filleting collar bone flank trough

филетирование ключица бок, боковая сторона желок, лоток, корыто

9. Translate into English in writing. Отбор икры горбуши Общие сведения Машина БААДЕР 2.12 предназначена для обезглавливания, потрошения и филетирования минтая и других мелких тресковых рыб. Производительность 150 рыб/мин и расширенный рабочий диапазон машины обеспечивают повышение выхода продукции. Машина высокопроизводительная и экономичная. Машина БААДЕР 212 поставляется в комплекте с икровыборочной приставкой, почти не повреждающей ястыки минтая. На машине БААДЕР 212 также возможен отбор икры горбуши общей длиной до 52 см (1.450 гр) для этого требуется только частичная переналадка. И в данном случае ястыки также отделяются от других внутренностей. На машине БААДЕР 212 вырабатывается из горбуши только стандартное филе. Предусмотрена также автоматическая передача филе на шкуросъемную машину для глубокого обесшкуривания. World supplement Unscreened roe

ястык

10. Translate into English in writing. Создание новых препаратов Биологически активных веществ из отходов переработки морепродуктов Продукты рыбного промысла и особенно отходы их переработки (практически все внутренние органы) представляют собой огромный сырьевой потенциал для 41

получения биологически активных веществ (БАВ) и биологически активных пищевых добавок из них (БАД). В настоящее время активное развитие получает производство БАД из различных источников. Особое место занимают добавки из продуктов переработки рыбы и морепродуктов. В лаборатории прикладной биохимии ТИНРО- центра разработаны технологии получения препаратов из внутренних органов моллюсков, ракообразных, рыб различных видов, морских млекопитающих и водорослей. Обогащение продуктов питания биологически активными веществами –одно из новых направлений научного поиска. Актуальность применения БАВ связана с изменением структуры питания и качества пищевых продуктов. TEXT 16 BOTULISM Clostridium Botulinum which forms the toxin causing botulism, is one of the most powerful toxins known and can be present in food leading to death when eaten. The importance of botulism in fish cannot be over stressed. It is discussed in detail in Torry Research Station Advisory Note # 22 and is essential reading for all who deal with fish. Fish in the UK is a very safe diet, but cases of botulism have occured in other countries, and it must never be threated lightly. There are seven types of Clostridium Botulinum of which type E is most common in fish intestines and gills. It is also present in sea mud and soils. The bacteria can grow at low temperature and will thrive in fish at 50C. Fortunately the toxin is destroyed by cooking at 750C or over and the incidence of the bacteria is low in seas fished from the UK but it has been found in a variety of fish including salmon and trout, farmed and wild, mackerel and eels. From tests and research three factors emerge. First, the higher the storage temperature, the faster bacteria grow to produce toxin. Secondly, toxin is formed more slowly in smoked fish than raw fish, and thirdly, fish can become toxic within the normal keeping time of the product. Usually fish are cooked before eating but smoked salmon and hot smoked trout, mackerel and eel eaten without further cooking: To obtain maximum safety against botulism: 1. Starve fish in clean ponds before killing. 2. Remove gut and gills and thoroughly clean the fish. This can remove 90 per cent or more of infection. 3. Keep fish below 400C by ice or refrigeration until sold. 4. Brine and smoke cold and hot to give a minimum of 3 per cent salt content. Keep cool below 400C whether packaged or not, until sold. 5. Vacuum packaging does improve keeping time but must be stored cool and a selly-by label stuck on puckage. 6. If deep frozen then any growth is prevented for many months.

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Vocabulary toxin to cause to stress to deal with advisory note diet to treat intestines mud soil to thrive to destroy to emerge to starve gut sell by label stick

токсин, яд вызывать, являться причиной подчеркивать заниматься чем-либо, иметь дело … консультативная запись, примечание пища относиться кишки, кишечник ил почва, грязь процветать, преуспевать, разрастаться уничтожать, разрушать появляться, всплывать лишать пищи, морить голодом кишки, внутренности ярлык со сроком годности приклеивать Exercises

1. Match the English equivalents with the Russian ones: the most powerful toxins; to cause botulism; to occur in other countries; a sell by label stuck on package; to remove gut and gills; to starve fish before killing; the higher … the faster; farmed or wild salmon, trout; to treat lightly; lead to death; to keep fish below 400C; toxin is formed more slowly; safe diet; the toxin is destroyed by cooking at 750C. яд устраняют приготовлением пищи при температуре …; самые сильные токсины; надежная пища; ярлык со сроком годности приклеенным на упаковке; токсин развивается медленнее; встречаться в других странах; вести к летальному исходу; удалять кишки и жабры; вызывать ботулизм; относиться легко к чемулибо; хранить рыбу при температуре ниже 400С; лишать рыбу пищи перед тем как убить ее; чем выше -тем быстрее; лосось, форель выращенная искусственным образом на заводе или в естественных условиях. 2. Answer the questions. 1. What causes botulism? 2. Why is botulism so dangerous? 3. At what temperature does the bacteria grow? 4. What should humans do to obtain maximum safety against botulism? 3. Summarize the text. 43

UNIT 4 AQUACULTURE TEXT 17 INTRODUCTION Aquaculture is the rearing of aquatic organisms under controlled conditions. More simply, aquaculture is underwater agriculture. The concept is not a new one-fish culture began in China perhaps as much as 4000 years ago. The Egyptian tombs have pictographs indicating that certain types of fishes were being reared during the days of the Pharoahs, and oyster culture was being practiced under the Roman Empire. Most people think of acquaculture as the production of aquatic animals for human consumption, and many of the aquaculture effors around the world are being conducted for that purpose. There are, hourever, other purposes for which aquatic organisms are grown. Examples include producing minnows for bait, rearing tropical fishes and gold fish for the aquarium trade and producing ornamental aquatic plants (water liles). In addition, the often large-scale hatchery programs that exist in the various states and provinces of North America and throughout the world produce fishes for release into streams, lakes, reservoirs and the marine environment to enhance commercial and recreational fisheries as well as to repopulate water bodies with endangered and threatened species. Aquatic plants are also produced for human consumption. In the Orient, for example, seaweed production (e.g., red and brown algae) involves the labour of several hundreds of thousands of people. The seaweeds may be consumed directly by man or extracts may be obtained that become components of a variety of substances each of us uses every day. Ice cream, toothpaste, cosmetics and a wide range of other house hold items contain extracts from seaweeds. Some of those businesses are very large, and they are legitimate aquaculture enterprises. Under natural conditions, as much as 100 pounds per acre (kg/ha) of fish might be produced in a lake within a year. Aquaculture systems, by contract, can produce several thousand to even a million pounds per acre (kg/ha) in a year: The difference relates to the definition of aquaculture presented above. The aquaculturist exerts control over the species being reared. That control may include, but is not limited to the following: 1. Design, construction and maintenance of the culture system being employed. Aquaculturists utilize ponds, cages, net-pens, race ways, tanks and other units. They do not attempt to convert unaltered natural water bodies into culture system. 2. Maintenance of suitable water quality. In order foran aquaculture venture to be successful, the water must be of a quality suitable for the species being reared. Of most importance are the levels of dissolved oxygen and ammonia, water temperature 44

and, in the case of marine species, salinity. Each of these and other water quality variables may or may not be controlled, depending on the nature of the culture system. 3. Control over reproduction. Unless the culture species can be reproduced in captivity, there is no way to undertake genetic selection and the improvement of the species with respect to its suitability for culture. Successful aquaculture of any species ultimately depends on captive breeding and producing brookstock from animals that are hatched in captivity. 4. Provision of nutritionally complete feeds. Species being reared by aquaculturists are usually fed prepared feeds, similar to the feeds used by livestock producers. Such feeds contain the nutrients necessary to meet the daily requirements of the species under culture. In some instances, natural foods are relied up (e.g., oyster and mussel culture), but for most species, manufactured diets are employed. 5. Control of diseases. Aquatic organisms, like other plants and animals, are susceptible to diseases of various kinds. The aquaculturist must be able to recognize the diseases that affect the particular species being cultured and know how to treat them properly. Vocabulary to rear concept tomb pictograph pharoah to conduct minnows bait gold fish to hatch hatchery/hatcher release to enhance to endanger to threaten seaweed to involve household legitimate to exert maintenance cage pond

выращивать, выводить, культивировать понятие, идея могила пиктография фараон зд. приложить, прикладывать мелкие галаксиевые рыбы приманка, наживка серебряный карась, гарибальди выводить искусственно инкубатор выпуск на волю увеличивать подвергать опасности грозить, угрожать морская водоросль включать, вовлекать известный законный осуществлять, применять эксплуатация, сохранение, поддержка содержание садок, клетка, изолятор пруд 45

net-pen race way venture to dissolve ammonia variable captivity to under take ultimately breeding brood stock feed nutritional stock nutrient to meet requirements instance to rely upon susceptible disease to recognize to treat aquatic

огороженное место сетями для выращивания объектов марикультуры, садок рыбоходный канал, зд. лоток предприятие растворять, разжижать аммиак переменная неволя предпринимать в конечном счете, в конце концов разведение маточное стадо кормление, питание питательный, пищевой стадо, косяк рыбы питательное вещество отвечать требованиям случай полагаться восприимчивый, чувствительный впечатлительный, обидчивый болезнь зд. распознавать, узнавать лечить водный Exercises

1. Translate into Russian. Aquatic organisms; to be susceptible to diseases; species are fed; to manufacture diets; to depend on captive breeding; to utilize ponds, raceways, net pens and cages; suitable quality of water; seaweeds may be consumed directly; to set up legitimate aquaculture enterprises; to enhance commercial and recreational fisheries; to conduct efforts for the production of aquatic animals for human consumption; to rear aquatic organisms under controlled condition. 2. Translate into English. понятие аквакультуры; производство водных организмов для потребления человеком; выводить и культивировать водные организмы с целью выращивания тропических рыбок и гарибальди, и растений на воде; разводить рыбу, для того чтобы выпускать ее в озера, ручьи, бассейны; получать экстракты из водорослей; создавать предприятия по культивированию водных организмов и растений; осуществлять контроль над видами, которые культивируют; садок и пруд; 46

рыбоходный канал и огороженное сетями место для выращивания объектов марикультуры; поддержание нужного (подходящего) качества воды; соленость и температура воды; содержание растворимого кислорода и аммиака; разведение рыбы в неволе; обеспечивать кормление (питание); быть восприимчивым к болезням; узнавать болезни и лечить их правильно; готовый корм. 3. Answer the questions. 1. What is aquaculture? 2. What’s the purpose of aquaculture? 3. Where and when was first aquaculture practiced? 4. What may control over the species include? 4. Translate into English. 1. Аквакультура -это разведение водных организмов в условиях под контролем человека. 2. История аквакультуры началась в Китае приблизительно 4000 лет назад. 3. Определенные виды рыб разводили в Египте во времена Фараона, а также разводили устриц в Римской империи. 4. Основной целью аквакультуры является производство водных организмов для потребления человеком. 5. Кроме этого, рыбу разводят, для того чтобы выпускать ее в реки, озера, водоемы и увеличивать таким образом промышленное рыболовство и рыболовство для отдыха в Америке и других западных странах. 6. Разводят не только животные организмы, но и растения. 7. Среди растений следует выделить водоросли (красные, бурые, ламинарию). 8. Широкое применение водоросли получили в медицине, в частности как пищевые добавки. 9. Водоросли используют для производства продуктов питания. 10. На Дальнем востоке появились ряд предприятий, которые занимаются разведением водорослей, мидий, трубача, устриц. 11. Система аквакультуры подразумевает ряд требований: 12. Строительство и содержание садков, рыбоходных каналов, прудов, рыбоводных заводов и хозяйств: 13. Поддержание воды определенного качества. Вода должна содержать растворимый кислород, аммиак, определенную температуру и если необходимосоленость. 14. Контроль за воспроизводством и за болезнями. Специалисты аквакультуры должны распознать заболевания и должны знать как его лечить правильно. 15. Обеспечение питательным кормом. Обычно виды, которые разводят, кормят готовым кормом.

47

5. Translate into Russian and summarize the text. FEEDING THE WORLD THROUGH AQUACULTURE Commercial aquaculturists throughout the world are in business to make a profit. When that profit is associated with providing food for other people, the commercial aquacuturist is not generally interested in feeding the hungry, but in providing the best quality product possible and selling it for the highest possible price. In some places, subsistence culture, which involves the rearing of a modest amount of aquacultured product for consumption by a family, group of families, or a village involved in the enterprise, is being practised. One or a few small ponds can often produce enough fish, for example, to meet the local animal protein demand, per haps even with enough left over to sell profitably. Subsistence aquaculture, as is true of all aquaculture, depends on availability of water in suitable quantity and quality. Water of that nature is often not available, so the aquaculture option may not exist. Commercial aquaculture is not, in general, a means of providing inexpensive animal protein to the masses. Aquaculture can create jobs, enhance the overall economy of a region and thereby help to improve the plight of under pivileged peoples. It is not a panacea, however, and should not be looked upon as the means to prosperity for large numbers of those who live in the developing nations of the world. World supplement subsistence aquaculture to enhance plight underprivileged people prosperity

аквакультура для пропитания повышать мучительное положение неимущие люди преуспевание TEXT 18 THE BIG TWO IN FISH CULTURE

The most widely cultured groups of fishes in the world are the carps. While the people of the USA are most familiar with the common or European species, carp culture is dominated by production of a variety of Chinese carps including the common, big head, silver and grass carp. In the USA the common carp was introduced from Europe during the 19 th century. The Chinese have developed carp culture to a fine art. They use a system known as polyculture (two or more non-competing species are reared in the same water system) in which at least four species of carp are grown in the same pond. Ponds in China are often fertilized with organic fertilizers which produce plant and animal food for fish. Aqricultural wastes may also be used. Common carp feed on benthos, silver carp on phytoplankton, big head carp on zooplankton and 48

grass carp on rooted aquatic vegetation. Thus various food supplies are used by various culture species. Stocking rates are related to the food supplies. In recent years, prepared feeds have become more common in China, though pelleted diets may still be used in combination with fertilization. Indian carps (various species) and common carp are more commonly reared in monoculture (only one species present in the culture system). Depending on expected production, the ponds may be fertilized, or prepared feeds may be offered. In Europe and Israel, common carp are maintained at high densities and are fed pelleted rations that meet their nutritional requirements. Carps will spawn naturally in ponds, though hatcheries are often maintained. Hormones may be injected into the adults to induce spawning. Eggs and milt may be obtained by manual stripping. The eggs are maintained in a hatchery and the young fish are stocked into nursery ponds. The system is relatively simple. Carp are able to tolerate fairly wide ranges in environmental conditions, so the technology required for their culture is not highly sophisticated. The second most widely cultured group of fishes in the world today are the tilapias. Tilapias are native to the Middle East and north Africa, but have been introduced throughout the tropical world and into many subtropical areas. Most species die when water temperatures fall below 100C. Therefore, culture in temperature climates depends on production of a crop during the warm months and maintenance of brookstock in warm water (often in indoor heated holding facilities) during winter. Various species of tilapia are under culture around the world today, primarily in the tropics. All off the popular ones are known for their rapid growth, ease of production and heartiness. Tilapias are extremely tolerant of poor water quality, reproduce readily in almost any environment and reach market size within several months. Most species feed on a combination of plants and animals, and they do not require high cost prepared feeds unless they are being reared at high densities where natural food supplies become exhausted. Tilapias are popular in subsistence culture in much of Africa, the Far East and Liatin America. Commercial production is highly developed in Israel, Indonesia, the Philippines, Thailand, Taiwan, Jamaica and various other nations. Vocabulary common carp big head carp silver carp grass carp to fertilize waste to feed on benthos vegetation pellet density

культивируемый карп большеголовый карп толстолобик белый амур удобрять отходы питаться бентос растительность гранула плотность 49

ration to spawn milt strip nursery pond to tolerate tolerant tilapia temperate brood heartiness readily to require to exhaust food supplies hatchery maintenance

рацион нереститься семенники выдавливать икру или молоки садок для молоди рыб выносить, переносить выносливый тиляпия умеренный потомство, выводок, помет крепость, здоровье легко, охотно требовать истощать запасы пищи рыбопитомник содержание, сохранение Exercises

1. Choose the equivalents. Subsistence aquaculture; food supplies become exhausted; grass carp and silver carp; common carp and big head carp; four species are grown in the same pond; to fertilize ponds; to maintain a carp at high densities; to ject hormones into the adults; hormones may be injected into the adults; to maintain broodstock in warm water; tilapias; tilapias are tolerant of poor water quality; to require high-cost prepared feeds; to spawn; to induce spawning. Гормоны можно вводить взрослым особям; выводить четыре вида карпа в одном пруду; тиляпии выносливы к воде плохого качества; нереститься; белый амур и толстолобик; вводить гормоны взрослым особям; поддерживать потомство в теплой воде; требовать дорогого готового корма; вызывать нерест; культивируемый и большеголовый карп; удобрять пруды; тиляпии; аквакультура как пропитание; запасы пищи истощаются; сложная технология. 2. Answer the questions: 1. What are two the most widely cultured groups of fishes? 2. What have you learnt about the chinese culture system? 3. Why are ponds fertilized? 4. What are native areas of tilapias? 5. What makes tilapias very popular around the world today?

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3. Translate sentences into English. 1. Самыми широко культивируемыми группами рыб являются карпы и тиляпии. 2. Известно, что карпов разводили в Китае приблизительно 4000 лет назад. 3. Китайские карпы включают культивируемого карпа, большеголового карпа, толстолобика и белого амура. 4. Китайцы в совершенстве овладели искусством разведения карпов (to have a perfect command of smth) 5. Они используют в своей практике поликультуру и монокультуру. 6. Под поликультурой понимается разведение двух или более неконкурирующих видов в одном водоеме или водной системе. 7. Под монокультурой понимается разведение только одного вида в водоеме. 8. Карпы могут нереститься в прудах, но часто используют рыбопитомники. 9. Искусственная система воспроизводства карпов довольна проста. 10. Карпов кормят либо готовым кормом, либо пруды удобряют органическими удобрениями. 11. Тиляпии -вторая группа широко культивируемых рыб в мире, но тиляпии очень чувствительны к изменению температуры воды. 12. Тиляпии- теплолюбивый вид (warm water), они умирают, когда температура воды опускается ниже 500 F (100C). 13. Тиляпии разводят в настоящее время в тропиках. 14. Известно, что они быстро растут, легко и быстро размножаются, выносливы к плохому качеству воды, в течение нескольких месяцев достигают размеров пригодных для продажи. 15. Тиляпии питаются как растительными, так и животными организмами и им не требуется дорогой готовый корм, если природные запасы питания истощаются. TEXT 19 LEADING AQUACULTURE SPECIES IN THE UNITED STATES Finfish aquaculture in the United States is dominated by channel catfish culture in the south and trout production (primarily rainbow trout) in the north. Aquaculturists are also raising salmon in marine net-pens and a few other fishes like red drum, grass carp and sturgeon are also being cultured. Marine invertebrate culture involves the production of oysters, mussels, clams, shrimp and crayfish. Channel catfish culture is centered in Missisippi, where ideal conditions exist for the construction of ponds and where large volumes of ground water are available. Since the early 1960s, when commercial catfish culture began to develop in the United States, an meal pond production has gone from an average of about 1000 pounds per acre (kg/ha) to in excess of 4000 pounds per acre (kg/ha) on well-managed farms. Good quality control has produced a widely accepted product that has been finding increasing favor among the consuming public outside of the south, where catfish has 51

been a traditional favorite. Catfish farming is also practiced in various other states, though the farther north one goes, the shorter the growing season and consequently, there are few catfish producers in the north. Besides Mississippi, some of the key catfish producing states are Arkansas, Louisiana and California. The catfish industry is presently valued at over $ 400 million annually. Over 90% of the trout produced for human consumption in the United States are grown in the immediate vicinity of Twin Falls, Idoho. The water from under ground rivers in this area is of excellent quality and nearly ideal temperature for trout production. The trout industry is somewhat smaller than the catfish industry at the present time and does not appear to be growing appreciably, though there is significant potential for growth if new markets for the product can be developed. Atlantic and coho salmon have been produced in net-pens in Puget Sound, Washington for a number of years, and a complementary Atlantic salmon industry is rapidly developing in the northeastern United States. Salmon net-pen culture has developed into a major industry in Norway, and Norwegian fishes are being air freighted to the United States markets where they command a high price. Spurred by that success, Scotland, Chile and Canada have been actively developing salmon culture industries, Oysters are cultured on inter tidal or sub tidal beds. Larval oysters, called spat, are either produced in hatcheries or collected in the wild on substrates to which the spat attach when they leave the zooplankton and become benthic. In hatcheries, spat are allowed to settle on dead oyster shell, called cultch, which is then placed on the sea bed. United States oyster farming is best develop in the state of Washington, which currently ships a large percentage of its production to the east coast and Gulf of Mexico regions, where disease and pollution problems have severely limited the availability of local oysters. Most of the oyster production in Washington is based upon the Japanese oyster, which is not native to the Pacific North-west but was brought to Washington, Oregon and California from Japan many years ago. Freshwater shrimp culture received a great deal of attention in the United States during the 1970s. On the basic of culture of the so-called Giant Malaysian prawn, freshwater shrimp culture was most successful in Hawaii, though a good deal of research and development took place in South Carolina, Texas and a few other states. Freshwater shrimp are relatively easy to produce in hatcheries, after which the post larvae are stocked into culture ponds. In tropical climates, aquaculturists can potentially produce two crops per year. However, there are some major problems associateed with freshwater shrimp culture. For example, freshwater shrimp are cannibalistic. When a shrimp molts sheds its ecoskeleten to provide an opportunity for qrawth it is vulnerable to attack by other shrimp for a period of several hours until the new exockeleton hardens. Cannibalism can cause significant losses. Other problems involve short life of the product after harvest, and the difficulties in marketing have caused many shrimp culturists to moveaway from fresh water shrimp and toward marine species.

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Vocabulary channel catfish trout rainbow trout aquaculturist to raise red drum sturgeon invertebrate oyster mussel clam shrimp freshwater shrimp crayfish available in excess of favor consequently to value immediate vicinity to appear appreciably coho salmon complementary to speer intertidal bed subtidal bed larval larval oyster spat substrate to attach shell cultch prawn postlarvae to associate

канальный сом форель радужная форель специалист по аквакультуре выращивать, разводить, выводить красный горбыль осетр беспозвоночное животное устрица мидия двустворчатый моллюск креветка бокоглав рак имеющийся в наличии свыше, сверх расположение кого-либо следовательно оценивать ближайший окрестность казаться ощутимо, заметно кижуч дополнительный, добавочный подстегивать, подстрекать дно литоральной зоны расположенной ниже приливоотливной зоны лечиночный лечинка устрицы устричная молодь субстрат, питательная среда прикреплять панцирь материал для прикрепления личинок устриц, икра устриц креветка постларвальный (послеличиночный период) связывать 53

cannibalistic cannibalism

канибальский канибализм (явление когда рыба поедает особи своего вида) линять менять, сбрасывать наружный скелет быть подвержанным чему-либо твердеть, делать твердым вызывать канат погруженный в воду

to molt to shed exoskeleton to be vulnerable to smth to harden to cause drop line

Exercises 1. Translate into Russian. To shed exoskeleton; to cause significant losses; to produce two crops a year; ideal temperature for trout production; to raise salmon; marine invertebrate culture involves; oysters and clams; shrimp and crayfish; to rear salmon in net-pens; to practice oyster farming on intertidal beds; spat; cultch. 2. Translate into English. аквакультура плавниковых рыб; разводить канального сома; форель из лосося; производство раков, креветок, устриц и моллюсков; находить расположение среди потребителей; обеспечивать воду идеальной температурой весь год; грунтовые реки; разводить кижуча в садках; дно литоральной зоны; устричная молодь; производство устриц в Штатах базируется на; получать большое внимание; относительно легко создавать в питомниках; когда креветка линяет; подвергаться нападению других креветок; менять (сбрасывать) наружный скелет. 3. Answer the questions. 1. What are the leading aquaculture species in the United States? 2. Where is channel catfish culture centered? 3. Where is trout produced? 4. Where are Atlantic and coho industry developing? 5. What have you learnt about oyster and clam farming? 6. When did freshwater shrimp culture receive a great deal of attention? 7. Which are the problems associated with freshwater shrimp culture? 4. Summarize the text. 5. Translate the text into English using the dictionary. Развитие марикультуры на Дальнем Востоке Дальневосточное побережье России омываемое Японским морем со множеством заливов и островов является многообещающим для марикультуры. Научно54

исследовательские станции и экспериментальные хозяйства по искусственному разведению морских беспозвоночных (гребешка, трепанга, устриц) и морских водорослей (ламинарии, анфельция) созданы в литоральных зонах, преимущественно в южных. Самая большая станция по разведению ламинарии с площадью 70 гектаров создана в заливе”Posyet” (залив Посвет) бухты Валентина. Там получают до 70 тон сырой массы в год с одного гектара. Поблизости расположено и экспериментальное хозяйство по выращиванию устриц и гребешка. World supplement Scallop Invertebrcetes Green material= Ahnfeltia

гребешок беспозвоночные raw material анфельция TEXT 20 CULTURE SYSTEMS

Ponds: The primary culture system used in the world today is the earthen pond. A typical pond is about 3 feet (1m) deep at the upper end and 6 feet (2 m) deep at the drain. The bottom and sides are made from compacted earth sides slope at a ration of 2:1 or 3:1. Steeper slopes make entry and exit from the pond difficult and promote erosion of the banks, while shallower slopes promote the establishment of aquatic weeds. Pond size varies greatly-some are only a few square yards (square meters) in area, but most are an acre (0,4 ha) or larger. Management and harvesting become difficult if a pond is too large, so most culture ponds do not exceed about 20 acres (8 ha). A well designed pond should have a drain that allows the water to be completely removed within a day or two and should be provided with an inflow pipe of sufficient size that the pond can be filled within a reasonable period of time. Ponds can be stocked at various densities. If water is exchanged continuously or frequently, higher densities of culture animals can be maintained than when static conditions are employed. Catfish farmers in Mississippi are annually producing over 4,000 pounds per acre (kg/ha) in ponds. Raceways: Raceways are linear channels or circular tanks through which water continuously flows at a rate that will provide a minimum of several exchanges each day. Raceways are commonly used in hatcheries for the rearing of young animals and are employed by the trout industry for production from fry to harvest size. In ponds, fish are exposed continuously to the same water during the growing period, while in raceways, the water may be exchanged completely every several minutes to every few hours. 55

Cages and Net-Pens: Culture cages and net pens are structures placed in a natural environment and stocked with fish for growout. The only real difference between the two is size. Cages tend to be relatively small (a typical cage has a volume of 1 or 2 m2), while net-pens are often several meters on a side and 10 to 20 meters deep. Cage culture has been practiced to a limited extent by catfish farmers. For example, in Arkansas (where leasing of state lakes for cage culture operations is possible ), catfish have been commercially produced in cages. Cages have also been used by researchers. Most cage culture is conducted in freshwater environment, while net-pens are most commonly used in the marine environment. Net pen culture has been restricted to protected waters, but recently, net pen engineering has advanced to the stage that open sea pens are now available that can withstand storms without damage. Vocabulary side compacted slope ration shallow management

сторона, бок, край, стенка, зд. стена плотный, массивный, сжатый уклон соотношение, пропорция плоский управление, умение справляться с чем-либо превышать дренаж, осушение втекающий, впадающий иметь в наличии статичный, неподвижный узкий и длинный, подобный линии лоток, рыбоходный канал подвергать, зд. оставлять садок, изолятор садок, огороженное место сетями для выращивания объектов марикультуры малек степень выдерживать инкубаторная станция

to exceed drain inflow to be in stock static linear raceway to expose cage net-pen fry extent withstand hatchery

Exercises 1. Choose the equivalents. Sides slope; steeper slopes; to have a drain; to remove water completely; to fill a pond with water; to maintain higher densities of culture animals; a linear channel or a circular 56

tank; raceways are used in hatcheries; to maintain densities up to …, to expose fish continuously to the same water during the growing period; to exchange water completely; to place in a natural environment; cage culture is conducted in freshwater environments; net-pens are used in the marine environment; to withstand storms without damage. Держать рыбу постоянно в одной воде в период роста; наполнять пруд водой; выдерживать шторм без повреждений; ступенчатые уклоны; менять воду полностью; садки применяют в морской среде; удалять воду полностью; помещать в естественную (природную) среду; узкий и длинный канал или круглый танк; поддерживать высокую плотность до ….; иметь дренаж; уклон стенок; лотки используют на инкубаторных станциях; в морской среде используют садки (сетевые); в пресноводной среде используют садок (изолятор, клетку). 2. Answer the questions: 1. What is a typical pond? 2. What should a well designed pond have? 3. What are raceways? 4. What are raceways used for? 5. Is the water exchanged in raceways or not? 6. What is the difference between cages and net pens? 3. Summarize the text. 4. Translate into Russian using a dictionary. MANAGEMENT OF CULTURE SYSTEM Once the species for culture has been selected and the culture system has been constructed and stocked, aquaculturists must address various management concerns. In terms of things that should be monitored by the aquaculturists, perhaps the most important water quality variables are temperature, dissolved oxygen and ammonia. Other variables can be important under certain circumstances, but the three mentioned generally provide a good indication of the performance of the animals in the culture system. Temperature: Aquaculture species are all “cold-blooded” or poikilothermic. That means that their body temperatures are virtually the same as the temperature of the water that surrounds them. Basically, there are two primary types of culture species with respect to temperature: warm water species and cold water species. Carps, tilapia, channel catfish and freshwater shrimp are examples of warm water species. Trout, salmon and American lobsters are examples of cold water species. The optimum temperature for warm-water species tends to be about 860F (300 С), while that for coldwater species is often 590F (150C). Some species of aquaculture interest, such as the yellow perch, have temperature optima between the warm and coldwater species and are known as mid range species. Few mid-range species are currently being cultured. When temperature changes dramatically, and in particular, when it moves out of the optimum range, aquaticanimals are placed under strees. It is at such times that disease resistance is lowered and problems often arise. Knowledge of the temperature re57

quirements of the species under culture and of the temperature at any given time will not only provide the culturist with valuable information about how well the animals are growing and how much to feed them, it will help to establish the disease resistance status of the animals. Dissolved Oxygen: Oxygen enters water by dissolution from the atmosphere and through the release of that element by plants during photosynthesis. Animals with gills respire by absorbing oxygen that has been dissolved in water directly into the blood steam through diffusion as a general rule, if the water contains 5 parts per millon (ppm or mgll) of oxygen, it will support aquatic organisms. Some fish, such as tilapia, can survive at very low concentration of oxygen, while others, such as trout, are stressed if the concentration falls below 5 ppm. Daily changes in temperature are very small relative to the changes that can occur seasonally, particularly in temperature climates. Daily changes in dissolved oxygen, on the other hand, can be substantial. Dissolved oxygen begins to increase at about dawn, when photosynthetic production of oxygen by the plant community begins. As the sun rises, photosynthetic oxygen production increases with the increasing amount of light energy available. While both plants and animals respire continuously, the rate of oxygen production exceeds respiration and there is a net increase in the dissolved oxygen level. At dusk, when there is insufficient light for photosynthesis, the oxygen level begins to drop because of respiration demands, and the drop continues through the night. As long as the lowest morning dissolved oxygen level is not below about 5 ppm, there should be no problem. However, the lowest level of dissolved oxygen can change dramatically from one day to the next. Daily production of oxygen can be influenced by the weather (cloudy days don’t support as much photosynthetic activity as clear days) and by the biomass of culture organisms present. As the fish or shellfish being raised grow, they extract more oxygen from the pond each day. Ammonia: Ammonia occurs in two forms, unionized (NH3) and ionized (NH4). The ratio between the two depends on temperature, pH and a few other factors. Ammonia is rapidly converted to nitrate (N03) by plants and bacteria in aquatic systems. Thus, in ponds where there are plenty of plants and bacteria present ammonia toxicity is not usually a problem. In raceways and other water systems where animals are reared at high densities, ammonia removal is often not as efficient as in a pond, and toxicity can occur. Different species of aquaculture interest have different tolerances for ammonia. Tilapia can tolerate high concentrations of total ammonia (several ppm), whereas trout are highly susceptible to levels well below 1 ppm. Word supplement: poikilothermic-

пойкилотермное животное (имеющее непостоянную температуру тела) растворение, ражжижение

dissolution 58

respire bloodstream unionozed ammonia (NH3) ionized ammonia (NH4) nitrate

дышать кровообращение, кровоток аммиак ионизированный аммиак нитрат

TEXT 21 NUTRITION AND FEEDING Under natural conditions in ponds, lakes, rivers and the ocean, fishes rely on natural productivity for their nourishment. Some aquaculturists also use natural food organisms to provide nourishment for the culture species. In China, for example, ponds are stocked with various species of carp that feed on different parts of the food chain. The fish ponds may be fertilized to help promote growth of phytoplankton, rooplankton, rooted aquatic macrophytes and benthic organisms, each of which is fed upon by a different type of carp. In Japan and a few other countries, ground raw fish is often used to feed aquacultured animals (the fish may be fixed with small) amounts of dry ingredients). Oysters, mussels and clams are among the various shellfish that feed by algae and other organic nutrients from the water. The culture of those animals requires the presence of large algae concentrations. Most fishes and invertebrates of aquaculture interest are fed prepared feeds. Such feeds are composed of various ingredients in proper combinations so that the final product will meet the nutritional requirements of the species being fed. Diets vary considerably from one type of aquaculture animal to the next because of differences in nutritional requirements. For example, many crustaceans are unable to synthesize cholesterol, so that chemical must be provided in the feed. Fishes, on the other hand, do not require dictory cholesterol. Determining the nutritional requirements of an aquaculture species can require many years of research. Diets are prepared in which various ingredients are varied with respect to quality and quantity. Then the feeds are presented to the aquaculture species over a period of several weeks to months and the growth response is evaluated. Experimental diets may be prepared to examine the responses of the animals to variations in dietary protein, fat, carbohydrate, minerals, vitamins or energy. Typical aquaculture diets are relatively simple. They usually contain some type of animal protein (fish meal, poultry by product meal, meat and bone meal) and other proteins supplied by plants (soy bean meal, wheat, corn meal, peanut meal and cottonseed meal). The plant products also supply high levels of carbohydrates (sugars and starches). Some species, such as channel catfish, can tolerate levels of 40% carbohydrate in the diet, whereas others, such as trout, tolerate only low carbohydrate levels. Fat is supplied by the various ingredients mentioned, but supplemental fat is offen added in the form of corn oil, fish oil or a variety of others. A mixture of required vitamins and minerals is also usually added. In some instances, wet, ground fish is used in the United States as a dietary ingredient. This is particularly true in the Pacific Northwest, where waste products from fish processing plants are readily available. 59

Once a diet has been formulated and the ingredients have been mixed together in the proper proportions, the material is usually made into a pellet. Pellets are made by exposing the material to high pressure in a pellet mill or extruder. Pellet mills may use steam to help bind the ingredients together. Extruders use supplemental heat and extended exposure to high pressure to make pellets. Pressure pellet mills and extruders pass the feed mixture through a small aperture which leads to a product which, is not cut to short lengths, would be much like spaghetti strands. The diameter of the pellets varies, but is typically 0.2 to 0.24 inches ( 5 to 6 mm). A knife cuts off the strands as they exit the pelleting equipment. Feeds produced by pressure pelleting are more dense than water; thus, they sink. During the extrusion process, on the other hand, the high heat used causes changes within the ingredients so that starches expand when the pellets leave the machine and come into contact with air. This rapid expansion of the material traps air within the pellets, which float when placed in water. Because of the higher temperatures and other factors, extruded pellets are more expensive than pressure pellets. Advantages of floating pellets are that the aquaculturist can see that the fish eat feed. By watching the fish eat, the producer can control the amount of feed offered and thereby avoid overfeeding. This can save money. If the fish develop a disease, the aquaculturist may be able to identify the problem by observing changes in the behavior or appearance of the fish and can treat the problem before it progress very far. Floating feeds should not be used on all aquaculture species. Shrimp, for example, feed on the bottom and will not swim to the surface for pellets. However nutrients will be quickly lost from sinking pellets which may dissolve in a few minutes (floating pellets may take 24 hours or more to disintegrate), so valuable sources of nutrition can be lost if the animals do not consume the feed quickly. Also, bacterial and fungal growth on feed particles that are not quickly consumed can lead to disease or toxicity problems. Vocabulary to rely on nourishment to feed on food chain

полагаться на питание питаться пищевой симбиоз (совместное проживание организмов с обоюдной пользой друг для друга) макрофит беспозвоночные отвечать требованиям ракообразные холестерол устанавливать, определять пища в отношении, что касается

macrophyte invertebrate (s) to meet requirements crustacean cholesterol to determine diet with respect to 60

feed carbohydrate poultry by product meal

корм углевод пищевая добавка для домашней птицы пшеница кукурузная мука мука земляного ореха (арахиса) корм из хлопкового семя верный, правдивый, точный разрабатывать гранула, шарик подвергать чему-либо прессовать, штамповать, выдавливать пар связывать, соединять дополнительный длительный подвергание отверстие, щель нить, волокно дюйм выходить погружаться вызывать крахмал увеличиваться зд. задерживать, сковывать держаться (плавать) на поверхности преимущество избегать распадаться, разрушаться грибковый гриб, плесень

wheat corn meal peanut meal cottonseed meal true to formulate pellet to expose to to extrude steam to bind supplemental extended exposure aperture strand inch to exit to sink to cause starch to expand to trap to float advantage to avoid to disintegrate fungal fungus

Exercises 1. Choose the equivalents: Floating feeds; bacterial and fungal growth; to provide nourishment; nutrients will be lost; to trap air within the pellets; raw fish is often used to feed aquacultured species; large algae concentrations; ingredients have been mixed together in proper proportions; to use supplemental heat; to pass through a small aperture; most invertebrates are fed prepared feeds; to meet the nutritional requirements; with respect to quality and quantity; to contain animal protein; high (low) carbohydrate level; fat is often 61

added in the form of …; waste products from fish processing plants; extended exposure to high pressure. Ингредиенты смешаны вместе в нужных пропорциях; длительное подвергание действию высокого давления; корм находящийся на поверхности (на плаву); продукты отхода с рыборазделочных заводов; использовать дополнительное тепло; часть добавляют жир в виде; рост бактерий и плесени; большинство беспозвоночных кормят готовым кормом; обеспечивать питанием; содержать животный протеин; питательные вещества теряются; проходить через небольшое отверстие; задерживать воздух в капсулах; отвечать требованиям питания; в отношение количества и качества; часто используют сырую рыбу для кормления искусственно выращиваемых видов; большая концентрация водорослей; высокий (низкий) уровень (концентрация) углеводов. 2. Answer the questions: 1. What are carps, oysters, mussels, clams fed on? 2 .What are most fishes and invertebrates of aquaculture fed on? 3. What are usually prepared feeds composed of? 4 .Which proteins do typical aquaculture diets contain? 5 .What is the difference between pressure pellets and extruded pellets or floating pellets? 3. Translate sentences: 1.Известно, что питание и кормление являются важными составляющими в искусственном воспроизводстве различных видов рыб и беспозвоночных. 2.Некоторые виды моллюска такие как устрицы, мидии и двустворчатый моллюск питаются водорослями и органическими питательными веществами. 3.Карпы, например, питаются фитопланктоном, зоопланктоном, бентосом. Пруды, поэтому часто удобряют органическими удобрениями (навоз скота, сточные воды людей), которые способствуют росту фитопланктона, зоопланктона и водных растений. (livestock manure, human sewage). 4.Большинство рыб и беспозвоночных кормят готовым кормом. 5.Готовый корм должен отвечать определенным питательным требованиям и состоять из различных ингредиентов. 6.Обычно, готовый корм содержит животный и растительный белок, углеводы, жиры, витамины и минералы. 7.Готовый корм имеет вид капсулы или шарика. 8.Имеется два вида капсул, те что погружаются на дно и те что находятся на поверхности. 9.Каждый вид капсулы имеет свои преимущества и недостатки. 10. Используя капсулы держащиеся на воде специалист видит, что рыба ест корм и он может контролировать количество предложенного корма и избежать переедания. 11. Эти капсулы могут сохранять питательные вещества в течение 24 часов и более. 62

12. Капсулы, погружающиеся на дно могут быстро терять питательные вещества, так как они растворяются в течение нескольких минут. 4. Do written translation into Russian. GENETICS AND REPRODUCTION If an aquaculturist wants to undertake selective breeding in order to improve the performance of the species under culture, it is necessary to have all components of the life cycle under direct control. For some species it has been necessary to obtain young animals for stocking by collecting them in the wild since reliable means of producing young in a hatchery have not been developed. In other cases, wild broodstock are obtained because we do not have the knowledge required to grow fish to adult size in captivity or, more often, the cost of growing and maintaining brood fish may be too high. However, for most succeful aquaculture species, the like cycle from egg through adult is controlled by the aquaculturist. Each aquaculture species requires certain conditions for reproduction. Those conditions vary widely. For example, some species spawn in fall or winter, some in spring, and some spawn almost continuously. The key to inducing spawning may be changing temperature (such as falling temperatures late in the year or rising temperatures in the spring), increasing or decreasing the amount of daylight present (also known as photoperiod) or a combination of the two. These types of environmental stimule cause changes in the hormone activities within the aquaculture species and lead to the development of eggs and spermand, finally, induce the behavioral activity that accompanies the actual spawning act. Many aquatic species broadcast their eggs and sperm into water. The fertilized eggs will become members of the plankton community. Upon hatching, the larval animals may continue to swim about in the plankton until they grow sufficiently large to enter the benthos or nekton community. This type of reproductive scenario is typical of shrimp, crabs, lobsters, oysters and certain types of fishes (red drum and striped bass). More specialized reproductive modes are used by many of the species of aquaculture interest. Channel catfish lay eggs in adhesive masses. (about 30.000 eggs). Tilapia males construct shallow nests in pond bottoms into which eggs are deposited and fertilized. After fertilization, the female picks up the eggs in her mouth and retains them until after the fry hatch and are able to survive on their own. Trout and salmon lay their eggs in shallow nests (known as redds) constructed in the gravel bottoms of lakes and streams. The newly hatched fish remain in the gravel for a considerable amount of time after hatching. In order to control reproduction in the hatchery environment, the aquaculturist must understand how the species of interest behaves under natural conditions. Those conditions can be replicated then. In some instances, however, culture environments have been set up to duplicate natural conditions, but the brood animals refuse to spawn. Under those circumstances, hormone injections can be used to induce spawning. Once fertilized eggs are obtained, they need to be incubated under the proper conditions (temperature and light may be important, as are dissolved oxygen level and, in the case of marine fishes, salinity, among others). 63

Eggs of trout, salmon and catfish are relatively large and resilient, so high water flow rates are tolerated. The eggs of many species, however, tend to be susceptible to mechanical damage, so care must be taken to provide a calm environment to prevent the eggs from bumping into each other or into the walls of culture tanks. Various marine fishes fall into the latter category, as do many invertebrates. At the same time, some exchange of water is required to dilute waste products like ammonia which are produced by developing eggs and larvae. Some eggs hatch into larvae within 24-48 hours after fertilization, while others may require several weeks or even months of incubation. Generally, warm water species develop and hatch quickly, while coldwater species require considerable time periods for development. World supplement fall to broadcast to fertilize to hatch nekton scenario adhesive fry gravel bottom to replicate to induce

осень разбрасывать, распространять зд. оплодотворять выклевываться нектон сценарий клейкий молек дно из гравия повторять, копировать вызывать ТЕХТ 22 DISEASES AND PARASITES

Like other organisms, aquaculture species are susceptible to a broad array of diseases and parasites such as viruses, bacteria, parasitic protozoans, helminths (worms), copepods and others. When a disease or parasite outbreak occurs in a population of aquatic organisms, it is known not as an epidemic (a term used for the same problem in human populations) but as an epizootic. In most instances, epizootics only result after a population has been stressed. Stress can occur in a number of ways. If water quality deteriorates, even for a short period, the animals exposed to that water will undergo stress. Handling is another cause of stress in aquaculture species, as are overfeeding or sustained underfeeding. Following exposure to a stressful situation, an epizootic may occur within as little as 24 hours or as long as 2 weeks. The period between the stress episode and the onset of disease or parasite infestations depends on the time involved in building the numbers of disease and parasitic organisms to a high enough level that signs of the dis64

ease are observable. Disease and parasite organisms are almost always present in the culture environment, but at very low levels. They only produce disease signs when they are promoted by a lack of resistance in the aquaculture species. An analogy can be drawn in humans. Students in a classroom may be exposed to people with the flu, but not everyone is infected. The immune status of the various individuals plays an important role in who will ultimately show flue symptoms. Students who are stressed (for example, by getting too little sleep) are often much more susceptible than those who are not. The number of chemicals that can be used to treat disease and parasite problems in aquatic animals is small. Only about 10 compounds have been approved for species that are being reared for direct human consumption. Among them, few are effective at controlling bacteria, some work on a few parasites but not others, and many are themselves toxic if given in improper doses. Some treatment chemicals are effective when added to the water, but some must be ingested by the aquaculture organisms. Animals that are experiencing disease or parasite problems often refuse to eat, making treatment difficult. Good overall management of the culture system is perhaps the best way to avoid disease and parasite problems. However, even the best managers experience epizootics on occasion. Treatment chemicals of various kinds should be available, and the culturist should know how to use those chemicals. Chemicals such as antibiotics should not be used routinely, but should only be employed when there is a problem requring treatment, or when there is a very strong probability that a disease or parasite epizootic is imminent. Vocabulary susceptible array of protozoan helminth copepods outbreak epizootic to stress to deteriorate to undergo handling sustained onset infestation ultimately to ingest to avoid

восприимчивый, чувствительный масса, множество простейшее животное гельминт (паразитический червь) веслоногие ракообразные вспышка эпизоотия подвергать стрессу ухудшаться переносить, подвергаться обращение, зд. уход, подход длительный, непрерывный наступление инвазия (заражение паразитами) в конце концов глотать, проглатывать избегать 65

imminent

надвигающийся, нависший, неминуемый в целом, в общем

overall

Exercises 1. Give Russian equivalents. to be susceptible to a broad array of diseases; parasite outbreak; to be known as an epizootic; stress can occur; to undergo stress; the cause of stress; onset of disease; disease signs; to treat disease; to give chemicals in improper doses; to ingest treatment chemicals; some chemicals must be ingested by the aquaculture organisms; if water quality deteriorates; to avoid disease or parasite problems. 2. Give English equivalents. Требовать лечения; умение хорошо справляться с водной системой для разведения животных и беспозвоночных; вспышка заболевания; вспышка заболевания происходит по ряду причин; быть восприимчивым к заболеваниям; популяция подвержена напряжению (нагрузке); переедание или длительное недоедание; наступление заболевания или эпидемии; отсутствие сопротивления болезни; лечить заболевание; эффективные химикаты (лекарства) по контролю за бактериями; добавлять химикаты в воду; глотать химикаты; применять антибиотики повседневно; простейшие животные и паразитические черви (гельминты); самый лучший способ избежать заболевания. 3. Answer the questions. 1. What parasites are known in nature? 2. In what way can stress occur? 3. What is done if a population is infected? 4. Translate sentences. 1. Водные организмы чувствительны к различным заболеваниям. 2. Вспышку заболевания у популяции называют эпизоотией. 3. В большинстве случаев эпизоотия является результатом стресса популяции, и т.д. 4. Стресс у популяции происходит по ряду причин: Например, в случае ухудшения качества воды, по причине неправильного ухода за популяцией и т.д. 5. Те виды рыб, которые болеют или у которых, обнаружены паразиты следует лечить химикатами (лекарствами). 6. В некоторых случаях, химикаты добавляют в воду, в других случаях их нужно глотать животным. 7. Но специалистам по аквакультуре следует помнить, что химикаты токсичны, если их давать в неправильных пропорциях. 5. Translate into Russian using a dictionary.

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HARVESTING AND PROCESSING The fish or invertebrates being reared by an aquaculturist may all be harvested over a short period of time, or there may be intermittent periods of harvesting throughout the year to ensure a constant supply of product reaches the market. The channel catfish industry, for example, used to be based on a system wherein the bulk of the harvesting occured in the late fall (autumn) when water temperatures became cold and fish growth was retarded. This meant a glut of fish on the market and consequent low prices to the producer. Now, the technique employed by catfish farmers is to stock each pond with several sizes of fish and harvest marketable individuals from a given pond by collecting them at intervals of several weeks year-round. If the producer has several ponds, harvesting might be a weekly or even daily occurrence. Peaks and valleysin in the availability of fish in the market are thereby avoided, and the price is much more stable. Harvesting of ponds is typically accomplished with seine nets. The pond may be partially drained and a seine is pulled through that pond and fish are collected. Raceways can be harvested by crowding fish into a confined area and dipping them out with nets, a technique also used for harvesting cages and net-pens. Following harvest, fish are typically loaded into hauling tanks on trucks. Invertebrates may be transported in sacks (oysters and crayfish), in boxes on ice (shrimp), or in hauling tanks (lobsters, crabs). The animals may be carried considerable distances to a certain processing plant or they may be processed on the farm. For fishes, processing may result in a number of forms. For example, channel catfish may be processed into steaks or fillets, skinned and eviscerated, prebreaded, or rendered into several other forms. Trout may be stuffed, gutted only head and fins are left on, or prepared in other ways. The product may be shipped to the market alive, on ice or frozen. TEXT 23 AQUACULTURE IN NEW ZEALAND Aquaculture is the propagation and husbandry of aquatic plants and animals to supplement the natural supply. These activities can occur in both natural waters and in artificial aquatic impoundments. The aquaculture industry in New Zealand specialises in high quality products and is a significant export earner for New Zealand. The main aquaculture activity in New Zealand is the farming of bivalves, in natural waters below high tide mark. The major species farmed are the green lipped or Greenshell mussel and the Pacific oyster. The main mussel farming areas in the South Island are located in the Marlborough Sounds and in the Nelson Golden Bay area. Further south, the main locations are at Stewart Island. In the North Island, mussel farming is concentrated in the Coromandel area with smaller areas in the Haurki Gulf and at Houhora Bay in the far north. The farming method consists of floating longlines from which lines drop carrying mussels are suspended. Farms are located in sheltered to semi-sheltered areas where 67

there is sufficient depth of water at low tide to keep the drop lines off the bottom. The main Pacific oyster farming areas are located in sheltered sites on the north-east coast of the North Island, with main centers at Bay of Islands, Whangaroa Harbour, Mahurangi Harbour, and the Coromandel area. The farming method consists of oysters supported on structures (racks) erected at the optimum growing level on the lower intertidal shore. Tenures for mussel farming have been granted over 3920 hectares. Anannual crop of some 67.000 greenweight tonnes is produced. After processing, this has an FOB value of approximately $ 140,000,000. Tenures for oyster farming have been granted over 2200 hectare. This results in an annual crop with an FOB value of approximately $ 45, 000,000. Other species that are farmed are king salmon and the New Zealand abalone (known as paua). Salmon farming occurs only in the South Island either in sea cages or in freshwater raceways. Annual production of salmon farms has remained static over recent years at around 5000 tones greenweight. The FOB value of salmon exported from New Zealand was $ 35,000, 000 in 1999. Paua farming occurs throughout the country, but is predominantly in the South Island and the lower half of the North Island. Most paua are grown in barrrels suspended in the water column. There are small of fledging industries for the flat oyster, freshwater crayfish, Malaysian prawns, spiny lobsters and various aquatic plants (seaweeds). There are a number of ornamental fish farms throughout New Zealand where goldfish are raised and few species of ornamental or tropical fish are bred in geothermal water or artificially heated water. Vocabulary propagation husbandry aquatic impoundment bivalve green lipped greenshell mussel longline drop line low tide rack (structure) intertidal tenure abalone=paua cage raceway static facility

разведение искусственное выращивание заграждение двустворчатый каналец каналец ярус канат погруженный в воду малая вода; низшая точка отлива решетка литоральный, межприливный владения морское ушко садок лоток неизменный сооружение 68

barrel to suspend crayfish

бочка подвешивать рак Exercises

1. Choose the equivalents. Paua farming; Pacific oyster farming; mussel farming; green lipped; floating longlines; to support oysters on racks; to grant tenure over 3920 hectares; annual production; to be located in sheltered or semi-sheltered areas; to remain static over recent years; to occur throughout the country; aquaculture facilities erected on shore; paua are grown; bivalve. Предоставлять владения размером свыше 3920 гектар, хозяйство (ферма) по разведению морского уха; морское ухо разводят; ежегодное производство; оставаться устойчивым в последние годы; держащиеся на поверхности яруса; находиться в закрытых или полузакрытых местах; сооружения аквакультуры построенные на берегу; хозяйство по разведению мидий; встречать по всей стране; поддерживать устрицы на решетках; хозяйство по разведению тихоокеанских устриц; двустворчатый каналец. 2.Answer the questions. 1.What’s the aim of aquaculture in New Zealand? 7. What are the major species farmed in N.Z.? 8. What are the main mussel farming areas in New Zealand? 9. What does the farming method consist of? 10. Where are the Pacific oyster farming areas located in? 11. What can be said about annual production? 12. Which other species are farmed? 3. Translate sentences. 1.Новая Зеландия как и многие другие страны занимается искусственным разведением двустворчатых, чтобы пополнить природные запасы. 2.Главным образом, в Новой Зеландии разводят мидии и устриц. 3.Фермерский способ выращивания мидий состоит в том, что с ярусов держащихся на поверхности подвешены канаты, погруженные в воду, на которые оседают мидии. 4.Способ выращивания устриц заключается в том, что устриц размещают на решетках, сооруженных у берега с оптимальными изменениями прилива отливного уровня. 5.Ежегодный урожай мидий составляет 67.000 тон, а устриц около 35.000 тон. 6.В Новой Зеландии также разводят чавычу и морское ушко. 4. Summarize the text.

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5. Translate into Russian using a dictionary. SEA FARM ADVANCES WITH MARINE FISH The Sea Farm group in Norway expects its production of cod juveniles for ongrowing to reach a new record level of 170,000 this year. Active since 1987 in developing the farming of marine species, Sea Farm says that the increase in cod results from the application of new methods. “The most essential element in this process, it explains, “is an early catch of juveniles from the lagoon for weaning in tanks. This method has proved successful but there is still more problem with the cod’s cannibalistic nature and the quality of available feed.” Halibut work is also progressing and Sea Farms sees this fish as the most interesting species in a Norwegian context. It gets priority in the company’s research and development work. According to Sea Farm, the 1988 and 1989 seasons mark a final breakthrough in production of halibut juveniles. The technique developed is succeding. It is based on the stocking of halibut larvae in silos and start feeding in bags or tanks using natural zooplankton. Sea Farm reported that it had produced more than 3000 halibut juveniles. It says that the main tasks in future will be increasing the scale of the operation, and modifying the production plant drawing on present experience. “Our production goal for 1990 is set at 50,000 juvenile halibut,” says Sea Farm “we believe that this goal is fully realistic, based on the known-how we have gained and the survival we have achieved from egg to juvenile.” One of the priorities is to establish a brood fish inventory, which has enabled Sea Farm to plan a considerable production of halibut eggs for the future. “The halibut has shown very good growth and mortality has been low “ says the company. The farmed halibut will be a high-quality product and the fish has a high market potential. World supplement juvenile weaning to wean cannibalistic nature halibut breakthrough succeeding larvae larva silos mortality brood fish inventory

малек отлучение от матери отлучать от матери канибальская природа палтус переломное открытие, прорыв последующий, следующий лечинки лечинка силосная яма, силок смертность производитель, самка производитель учет, подсчет (популяции) 70

TEXT 24 LAMINARIA CULTURE IN JAPAN The kelp, Laminaria japonica, is a temperature coldwater brown alga, naturally distributed in the northwest coastal areas of the Pacific Ocean. In the late 1920s, several fronds of kelp were found growing under a pier, in Dalan, Liaoning Province. In the early 1930 s the Northheast Fishery Company of Japan introduced Laminaria to Dalan for experimental culture. However, because of adverse natural conditions technical problems, progress was slow. In the 1940 s, the highest annual output was only 60 odd tones dry weight. Since the founding of the People’s of China, the Government has placed great emphasis on the development of Laminaria cultivation. Special institutions were established and systematic research was carried out on Laminaria biology, seedling rearing, growout technology and so on. At the same time, investigations were conducted on environmental conditions in culture waters. By the mid-1950 s, successful raft culture methods were worked out. In this method, floating rafts are installed in a suitable culture area and Laminaria seedlings are reared and cultured artificial substrates. By 1957, the Laminaria culture area in Shandong and Liaoning Provinces had reached 235 ha. In the late 1950 s, summer seedling rearing techniques were developed, in which light intensity, led in a special seedling-rearing room. Compared with the method of rearing autumn seedling in the sea, the culturing of seedling in the summer helped extend the growout period by 60 days. This technique not only increased the yield per unit culture area immensely, but also made possible the large scale culture of Laminaria off the Southern Chinese coast, where the seawater temperature in summer is too high for Laminaria culture. Total culture area exceeded 14.000 ha by late 1980 s and annual production was more than 270.000 tones dry weight, making China the largest producer of Laminaria in the world. Since 1970s studies on Laminaria genetics and breeding have brought about many achievements. Basically, there are two methods of growout for Laminaria. In areas where the seawater transparency is good, the vertical or hanging kelp rope culture method is used. In areas where transparency is poor or the current is strong, the horizontal kelp rope culture method is adopted. Technical management during the growout period includes adjustment of water depth and culture density, fertilisser application, repair of damaged rafts and so on. Fertiliser application (by splashing; spraying or by using plastic bags or clay bottle attached to the kelp ropes) is necessary as seawater in many areas of northen China is nutrient deficient. The main aim of management during growout is to utilise, adjust and improve natural conditions so as to optimise the growth and development of Laminaria.

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Vocabulary kelp frond adverse seedling raft culture method to install substrate yield to exceed to breed breeding transparency to splash to spray вать clay nutrient to adjust

ламинария, морская капуста вайя, ветвь с листьями неблагоприятный саженец, проросток способ разведения культуры на плотах устанавливать субстрат, подложка в культуре клеток урожай, добыча превышать разводить, выводить ( о животных) разведение прозрачность брызгать, плескать опрыскивать, обрызгивать, пульверизироглина, глиняный питательное вещество устанавливать, регулировать, приспосабливать Exercises

1. Choose the equivalents. To be nutrient deficient; to include adjustment of water depth and culture density; to include fertiliser application and repair of damaged rafts; transparency is poor; annual production of Laminaria; summer seedling rearing techniques; floating rafts are installed in a suitable culture area; to carry out research; adverse natural conditions; several fronds of kelp were found; to place great emphasis on the development of Laminaria cultivation. Технология по выращиванию (разведению) водорослей саженцами в летний период; уделять большое внимание разведению ламинарий; испытывать недостаток питательных веществ; были найдены ветви ламинарии; включать регулировку глубины воды и плотности культуры; неблагоприятные природные условия; прозрачность воды плохая; осуществлять научные исследования; включать применение удобрений и ремонт поврежденных плотов; плоты находящиеся на поверхности устанавливают в подходящем районе для разведения культуры; ежегодное производство ламинарии. 2. Answer the questions: 1. What’s the kelp? 2. When were the first attempts to introduce Laminaria made? What was the result? 72

3. When and where was raft culture method developed? 4. Why is the summer seedling rearing technique more advanced than the method of rearing autumn seedling? 5. What are two methods of growout for Laminaria? 3. Translate into Russian using a dictionary HARVESTING AND PROCESSING Harvesting time is determined by the thickness of the Laminaria fronds. A ratio of fresh weight to dry weight of 6.5:1 is considered a good indication of optimum thickness. Usually, Laminaria fronds on the upper parts of culture ropes are harvested first while those remaining continue growing until they reach the desired thickness. Harvested kelp are immediately transported to the processing area. The primary processed products of Laminaria are dried kelp and salted kelp. Sundried kelp, after removal of contaminants, is graded, packed, and marketed either for direct consumption or for further processing. Dried kelp may be utilised for extracting iodine, algin and mannitol. A wide variety of food items which are popular with consumers is processed from Laminaria. Livestock fodder, bonding agents, feed additives and other items are derived from Laminaria. In China, products derived from Laminaria are consumed domestically, only a small proportion is exported. 4. Translate into English in writing. Культивирование мидии Среди различных объектов марикультуры съедобная мидия занимает особое место. Это связано с простотой ее выращивания и высокой пищевой ценностью мяса. Почти повсеместно мидии культивируют методом подвесного выращивания. При этом выход мидиевой продукции, например, в Испании и Франции, составляет 300-600 тысяч тон в год, что в десятки раз больше, чем при других методах выращивания. В настоящее время культивирование мидии в странах Запада является единственной отраслью марикультуры, выполняющей цель производства обычного продукта питания. Биотехнология культивирования мидии проста и заключается в сборе личинок на субстраты (коллекторы) и их подращивания до товарных размеров. Мясо мидии обладает высокой калорийностью и представляет собой ценный пищевой белковый продукт, содержащий аминокислоты и различные микроэлементы. На Дальнем Востоке промысел съедобной мидии не велся из-за отсутствия у берегов Приморья ее крупных скоплений. Предпочтение отдавалось крупным маллюскам, обитающим на небольших глубинах. Мидия Грея добывалась издавна, поэтому из этого вида мидиии разработаны несколько видов продуктов. Некоторые продукты, например, “ Мидия копченая в масле,” “ Мидия с мор73

ской капустой и овощами” и другие пользуются большим спросом у населения. Биотехнологическая схема культивирования мидии рассчитана на 22 месячный цикл и включает три основных этапа: сбор спата на коллекторах, его выращивания до товарных размеров и сбор товарной мидии. Под сбором спата подразумевается процесс установки мидийных коллекторов в продуктивных по численности личинок районах. Мидийный коллектор представляет собой капроновый или сивальский (пеньковый) канат диаметром 10-25 мм, длиной 4 м, с узлами и вставками. Узлы и вставки располагают по всей длине коллектора на расстоянии 5-10 см друг от друга. Вставки можно изготовлять из различных материалов: пенопласта, резины, сетки полиэтиленовой мононити. При организации морских хозяйств прежде всего необходимо учитывать конкретные условия данного района или водоема и особенности существования в нем культивируемого объекта. Для создания мидиевых хозяйств пригодны районы: заливы Посьета, Славянский, Восток, Находка и некоторые участки заливов Амурского и Уссурийского. 5. Translate into English in writing. Хозяйство по совместному выращиванию ламинарии и морских ежей. В Приморье существуют хозяйства по выращиванию ламинарии на подвесных плантациях, занимающие площади до 40-60 Га. Обычно они располагаются на песчано-гравийных грунтах. Ежи в природных условиях избегают таких грунтов в основном из-за отсутствия там ламинарий, которая является их основной пищей. Под подвесными плантациями, привлеченные обрывками слоевищ ламинарии, попадающими на дно с поверхности воды, ежи собираются в значительных количествах, несмотря на неблагоприятный грунт. Таким образом можно значительно улучшить условия питания ежей и тем самым повысить их товарные качества, одновременно выращивая ламинарию непосредственно как сырье. 6. Translate into English in writing. Воспроизводство Промысловых Видов Крабов дальневосточных морей. Переселение и интродукция животных. В настоящее время у Западной Камчатки в результате миграции самцов основная их численность сосредоточена в южной части шельфа, где находится незначительное количество самок. В целях повышения репродуктивного потенциала западнокамчатской популяции представляется возможным и необходимым перевозить самок Камчатского краба из Хайрюзовского и Северного запретного районов в Озерновский и Кихчинкий. При пополнении этих субпопуляций самками здесь начнется более активное воспроизводство краба, в результате чего повысится численность животных на всем западноевропейском шельфе. Подращивание на искусственных сооружениях (садки, коллекторы, рифы). Искусственные сооружения для подращивания крабов можно выставлять на шельфе дальневосточных морей и в водах сопредельных стран. Наиболее рентабельной для фермерского хозяйства будет плантация марикультуры с площадью в 10 га, на которой можно выращивать до 1000 тон краба. 74

Заводское подращивание Современное представления о биологии и развитии краба позволили разработать биотехнологию заводского получения личок и подращивания краба. Высокомеханизированные краборазводные заводы могут стать хорошим источником пополнения естественных популяций краба. 7. Translate into English in writing Искусственное разведение двустворчатых моллюсков На Аляске много ферм по искусственному разведению морепродуктов, в частности разведению двустворчатых моллюсков. Около 50 хозяйств специализируются на разведении устриц, голубых мидий и венусов в заливах Кука и Принца Уильяма, на Юго-востоке Аляски и на острове Кадьяк. Фермеры заявляют, что это трудный бизнес, хотя он окупается сполна. Потребители без ума от моллюсков, выращенных в холодных и чистых водах Аляски. Несмотря на то, что высокое качество моллюсков зависит от чистоты воды на Аляске, ее температурные условия не позволяют двустворчатым моллюскам размножаться необходимыми темпами. Это вынуждает фермеров завозить молодь из южных 49 штатов. Фермеры Аляски организовали строительство инкубатора в Сюарде. Ожидается, что это новое сооружение будет поставлять достаточное количество молоди для фермеров в пределах штата, при значительном снижении себестоимости и при улучшенном качестве в сравнении с прошлыми годами. 8. Translate into English. Рыба XXI Века Две норвежские фирмы – Geno Mar и Akvaforsk- вывели новый тип тиляпии, которая быстро растет и достигает размеров в два раза больше обычного. Новая разновидность, соответственно, дает больше филе. Проект финансируется Азиатским Банком развития. Geno Mar начнет реализацию молоди новой разновидности тиляпии уже в этом году. По некоторым оценкам, тиляпия будет породой № 1 в рыбоводстве наступившего века. Для норвежских компаний разведение тропической тиляпии стало настоящим “золотым дном”. Себестоимость производства этой породы в 5 раз ниже цены ее реализации на американском рынке. Тиляпия питается растительной пищей, поэтому разводить ее гораздо дешевле, чем лосося. Большая часть тиляпии реализуется на внутренних рынках, однако некоторое количество экспортируется. США импортируют 40.000 тонн тиляпии ежегодно.

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Список литературы 1. Fisheries. Frederick G.Johnson, Robert R. Stickney. University of Washington. School of Fisheries. Candle Hand Publishing Company 1989 2. A Bilingual Translation Manual-Practicum for Fisheries Professionals. Schegoleva L.A. Vladivostok 2001 3. Northern Pacific. Regional Digest. Petropavlovsk-Kamchatski 1996-1999 Содержание Unit 1 Text 1 Text 2 Text 3 Text 4 Text 5 Text 6 Unit 2 Text 7 Text 8 Text 9 Text 10 Text 11 Unit 3 Text 12 Text 13 Text 14 Text 15 Text 16 Unit 4 Text 17 Text 18 Text 19 Text 20 Text 21 Text 22 Text 23 Text 24

Введение Fishieries Harvesting Life Water Fishery Science History of Fishieries World Fishing. The therd World Fishieries Congress. Value of Fish Fishery Products Fishiries and Ecological Problems Ecology Conserving Biodiversity in the Bering Sea Ecosystem Management Oil Search Kills Fish Sea Lions’ survival a high priority Sea Food Technology A Substitute for Lobster Mechanical Extraction of Meat from Lobster and Crab Bodies Fish Preservation Hot Smoking Botulism Aquaculture Intriduction The Big Two in Fish Culture Leading Aquaculture Species in the United States Culture System Nutrition and Feeding Diseases and Parasites Aquaculture in New Zeland Laminaria Culture in Japan Список литературы 76

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