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Fish Culture
Contributed by: Mar
  • 1. Fish Handler
A) CAREER
B) BUSINESS
  • 2. Fish Caretaker
A) BUSINESS
B) CAREER
  • 3. Research Officer
A) BUSINESS
B) CAREER
  • 4. Aqua Culturist
A) BUSINESS
B) CAREER
  • 5. Fish Supplier
A) CAREER
B) BUSINESS
  • 6. Fish Farm Owner
A) CAREER
B) BUSINESS
  • 7. Fishery Technician
A) CAREER
B) BUSINESS
  • 8. Fish Warf Operator
A) BUSINESS
B) CAREER
  • 9. Fish Distributor
A) CAREER
B) BUSINESS
  • 10. Fish Trader
A) CAREER
B) BUSINESS
  • 11. Which is the first phase in fish culture that prepares the environment for stocking fish?
A) Feeding
B) Fertilization
C) Pond Preparation
D) Harvesting
  • 12. The introduction of fingerlings into the pond is called:
A) Feeding
B) Fertilization
C) Stocking
D) Harvesting
  • 13. Which phase of fish culture provides additional nutrients to fish aside from natural food?
A) Pond preparation
B) Monitoring
C) Harvesting
D) Feeding management
  • 14. The application of lime and organic or inorganic fertilizers to improve pond productivity is part of:
A) Harvesting
B) Stocking
C) Pond preparation
D) Feeding
  • 15. Which aspect ensures that fish remain healthy and water quality is maintained?
A) Pond drying
B) Monitoring and management
C) Harvesting
D) Stocking
  • 16. The process of removing fully grown fish from the pond for market is called:
A) Stocking
B) Harvesting
C) Feeding
D) Fertilization
  • 17. Why is site selection important in fish culture?
A) To provide a natural source of food
B) To reduce cost of feeds
C) To make harvesting easier
D) To ensure good water supply and accessibility
  • 18. Which aspect of fish culture involves checking for fish diseases, growth rate, and water quality?
A) Monitoring and management
B) Stocking
C) Harvesting
D) Feeding
  • 19. The activity that ensures unwanted fish and predators are eliminated before stocking is:
A) Harvesting
B) Pond preparation
C) Fertilization
D) Feeding
  • 20. Which phase is considered the last in the process of fish culture?
A) Harvesting
B) Stocking
C) Feeding
D) Monitoring
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