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Fish raising

  • US 4,030,450 A
  • Filed: 07/03/1975
  • Issued: 06/21/1977
  • Est. Priority Date: 06/24/1974
  • Status: Expired due to Term
First Claim
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1. A method of raising trout and salmon for food fish from fry to marketable size over a period of months comprising the steps of:

  • continuously maintaining said fish for a period of months in a volume of flowing water in the range of about 300 to 3,000 gallons at a fish to water ratio of at least about one fish per gallonperiodically intermittently recirculating said water at intervals by removing it from adjacent the bottom of said volume and reintroducing it into the top of said volume in a generally closed system by causing it periodically intermittently to flow in said system in increasing quantity over said period of months as said fish grow in sizetreating said recirculating water before reintroducing it into the top of said volume by;

    removing particulate matter from said waterremoving ammonia from said water to maintain a level of ammonia of less than about 1 ppm in said volumeadding oxygen to said water to maintain a level of oxygen of more than about 6 ppm in said volumeadjusting the pH of said water to maintain a pH of between 6.0 and 8.0 in said volume andrefrigerating said water to maintain the temperature of said volume of water in the range of about 50°

    to 60°

    F.periodically feeding said fish at intervals with floating food particles an increasing quantity of food over said period of months as said fish grow in size andremoving said fish from said volume after they reach marketable size.

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