HATCHERY OPERATIONS 1 15 



Water 



(1) Volume in cubic feet for each rearing unit and for the entire 

 hatchery. 



(2) Gallons per minute and cubic feet per hour flow into each unit and 

 for the entire hatchery. 



(3) Rate of change for each unit and for the total hatchery. 



(4) Temperature. 



(5) Water quality. 



Mortality 



(1) Fish or eggs actually collected and counted (daily pick-off). 



(2) Unaccountable losses (predation, cannibalism) determined by com- 

 parison of periodic inventories. 



Food and Diet 



(1) Composition. 



(2) Cost per pound of feed and cost per pound of fish gained. 



(3) Amount of food fed as percentage of fish body weight. 



(4) Pounds of food fed per pound of fish produced (conversion). 



Fish 



(1) Weight and number of fish and eggs on hand at the beginning and 

 end of accounting period. 



(2) Fish and eggs shipped or received. 



(3) Gain in weight in pounds and percentage. 



(4) Date eggs were taken, number per ounce, and source. 



(5) Date of first feeding of fry. 



(6) Number per pound of all lots of fish. 



(7) Data on broodstock. 



Disease 



(1) Occurrence, kind, and possible contributing factors. 



(2) Type of control and results. 



Costs (other than fish food): 



(1) Maintenance and operation. 



(2) Interest and depreciation on investment. 



(3) Analysis of all cost and production records. 



