Fig. 59. Storage equipment of the stock-fish-growing fishery 

 (see Fig. 15). Earthen reservoirs in rear; wooden reservoirs 

 in front; left, oval fish transport casks for live shipment. 



In the small fishery and for the carp dealer the fish boxes, with perforated or sieve 

 walls are the most suitable. They are made more durable than the above-described storage 

 boxes, and like the fish boxes, are himg in brooks, streams or lakes. It is best to hang 

 every box to four beams, which extend out above the water surface and by which it can be 

 drawn up with a winch. Fish boxes can easily be built in on the bottoms or shores of 

 brooks so that they receive weak continuous v;ater currents. Recently plajdng an ever 

 increasing role especially for trout breeders, are also the smallest containers which are 

 built like lid-covc-red aquariums as so-called unit fish-holders. They are provided with 

 air sprays, in which a mixture of conduit water and air is introduced in the basin. 

 This guarantees the best storage, with sparing use of water. 



The air sprays consist of a pipe which leads from a water tap to the bottom of the 

 basin. Here the water streams out of a nozzle and at the same time sucks air out of a 

 second pipe which extends over the vrater surface. This can be purchased from Kraiss 

 and Friz, in Stuttgart, Meckar Street 1S2, The unit fish containers (may be purchased 

 from Albert Frank, Speyer or G. Zimmermann, Stuttgart, Post Compartment 3^+8) are set up 

 in restaurants where they give visitors the visual impression: live fishes = fresh 

 fishes. If possible, every fish breeder should have his own larger aquarium where he 

 can observe sick fishes in water. 



V.'ith every storage, three kinds of things must be watched: The fishes should remain 

 healthy, their flavor which may have suffered hy detention in mud, that is by the fishing 

 out or on account of strong artificial feeding should improve, their weight loss should 

 be as small as possible. The first two conditions can only be fulfilled if the in-streaming 

 water is rich in oxygen (by use of "air spraj-lng" vdth water supply connection), sufficient, 

 and free of detrimental flavor producing impurities, which otherv.'ise retard beginning taste 

 improvement in a very few days. The last of the three conditions makes it necessary to 

 keep the basal metabolism of the fishes as low as possible. According to what has been 

 said in Chapter I, B, this requires cool water (however not under -^'C) and the avoidance 

 of strong fish motions. The through current accordingly must not be stronger than necessary, 

 so that the fishes do not have to exert continuous sv/imming motions. No i^eeding is done 

 in the storage container. This could too easily cause sickness, suffocations on account 

 of strong oxygen consumption, and deteriorations of flavor. 



180 



