ABSTRACT
Food fish culture may be described as environmental management for growth of an edible product. The environment is managed contingent on a complex interaction of social, biological, and physical factors (Shell, 1993). The pond environment is demanding, and the marketing requirements for fish are even more restrictive, so only a few species of fish have been found suitable for culture. There are 20,000 to 40,000 species of fish (Lagler et al., 1977), but Hepher and Pruginin (1981) estimated that the number of documented species being cultured was only about 70. Fewer species are commercially cultivated.
