Abstract Larvae of perch (100-200 thousand per ha) were planted into the ponds Bejkovna (1,33 ha) and Kamenný (1,54 ha). Larvea of pikeperch (150 - 300 thousand per ha) into the ponds Hejškův (0,88 ha) and Hadač (2,7 ha). Pond Bagr was used such as an additional data source. The aim of this study was Comparision of rate of pike and pike perch cannibalism in first year of life. There wasn?t observed cannibalism and different sizes of perch individuals in the ponds Bejkovna and Kamenný. Total length (TL) of the fish was 50,5 ? 2,85 mm in the pond Bejkovna and 41,58 ? 1,56 mm in the pond Kamenný at the end of observed period. Average growth rate was 0,86 mm/day in pond Bejkovna and 0,7 mm/day Kamenný. There was also no cannibalism by the perch (TL = 57,2 ? 1,34 mm) from the pond Bagr. It was possible to observe few individuals of roach (Rutilus rutilus) in the digestive tract. The level of cannibalism was 23 % in the pond Hadač and also in the pond Hejškův. The average TL was 31,59 ? 3,89 mm (average growth rate 0,9 mm/day) in the pond Hadač at the beginning of June and 26,83 ? 2,51 mm (average growth rate 0,77 mm/day) in the pond Hejškův. The average TL was 48,7 ? 10,04 mm in the pond Hadač at the end of June. There was observed cannibalism in the pond Hadač at the beginning of the June and also at the end of this month. TL of prey fish was 66,1 and 61,6 % of cannibals TL. There was observed cannibalism in the pond Hejškův until the mid of September. The average TL was 140,6 ? 35,4 mm here and cannibalism was observed in 23 % of cases. TL of prey fish was 54,9 % cannibals TL. The most important thing of the monoculture rearing of perch and pikeperch is sufficient amount of food. This is especially true in the case of pikeperch. Key words: Cannibalism, pike perch, perch

Fish populations vary naturally but are also affected by anthropogenic factors such as changes in land use, climate, acidification, invasive species and eutrophication. An overall picture is important for understanding the changes that are taking place and their effects. In this study, I have linked several environmental factors, such as turbidity and chlorophyll-a, with the presence of pikeperch and perch in Lake Mjörn. I have also investigated how the size of the perch has changed between the years 2000 and 2018 for the entire population, and specifically within the size class 80 - 120 mm. Gill net surveys from 2000, 2007 and 2018 shows that the median length of pikeperch decreased from 2007 to 2018 by 39.6% and increased in average per net effort by 630% between 2000 and 2018, a clear shift in the population from few and older to more, and a larger proportion of, younger individuals. The turbidity has had a clear downward trend with a decrease of 3.9 cm per year since 1985, with a Secchi depth of less than 4 meters in the last 10 years, which is probably an important factor contributing to the increase of the pikeperch population. At the same time, the chlorophyll-a concentration has shown an upward trend of 0.174 μg/l per year. An observed decrease in macrophytes around the lake over the past 20 years may have caused some increased wind-driven mixing and a greater amount of suspended solute particles. An increased amount of nutrients from the sediment could have explained the increasing amount of phytoplankton, but sampling carried out at the inlet to and the outlet of Lake Mjörn shows that the concentrations of nutrients in the lake have decreased. The median length of perch has decreased by 52.3% from the year 2000 to 2018, and the median length of 2 summer old perch shows a decrease of 17.5% during the same period. The difference in median length between the entire perch population and the 2 summer old individuals was 47% in 2000 but only 8.3% in 2018, which indicates that the population in 2018 largely consisted of 2 - 3 year old individuals.

Food culture emerges as a social culture and can be summarized through its historicaldevelopment process. The exploration of socio-cultural analysis of food with sociologicalapproaches has emerged in research due to the increased awareness of modern societies’motivations to discover other cultures through food. However, in the context of Sweden,limitations exist in analyzing the continuous ongoing process of a food product’s cultural valueand its potential ‘added value to local cultural expression. This research focuses on evaluatingPike-Perch’s culture value through its historical developed process and how utilization of theproduct has established present brand identity. By targeting the local stakeholder community, theperception of Pike-Perch’s recognized cultural value could be captured and utilized as addedvalue for local cultural expression. The stakeholder’s perspectives were collected via interviewsand observations through the geographical boundaries connected to the lakes of Mälaren andHjälmaren. The findings point towards a recent transformation of Pike-Perch market value,giving the fish a new sociological appearance. As a result, a change of traditional utilization hasreinvented/reproduced Pike-Perch with a different positioning within its socio-cultural setting.The stakeholders acknowledge the success in its development process that has establishedpresent identity; however, to the cost of preserving its intangible heritage. In return, thetraditional food culture appeared fragmented. By reintroducing traditional elements from the pastthat satisfy the imaginations and need for visitors to acknowledge its distinctiveness, the brandcould be strengthened and potentially justify its new market position. This research contributedto understanding the value of food culture from a stakeholder perspective and how post-modernsocieties influence its potential for sustainable destination development.

Die Bedingungen für die Vermarktung von Fischereierzeugnissen sind streng geregelt. Die Deutsche Fisch-Hygiene-Verordnung (VO) schreibt in den §§ 4 (1) und 6 vor, dass alle Fische unverzüglich nach dem Fang und der Tötung ausgenommen werden müssen. In diesem Punkt ist die deutsche VO strenger als das europäische Gemeinschaftsrecht (RL 91/493/EWG). Sowohl durch die in einzelnen Bundesländern unterschiedliche Auslegung des Begriffes "unverzüglich" als auch durch die in anderen EU-Ländern erlassenen Vorschriften ergibt sich eine gewisse Rechtsunsicherheit bei der Vermarktung von Ganzfischen. Im Gegensatz zu Seefischen gibt es bei Süßwasserfischen nur wenige Untersuchungen zum Vergleich der sensorischen und hygienischen Parameter von ausgenommen und unausgenommen gelagerten Fischen. Ziel der Untersuchungen war es daher, an den zwei Modellfischarten Regenbogenforelle (Oncorhynchus mykiss) und Ostsee-Zander (Sander lucioperca) gesundheitlich-hygienische als auch qualitative Gründe für bzw. gegen das Ausnehmen von Süßwasserfischen zu ermitteln. Zum einen wurde während der Lagerung bis zum Verderb wiederholt der Keimstatus der Fische bestimmt, wobei sowohl die Verderbsorganismen als auch potentiell humanpathogene Keime (Vibrio spp., Aeromonas spp., Clostridium spp., Salmonella spp., Listeria spp.) im Fischgewebe erfasst wurden. Zum anderen wurden fischartspezifische Frischegrad- und Kochprobenschemata entwickelt, die den Verderbsprozessen der beiden Süßwasserfischarten während der Lagerung angepasst sind und für eine Bestimmung der sensorischen Eigenschaften angewendet werden können. Darüber hinaus erfolgte bei den Zandern eine Untersuchung der Muskulatur und der Eingeweide auf einen Befall mit humapathogenen Nematoden und eine Bestimmung von flüchtigen Basenstickstoff (TVB-N) in der Filetmuskulatur. Die vorliegenden Ergebnisse lassen den Schluss zu, dass unausgenommene Fische, sofern eine optimale Lagerung gewährleistet ist, hygienisch unbedenklich sind und für einen Zeitraum von einigen Tagen qualitativ gleichwertig mit ausgenommenen Fischen bleiben, bevor autolytische Bauchhöhlenprozesse die Qualität des Ganzfisches beeinträchtigen. Dabei hängt der Zeitraum unter anderem von der Fischart und dem Nüchterungsgrad ab. Mikrobiologische Gründe sprechen eher gegen ein frühzeitiges Ausnehmen, da die bakterielle Belastung der Bauchhöhle durch die Schlachtung höher ausfällt als bei unausgenommen gelagerten Fischen. Demnach kann durch ein spätes Ausnehmen zwar ein schnellerer Qualitätsverlust bei Ganzfischen auftreten, aber aus hygienischer Sicht, auch im Zusammenhang mit humanpathogenen Keimen, ist eine erhöhte Gesundheitsgefährdung des Verbrauchers nicht zu erwarten. / Conditions for the marketing of fishery products are strictly regulated. In Germany, the fish hygiene regulations (§§ 4(1) and 6) demand the gutting of all fishes immediately after the catch. This regulation is more restrictive than the corresponding EU-legislation (RL 91/493/EWG). But several German counties interprete the term "immediately" differently, and most other EU-countries have more permitting regulations, thus creating legal ambiguities in the marketing of whole fishes. Unlike the situation in seafish there are only few surveys in fresh water fish comparing possible sensoric and hygienic effects of gutted and ungutted storage. The aim of this study therefore was to examine health and hygiene related as well as qualitative reasons for or against an immediate gutting of freshwater fish, using aquaculture rainbow trout (Oncorhynchus mykiss) and pike-perch (Sander lucioperca) from the Baltic Sea as model fish species. The bacterial load in several tissues of gutted and ungutted fish, spoilage organisms as well as potentially pathogenic bacteria (Vibrio spp., Aeromonas spp., Clostridium spp., Salmonella spp., Listeria spp), were determined repeatedly throughout the storage period and statistically compared. Furthermore, species-specific grading schemes for the whole fish as well as for steamed fillets were developed that allowed the assessment of spoilage and of the sensoric characteristics of gutted and ungutted fishes. In pike-perch, muscle tissue and guts were examined for pathogenic nematode larvae and the fillet content of total volatile basic nitrogen was determined. The results of this study lead to the conclusion that ungutted fish, as long as optimal storage conditions are guaranteed, bear no special hygienic risks and keep a quality comparable to gutted fish for at least some days before autolytic processes in the body cavity compromise the quality of the whole fish. The length of this storage period depends mainly on the fish species and the filling of the digestive tract. From a microbiological point of view early gutting is not advisable because the gutting process itself results in a higher bacterial contamination of the body cavity than that found in fish stored ungutted. Therefore, a later gutting may lead to a faster loss of quality in whole fish but a higher hygienic risk for the consumer, even in connection with bacteria pathogenic for humans, can not be stated.