Rotifers: Aquaculture, Ecology, Gerontology, and Ecotoxicology

Abstract

We all have to survive, and most of our food originates from that grown on land, but we can’t overlook food from the sea. We catch creatures living in the water ecosystem by fishing techniques and eat them raw or cooked. That whole process and related activities are collectively called “fishery,” and fishery is supported by fishery science that relates to a vast range of fields. Fishery science brings us much knowledge—biological knowledge of the life in water; knowledge about their habitats and environment; knowledge to utilize these lives; political and administrative knowledge to organize social activities and system to distribute fishery products; technical and engineering knowledge of ships, fishing equipment, seaports, and harbors; and so on. It covers a great variety of subjects, and each subject contains both basic and applicative aspects relating to and essential to one another. To have fishery science prosper in human society, none of them can be ignored. This series includes many of the aqua-bioscience fields and aquatic environment fields as the base of fishery science. In this Fisheries Science Series, we provide you with carefully selected up-todate topics of excellent works in the fields of fishery science. We hope our series can contribute to the development of fishery and the welfare of people worldwide