Fish anatomy

The study of the form or morphology of fish species.

range of fish morphology
science of fish morphology
forms of fish morphology
science of fish anatomy
scope of fish morphology
forms of fish anatomy
fish morphology
range of fish anatomy
scope of fish anatomy

knowledge

sector-specific

Fish anatomy is an essential knowledge of the following occupations:

Aquaculture hatchery manager: Aquaculture hatchery managers plan, direct, and coordinate the production in large-scale aquaculture operations to breed fish and shellfish, developing aquaculture breeding strategies using various types of spawning techniques. They control the reproduction and the early life cycle stages of cultured species. They supervise incubation, early feeding and rearing techniques of the cultured species.
Aquaculture harvesting manager: Aquaculture harvesting managers control harvesting operations of aquatic organisms which entails understanding and knowledge of techniques and equipment used in harvesting processes.
Aquaculture biologist: Aquaculture biologists apply knowledge gained from research about aquatic animals and plant life and their interactions with each other and the environment, in order to improve aquaculture production, prevent animal health and environmental problems and to provide solutions if necessary.

Aquatic animal health professional: Aquatic animal health professionals diagnose, prevent and treat diseases, injuries and dysfunctions of aquatic animals by implementing appropriate sampling protocols. They supervise the use of medicines, including vaccines, and collect data on fish health, making regular reports to the appropriate personnel. They may provide care to a wide range of aquatic animals or specialise  in the treatment of a particular group or in a particular speciality area. They may provide advice, support and training to farm staff on best practice with regard to the health and welfare of the cultured organisms.
Fisheries observer: Fisheries observers record and report on fishing activity and the level of compliance and enforcement of conservation measures in force in the work area by controlling the position of the vessel, the use of the fishing gear and the catch. They provide the reports required for the scientific monitoring of the fishing area, provide policy advice and plan and coordinate activities.

Fish anatomy is optional for these occupations. This means knowing this knowledge may be an asset for career advancement if you are in one of these occupations.

Water-based aquaculture technician: Water-based aquaculture technicians coordinate and supervise activities on fattening aquaculture organisms in suspended systems (floating or submerged structures). They participate in extraction operations and handling organisms for commercialisation. Water-based aquaculture technicians supervise maintenance of equipment and facilities (cages, rafts, longlines, bouchot).
Fisheries deckhand: Fisheries deckhands work on fishing vessels where they carry out fishing related activities. They undertake a wide range of fishing and maritime work on land and at sea, such as handling of fishing gears and catches, communications, supply, seamanship, hospitality and stores.
Deep-sea fishery worker: Deep-sea fishery workers operate on board fishing vessels to catch deep-sea fish for sale or delivery. They use equipment such as rods and nets to catch deep-sea fish according to legislation. Deep-sea fishery workers also transport, handle and preserve fish by salting, icing or freezing them.
Aquaculture cage mooring worker: Aquaculture cage mooring workers operate highly-specialised equipment in order to moor cages in stable stations, drifting cages or even self-propelled and semi-submerged cages. 
Aquaculture production manager: Aquaculture production managers plan, direct and coordinate the production of fish, shellfish or other forms of aquatic life such as cash crops, in large-scale aquaculture operations to culture and harvest or for release into fresh, brackish or salt water. 

Ecologist: Ecologists carry out assessments of the health and distribution of organisms, namely people, plants, and animals, and the relationship between organisms and their environment. Ecologists usually have a specialisation area, e.g. freshwater, marine, terrestrial, fauna, and flora about which they conduct research and perform relating tasks. 
Cook: cooks are culinary operatives who are able to prepare and present food, normally in domestic and institutional environments.
Water-based aquaculture worker: Water-based aquaculture workers carry out manual activities in the ongrowing processes of cultured aquatic organisms in water-based suspended systems (floating or submerged structures). They participate in extraction operations and the handling of organisms for commercialisation. Water-based aquaculture workers maintain and clean facilities (nets, mooring ropes, cages)..
Fish cook: Fish cooks are responsible for preparing and presenting fish dishes using a variety of techniques. They may also prepare the accompanying sauces and purchase fresh fish for these dishes.
Aquaculture environmental analyst: Aquaculture environmental analysts assess, plan and implement programmes to recognise, monitor and control environmental factors that can potentially affect the health of aquatic animals and plants.
Aquaculture harvesting technician: Aquaculture harvesting technicians operate the harvesting process of aquatic organisms’ production, managing the complex equipment and machinery used in the harvesting of specific cultured species.
Aquaculture hatchery technician: Aquaculture hatchery technicians operate and control all aspects of the hatchery production processes, from broodstock management to pregrowing juveniles.
Biologist: Biologists study living organisms and life in its broader extent in combination with its environment. Through research, they strive to explain the functional mechanisms, interactions, and evolution of organisms.
Aquaculture quality supervisor: Aquaculture quality supervisors establish standards and policies for the quality control of aquatic organisms’ production. They test and inspect the stock according to hazard analysis and critical control points (HACCP) principles and safety regulations.

References

1. Fish anatomy – ESCO