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Good morning,
How are you getting these herring? How long after capture do they get to
you? I have worked with both Atlantic herring and Alewives and have
learned that freshness is paramount since digestion continues even after
the fish is dead. The best scenarios are to cut them from the fish and get
them either on ice or in ethanol (the better option) as soon as possible to
halt further digestion. The prey items are so small that any further
digestion renders identification almost impossible. I hope this helps.
Zach Whitener
On Tue, Nov 22, 2011 at 7:15 AM, Mareike Volkenandt <[log in to unmask]>wrote:
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>
> Hello everyone!
>
> I just started with my PhD-thesis. Between other things, I would like to
> look at the stomach content of Herring from different size classes. It's
> the
> first time, that I'm doing such an analysis. We weight the stomachs and
> visually estimate level of fullness. We also want to identify prey species.
> In a test run, I had difficulties recognizing any prey species or groups in
> the stomach. It was only a big, brownish, digested mix of something...
>
> Do you have any advise on a best method or way of handling?
> Could you recommend me any identification keys or literature references
> that
> were helpful for your work?
>
> Thank you in advance.
>
> Mareike
>
>
> -------------------------------------------------------------------------------------------
> Mareike Volkenandt
> MARES Phd student
>
> Marine Biodiversity Research Group
> Marine & Freshwater Research Center
> Galway - Mayo Institute of Technology
> Dublin Rd
> Galway, Ireland
>
> Phone: +353(0)9174 2502
> [log in to unmask]
>
> About MARES: http://www.mares-eu.org/
>
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