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Mareike,
I did a similar project on coho smolts - about the same size as your
herring. Staining the stomach contents makes identification of the contents
so much easier, if your doing very many you will want to consider this extra
step. We used Alcian blue to stain cartilage, and alizarin red to stain
bone, and this made the job of identifying small semi-digested remains
possible.
Oh, and we also used alcohol and formaldehyde to fix and preserve.
Good Luck.
-John McConnaughey
-----Original Message-----
From: Scientific forum on fish and fisheries
[mailto:[log in to unmask]] On Behalf Of Mareike Volkenandt
Sent: Tuesday, November 22, 2011 3:15 AM
To: [log in to unmask]
Subject: Herring stomach analysis
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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
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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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