2015
DOI: 10.1016/j.prevetmed.2015.04.020
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Does the use of salmon frames as bait for lobster/crab creel fishing significantly increase the risk of disease in farmed salmon in Scotland?

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Cited by 7 publications
(9 citation statements)
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References 51 publications
(67 reference statements)
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“…fatty part of fillet or heads (personal communication). Fish frames (i.e., the residual head and bones that remain after filleting) are commonly also used as baits in crustacean fisheries, in creels (cages) typically used for this purpose (Murray, 2015). Whilst it can be verified that such frames are derived from disease-free farms if sourced locally (and therefore unlikely to pose a disease hazard), this may not be the case for frames from imported fish and therefore a precautionary approach could entail the removal of the head from the frame before using it as a bait for these fish (Murray, 2015).…”
Section: By-productsmentioning
confidence: 99%
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“…fatty part of fillet or heads (personal communication). Fish frames (i.e., the residual head and bones that remain after filleting) are commonly also used as baits in crustacean fisheries, in creels (cages) typically used for this purpose (Murray, 2015). Whilst it can be verified that such frames are derived from disease-free farms if sourced locally (and therefore unlikely to pose a disease hazard), this may not be the case for frames from imported fish and therefore a precautionary approach could entail the removal of the head from the frame before using it as a bait for these fish (Murray, 2015).…”
Section: By-productsmentioning
confidence: 99%
“…Use of baits for other marine organisms by fishermen derived from salmon byproducts and used in the vicinity of salmon farms, as source of biohazards to the salmon in these farms, for example if the by-products used have become infested with parasites (Murray, 2015) Retail Salmon and salmon-containing composite foods (e.g. salads) as source of pathogens not previously commonly associated with salmon (e.g.…”
Section: Growingmentioning
confidence: 99%
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