2025 WAEC FISHERIES: Fisheries (Fishery) WAEC Practical Authentic Answer with Questions 2026 (3163)

(1ai)

SPECIMEN A:

(PICK ONE ONLY)

(i) To measure water temperature in fish ponds.

(ii) To monitor temperature changes that affect fish metabolism.

(iii) To ensure optimal conditions for breeding and hatching.

(iv) To assess the suitability of water temperature before introducing new fish stock.

(v) To prevent diseases caused by extreme temperatures.

SPECIMEN B:

(PICK ONE ONLY)

(i) To increase the oxygen content in fish ponds.

(ii) To improve water circulation.

(iii) To prevent fish mortality due to low oxygen levels.

(iv) To reduce toxic gas buildup.

(v) To support aerobic microbial activity beneficial to fish health.

(1aii)

25°C to 30°C

(1aiii)

(PICK TWO ONLY)

(i) Paddle wheel aerator

(ii) Air pump with diffuser stones

(iii) Water fountain or sprayer

(iv) Submersible pump for water circulation

(v) Wind-powered aerator

(1bi)

(PICK TWO ONLY)

(i) Easy to store and handle

(ii) Provides balanced nutrients for fish growth

(iii) Reduces feed wastage

(iv) Enhances fast and healthy fish growth

(v) Can be customized for different fish species and growth stages

(1bii)

(PICK SIX ONLY)

(i) Fish meal

(ii) Ground maize

(iii) Soybean meal

(iv) Bone meal

(v) Blood meal

(vi) Wheat bran

(vii) Palm kernel 'copied from e x a m p l a z a s . c o m free' cake

(viii) Vitamin and mineral premix

(1c)

(PICK TWO ONLY)

(i) Used for removing dirty water from a fish tank or pond.

(ii) Used for transferring water from one container to another.

(iii) Used for cleaning fish tanks without disturbing the fish.

(iv) Used for removing waste and debris from the bottom of tanks.

(v) Used for maintaining proper hygiene and water quality in aquaculture systems.

(2a)

(PICK ANY TWO)

(i) To protect the hands from injuries or cuts during handling of fish or equipment.

(ii) To prevent contamination and ensure hygienic handling of fish.

(iii) To protect against infections from handling sick or dead fish.

(iv) To provide insulation when working in cold water conditions.

(2b)

Specimen F: Knife:

(PICK ANY FOUR)

(i) Cutting fish during processing.

(ii) Gutting and cleaning fish.

(iii) Slicing feed ingredients like vegetables or meat.

(iv) Removing scales or fins from fish.

(v) Killing fish humanely before processing.

(vi) Preparing bait for fishing.

Specimen H: Polyethene:

(PICK ANY FOUR)

(i) Packaging fish and fish products.

(ii) Covering tanks or containers to prevent contamination.

(iii) Storing fish feed or water samples.

(iv) Lining ponds to prevent seepage.

(v) Wrapping fish for transportation.

(vi) Serving as a temporary cover during rainy conditions.

(2c)

(PICK ANY THREE)

(i) As a treatment to eliminate external parasites from fish.

(ii) For preserving fish during processing by salting.

(iii) To maintain osmotic balance in fish tanks.

(iv) To disinfect fishing equipment.

(v) In making brine solutions for smoked or dried fish.

(2d)

(PICK ANY TWO)

(i) Causes environmental pollution if not properly 'copied from e x a m p l a z a s . c o m free' disposed of.

(ii) Harmful to aquatic life when it enters water bodies.

(iii) Can clog water drainage systems in fish farms.

(iv) Non-biodegradable nature

leads to long-term waste accumulation.

(3ai)

SPECIMEN J:

(PICK TWO ONLY)

(i) Cod

(ii) Salmon

(iii) Mackerel

(iv) Sardine

(v) Herring

(3aii)

SPECIMEN K:

(PICK TWO ONLY)

(i) Tilapia

(ii) Catfish

(iii) Carp

(iv) Salmon

(v) Snapper

(3b)

SPECIMEN J:

(PICK TWO ONLY)

(i) Used as a dietary supplement rich in omega-3 fatty acids

(ii) Used in aquaculture feed formulation

(iii) Used for enhancing fish growth and reproduction

(iv) Used in fish vaccine formulation

(v) Used in cosmetics and pharmaceutical industries

SPECIMEN K:

(PICK TWO ONLY)

(i) Used in production of collagen

(ii) Used in making fish leather for fashion items

(iii) Used in cosmetics

(iv) Used for jewelry or decorative items

(v) Used in scientific research for age and growth studies of fish

(3c)

(PICK TWO ONLY)

(i) Used in the production of fish meal

(ii) Used as a source of calcium and phosphorus in animal feed

(iii) Used in making fish bone powder for dietary supplements

(iv) Used in fertilizer production

(v) Used in handicrafts or ornaments

(3di)

(PICK THREE ONLY)

(i) Salmon

(ii) Tilapia

(iii) Catfish

(iv) Trout

(v) Carp

(3dii)

(i) Indicates poor egg quality or spoilage

(ii) May signal fungal or bacterial 'copied from e x a m p l a z a s . c o m free' infection

(iii) Leads to reduced hatchability

(iv) Increases mortality of developing embryos

(v) May contaminate surrounding healthy eggs if not removed.

(4a)

Specimen N: Smoked Sadinella

Specimen F: Knife

Specimen Q: Fermented Catfish

(4bi)

Specimen N - Smoking

Specimen P - salting and drying

Specimen Q - Fermentation

(4ci)

Specimen N - Smoking:

Smoking involves exposing fish to smoke from burning wood or other materials. The heat and smoke dry out the fish, reducing moisture content and killing bacteria, thereby preserving it. This method also adds a smoky flavor and can extend the shelf life of the fish.

(4cii)

Specimen P - Salting and Drying:

In this method, fish are first rubbed or soaked in salt, which draws out moisture and inhibits microbial growth. After salting, the fish are sun-dried or air-dried to further reduce moisture content. This dual method effectively preserves the fish and prevents spoilage.

(4ciii)

Specimen Q - Fermentation:

Fermentation involves allowing fish to undergo controlled microbial activity under anaerobic conditions. The process breaks down proteins and produces acids and other compounds that preserve the fish. It often results in a soft texture and strong flavor, commonly used in traditional preparations.