With increased demand for aquacultured foods has come a need for more efficient production systems. Major improvements have been achieved through enhanced husbandry procedures, improved nutrient, enhanced disease diagnosis and therapies and the application of genetics to production traits.

The present book “Fish Biotechnology and Genetics” describes introduction, fish anatomy, biotechnology in fisheries development, genetics in fisheries, genetic aquaculture resource, fish farming and aquaculture, conservation and utilization of genetic resources , biotechnology in fisheries and aquaculture.

This book is extremely useful for students, teachers and researchers of fisheries science and all those working on fisheries and aquaculture management.