WAEC 2025/2026 Fisheries Obj & Theory Answers

FISHERIES OBJ

01-10: ACDAADDBCD

11-20: ABCCDBABDD

21-30: CBCDCACCDB

31-40: BADABDDAAB

COMPLETED.

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(1ai) Fishing net

(PICK ANY THREE)

(i) Rinse the net with fresh water after each use to remove salt, dirt, and debris.

(ii) Inspect the net regularly for holes or fraying and repair them immediately.

(iii) Dry the net thoroughly before storage to prevent mold and rot.

(iv) Store the net in a cool, dry place away from direct sunlight to prevent degradation.

(v) Treat the net with antimicrobial solutions to prevent bacterial or fungal growth.

(1aii) Canoes

(PICK ANY THREE)

(i) Rinse the canoe with fresh water after each use to remove dirt, salt, or other contaminants.

(ii) Inspect the canoe for cracks, leaks, or damage and repair them promptly.

(iii) Store the canoe in a shaded, dry area to prevent sun damage and degradation of the material.

(iv) Apply a protective coating or paint to the hull to preserve its condition and prevent wear.

(v) Ensure the canoe’s hardware (like paddles, seats, or fittings) is well-maintained and tightened regularly.

(1bi)

(i) Sorting

(ii) Cleaning

(iii) Gutting

(iv) Smoking or drying

(v) Packaging

(1bii)

(PICK ANY FIVE)

(i) Smoking

(ii) Drying

(iii) Salting

(iv) Freezing

(v) Canning

(vi) Fermentation

(vii) Frying

(viii) Grilling

(1c)

(PICK ANY FOUR)

(i) To extend shelf life

(ii) To prevent spoilage

(iii) To reduce post-harvest losses

(iv) To maintain quality and freshness

(v) To ease transportation and storage

(vi) To ensure availability during off-seasons

(vii) To add value for better market price

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(2a)

(PICK ANY FIVE)

(i) Select a suitable site with good water supply and proper drainage.

(ii) Clear the area of any vegetation, debris, or obstacles.

(iii) Mark the boundaries of the pond and determine the shape and size.

(iv) Excavate the pond to the desired depth, ensuring proper sloping.

(v) Construct an inlet and outlet for water flow, ensuring proper drainage.

(vi) Line the bottom with clay or compact soil to prevent water leakage.

(vii) Fill the pond with water and allow it to settle for a few days.

(viii) Install aeration systems or water fountains if necessary.

(ix) Check for any leaks or issues and make necessary adjustments.

(x) Add appropriate fish species and ensure regular maintenance.

(2bi)

(PICK ANY THREE)

(i) Clear the pond of debris, weeds, and any obstacles.

(ii) Level and shape the pond to ensure proper water distribution.

(iii) Fill the pond with water, ensuring a steady supply.

(iv) Test the water for quality, including pH, temperature, and oxygen levels.

(v) Apply lime to adjust pH levels if necessary.

(vi) Fertilize the pond to stimulate plankton growth for fish feed.

(vii) Install proper inlet and outlet systems for water flow and drainage.

(viii) Ensure the pond is free of predators and harmful organisms.

(ix) Allow the pond to settle for a few days before introducing fish.

(x) Stock the pond with appropriate fish species for the environment.

(2bii)

(PICK ANY FOUR)

(i) Agricultural lime (calcium carbonate)

(ii) Quicklime (calcium oxide)

(iii) Hydrated lime (calcium hydroxide)

(iv) Dolomitic lime (calcium magnesium carbonate)

(v) Burnt lime

(vi) Slaked lime

(2c)

(PICK ANY FOUR)

(i) Reduces light penetration, affecting the growth of aquatic plants and plankton.

(ii) Decreases oxygen levels in the water, which can stress fish.

(iii) Impairs fish feeding behavior, as they rely on clear water to locate food.

(iv) Increases the risk of disease by limiting water quality and increasing pathogens.

(v) Causes sedimentation, which can clog gills and harm fish.

(vi) Reduces the overall aesthetic and environmental quality of the pond.

(2d)

(PICK ANY FOUR)

(i) Provide a balanced and nutritious diet to promote health and reproductive performance.

(ii) Ensure proper water quality, including maintaining appropriate temperature, pH, and oxygen levels.

(iii) Regularly check for diseases and parasites, and treat them promptly.

(iv) Maintain a proper breeding environment, including suitable breeding tanks or ponds.

(ii) Perform periodic health checks and remove any sick or weak fish.

(vi) Rotate or rest broodstock periodically to prevent overuse and ensure continued fertility.

(vii) Provide ample space for movement and reduce stress by avoiding overcrowding.

(viii) Manage breeding cycles to ensure the right timing for reproduction.

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(3ai)

(PICK ANY TWO)

(i) It is cost-effective or free compared to buying from hatcheries.

(ii) It provides genetic diversity in fish stock.

(iii) Wild fish seeds may be more resilient to diseases.

(iv) It supports local fish biodiversity.

(v) It reduces dependency on hatchery facilities.

(vi) It offers a natural selection of species suited to the local environment.

(3aii)

(i) Clarias gariepinus (African catfish)

(ii) Oreochromis niloticus (Nile tilapia)

(3bi)

(PICK ANY FOUR)

(i) Ensure good water quality (pH, oxygen level, clarity).

(ii) Maintain appropriate water temperature.

(iii) Acclimatize fish before releasing into the pond.

(iv) Check for the absence of predators in the pond.

(v) Stock at the recommended density.

(vi) Monitor fish health and behavior after stocking.

(3c)

Number of fish = 5,000

Average weight per fish = 200 g = 0.2 kg

Total weight = 5,000 × 0.2 = 1,000 kg

Feed rate = 4% of body weight = 4/100 × 1,000 = 40 kg

Since feeding is done twice daily, each feeding = 40/2 = 20 kg

Total daily feed required = 40 kg

(3d)

(PICK ANY FOUR)

(i) Water temperature

(ii) Fish species

(iii) Fish size and age

(iv) Water quality (e.g., dissolved oxygen, pH)

(v) Type and quality of feed

(vi) Fish health status

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(4a)

(PICK ANY FIVE)

(i) Foul or unpleasant odor

(ii) Murky or discolored water

(iii) High mortality rate in fish

(iv) Presence of algae blooms

(v) Low dissolved oxygen levels

(vi) Unusual fish behavior

(4b)

(PICK ANY FOUR)

(i) Regular water change

(ii) Proper pond aeration

(iii) Avoid overfeeding

(iv) Proper waste management

(v) Use of water testing kits

(vi) Liming to stabilize pH

(vii) Filtration systems

(viii) Avoiding overcrowding of fish

(4ci)

(PICK ANY THREE)

(i) Algae

(ii) Insects

(iii) Worms

(iv) Plankton

(v) Detritus

(vi) Aquatic plants

(4cii)

(PICK ANY THREE)

(i) Pellets

(ii) Crumbles

(iii) Mash

(iv) Flakes

(v) Dough

(vi) Extruded feed

(4di)

(PICK ANY THREE)

(i) Broadcasting

(ii) Tray feeding

(iii) Hand feeding

(iv) Automated feeding

(v) Demand feeding

(vi) Feeding rings

(4dii)

35% to 45%

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(5ai)

(PICK ANY ONE)

Fish smoking is the process of preserving and flavoring fish by exposing it to smoke from burning wood or other materials.

OR

Fish smoking is a method of fish preservation that involves drying and cooking fish using heat and smoke from smoldering wood.

(5aii)

(i) Clean and gut the fish thoroughly

(ii) Salt or brine the fish to enhance flavor and preservation

(iii) Drain and dry the fish to remove excess moisture

(iv) Arrange the fish on smoking racks or sticks

(v) Smoke the fish using controlled heat and smoke until properly dried

(5b)

(i) Prepare a saltwater solution (brine) in a clean container

(ii) Clean and gut the fish properly

(iii) Submerge the fish completely in the brine solution

(iv) Allow the fish to soak for a specific time depending on size and concentration

(v) Remove the fish and drain excess brine before further processing

(5ci)

(PICK ANY ONE)

Fish preservation refers to the methods and techniques used to extend the shelf life of fish by preventing spoilage, decay, and the growth of harmful microorganisms, ensuring the fish remains safe and suitable for consumption over time.

OR

Fish preservation is the process of treating and storing fish in a way that prevents spoilage, maintains quality, and ensures the fish remains edible for an extended period.

(5cii)

(PICK ANY FOUR)

(i) Smoking

(ii) Drying

(iii) Freezing

(iv) Canning

(v) Salting

(vi) Fermentation

(vii) Pickling

(viii) Refrigeration

(5d)

(PICK ANY TWO)

(i) Provides better control over water quality.

(ii) Durable and resistant to wear and tear.

(iii) Easy to clean and sanitize, reducing disease risk.

(iv) Can be customized in size and shape for efficient use of space.

(v) Prevents predation and contamination from external sources.

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