This is a 2d picture of a 3d cad drawing I am creating to use in my existing building next to my green house. It incorporates the use of 10 275 gallon liquid tote tanks. two rows of five tanks and one sump pump for each row. The sump pump is on flexible hot tub style hose allowing the pump to be moved to the lowest tank on the platform in the system as well as the return hose can be placed in the highest tank being used.

This tank picture shows only one row of the 10 tanks installed. The tubes over the top are spill ways. they are six inch spill way tubes allowing each tank to fill to this level at the water flows through the tubes to the next tank. In this picture the third tank back has extension tubes installed to by pass the water over that tank to the next tank. This would be used for harvesting, cleaning or maintenance. When the fish are ready for harvest the tank is isolated. At this point the water in the tank is flush to clean water over a period of time as to not shock the fish. a air stone is installed in the tank as creates not only the oxygen for the fish to survive but also with the fish moving around it helps with current circulation. After one week of the fish being in the fresh water tank they will have flushed themselves of any gamey flavor and be more in line with a fresh cod or bass (white fish). to harvest the fish the drain on the bottom of the tank can be opened and the level lowered to help in the collection process.  

In the tanks hang bags similar to potatoes bags but a plastic mesh instead of burlap that would rot. In these bags are clams or bi valves which are one of the best ways to keep tanks clean and healthy. These fresh water clams are also a great addition since they can be prepared and cook just like salt water clams would be.

In the bottom of each tank is a wire cage with crayfish. The cray fish eat the fish food and fish eggs that fall to the bottom. Since the fish are mouth brooders if they are allowed to lay there eggs they will then scoop them up and hold them in there mouth for about one week or until they hatch. during this time the female will not eat. She would lay her eggs then scoop them from the bottom of the tank. since in this design the cage is at the bottom her eggs fall through were she can not get to them and the crayfish will eat them and she will stay on her regular feed schedule. The bi valves in the tanks or clams will remove water born foods and fish manure etc keeping the water quality very high. The clams are harvested by retrieving the bags and harvesting the size wanted at the time. Bi valves are hermaphrodites and after about 4 years will begin breeding more clams so it is important to only harvest the younger bi valves so your breeder population can keep up with demand. 

2.2 lbs or one kilo would be very large for harvest as most people are use to buying a 1 to 1.5 lb fish.

Feeding occurs 6 times per day during a 18 hour light cycle. fish are randomly weighted weekly to establish a average weight in that tank. also each tank holds fish exactly the same age. this meaning they all receive the same feeding and will be ready for harvest at the same date. after the fish are randomly weighed the food for the following week will be calculated at 1.67% of there current body weight. This happens weekly until harvest which is about 9 months and this is happening in each tank at what ever rate the fish have grown. growth can be changed by different light cycles as well as water temperatures. Lighting is simple as we are not trying to grow anything by light such as you would in the green house. We are simply creating the impression of day light so the natural instincts of the fish/shell are able to sync with what is the fastest way for them to grow to a healthy mature size. think of it this way. The creatures in these tanks experience there Eco system in what is very much perfection as far as food,warmth and safety are concerned. The success rate of a animal making it to maturity is above 98% generally and is by far better than in the wild. by no means am I comparing this to the wold or getting into the PETA questions. there live stock and they live well until there eaten and there taken care of better than people take care of there own body's.

This over view shows how the tanks are set up on raised stools like a staircase so that I can use gravity to return the water back to what ever tank has the pump in it. The water splashing form the spill tubes is also oxygenation in the system.

One of the pit falls in tank growing is that with out a constant pumping the system can kill your live stock in hours. back up pumps and power supply's are a must. I am currently working on a propane powered GEO METRO car engine with a air compressor head on it to oxygenate and heat the green house and fish room in case of power failure. also the car engine will supply CO2 to the green house during lighting cycles were the exhaust heat will not rise the green house room temp to much (FALL WINTER TIME). So you can see a automitive engine from its radiant heat to it's ability to run pumps such as air or water can be a very effective tool over a generator. Keeping in mind the flooor in the green house is hydonic radaint heat using antifreeze in its pipes. A simple stainless steel heat exchanger can allow the engine to pass this heat into your fish tanks. also the fish tank room is very insulated and power outages are very short and rare here but if they reach 50f they mostly die so be careful. Or be ready to have one hell of a fish fry in December.

TILAPIA google_protectAndRun("ads_core.google_render_ad", google_handleError, google_render_ad); 

Tilapia (various species and hybrids of the genus Tilapia) originated from Mediterranean and African countries and has been successfully cultured throughout the world in temperate to tropical regions. Within the last few years, production of tilapia (pronounced "tuh-laa-pee-ah") in the United States has exceeded freshwater trout. Tilapia is a hardy fish that will thrive in outdoor ponds or high-tech tank systems using several different filter types to cleanse and recycle water. The fish is fed high-quality, grain-based pellets to produce a mild flavored fillet. Florida has a wild fishery of tilapia found in Central Florida lakes and Tampa Bay's brackish water estuary that are sold in regional seafood retail shops as fresh, gutted fish.

Similar in appearance to bream, tilapia are produced with a wide range of skin colors, black to dark blue to brilliant golden red. Much of the tilapia production in the United States is sold to Asian buyers as a live product, which is generally harvested at 1 to 1 1/2 pounds.

TILAPIA ATTRIBUTES
Moderate texture, white meat with mild flavor. Extra lean fish.

SUBSTITUTE SPECIES
Snapper, Tilefish, Striped Bass.


HOW MUCH TO BUY

• Whole or drawn fish: 3/4 to 1 pound per serving.
• Dressed or cleaned fish: 1/2 pound per serving.
• Fillets or steaks: 1/4 to 1/3 pound per serving.

BUYING, STORAGE AND HANDLING

• Remember to purchase seafood last and keep it cold during the trip home.

• Processed tilapia is available (fresh or frozen) as gutted, headed and gutted, skin-on fillets and skinless, boneless fillets.

• A distinctive feature of tilapia's palm-shaped, boneless fillets is a V-cut made in the meaty part of the fillet to remove a series of small pin bones. Fillets are sold in ranges that are 3-5 ounces and 6-8 ounces.


Fresh whole fish should have:
-- A shiny surface with tightly adhering scales.
-- Gills that are deep red or pink, free of slime, mucus and off-odor.
-- Clean shiny belly cavity with no cuts or protruding bones.
-- A mild aroma, similar to the ocean.

Fresh steaks, fillets and loins should have:
-- A translucent look.
-- Flesh that is firm and not separating.
-- A mild odor, similar to the ocean.
-- No discoloration.
-- Packaging that keeps them from being bent in an unnatural position

PREPARATION

• Keep raw and cooked seafood separate to prevent bacterial cross-contamination.

• After handling raw seafood thoroughly wash knives, cutting surfaces, sponges and your hands with hot soapy water.

• Always marinate seafood in the refrigerator.

• Discard marinade; it contains raw juices which may harbor bacteria.

• When marinade is needed for basting reserve a portion before adding raw seafood.

COOKING

• Tilapia's mild flavor and medium to fine-grained flake lends itself well to all types of cooking: fried, broiled, grilled and blackened. Tilapia cooks quickly; when the flesh turns opaque white, it is ready to be served.

• The general rule is 10 minutes per inch of thickness, at the thickest part of the fillet or steak, at 400-450 degrees F.

• If fish is cooked in parchment, foil or a sauce, add 5 minutes to the total cooking time.

• Fillets less than 1/2 inch thick do not need to be turned during cooking.

• Fish cooks quickly. Do not overcook.

• Fish is done when the flesh becomes opaque and flakes easily when tested with a fork.

• Poaching, steaming, baking, broiling, sautéing, microwaving are excellent low-fat cooking methods, if you do not add high fat ingredients.

• Marinate in your favorite salad dressing prior to cooking.

• Broil, bake, steam or microwave, then cube and add to pasta or salad greens for a delicious salad.

• Broil or grill with lime-butter and seasoned salt.

• Oil the grill to prevent fish from sticking.

• Bake whole fish with a crab or shrimp stuffing.

• Add leftover fish in broken pieces to salads, soups or sauces.

NUTRITION
Nutritional values for approximately 4 ounces (114 grams) of raw, edible portions

• Calories 100  
• Calories From Fat 25  
• Total Fat 2.5 g
• Saturated Fat 0.5 g
• Cholesterol 55 mg
• Sodium 60 mg
• Total Carbohydrates 1 g
• Protein 21 g

Florida Department of Agriculture and Consumer Services  www.fl-seafood.com

.

Freshwater clams are found adequately in freshwater sources like ponds, lakes and rivers. Clam is actually a general term that is used to refer to all species of bivalve mollusks like oysters and mussels. Freshwater mussels, freshwater bivalves and marine bivalves fall under the category of clams. Clams are made up of a pair of shells and have no eyes, though they do have other important functioning organs including kidneys, mouth and heart. They have an open circulatory system (body organs are surrounded by fluids that contain oxygen and other nutrients).

Freshwater Clams
Freshwater clams are invertebrates that can be divides into two main families namely - Sphaeriidae (small freshwater clams) and Unionidae (large freshwater clams), which are also known as freshwater mussels. Size of the freshwater clams ranges from 1" to 2" across the shell. There are various species of freshwater clams on sale for freshwater clam aquariums according to the temperature and the pH level of the water. Many fish lovers are hugely fascinated by the concept of freshwater fish in their aquariums. Clams are rated high as a food item for their soft shells and delicious meat.

Freshwater clam aquariums are very popular due to the fact that they are the best kind of live filters that your aquarium can have. Freshwater clams help keeping the aquarium clean and fresh. They do this by getting rid of the uneaten food and other unwanted materials from the water columns. Freshwater clams are hermaphrodites and can reproduce as soon as they become four year old.