Aquaculture: The farming of aquatic organisms in the marine environment or freshwater.
Alevins: Hatched fish with a yolk sac.
Biodiversity or biological diversity: The full range of variety and variability within and among living organisms and the ecological complexes in which they occur; and encompasses diversity at the ecosystem, community, species, and genetic levels and the interaction of these components.
Blood chloride levels: Checking the levels of chloride in the blood which indicate whether a fish is ready to go to sea.
Broodstock: Fish selected for breeding purposes.
Escapement: The number of salmon returning to the spawning grounds. In the absence of other sources of mortality, the total run-size to a system is the total catch plus the total escapement.
Eyed eggs: Eggs in which the eyes of the baby fish are just visible through the egg walls.
Feeding systems: Automated feeders which can be controlled to give better growth and less feed waste.
Fry: Fish which are ready to feed.
Grading: Using a machine to separate the different sizes of fish.
Green eggs: Newly fertilised eggs.
Grilse: Fish which mature after one year in seawater.
Harvesting: Removing the fully grown fish from the sea.
Parr: Larger fish in freshwater, brownish in colour with fingerprint markings along the flanks.
Processing: Preparing fish for the market, including gutting and filleting and sending to the customer.
Sample weighing: Taking a sample of fish from a population and weighing to check growth.
Smolts: Fish which are ready to go to sea.
Yolk sac: A sac within the egg which holds food for the baby fish.
Vaccinating: Protecting the fish against diseases.
Wellboat: A vessel with large holding tanks to transport smolt.