![2025 WAEC Fisheries Practical Answers [8th May]](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijWptqT4I99qnDZuMifrLn4n73Ac5egdabYjPqqgI0trIVDx1hYlCsVwyqGESntqPDwMBOFwVp16CtQZPuQNI9D3WB77Y-FQs-AqLqV3nXJbytg_jSSDrj1h6oLGkZTMuRwLzfkbkpBcs/s1600/WAEC+LOGO.png "2025 WAEC Fisheries Practical Answers [8th May]")
Thursday, 8th May 2025
Fisheries (Alternative B) 3 (Practical) 11:30am – 1:00pm (2nd Set)
2025 WAEC FISHERIES PRACTICAL ANSWERS:
(1ai)
Specimen A:
(PICK ANY ONE)
(i) Monitoring water temperature in fish ponds
(ii) Ensuring optimum temperature for fish growth
Specimen B:
(PICK ANY ONE)
(i) Increasing dissolved oxygen in fish ponds
(ii) Preventing suffocation of fish due to low oxygen levels
(1aii)
25°C to 30°C
(1aiii)
(PICK ANY TWO)
(i) Water pump
(ii) Air pump
(iii) Windmill water agitator
(iv) Surface agitator
(v) Solar water circulator
(1bi)
(PICK ANY TWO)
(i) Provides balanced nutrition for fish
(ii) Enhances faster growth rate in fish
(iii) Reduces feed wastage
(iv) Easy to store and handle
(1bii)
(PICK ANY SIX)
(i) Fish meal
(ii) Maize
(iii) Groundnut cake
(iv) Soybean meal
(v) Blood meal
(vi) Wheat offal
(vii) Bone meal
(viii) Palm oil
(1c)
(PICK ANY TWO)
(i) Removing dirty water from fish tanks
(ii) Harvesting fingerlings or small fish
(iii) Cleaning pond bottoms
(iv) Transferring water between tanks or containers
(2a)
(PICK ANY TWO)
(i) To protect hands from cuts and injuries.
(ii) To prevent infections from fish or dirty water.
(iii) To improve grip when handling slippery fish.
(2b)
SPECIMEN F:
(PICK ANY FOUR)
(i) Cutting fish into desired sizes.
(ii) Gutting and cleaning fish.
(iii) Scaling fish.
(iv) Cutting fishing lines and nets.
(v) Preparing bait.
SPECIMEN H:
(PICK ANY FOUR)
(i) For packaging and storing fish.
(ii) Used in making fish feed bags.
(iii) Lining fish ponds to prevent water seepage.
(iv) Covering fish to prevent contamination.
(v) Used as waterproof sheets during fish transportation.
(vi) Wrapping frozen fish for preservation.
(2c)
(PICK ANY THREE)
(i) For preserving fish by salting.
(ii) To treat fish wounds and infections.
(iii) In salt baths to kill parasites on fish.
(iv) For cleaning and disinfecting fishing equipment.
(v) To improve water quality in fish tanks or ponds.
(2d)
(PICK ANY TWO)
(i) Causes water pollution when not disposed of properly.
(ii) Can harm or kill fish if accidentally swallowed.
(iii) Blocks water flow in ponds and tanks.
(iv) Takes a long time to decompose, leading to environmental damage.
(3ai)
Specimen J:
(PICK ANY TWO)
(i) Sardinella
(ii) Mackerel
(iii) Catfish
(iv) Tilapia
(3aii)
Specimen K:
(PICK ANY TWO)
(i) Tilapia
(ii) Catfish
(iii) Mullet
(iv) Carp
(3b)
Specimen J:
(PICK SNY TWO)
(i) Used as a nutritional supplement for humans and animals.
(ii) Incorporated into fish feed to enhance growth and health.
(iii) Serves as a source of omega-3 fatty acids in aquaculture diets.
(iv) Used to improve the palatability of feed for broodstock.
Specimen K:
(PICK ANY TWO)
(i) Used to determine the age and growth rate of fish.
(ii) Acts as protective covering for fish in their natural habitat.
(iii) Useful in biological research and fish identification.
(iv) Can be processed into decorative items or jewelry.
(3c)
(PICK ANY TWO)
(i) Ground into powder and used as a calcium supplement in animal feed.
(ii) Processed into bone meal for fertilizer production in aquaculture farms.
(iii) Used in fish anatomy education and training.
(iv) Incorporated in fish-based food products or snacks as a nutrient source after proper treatment.
(3di)
(i) Catfish
(ii) Tilapia
(iii) Carp
(3dii)
-Green colouration may indicate fungal or algal contamination, which can reduce egg viability.
-White colouration often signifies dead or unfertilized eggs, which can spread infection if not removed.
Specimen N: Smoked Sardinella
Specimen P: Salted dried fish
Specimen Q: Fermented catfish ish
(4b)
Specimen N: Smoking
Specimen P: Salting and sun-drying
Specimen Q: Fermentation
(4c)
Specimen N:
Smoking: Smoking involves exposing the fish to smoke from burning materials, which dehydrates and adds a smoky flavor, preserving the fish and extending its shelf life.
Specimen P:
Salting and Drying: Salting involves applying salt to draw out moisture and inhibit bacterial growth, while drying removes moisture, making it difficult for bacteria and other microorganisms to survive, thus preserving the fish.
Specimen Q:
Fermentation: Fermentation involves allowing the natural bacteria on the fish to break down its proteins and fats, creating lactic acid and preserving the fish, while also developing its flavor and texture.
RECOMMENDED: 2025 WAEC Fisheries Practical Specimen.
TO SUBSCRIBE FOR 2025 WAEC FISHERIES PRACTICAL ANSWERS DIRECT VIA LINK ONLY
- JUST GO OUT AND BUY MTN CARDS OF N600 (200 + 200 + 200 = 600)
- GO TO YOUR MESSAGE, TYPE THE CARD PINS CORRECTLY AND SEND TO 08107431933.
- DON'T CALL, JUST TEXT, IF THE CARDS PINS ARE VALID, A REPLY WILL BE SENT TO YOU CONFIRMING THAT YOU HAVE BEEN SUBSCRIBED.
- RELAX AND WAIT FOR YOUR ANSWERS 30MINUTES BEFORE EXAM STARTS OR AFTER EXAM STARTS.
- NB: DO NOT SEND USED CARD PINS OR YOUR NUMBER WILL BE BLACKLISTED.
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TO SUBSCRIBE FOR FISHERIES ANSWERS
- JUST GO OUT AND BUY MTN CARDS OF N600 (200 + 200 + 200 = 600)
- GO TO YOUR MESSAGE, TYPE THE CARD PINS CORRECTLY AND SEND TO 08107431933.
- DON'T CALL, JUST TEXT, IF THE CARDS PINS ARE VALID, A REPLY WILL BE SENT TO YOU CONFIRMING THAT YOU HAVE BEEN SUBSCRIBED.
- RELAX AND WAIT FOR YOUR ANSWERS 30MINUTES BEFORE EXAM STARTS OR AFTER EXAM STARTS.
- NB: DO NOT SEND USED CARD PINS OR YOUR NUMBER WILL BE BLACKLISTED.
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