Chapter 1 The State of World Fisheries and Aquaculture 1
Unit 1 Fisheries Resources： Trends in Production， Utilization and Trade （1） 1
Unit 2 Fisheries Resources： Trends in Production， Utilization and Trade （2） 7
Unit 3 Fisheries Resources： Trends in Production， Utilization and Trade （3） 13
Chapter 2 The Aquatic Environment 19
Unit 4 Hydrology and the Water Cycle 19
Unit 5 Various Waters 24
Unit 6 Physical Property of Water 33
Unit 7 Dissolved Materials 43
Unit 8 Photosynthesis and Circulation （1） 54
Unit 9 Photosynthesis and Circulation （2） 62
Chapter 3 Food Chain and Resource Organisms 73
Unit 10 Classification 73
Unit 11 Phytoplankton and Zooplankton 80
Unit 12 Seaweeds and Decapoda 89
Unit 13 Lamellibranchiata and Cephalopoda 95
Unit 14 Pisces and Cetacea （1） 102
Unit 15 Pisces and Cetacea （2） 109
Unit 16 Pisces and Cetacea （3） 115
Unit 17 Pisces and Cetacea （4） 122
Chapter 4 Biology of Aquatic Resource Organisms 130
Unit 18 Senses 130
Unit 19 Respiration， Osmoregulation and Schooling 141
Unit 20 Food and Feeding 146
Unit 21 Reproduction and Early Development 152
Unit 22 Age and Growth 166
Unit 23 Food Webs and Material Cycles 180
Unit 24 Pathology and Medicine 186
Unit 25 Abalone Aquaculture 194
Unit 26 Sea cucumber and sea urchin culture 202
Chapter 5 The Capture Fisheries 210
Unit 27 Fishing Gear 210
Unit 28 Seine Net Gear 217
Unit 29 Current Regulation Objectives 225
Chapter 6 Food Fishery Products 233
Unit 30 Characteristics of Fish Flesh 233
Unit 31 Methods of Preservation 242
Unit 32 Quality 248
Unit 33 Marine Biotoxins of Algal Origin and Seafood Safety （1） 255
Unit 34 Marine Biotoxins of Algal Origin and Seafood Safety （2） 263
附录 271
附录A 课文参考译文 271
附录B 练习参考答案 391
附录C 单词表 417