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¡Anuncio de Publicación!
A new, Spanish-language edition of a 1994 Auburn University publication entitled Development of Semi-Intensive Aquaculture Technologies in Honduras is now available. The 48-page Desarrollo de Tecnologias de Acuacultura Semi-Intensiva en Honduras contains a summary of three consecutive CRSP-funded aquacultural research projects carried
out from 1983 to 1993 at the El Carao National Fish Culture Research Center in Comayagua, Honduras. The research described in the report was a collaboration between the International Center for Aquaculture and Aquatic Environments (ICAAE), Auburn University, and the Dirección General de Pesca y Acuicultura, Secretaría de Recursos Naturales. The Spanish-language translation and publication is the result of a collaborative agreement between the CRSPs Information Management and Networking Component at Oregon State University and ICAAE. The summary of the original report can be viewed on the web at <>.

To order the new Spanish-language edition of this publication, email us at or send your request to:
Pond Dynamics/Aquaculture CRSP
Oregon State University
400 Snell Hall
Corvallis, OR 97331-1641
Poisson à la Braise
(Grilled Fish)

2 whole tilapia, cleaned, head on
1/2 onion, chopped
2 T tomato paste
1 lemon
1 T piment (hot pepper sauce)
1/2 cup vegetable oil
1 stalk lemon grass, chopped
We Want Your Opinion!
I n this issue of Aquanews we’ve
included a card to get a feel for
the way in which the work of the CRSP affects our readers. We welcome any comments you have on the way the PD/A CRSP has helped you. And feel free to mention how you think we could serve you better. Please return the card with your comments. Readers in the US can just drop the postcard in a mailbox; postage is prepaid. Outside the US, you’ll have to affix postage. Alternately, send us an email at We look forward to hearing from you!.
Prepare fish:
Cut slits diagonally on both sides of the fish. Rub with salt. Squeeze lemon over and inside the fish. Place pieces of lemon grass in the slits.

Make sauce:
Combine onion, piment, tomato paste, and oil.

Begin cooking:
Brush the sauce mixture over the fish and place fish on the grill. Grill the fish on one side, brushing occasionally with the mixture. Turn once to grill other side. Remove from grill when flesh flakes with a fork.

Serve with beer and a baguette.

Photo and recipe submitted by Donald Bailey, from the University of the Virgin Islands, Agriculture Experiment Station Aquaculture Program