Branding
(Non-Chemical)Branding; Freeze
Description: Freeze branding is applied by pressing a metal bar with a certain identifying design cooled to sub zero temperature to the dorsal body of a fish (3-5 seconds depending on the species and size of fish). Various agents may used to cool brands for freeze branding such as liquid nitrogen, compressed CO2, dry ice (solid CO2), and Freon. Hot branding is applied by pressing a hot metal bar against a fish but is less effective than cold branding. Different patterns can be used to separate groups such as male and female in broodstock. Mark duration is species dependant but is reported in some species to be visible for several years.
Advantages:
- Cold and hot branding are inexpensive to apply
Disadvantages:
- Complicated patterns may become difficult to read after a certain time period due to partial regeneration