FISH 335 - US and World Fisheries

Units: 3

Location of, and species taken in, commercial fisheries. Their importance to world food supply. Methods of harvest and products marketed. Economic problems of common property resources. Some weekend and after-hours field trips required.
Division: Upper Division
Permission to enroll: Instructor Consent Required
Grading mode: Optional Grade Basis
Sustainability: Sustainability Focused
Zero cost course materials: Zero Cost Course Materials
Weekly: Lecture 2 hrs. Laboratory 3 hrs.

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