*MORTALITY AND SURVIVAL RATES* As a farmer you want to produce a batch of healthy and well performing fish. Ideally, the death difference between the number of stocked fish and harvested fish is small. The mortality rate is the percentage of stocked fish that died during production. The reason for fish mortality can include; disease, cannibalism, predation, poor water quality or other natural factors that cause the death of fish. *Pick up dead fish daily.* Mortality rates are a good measure of good water quality, management proficiency and the overall farm performance. It also shows whether a batch is abnormal in their growth compared to previous cycles. *CALCULATING MORTALITY RATE:* The mortality rate is calculated by subtracting the number of harvested fish from the number of initial fish stocked. Divide this number by the number of initial fish and multiply by 100 to get the percentage mortality rate. Initial fish stocked ➖ Harvested fish = Mortality Mortality × 100 Initial fish stocked. Each life stage is linked to an expected mortality rate, small fry are more likely to die from natural mortality diseases or predation than larger fish. Monitoring the mortality rate at different life stages gives you insight into what number of fish you can expect to harvest at the end of a production cycle. If the mortality rate has increased compared to previous cycles, the farmer should investigate the cause of batch quality, the occurrence of disease, or poor water quality are factors that often directly affect the mortality rate. _For more tips_: follow *PRODAVE* on WhatsApp channel https://whatsapp.com/channel/0029Va5f0Pk1XquQ1nzcuQ0M *_PRODAVE wishes you the best on the weekend_* *PRODAVE IS GRATEFUL* 🙏