S.B.G - CIG Aquaponic Wood Tray Systems

 

S.B.G - CIG Aquaponic Wood Tray Systems 

FISH SUPPLY FOR IN-HOUSE + EXTERNAL BRANDS

Extra available restocking options for lakes, rivers, streams & oceans & to combat invasive species protecting marine ecosystem 

PROTECTING BASIC NEEDS AGAINST EARNED PRIVILEGE 

With mass amounts of Fast-Grown Poplar excess we can construct wood & composites alongside alternatives to plastics & anything slightly toxic following a Zero Emissions & Zero Cycle or close to effort for a Environmental - Health focus Point A - B process 

With land owned versus leased S.B.G - CIG has opportunities to increase Yeilds for many other product units with services connected for 2026-2030 including consumables 

An inflationary & stockpile supply shortage system in place against demand for market will void shortfalls & price increases during dramatic events of natural & man-made or international versus local - regional so we are sheltered with food & sewage processes & we are protected with security for more than 72 hours as a human society 

Natural & Man-Made Disasters & Hazards then the 3-4+ / 3 Tier system supply against 1-2 Tier Subsidy for quality of life & the economic foundation & landscape with security grids in place then functional infrastructure that can withstand temporary disaster  

WOOD CONSTRUCTION THEN SEALING THROUGH A BAG WRAP

With this effort tears can yet material choice & layers then monitoring first then sealing & pump system 

Plastics & glass or steel or other metals are more expensive versus vast amounts of excess poplar tree as an S.B.G - CIG advantage from when Tim Koslov has the whole agricultural - farming & technology aspect which has transitioned into In-House brands versus external connecred international investmentsof Dr Sydney Nicola Bennett & Dr Carly Koslov Bennett 

THE AQUAPONICS CYCLE 

Using this as a reference. A wood frame exterior then area above the water becomes growing sections for different options including polar & integrated options between 

GALLONS - LITRES OF WATER REQUIRED 

One fish. Features + Quality of Life. Life cycle before death harvest of said fish for market then preservative efforts to transport & resell or fresh catch options in the simulated ocean - lake like marine climate 

A large number like 500,000 fish would require a massive amount of water, far exceeding what a standard aquarium or even a large pond could hold. The exact number of gallons needed would depend heavily on the species of fish and their individual size and requirements. However, even for small fish, 500,000 would necessitate a very large volume of water, likely in the millions of gallons. 

Here's why:

• Fish Size and Species:

Different fish species have vastly different space requirements. A small 1-inch tetra would need far less space than a 10-inch goldfish, which itself requires significantly less space than a large koi. 

• Individual Needs:

Beyond just size, fish also have individual needs regarding swimming space, territories, and social interaction. 

• Water Quality:

Maintaining water quality for a large number of fish requires significant filtration and water changes, which becomes more challenging with increased density. 

General Guidelines:

• 1 inch of fish per gallon:

This is a very rough rule of thumb for small, community fish, but it's not suitable for larger species or when considering a large number of fish. 

• Ponds:

For goldfish, a general recommendation is 100 gallons for 1-2 fish, with an additional 50 gallons for each extra fish, according to Premier Ponds. For koi, it's often recommended to have at least 250-500 gallons per fish, says Premier Ponds. 

• Large-Scale Systems:

For truly large numbers of fish, like in aquaculture or large-scale aquaponics, you would need to consider very large tanks or ponds, often in the thousands or even millions of gallons. 

Example:

Let's say you were considering 500,000 goldfish. Even if you could somehow fit them into a single system, you would need a minimum of 50,000,000 gallons (500,000 fish * 100 gallons/fish), and that's a very conservative estimate, according to Premier Ponds. 

IN REFERENCE TO MASS POPLAR YIELDS 

Wood can be used as an alternative to glass in aquarium construction, but it requires careful preparation and sealing to prevent leaks and rotting. Plywood, in particular, is a common choice for DIY aquarium builds, often requiring a waterproof sealant like Liquid Rubber or epoxy and fiberglass. While wood can offer a unique aesthetic and potentially be more durable than glass, it's crucial to ensure proper sealing and consider the long-term effects of water exposure on the wood. 

Here's a more detailed look at using wood as an aquarium material:

1. Why use wood?

• Aesthetics:

Wood can create a unique and natural look, especially when combined with driftwood or other wood elements in the aquascape. 

• DIY Potential:

Plywood is a readily available and relatively affordable material for building custom-sized aquariums. 

• Durability:

If properly sealed and maintained, a wooden aquarium can potentially last longer than glass or acrylic aquariums, according to Liquid Rubber Canada. 

2. Challenges and considerations:

• Waterproofing:

The primary challenge is ensuring the wood is completely waterproof. This typically involves using multiple layers of sealant or epoxy and fiberglass. 

• Wood Selection:

Not all wood is suitable for aquariums. Avoid using wood that is not properly dried, cured, or that has a strong odor, as it can rot or leach chemicals into the water. 

• Wood Movement:

Wood expands and contracts with changes in temperature and humidity, which can lead to leaks if not properly accounted for. 

• Corner Reinforcement:

Corners are particularly vulnerable to leaks, so they need to be reinforced with sealant, epoxy, and potentially fiberglass. 

• Long-term Effects:

Even with proper sealing, wood can eventually degrade in an aquatic environment. Proper maintenance and regular inspections are crucial. 

3. Suitable wood types:

• Plywood: A common choice for building the structure of the aquarium. 

• Driftwood: Can be used for decoration and creating natural-looking habitats, but should be thoroughly soaked and potentially secured to prevent buoyancy. 

• Dragon Wood: A popular alternative to driftwood, known for its strength, unique appearance, and suitability for aquascaping, according to Lifegard Aquatics.

4. Sealing methods:

• Liquid Rubber: A flexible and easy-to-apply sealant that can create a waterproof barrier. 

• Epoxy and Fiberglass: A more robust method that involves applying multiple layers of epoxy resin and fiberglass cloth to create a strong, waterproof layer. 

• Silicone: Used to seal seams and joints between wood panels. 

5. DIY Considerations:

• Careful Planning:

Accurate measurements, proper bracing, and attention to detail are crucial for a successful build. 

• Safety Precautions:

When working with sealants and epoxy, wear appropriate safety gear, such as gloves and masks, and ensure proper ventilation. 

• Research and Planning:

Consult online resources, forums, and videos for detailed instructions and tips on building a plywood aquarium. 

In conclusion, wood can be a viable alternative to glass for aquariums, but it requires careful planning, proper sealing, and ongoing maintenance to ensure its longevity and prevent leaks or water damage. 

In review 

Wood can be used as a basin for water, particularly for sinks in bathrooms or kitchens, or for decorative water features. However, it's important to choose the right type of wood and finish it properly to prevent damage from moisture and ensure longevity.

Suitable Wood Types:

• Oak:

Known for its durability and resistance to water damage, oak is a popular choice for wood sinks. 

• Teak:

Its high oil content makes teak naturally water-repellent and resistant to mold and mildew. 

• Other Durable Woods:

African Mahogany, White Oak, and Yacal are also mentioned as good options according to Reddit users. 

Finishing and Care:

• Waterproofing:

Applying multiple coats of sealant, such as Watco Tung oil, Varathane urethane oil-based sealant, and Olympic waterproofing sealant, is crucial to create a water-tight barrier. 

• Regular Maintenance:

Treating the wood with special oils or waxes every few months can help preserve its moisture-protective properties and prevent cracking or warping, according to

BARELWOOD. 

• Avoiding Harsh Cleaners:

Avoid using harsh chemicals or abrasive cleaners that can damage the wood or the sealant. 

Considerations:

• Intermittent Exposure: Wood sinks are susceptible to damage from temperature and humidity fluctuations, as well as wear from soap and water. 

• Drainage: Ensure proper drainage to prevent water from pooling and causing damage. 

• Structural Support: Consider how the sink will be supported and mounted, especially if it's a heavy wood basin. 

PRESERVATION 

Modern Labelling & Graphics + Packaging 

To effectively preserve fish for market, several methods can be employed, including chilling with ice, freezing, smoking, drying, and pickling. These techniques help slow down spoilage and maintain the fish's quality for transport and sale. 

https://youtu.be/bZAVVu9Z1cI?si=fJSIeE4fAfp8_H5I

Here's a breakdown of common preservation methods:

1. Chilling with Ice: 

• This is a simple and effective method for short-term preservation.

• Ice should be evenly distributed around the fish to maintain a consistent low temperature.

• Slurry ice, which is ice suspended in a solution, can be particularly effective.

• This method helps maintain moisture and makes the fish easier to transport.

2. Freezing:

• Freezing is a popular method for long-term preservation. 

• It's important to freeze fish as soon as possible after catching it to maintain quality. 

• Pre-treating the fish with a brine solution (for lean fish) or an ascorbic acid solution (for fatty fish) can help preserve flavor during freezing. 

• Proper packaging in moisture-vapor-resistant materials is crucial to prevent freezer burn. 

3. Smoking:

• Smoking not only preserves the fish but also adds a distinct flavor. 

• It involves exposing the fish to smoke, which can be hot or cold, and often involves a drying process as well. 

• Different types of wood can be used to create various flavor profiles. 

4. Drying:

• Drying removes moisture from the fish, inhibiting bacterial growth. 

• This can be achieved through sun drying in suitable climates or using dehydrators. 

• Drying is a traditional method that has been used for centuries. 

5. Pickling:

• Pickling involves soaking the fish in a solution, typically vinegar-based, to inhibit bacterial growth. 

• This method extends shelf life and can add a tangy flavor to the fish. 

• Pickling is a cost-effective and easy method. 

If you’re improving your diet by eating more fresh seafood you can certainly appreciate the importance of preservation. We know how frustrating it can be to shop online for fresh fish when it’s so susceptible to spoilage, but preservation might just be the tool you need to make the fish you buy last much longer.

People have been preserving fish for thousands of years by drying, pickling, salting, and smoking. Although ancient techniques are still used to this day, fish are now being preserved by canning and freezing as well. Poorly preserved fish or inappropriate practices can result in food-borne pathogens such as Salmonella, E. coli, C. botulinum, or even noroviruses. In this guide, we explore the many ways to preserve fish. With this information and our help, you can preserve fish in a safe and sanitary way.

Ways to Preserve Fish

• Canning: This preservation method is popular amongst sailors due to its ease and consistency. You should only can fresh fish that has been cleaned and gutted within two hours after catching. You can easily clean a fish by removing the head, tail, fins, and scales. Wash and remove all blood before splitting the fish lengthwise. Keep the cleaned fish on ice until you’re ready to start canning. You will need a pressure cooker, canning jars, lids, rings, a canning funnel, a stock pot, bowls, large spoons, a sharp knife, towels, and a large bowl to bring your fish in salt water. You should soak your fish in a salty brine for one hour before canning. Drain the fish for 10 minutes before storing them in the canning jars, skin-side next to the glass. Leave at least one inch of space at the top of each can. Using pint-sized canning jars, you should plan for 100 minutes of pressure canning per fresh fish or 110 minutes for smoked fish.

• Drying: When you lack the specialized equipment for canning or pickling fish, drying is a quite convenient method. You should first clean and fillet the fish you plan to dry, slicing it into thin strips. Hang each fish strip out to dry in the hot sun with thread or thin wire for 12 hours. Once the fish strips develop a dry coating, bring the fish inside. As the fish continue to dry, the lack of water will suspend all microbial activity. Once dried, your fish can be used to make soups, stews, or condiments. If you plan to smoke your fish, you can dry the fillets in a smokehouse at 85 to 100º F. High-temperature drying is ideal for large whole fish and destroying any present bacteria.

• Freezing: Fish should be as fresh as possible before freezing. Remember to wash and remove any scales from the fish using the dull edge of a knife or spoon. Pretreat your fish for freezing according to the amount of fat in its flesh. Fat fish should be dipped for 20 seconds in an ascorbic acid solution made from two tablespoons of crystalline ascorbic acid to one quart of cold water to preserve natural flavors. Lean fish should be dipped for 20 seconds in a brine of ¼ cup salt to one quart of cold water. Alternatively, you can use a lemon gelatin glaze. Place the fish in moisture-vapor-resistant paper or place in freezer bags. Label and freeze for two to three months, or up to six months for lean fish.

• Pickling: After fresh fish is cleaned and cut, you should soak the fillets in a weak brine made up of one cup of salt to one gallon of water for one hour. Drain the fish and pack it in a heavy glass, enamel, or plastic container in a strong brine made up of two-and-a-half cups of salt to one gallon of water for 12 hours in the refrigerator. Rinse the fish in cold water. Combine a quarter-ounce bay leaves, two tablespoons allspice, two tablespoons mustard seed, 1 tablespoon whole cloves, one tablespoon ground pepper, half a tablespoon of ground dried hot pepper, one-half pound of sliced onions, two quarts distilled vinegar, and five cups of water in a large pan or kettle to prepare up to 10 pounds of fish. Bring the mixture to a boil, add the fish, and simmer for 10 minutes or until the fish flakes easily with a fork. Remove the fish from the liquid and place it in a single layer on a flat pan. Refrigerate and cool quickly to prevent spoilage. Pack the cold fish in clean glass jars. Add a few whole spices, bay leaves, freshly sliced onions, and slices of lemon to every jar. Strain the vinegar solution and bring it to a boil. Pour the vinegar solution into the jars until the fish is covered. Seal the jar immediately with a two-part sealing lid and store the fish in the refrigerator as soon as possible. Pickled fish taste best when used within four to six weeks, and it should be stored in the refrigerator at no higher than 40º F.

• Salting: Brine salting is a popular Scandinavian method for keeping fish fresh and flavorful for up to nine months. You will need a crock pot or glass container and several cups of fine-grained salt. After cleaning and preparing your fish, roll each fillet in salt and layer them in the crock pot. Add salt to the bottom and between each layer of fish. Salt draws water out of the flesh and creates a brine that prevents certain microorganisms or enzymes. Submerge the fish in the brine with a weight to prevent spoilage. Fish that weigh eight pounds or less can be cured for two days. Larger fish may require curing for up to 10 days. Once cured, repack the fish in fresh salt and store below 70º F. Rinse and cook the fish for several hours before cooking.

• Smoking: Wash freshly caught fish thoroughly. Brine the fish in a solution of one-and-a-half cups salt to one gallon of water in the refrigerator for 12 hours. Then brine the fish in a solution of four cups of salt to one gallon of cold water for 15 minutes. Remove the fish from the brine and rinse. Place the short stem of your meat thermometer in the thickest portion of the flesh. Add fish to the smoker once the air temperature reaches 100º F. While smoking fish, the air temperature should rise to 225º F. Fish flesh should reach and be kept at 180º F for 30 minutes. Smoked fish tastes best if used within one month and should be safely stored in the refrigerator.

Sydney Bennett Group 

https://sydneysspacelive.blogspot.com/2025/08/sydney-bennett-group.html

The Commonwealth Group 

https://sydneysspacelive.blogspot.com/2025/07/welcome-to-cig-calgary-european.html

CIG