Fillet Punctures

 Captain Gary Oickle of the Roy & Marie has hired you to examine the quality of the fish in an effort to improve the price of the landed catch. In this report, you inspect various methods used at sea and check cod and haddock fillets for punctures and damage. There are other aspects off quality control you will be considering, but at this time you want to focus on damage caused by pitch forks and gaffs; how much damage is caused and ways to minimize the problem, if there is one.

 After your inspection you out lined the main problems for the Captain.

 The use of forks both on deck and in the hold caused damage to a large percentage of the haddock brought on board. You made a graph that outlined the amount of damage.

 100P = 19 X 4000  P = P = 760 lbs.

 When you investigated further, you saw that there was greater damage caused by gaffing as the haddock were being brought on board. You calculated the amount and presented the finding to the Captain.

 Part??? Part ?% Whole100

 % = 19 Part ?% = 19 Whole100

 Whole = 4000 lbs Part ?% = 19 Whole=

 100P = 19 X 4000  P = = P = 760 lbs (total damage = 760) Part ?% = 19 Whole = 4000 lbs100

 Forks = 19% = 760 lbs  Gaff = 45% of the forks (760 lbs) (When you investigated further)

 Part ??? Part ?% Whole100

 Whole 760 lbs Part ?% Whole =

 % = 45 Part ?% = 45 Whole =

 100P = 45 X 760  P = = 342 lbs 100 P = 342 lbs (gaff) Part ?% = 45 Whole = 760 lbs100

 760 lbs – 342 lbs = 418 lbs (gaff)  418 lbs (gaff)  342 lbs (fork)

 45% + 19% of 4000  100p = 64% of 4000  P = 64 X 4000  100  P = 64 X 40  P = 2560 lbs total damage