由王吉桥、孙继红主编的《水产英语》以水产业所需要的最新理论、知识和技术为框架，以英语词汇学和语法学为重点，系统介绍了水产英语常用的词汇、语法特点和翻译技巧。全书共6章，34个单元。第1章共3个单元，、简单介绍了世界水产业的现状、地位、特色和发展趋势，给学生们一个水产业的总体概念。第2章包括6个单元，系统阐述了海洋学和湖沼学的基础知识。水产业是在水中进行的产业，要搞好这个产业必须了解水和各种水体的性质、生产力和循环。第3章有8个单元，按照生物的分类系统，阐述了水中各种生物的形态生物学，让外语类的文科学生们认识水产业的生产对象。第4章由9个单元组成，介绍了水生生物的感觉、呼吸、渗透调节、生长、繁殖等生命活动的特点、规律等，为了解水产养殖、捕捞和加工等水产业生产奠定理论基础。第5章包括3个单元，分别介绍了渔具、渔法和渔业资源管理的理论与知识。第6章有5个单元，系统阐述了鱼肉质的特点、水产品的加工与保存、水产品质量监控与毒素检测等最新理论和知识。本书涵盖了水产业的主要生产内容和学科，既是一本水产英语教材，又是一本水产概论的专业入门读物。

Content

Chapter 1 The State of World Fisheries and Aquaculture

 Unit 1 Fisheries Resources: Trends in Production, Utilization and Trade (1)

 Unit 2 Fisheries Resources: Trends in Production, Utilization and Trade (2)

 Unit 3 Fisheries Resources: Trends in Production, Utilization and Trade (3)

Chapter 2 The Aquatic Environment

 Unit 4 Hydrology and the Water Cycle

 Unit 5 Various Waters

 Unit 6 Physical Property of Water

 Unit 7 Dissolved Materials

 Unit 8 Photosynthesis and Circulation (1)

 Unit 9 Photosynthesis and Circulation (2)

Chapter 3 Food Chain and Resource Organisms

 Unit 10 Classification

 Unit 11 Phytoplankton and Zooplankton

 Unit 12 Seaweeds and Decapoda

 Unit 13 Lamellibranchiata and Cephalopoda

 Unit 14 Pisces and Cetacea (1)

 Unit 15 Pisces and Cetacea (2)

 Unit 16 Pisces and Cetacea (3)

 Unit 17 Pisces and Cetacea (4)

Chapter 4 Biology of Aquatic Resource Organisms

 Unit 18 Senses

 Unit 19 Respiration, Osmoregulation and Schooling

 Unit 20 Food and Feeding

 Unit 21 Reproduction and Early Development

 Unit 22 Age and Growth

 Unit 23 Food Webs and Material Cycles

 Unit 24 Pathology and Medicine

 Unit 25 Abalone Aquaculture

 Unit 26 Sea cucumber and sea urchin culture

Chapter 5 The Capture Fisheries

 Unit 27 Fishing Gear

 Unit 28 Seine Net Gear

 Unit 29 Current Regulation Objectives

Chapter 6 Food Fishery Products

 Unit 30 Characteristics of Fish Flesh

 Unit 31 Methods of Preservation

 Unit 32 Quality

 Unit 33 Marine Biotoxins of Algal Origin and Seafood Safety (1)

 Unit 34 Marine Biotoxins of Algal Origin and Seafood Safety (2)

附录

 附录A 课文参考译文

 附录B 练习参考答案

 附录C 单词表