The legal basis for cooperation between the Russian Federation and the BRICS states are considered in the article. The information on the place of these states in fisheries and aquaculture of the world, on the role and development of the fishing industry in the economy of Brazil, India, China and South Africa is given. The current bilateral international documents of the Russian Federation with the BRICS member states, joint membership in international fisheries organizations are analyzed. Proposals for the development of bilateral cooperation between the Russian Federation and Brazil, India, China and South Africa in the field of fisheries were formulated.

Based on the materials collected in 2000-2022, the dynamics of stocks and the prospects for harvesting true seals living in the northern part of the Sea of Okhotsk are considered.

The article presents the results of a systematic analysis of the distribution of pollock production volumes between fishing enterprises - users who have fixed shares for industrial and coastal fishing and investment quotas in the fishing zone "Sea of Okhotsk" in the period 2015-2022.

The article describes methods for obtaining and counting grayling eggs, its incubation, and growing the larva to a viable stage in expedition conditions. Recommendations are given on the choice of installation sites for incubators and cages. The working fecundity of grayling is 1500 pieces of eggs per female. The loading density of caviar is up to 40 thousand pieces / incubation unit. The incubation period is 27 days or 153 degree days. The density of planting larvae in cages for short-term maintenance for the period of rearing is 20 thousand pieces / m² . The period of rearing is 10 days.

In the modern study of evolutionary and taxonomic relationships of fish, the mitochondrial genome is used because of its small size and high mutation rate compared to the nuclear genome. mtDNA research helps to identify geographical and genetic patterns, as well as the origin of species, breeds and varieties. In this work, the genetic diversity of the herd of the northern type Sarboyan carp was studied using the COX1 fragment of mitochondrial DNA, and phylogenetic relationships between modern breeds, subspecies and species of the genus Cyprinus were analyzed. The analyzed haplotypes of Sarboyan carp bred in the Moshkovsky district on the farm of ECO-PARK LLC revealed relatively low indicators of genetic polymorphism. Phylogenetic analysis conducted on the basis of its own haplotypes and haplotypes taken from the NCBI international database suggests that the Sarboyan carp is a deeply hybrid grouping, which confirms the known data on the origin of this breed. The study of the median haplotype network showed that the haplotypes of carp and wild carp form related haplogroups through one common haplotype. The Sarboyan carp is represented by three haplotypes, 75% of which belong to the star-shaped structure (H1), and the remaining 25% are represented by various breeds of carp and carp from both Eurasia and North America.

The paper provides a brief analysis of the retrospective and current state of industrial fishing of Lake Tsatsa, as well as the results of studies of the state of the commercial fish fauna and its food supply. The results obtained made it possible to develop the most optimal strategy for the fishery use of fish stocks, which is based on the maximum possible harvesting of the slow-growing population of bream, the irruption of which causes a further deterioration in feeding conditions for traditional commercial fish - carp and crucian carp. They are more in demand among the population and, accordingly, more profitable in the fishery, which is the first direction of the proposed strategy. The second direction of the strategy is the directed formation of the ichthyofauna with the predominance of the biomass of the most commercially valuable species - herbivorous fish, which is ensured by the existing significant reserves of phytoplanton and macrophytes. The introduction of herbivorous fish juvenile as objects of pasturable fish culture will increase fish productivity and produce annually from 20 to 55 tons of valuable fish products.

The conceptual and historical aspects of ecology, taxonomy, genetics, demography and the peculiarities of selectivity dynamics of the Yenisei sturgeon are considered. On the basis of mathematical modeling, the life expectancy of the Siberian sturgeon has been revised and traveling waves of promizyatia selectivity, gene wave, dynamics of alleles of the Siberian sturgeon have been detected.

The article presents the directions of environmentally sound management of the biomass of the southern reed based on its use as the main component of feed for herbivorous fish. The formulation and technology of three types of feed for herbivorous fish grown in ponds based on southern cane has been developed; it is proposed to remove the rapidly renewable biomass of southern cane from water bodies and use it in feed production, rather than dispose of it as Class V waste; the production of feed based on southern cane at a feed mill at a price of 25 rubles/kg has been tested; the effectiveness of feed based on southern cane in feeding herbivorous fish in pond farming conditions has been proven; practical recommendations on feeding for fish farms have been developed and the popularization of an intensive method of growing and culture of feeding herbivorous fish with feed based on southern cane. The involvement of the southern cane in feed production will allow to obtain a comprehensive socioeconomic effect, consisting in the formation of a new market of raw materials for the production of feed, cleaning of agricultural lands and reservoirs from uncontrolled thickets, reducing fire danger, increasing the production of marketable fish available to the population due to the transition from extensive to intensive method of cultivation, the development of feed production.

The cultivation of bivalves is currently one of the most promising areas of mariculture worldwide. The article discusses the advantages and disadvantages of traditional methods of cultivating scallop seaside, where the suspended method is considered more promising than the bottom. The specific productivity of cage cultivation is calculated, in which a little more than 10 ha (2.5-3.0 t/ha) is required to obtain 25-30 tons of marketable products. With the bottom method, 4-6 sites of 1 ha (2.5-5.0 t/ha) will be needed for growing 10-30 tons. The latter value even exceeds the indicators of cage cultivation, although it has always been considered as more reliable and productive. In order to minimize or avoid some of the disadvantages of traditional breeding methods, a new method of growing scallops was applied at the mariculture site in Kozmina Bay: in an aviary. The essence of the method is that before the release of the yearlings, the site is fenced with a fence from Delhi, which protects the mollusks from many predators and prevents the scallops from moving outside the site.

The aim of the study was to evaluate the effect of the components that make up fish preserves on the total microbial load, as well as the effectiveness of processing preserves with ionizing radiation to reduce the number of microorganisms that seed the product to a safe level and for increase its shelf life. The object of the study was fish preserves, as the most vulnerable products for seeding and development of harmful microorganisms, The samples were exposed to accelerated electrons with a dose equivalent to 4 kGy to reduce the microbial load. It has been confirmed that each of the components of the ready-to-eat product can be as a source of contamination of the finished product. The contribution of each of the components to the total contamination of preserves, changes in the number of microflora depending on the recipe, shelf life and the presence of preservatives have been studied. It has been established that under the action of ionizing radiation, the number of microflora in fish preserves is significantly reduced, thereby increasing the shelf life of the product. It has been experimentally shown that, despite the insignificant content of spices, they make a significant contribution to the overall contamination of the finished product due to bacterial spores developing under favorable conditions, reducing the shelf life of preserves. There is a synergistic effect of the combined action of ionizing radiation and the preservative sodium benzoate on microorganisms.

Studies have been conducted and conversion coefficients have been developed for the weight method for determining the mass of a crab transported on vessels of the fishing fleet in a live form. The features of the structure and physiology of crabs, which must be taken into account when carrying out control weighings, are revealed. As a result, a methodology has been developed for determining the mass of a crab transported on fishing fleet vessels in a live form, which includes basic concepts, requirements for inventory and measuring instruments, the procedure for carrying out control weighings, accounting forms for determining the mass of a crab, conversion coefficients and a conversion formula.

The development and implementation of methods for determining the mass of the crab made it possible to effectively control the removal of crabs without damaging the commercial properties of the products, and to reduce the time of control measures to determine the size of the removal of crabs.

The article presents the results of studies of the competitiveness of new technologies for deep processing of pelagic fish species, such as blue whiting, polar cod, herring with a mass fraction of fat content of less than 12%. The results of the QFD analysis of competitiveness and the prospects of the technologies for processing pelagic raw materials developed by the employees of FSAEI VO "MSTU" are presented.

The results showing the possibility of complex use of holothurians for obtaining food products, including biologically active additives (BAA) are presented. The possibility of adjusting the amino acid composition of culinary products based on cucumaria by adding components of terrestrial origin is shown. The characteristics of dietary supplements from the muscle tissue of holothurians are given. The conditions for the rational processing of waste from the cutting of trepang and cucumaria using proteolysis are substantiated. The resulting products contain glycosides, amino sugars, collagen and selenium.

The level of scientific and technical literature related to the research topic is analyzed. Unexplored areas in the technique and technology of baked fish and vegetable products using various types of equipment have been identified. In the process of research, the issues of combining lean fish species with products of plant origin, which mutually complement the amino acid composition of highly prepared semi-finished products, were considered. The main raw material for the production of cutlets was fresh frozen pink salmon fish with the addition of buckwheat, rolled oats, millet and rye flour, as well as powders of plant origin: freeze-dried dill, parsley and paprika, and onions, orange and yellow carrots, and milk were used as plant and animal raw materials, butter and chicken egg. For heat treatment, gentle heat treatment methods and modes were chosen: baking in a combi oven in the “steam” and “heat” modes and, for comparison, the same method – baking in an oven. Based on modeling the components of the recipe, taking into account their biological value, new taste qualities of baked fish cutlets were obtained. As a control, there were fish cutlets prepared according to the traditional recipe available in the regulatory documentation. The dependences of raw and heat-treated products and their influence on the structure of cutlets were revealed. The sensory characteristics of new semi-finished products with a high degree of readiness were obtained, taking into account processing in a combi oven and baking in an oven. The parameters of technological processes have been established for baking in the “steam” and “heat” mode at a temperature of 180-200°C in a combi oven, and at 200°C baking for 7 minutes, and then at a temperature of up to 250°C until the inside reaches 80°C (more 3-5 minutes). The dependences of milk, eggs and butter on the binding components of the formulation - herbal additives – have been identified. The resulting model formulation meets the requirements, regulatory documentation and consumer preferences. Baking in the “heat” mode is characterized by a loss of protein of 3,43-3,68%, fat – 0,02-0,23%, carbohydrates - 0,43-0,61%. Oven roasting has a gentler effect on nutrient loss. At the same time, the loss of protein is 2,00-2,49%, fat - 0,13-0,43%, carbohydrates – 0,11-0,46%.