Fit growth models to otoliths and/or tagging data, using the 'RTMB'
  package and maximum likelihood. The otoliths (or similar measurements of age)
  provide direct observed coordinates of age and length. The tagging data
  provide information about the observed length at release and length at
  recapture at a later time, where the age at release is unknown and estimated
  as a vector of parameters. The growth models provided by this package can be
  fitted to otoliths only, tagging data only, or a combination of the two.
  Growth variability can be modelled as constant or increasing with length.

Dataset of 302 measurements of 11 fish species to accompany the
    manuscript "Length-weight relationships of six freshwater fish species
    from lake Kirkkojarvi, Finland".

Processes tracked points on a fish's body and uses them to estimate 
    standard kinematic parameters such as tail beat amplitude and frequency, body 
    wavelength and wavespeed. As part of this, it also estimates the location
    of the center of mass and the principal swimming axis. The techniques are
    described in detail in the main vignette and are published in the book
    chapter Hawkins, O.H., Di Santo, V., Tytell, Eric.D., 2025. "Biomechanics and 
    energetics of swimming", in: Higham, T.E., Lauder, G.V. (Eds.), Integrative 
    Fish Biomechanics, Fish Physiology. Academic Press. 
    <doi:10.1016/bs.fp.2025.06.003>.

Functions for applying a wide range of fisheries stock assessment methods.

Fits models to catch and effort data. Single-species models are 1) delta log-normal, 2) Tweedie, or 3) Poisson-gamma (G)LMs.

Provides an alternative to facilitate the construction of a phylogeny for fish species from a list of species
   or a community matrix using as a backbone the phylogenetic tree proposed by Rabosky et al. (2018) <doi:10.1038/s41586-018-0273-1>.

The proximate composition analysis is the quantification of main components that constitutes nutritional profile of any food and food products including fish, shellfish, fish feed and their ingredients. Understanding this composition is essential for evaluating their nutritional value and for making informed dietary choices. The primary components typically analyzed include; moisture/ water in foods, crude protein, crude fat/ lipid, total ash, fiber and carbohydrates AOAC(2005,ISBN:0-935584-77-3). In case of fish, shellfish and its products, the proximate composition consists of four primary constituents - water, protein, fat, and ash (mostly minerals). Fish exhibit significant variation in their chemical makeup based on age, sex, environment, and season, both within the same species and between individual fish. There is minimal fluctuation in the content of ash and protein. The lipid concentration varies remarkably and is inversely correlated with the water content. In case of fish, carbohydrates are present in minor quantity so that are quantified by subtracting total of other components from 100 to get percentage of carbohydrates.