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High-yield method for fish-lotus polyculture in grid ponds
The grid pond fish-lotus polyculture technique involves partitioning a hardened lotus pond into small grids of 2 sq m to 4 sq m using roof tiles, hard boards, etc., and planting lotus within the grids. The average yield per mu of water surface is 0.5 wan kg of lotus root and 400 kg to 450 kg of fish, with a net benefit of over 10,000 yuan per mu. This technique can utilize waste pits, wasteland, river beach land, and scattered marginal land to build grid ponds for fish-lotus polyculture. It features small investment, low cost, quick results, and high efficiency, making it suitable for vigorous development by thousands of rural households. It can both increase economic income
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How is oven-steamed fish made?
Ingredients: half a fresh mandarin fish; if many people are eating, use a whole one. Shredded scallions (two scallions), shredded ginger, light soy sauce, spicy soy sauce, cooking wine, salt, sugar. Method: Preheat the oven to 425F. Wash the fish, smear a layer of vegetable oil on both sides, then place it in a fish dish of suitable size, cover with aluminum foil, seal the edges well, put it in the oven and bake for 20 minutes, then take it out. Remove the aluminum foil and spread the shredded scallions over the baked fish. In another pan (medium heat), add vegetable oil and shredded ginger, fry until fragrant, add cooking wine, light soy sauce, spicy soy sauce, salt, a little white sugar and an appropriate amount of water, bring to a boil, and pour over the shredded scallions
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Jiaxing, Zhejiang, China, vigorously promotes a new fish therapy species - the doctor fish
Jiaxing Jinhongwan Ornamental Fish Professional Cooperative is a comprehensive ornamental fish enterprise in Xiuzhou District, with ornamental fish farming as its leading variety and integrating breeding, farming, sales, and export. Mr. Chen Zhiyu, the head of the cooperative, devoted himself to research on the reproduction of hot spring fish for many years, and this fish has now been successfully artificially bred in Sanya, Hainan, China. In order to better promote doctor fish fry and carry out industrial development, on the one hand, the cooperative has increased its efforts in base construction. Because the breeding of doctor fish has relatively high requirements for water quality, climate, and other conditions
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A Cross-Cultural Food Story in Braised Fish
When I first arrived in the UK, I temporarily stayed with a British family. The hosts, Mike and Sheila, were both Catholics, and both kind and hospitable; they gave me a feeling of home at a time when I was still "shell-shocked" in the UK. Usually, besides reading and sports, I had a special hobby, which was cooking. While at Mike's home, in order to show the wonders of Chinese cooking, I would occasionally go into the kitchen and show off my skills, and what I was most proud of was making braised fish with mackerel. After Mike ate my braised fish, his eyes went wide: "My God,
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Home-style Recipe and Step-by-Step Guide to Fish Head with Chopped Chili
Ingredients: 1 bighead carp fish head, 1000 g, plus Hunan-style chopped chili, MSG, red chili oil, ginger, scallion and white radish slices, each in appropriate amounts. Method: ① Wash the fish head, remove the gills and scales, and split it in half right down the middle of the lips. ② Evenly rub salt and MSG over the fish head; after marinating for 5 minutes, spread the chopped chili over the fish head. Place 2 to 3 slices of ginger and white radish at the bottom of the plate, set the fish head on top, and scatter an appropriate amount of shredded ginger over the fish. ③ Steam the fish head for 15 minutes,
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How to make pan-fried Bombay duck fish pancake, easy to whip up in just a few simple steps
Dish name: Pan-fried Bombay duck fish pancake. Main ingredients: 500 g Bombay duck (Bombay duck fish), 50 g minced garlic, 150 g cornstarch, 25 g fish sauce, 7.5 g monosodium glutamate, 0.1 g pepper, 1 g sesame oil. Method: 1. First remove the head, intestines and stomach of the Bombay duck fish, wash clean and put in the freezer until the fish body is slightly firm, then take it out, use a knife to remove the fish bones, cut each fish into two to three sections, place in a large bowl, add fish sauce, cornstarch, monosodium glutamate, pepper and sesame oil, mix well and set aside. 2. Heat the wok, add a small amount
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Prediction Methods and Rescue Measures for Fish Pond Overturn
In summer and autumn, when temperatures are high and microbial activity is vigorous, if a fish pond receives large amounts of fertilizer and feed, the fish can easily come to the surface gasping for air due to oxygen deficiency. If rescue measures are not taken in time, the fish will suffocate and die. Therefore, fish pond management should be strengthened at ordinary times, prediction should be done well, and rescue measures should be taken promptly when fish come to the surface gasping for air, so as to prevent fish pond overturn. Signs before overturn: On the afternoon of a hot day, if organic matter in the pond is found fermenting and producing large amounts of bubbles that cover 1/2 of the pond water surface, and a fishy, foul odor can be smelled from far away from the pond, it indicates that pond overturn is about to occur. In weather that alternates between clear and rainy, in windless, muggy thundering weather, or after heavy thunderstorms, observe the fish pond carefully to prevent fish pond overturn. For fish ponds with severe surface gasping, be especially careful to prevent fish pond overturn. In fish ponds where severe surface gasping occurs, pond overturn mostly happens in the middle of the night and early morning.
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Detailed explanation of the method and steps for making smoked fish
1. Process flow: raw material preparation -> soaking -> rinsing -> draining -> frying -> seasoning -> bagging -> vacuum sealing -> sterilization and cooling -> heat preservation inspection -> warehousing and storage. 2. Key operating points. (1) Raw material preparation: remove the head, guts and tail of the raw fish, then wash clean. If the fish is large, cut it into pieces, then wash again with clean water. (2) Frying: fry until the fish turns deep yellow and the surface is firm. (3) Seasoning: add 35 kg of soy sauce into a jacketed kettle and heat, pour in 300 kg of fried fish and stir, add 30 kg of yellow rice wine
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Pond fish "pond turnover" (mass fish suffocation) occurs mostly in the high-temperature seasons of summer and autumn; early prevention is key
Due to negligence in management, fish ponds often suffer from pond turnover, causing great losses to fish farmers. To prevent pond turnover, the symptoms, causes and control measures are briefly introduced below for the reference of fish farmers. 1 Symptoms: Due to severe oxygen deprivation, pond fish gasp at the surface, scattered throughout the pond, mouths opening and closing, calmly taking in oxygen directly from the air at the water surface; in severe cases they slowly turn over, struggling to keep balance, and after repeating this several times, they die belly-up. 2 Dead fish species
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Detailed Explanation of Key Technical Points for Pollution-Free Fish Storage and Transportation
The entire process of farmed aquatic products from pond to table is subject to safety and quality monitoring, of which storage and transportation is one of the important links. If errors occur in storage and transportation, the so-called pollution-free status will be lost at the final step. 1. The water quality used for storage and transportation shall comply with the relevant national regulations. During storage and transportation, fish should be handled gently and transported gently, avoiding squeezing and collision, and care should be taken not to let them dehydrate or lose ice. 2. Packaging containers should be non-toxic, odorless, clean, sturdy and have good drainage conditions. Live fish can be held in canvas buckets, live fish boxes or nylon bags with oxygen, while fresh fish use bamboo
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