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Dried fish roe
The ovaries of the monkfish are at their fullest in spring, and their color is also relatively vivid, like a long red-yellow ribbon piled up in the abdominal cavity. After dissection, take out the roe and wash it clean with seawater, hang it on bamboo poles to dry in the sun, or cut it into 1 m long strips and lay them out on mats to dry; after they take shape, turn them over, dry until fully dry, fold into 50 cm strips, tie into small bundles, then bundle into larger packages or pack in rectangular baskets. The finished product is dark red, with flat roe strips, uniform drying, and a normal smell. The roe can also be steamed into a cooked dried product. When the fresh roe is sun-dried until half dry,
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How to tell male from female yellow catfish? A few practical methods
Yellow catfish, commonly known as geyayu, is a fish native to this area. It is a widely distributed bottom-dwelling fish, and its reproduction rate and yield in Nansi Lake are second only to crucian carp in catch volume. The yellow catfish has a yellowish-brown body, with a large hard spine on the back and tail respectively, a large head and a wide mouth. It grows rather slowly; in the 1950s the largest individuals reached more than 200 grams, close to half a jin. After the 1980s, because of excessive catching, its body weight gradually decreased; common individuals are about 15 cm long and weigh around 80 grams, while female yellow
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How do you make five-spice roasted fish? A detailed method shared with you
Five-spice roasted fish is a cooked food made mainly from small mixed fish, seasoned and dried. It is delicious and nutritious, suitable both for the ordinary family dinner table and for mid- to high-grade restaurants and hotels. At the same time, processing makes low-grade small mixed fish easy to store and transport and increases their value several times over, making it a fish cooked-food processing industry with great prospects. The method for making five-spice roasted fish is as follows: 1. Raw material handling. The raw fish can be ice-fresh or frozen fish, or salted and preserved brine fish. Frozen fish must first be thawed, and brine fish must
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Detailed recipe tutorial for sautéed thick fish slices with fermented rice wine
[Features]The fish slices are thick and uniform, the meat is tender and fresh, and the fermented rice wine aroma is striking. [Ingredients]750 g mandarin fish meat. 20 g green fava beans, 20 g soaked wood ear mushrooms, 20 g peeled winter bamboo shoots. 30 g starch, 20 g egg white, 5 g refined salt, 250 g fermented rice wine juice, 15 g Shaoxing wine, 50 g lard. [Preparation process]Wash the mandarin fish meat, cut into 4 cm long sections, and along the grain use an oblique knife method to split it into thick fish slices 2 cm wide and 0.4 cm thick, place on a plate,
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Detailed explanation of rapid fish fry cultivation techniques in summer
Summer is a very important season for fish fry cultivation. Good cultivation measures can promote growth, strengthen physique, improve disease resistance, provide large-sized and robust superior fry for adult fish farming, and achieve increased production, income, and efficiency. Summarizing the experience of recent years, rapid fish fry cultivation in summer should achieve the following points: 1. Regulate the water environment. As the saying goes, "To raise fish, first raise the water; when the water is good, the fry are strong." In ponds that have previously cultivated fry, due to long-term aquaculture, sludge accumulates, water quality gradually ages and deteriorates, dissolved oxygen
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How to Make Delicious Braised Fish Chunks? A Detailed Guide to the Home-Style Method
Ingredients: about 1LB of fish, 3 slices of ginger, some chopped scallions. Seasonings: salt, light soy sauce, dark soy sauce, cooking wine, starch. Cut the fish into chunks, mix in salt, cooking wine, and light soy sauce, and marinate for 15 minutes. Heat the wok, pour in cooking oil, and heat it to 60-70% hot. Coat each fish chunk evenly with starch (not too much) and fry in the oil until both sides are slightly golden. Pour out the excess oil, leaving only a small amount. Add a small bowl of water, a small spoonful of white sugar, and a large spoonful of dark soy sauce, bring to a boil together, and taste to see whether more salt is needed. Reduce the sauce over high heat, sprinkle with chopped scallions, and it is ready.
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Detailed Explanation of Key Points for Polyculture Techniques of Soft-Shelled Turtles, Crabs, Shrimp and Fish
1. Pond conditions: The pond area is 3.5 mu, the pond bottom is flat, the silt is about 15 cm thick, and the water depth is 1.5 m. A 40 cm wide glass fence is installed around the pond, equipped with one 1.5 kW paddlewheel aerator. 2. Pond clearing and water fertilizing: After clearing the pond by the dry method with 75 kg of quicklime per mu, expose it to the sun for 5 days. One week before releasing the seedlings, fill with water to a depth of 80 cm, and use Feishuibao and EM original liquid to fertilize the water quality, so that the water transparency is about 30 cm and the water color is tea-brown or yellow-green. 3.
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How to treat fish enteritis? Sharing treatment experience
In the process of aquaculture (especially large-scale farming of allogynogenetic gibel carp on the coastal tidal flats of northern Jiangsu), farmers often encounter the problem that the fish they are raising grow slowly or do not grow at all. Through testing of various water quality indicators in the aquaculture water environment (pH, dissolved oxygen, ammonia nitrogen, nitrite nitrogen, hydrogen sulfide, etc.), all met aquaculture water standards; testing and microscopic examination of the farmed fish bodies found no parasites on the gills or body surface. There were no abnormal symptoms at the anus, but when the abdomen was gently pressed there was "gelatinous feces,"
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How to prevent fish from gasping at the surface? A detailed guide to practical and effective measures
Discharge an appropriate amount of pond water and add fresh water; the suitable time for adding water is around 2-3 p.m. Use aerators reasonably, stop fertilizing, and control fish feeding. Splash quicklime water in small amounts several times to adjust the pH of the water body. Use chlorine dioxide twice in succession to disinfect the water body; before disinfection, an appropriate amount of oxygen enhancer and microecological preparations may be applied.
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External-use medication for fish and shrimp, a lifesaver for treating diseases in aquaculture
Properties: This product consists of two compound preparations, Type A and Type B. Type A is a yellow-brown powder, and Type B is a slightly red transparent liquid. Action and uses: External-use medication, mainly for the prevention and treatment of bacterial and viral diseases in fish and shrimp, and for oxygen deficiency causing fish to gasp at the surface. Usage and dosage: (1) Whole-pond splashing: the concentration for preventing and treating bacterial and viral diseases in fish and shrimp is (1.5-3.0) ppm. (2) The concentration for rescuing fish and shrimp gasping at the surface is (2.0-3.0) ppm.
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