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Detailed Explanation of Key Techniques for Broodstock Breeding in Icefish Aquaculture
1. Source of broodstock. Sexually mature individuals caught during the breeding season of large icefish can be used for artificial breeding; individuals raised to sexual maturity can be used for artificial breeding; individuals that have not reached sexual maturity must not be used for artificial breeding. 2. Capture of broodstock. The capture of large icefish should be carried out during the peak spawning period; in areas north of the Yellow River, capture can begin in early December, and in areas south of the Yellow River, capture can begin in mid-December. The capture nets can be gill nets (mesh size 2a of 1.5-2.4 cm) or under-ice seine nets.
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What are the technical measures for rice-fish rotation?
Before stocking fish, preparatory work must be done well; first, the field ridges must be heightened and reinforced. In conjunction with planting the early rice seedlings or preparing the field, first heighten and widen the field ridges as a foundation for later heightening and widening; after the early rice is harvested and the late rice is transplanted out, promptly heighten the ridges to more than 1.5 m, with a ridge surface width of about 1.2 m. Second, a holding pond must be prepared well. The holding pond is dug at one corner of the main field, with an area of 15%-20% of the rice field. The holding pond is about 1 m deep. Finally, a drainage ditch should be opened at a convenient end of the field to prevent floodwater from rushing into the pond and causing the fish to escape with the water
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Recipe and Cooking Techniques for Stir-Fried White Cuttlefish Shreds
[Features]The fish shreds are snow-white, complemented by three kinds of shredded ingredients in this stir-fried white cuttlefish shreds dish; the colors are pleasing to the eye, the texture is soft, tender and smooth, and the taste is delicious. It is a delicacy for early spring. [Ingredients]300 g cuttlefish. 10 g rehydrated shiitake mushrooms, 100 g green leafy vegetables, 20 g egg white, 15 g ham. 20 g Shaoxing wine, 10 g scallion-ginger juice, 2 g refined salt, 15 g water starch, 1.5 g monosodium glutamate (MSG), 500 g lard (100 g actual consumption). [Preparation Process]Clean the cuttlefish, cut off the flesh on both sides, skin side down
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Sprouted grain is a high-quality feed for raising fish, with good feeding results
Feeding fish with sprouted grain has the advantages of a wide range of raw materials, simple preparation, rich nutrition, strong palatability, convenient feeding, and low cost. In addition, it can ease the shortage of concentrated feed and green feed, making it a fish feed worth promoting. Sprouted grain is rich in vitamins and carotene. Raising fish with sprouted grain can promote the transformation of nutrients and metabolism in the fish body, and enhance the skin's antibacterial ability. It is especially important for the pre-spawning conditioning of feeding fish such as grass carp, carp, and bream, and can increase the spawning rate, fertilization rate, and survival rate. The preparation and feeding methods of sprouted grain are introduced below:
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What kind of fish is the Red Wen Fish? Introduction to the characteristics of the Wen Fish variety
Originally named Wen Yu (patterned fish). As early as the late Ming Dynasty, after goldfish moved from pond culture to basin and vat keeping, their color varieties gradually increased. To distinguish them from the earlier goldfish, people called them "Wen Yu," meaning "fish with patterns." This is recorded in the Ming Dynasty book "Kao Bo Yu Shi." The Wen Fish has a short, broad body shaped like a triangle, with a pointed head like a mouse's head, which is its distinguishing feature; its fins are well developed. It is the earliest variety among the Wen group and evolved directly from the grass goldfish. Japan's Red Ryukin originated from China's Red Wen Fish. Originally only red, through years of breeding, its colors increased,
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Home-style recipe for spicy pork intestine boiled fish, delicious and great with rice
Ingredients for pork intestine boiled fish: pork intestine, grass carp, Pixian douban (fermented broad bean paste), ginger, scallion, garlic, dried chili, sesame oil, celtuce, garlic sprouts, Chinese celery. Method: wash the pork intestine using a special method, then cut into small sections; slice the grass carp into fillets, marinate with salt, yellow rice wine and shredded ginger, and marinate the head and tail separately on another plate; stir-fry celtuce and other ingredients as the base; add the seasonings to the wok and stir-fry, and once the aroma comes out, add the head and tail, fish fillets and pork intestine, and cook them together in a secret-recipe sauce pot. Features: pork intestine and boiled fish are mostly seen "fighting alone", but now the two are combined in one pot,
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Detailed Home-Style Recipe for Astragalus and Snakehead Fish Soup
Main ingredients: 20 g astragalus root, 450 g snakehead fish (1 or 2 fish), 3 red dates with pits removed. Method: 1. Rinse the astragalus root and red dates. 2. After slaughtering the snakehead fish, wash it clean and wipe dry. 3. Heat a flat-bottomed pan or Chinese wok, add 1 tablespoon of oil and swirl to coat the pan, put in the snakehead fish, and fry over low heat until slightly yellow, then remove. 4. Put 5 cups or an appropriate amount of water into a pot and bring to a boil, add the snakehead fish, astragalus root, and red dates and bring to a boil, then simmer over low heat for 3 hours, and add salt to taste. Characteristics: Astragalus root can tonify qi and strengthen the exterior, clear deficiency fire, and strengthen the spleen
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Acupuncture on Live Fish Can Extend Their Freshness
A Japanese marine biologist invented a live-fish acupuncture preservation method. This method draws on the acupuncture techniques of traditional Chinese medicine, inserting needles into the nerve acupoints of the fish's brainstem; after a few minutes, the live fish enters a dormant state. According to tests, after being needled at the acupoints and entering dormancy, a live fish can remain in a dormant state for about 10 hours; in the dormant state, its internal circulation drops to the lowest maintenance level, so it will not spoil or smell bad. This way, freshness can be preserved without freezing.
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How to prevent fish fulminant hemorrhagic disease? Introduction to practical methods
In autumn, as fish grow rapidly, pond farming density increases, water quality is prone to deterioration, and the reproduction rate of various pathogenic pathogens accelerates, making it very easy to trigger fulminant hemorrhagic disease. The preventive measures are as follows: 1. Before the fry and fingerlings are put into the pond, they must be soaked and disinfected with 1%-2% salt water. The soaking time depends on the fish's physique and the temperature. When conditions permit, fish fingerlings can be soaked with fulminant hemorrhagic disease vaccine. 2. Change water and increase oxygen in a timely manner. Keep the water quality fresh and change the water frequently. If conditions limit water changes and it is inconvenient, quicklime can be slaked into slurry and splashed over the whole pond, and at the same time, aerators should be used reasonably.
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What are the prevention and control methods for fish diseases and enemies?
1. Blue-green algae disease: Blue-green algae include Microcystis aeruginosa and Microcystis flos-aquae. They generally occur in summer and early autumn, and they like to grow in water with higher temperatures and relatively strong alkalinity. When the pH is 8-9.5 and the water temperature is 28°C-32°C, they reproduce fastest. If there are more than 500,000 colonies per liter of water, the dissolved oxygen in the water is often insufficient for their needs, and they will die in large numbers on their own. After the algal bodies die, proteins decompose easily, producing toxic substances such as hydroxylamine and hydrogen sulfide. When these toxins accumulate in the water, they can not only poison fish to death, but even cattle and sheep that drink this
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