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How Are Warm-Water Fish Harvested? Key Technical Points Explained in Detail
In summer and autumn, the fish-carrying capacity of intensive culture ponds reaches saturation, and some adult fish have reached marketable size and can be harvested for market. This not only benefits fish growth and the rearing of large-size high-quality fingerlings, but also reduces the fish-carrying load of the pond. According to production practice, the following key techniques should be grasped when harvesting warm-water fish. 1. Harvesting time is generally chosen in clear, fine weather, when the air temperature is cool, before and around dawn in the latter half of the night when fish are not gasping at the surface, or in the morning when the water temperature is relatively low (the specific time is determined according to the distance from the market and @#@136@#@ time). At this time, seining to harvest fish has little impact on the pond fish, and the freshly caught fish can be supplied to market in time. In overcast, muggy weather, or when pond fish show signs of gasping at the surface or fish diseases occur, seining should not be carried out, so as to avoid causing a large number of fish deaths. Seining cannot be done in the evening; otherwise it will cause premature convection between the upper and lower water layers, accelerate the consumption of dissolved oxygen in the pond water, and cause the pond fish to gasp at the surface.
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There's an art to cleaning and cooking fish, and these tips are worth learning
After soaking fish in water with a few drops of vinegar added, the scales come off easily. In a container of cold water, scrape the scales with both hands underwater, and the scales won't fly everywhere. Sea bass must have the gills removed, otherwise the fish soup tastes bitter. Some fish have slime, which can be scrubbed off with table salt and then rinsed with cold water. If you accidentally puncture the gallbladder when gutting the fish, rub salt on the spot where the bile is, then wash with cold water; hot water must not be used. To remove the strong odor of flounder, tear off the dark
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Symptoms and control methods of diplostomiasis in fish
Main pathogens: Diplostomum spp., cercariae, metacercariae. Affected species: silver carp, bighead carp, etc. Optimal control period: May to August. Identification features: diseased fish have a blackened body and are thin and weak; in the early stage of acute infection, diseased fish struggle by leaping at the water surface, or swim rapidly in the water, and when their strength is exhausted they swim slowly with the head down and tail up, losing balance, and the body may bend or there may be severe congestion around the head and eye sockets; in chronic infection, the cornea of the fish eye becomes cloudy and milky white, and in severe cases the lens falls out, resulting in blindness. Control
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Fish tofu is a frozen prepared food.
Fish tofu, also known as fried fish cake, uses fish meat as the main ingredient, which is minced into a paste and combined with other auxiliary ingredients, then extruded into blocks and cooked by frying. Because of its attractive golden-yellow appearance and its ability to eliminate fishy odors, it is increasingly favored by consumers. It tastes rich and fragrant, is springy, and is nutritious, making it a great ingredient for hot pot, stir-fries, and malatang. Ingredients list: Raw material amount (kg) fish paste 70.000, egg white 7.000, tapioca starch 10.00
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How to identify high-quality fish fry? Master these selection tips
Check the size of the fish fry. Fish of the same species from the same pond should be uniform and even when harvested, with little difference in body length and weight. In contrast, poor-quality fish fry with large individual differences and uneven sizes often result in a low overall survival rate due to competition for food, mixed genetic stock, poor management and other reasons. Check the body color of the fish fry. High-quality fish fry have bright, glossy body colors. Different species and different farming methods produce fish fry with different body colors. Generally speaking, high-quality silver carp fry should have a silver-gray back and silvery-white sides and belly. High-quality
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Fish scales turned from waste into treasure, processed into fertilizer
Currently, a new type of high-quality organic fertilizer - fish scale fertilizer - is being highly praised by many fruit growers in provinces such as Fujian and Guangdong. This product was first developed by a woman in Chishiwan Village, Meiling Town, Zhao'an County, Fujian Province. Over the past two years, she has processed recovered fish scales into fish scale fertilizer, which has both opened up a source of agricultural fertilizer, reduced environmental pollution from waste fish scales, and increased her personal income. Zhao'an Bay is one of the fine fishing grounds in Fujian Province, among which Gongkou Port trades about 30,000 tons of fresh fish annually from Jinjiang and local light boats. Around the port there are more than 40 fish cargo
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Detailed Explanation of Key Processing Techniques for Minced Fish Canned Products
The processing of minced fish canned products was developed on the basis of minced fish product processing. Such items as boiled fish balls, fried fish balls, seasoned minced fish, etc., can all be processed into canned foods. These canned products have the unique flavor of minced fish products. Here, only the seasoned eel minced fish canning is taken as an example. (1) Process flow: raw material handling - grinding meat, pounding and kneading (adding seasonings) -> filling into cans -> pre-sealing -> vacuum sealing -> sterilization -> cooling. (2) Key operation points: 1. Raw materials: select ice-fresh or frozen eel with good freshness; spoiled fish must not be used.
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Processing Methods and Techniques for Dry-Salted Icefish (Large Icefish)
The processing technique for dry-salted crystal icefish is simple and convenient for storage, and because this processing method preserves the inherent flavor of icefish, it is more welcomed by consumers than salt-dried products. 1. Processing workflow: raw materials → cleaning → alum water soaking → secondary drying → stacking and cooling → packaging → storage. 2. Key operational points: (1) Raw material handling: First remove mixed fish, shrimp and other impurities, pour the icefish into a wooden barrel pre-filled with half a barrel of clean water, add a few drops of edible oil, stir by hand for 2 min
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The golden period for fattening premium fish in autumn has arrived
As the saying goes: "People fear poverty in old age, ponds fear being empty in September." Golden autumn September, with clear skies and crisp air, is a great time to fatten and promote the growth of premium marine and freshwater fish. All localities must strengthen water quality management, practice careful rearing and fine feeding, and feed scientifically, so that these fish gain flesh and fat and all reach marketable size around New Year's Day, thereby increasing weight and income. The key techniques during the fattening period are introduced as follows: 1. Feed more at the right time and feed good feed, which should be determined according to the feeding habits of different fish. The mandarin fish is a fierce carnivorous fish, fond of eating live and fresh mud carp, Thai mud carp, silver carp
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The little yellow croaker is a fish of the family Sciaenidae.
[Local names] Yellow croaker, xiaoxian, bigeye, huayu, xiaohuanggua, guyu, yellow-scale fish, xiaochunyu, golden dragon, hOU LING ZI. [Morphological characteristics] The little yellow croaker closely resembles the large yellow croaker in appearance, but is smaller in size, generally 16-25 cm in body length and 200-300 g in weight. The dorsal side is yellowish brown, and the ventral commission is yellow. The main differences between the large and little yellow croakers are: the large yellow croaker has smaller scales while the little yellow croaker has larger and sparser scales; the large yellow croaker has a longer caudal peduncle while the little yellow croaker has a shorter caudal peduncle; the second anal fin spine of the large yellow croaker is equal to or larger than the eye diameter, while that of the little yellow
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