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How Thai Fish Sauce Is Made and the Detailed Steps
In Thailand, everyone knows the delicious taste of fish sauce; it is one of the seasonings commonly used by Thai people when cooking dishes. Fish sauce tastes salty, extremely savory, with a slight fishy smell of fish and shrimp. It is rich in calcium, iodine, protein, fat and other minerals, and is used in the same way as soy sauce. Thailand has a long history of making fish sauce. The earliest consumption of fish sauce in Thailand began during the reign of King Narai of the Ayutthaya Dynasty (1656-1688 AD). It is said that because Thailand has so many fish, many small fish are extremely
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Be careful when using fishery drugs; these details cannot be neglected
How to prevent and treat fish diseases and correctly use fishery drugs is very important. If fishery drugs are not used correctly, it will bring economic losses to aquaculture farmers. In this regard, Li Zhengjun, director of the Fishery Drug and Fishery Feed Division of the Sichuan Provincial Fisheries Bureau, said that some fishery drugs are banned by the state. If they are used, they will lead to very serious consequences. He hopes that aquaculture farmers will never use banned fishery drugs. There are 32 banned fishery drugs in total, namely phorate, benzene hexachloride, lindane, toxaphene, dichlorodiphenyltrichloroethane DDT, calomel, mercurous nitrate,
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Comprehensive prevention and control measures are needed for fish hepatobiliary syndrome
In recent years, with the continuous increase in the intensification of aquaculture, the incidence of fish hepatobiliary syndrome has been rising. Hepatobiliary syndrome can occur in various cultured fish, most notably in common carp and grass carp, and generally the incidence is high in adult fish. There are many causes of fish hepatobiliary syndrome, which can be summarized mainly in the following aspects. (1) Pathogenic microorganism infection. Infections by pathogenic microorganisms such as Aeromonas hydrophila, Edwardsiella, and rhabdovirus and reovirus can directly or indirectly cause hepatitis in fish. Pathogenic microorganisms
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The Harm of Rotifers to Adult Fish and Control Methods
In recent years, while providing technical services, the author has found that rotifers are overrunning adult fish ponds in some areas, causing many problems for farmers. This phenomenon is especially serious in some long-established aquaculture areas or places using sewage for aquaculture, and it deserves sufficient attention. The harm of rotifers to adult fish The harm of rotifers to adult fish is mainly as follows: rotifers have an extremely strong reproductive rate and will form a dominant population in a short time, eating most of the algae, reducing photosynthesis and weakening oxygen production capacity. At the same time, they also consume a large amount of oxygen, and the result is very likely to cause fish oxygen
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Precautions for Spring Transport and Stocking of Fish Fry
Spring returns to the earth, water temperatures gradually rise, and it is once again the best time of year for transporting aquatic fry and fingerlings. During this period, because water temperatures are relatively low, fish are less active, and at the same time their bodies are firm and scales tight, so they are less likely to be injured during transport, which can increase the survival rate of spring stocking of fingerlings. There are many precautions in the spring transport and spring stocking of fingerlings, and fishermen friends are reminded to pay attention to them. 1. Pond disinfection should be carried out after removing excess sludge from the pond, reinforcing the pond embankment, and clearing the inlet and drainage ditches. Generally, for a dry pond, use about 200kg of quicklime per mu, slake it into a slurry, and
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Autumn and winter nourishment is not the same as fish and meat medicinal diets
Autumn and winter nourishment ≠ fish and meat medicinal diets! Chinese people have had the custom of nourishing the body in autumn and winter since ancient times. With social development and rising living standards, autumn and winter nourishment is no longer simply equated with ginseng plus astragalus, and the way of nourishing should change. A balanced diet is the foundation. We all know that protein, carbohydrates, fat, vitamins and minerals are all nutrients the human body needs. However, many people's daily diets are very unbalanced, with unreasonable combinations of meat and vegetables, too little grains and coarse grains, and too much meat. Combined with a lack of exercise, this has led to steadily rising incidence rates of high blood pressure, diabetes and obesity.
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Detailed explanation of the production process for canned braised fish: Methods for making seasoned aquatic canned products
The processing of canned braised fish mainly adopts the braising technique characteristic of Chinese cooking. The fish pieces may first be fried and then canned with seasoning liquid poured in; or dehydrated and then canned with seasoning liquid poured in; or directly packed raw and then filled with seasoning liquid; or the fish pieces may be braised and roasted together with the seasoning liquid, then canned and an appropriate amount of seasoning liquid poured in, etc. Depending on the cooking method, the product name also differs. Examples include crispy, braised, and oil-braised. The finished product generally has a relatively large amount of broth, a deep red color, and the flavor of braised fish. Common varieties include canned braised chub mackerel, canned braised common carp, canned braised mixed fish, crispy yellow croaker,
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Home-style boiled fish recipe, recreate the Chongqing Xinyu flavor at home
Cooking ingredients. Raw materials: 650 g grass carp, 1 solo garlic, 1/3 piece ginger, appropriate amounts each of scallion, celery, and soybean sprouts, egg white, a large amount of dried red chilies, a slightly larger amount of green Sichuan peppercorns. Seasonings: a large amount of blended oil, 2 tbsp doubanjiang, 1 tsp dark soy sauce, cooking wine, a small amount of Sichuan peppercorn powder, an appropriate amount of pepper powder, 1 tsp chili powder, starch, salt, 1 tsp MSG, 1 tsp sugar. Method: 1. Slice the fish diagonally with a knife into fish fillets, mix well with cooking wine, a small amount of salt, starch, and egg white, and marinate for about 15 minutes.
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Integrated fish-and-goose farming model boosts farmers' income by 30 percent
Mixed farming of fish and geese is, for fishermen, a scientific farming model with "ten benefits and not a single drawback." This model makes full use of water surface and land resources, and under the same conditions increases economic returns by up to 30% compared with raising fish or geese alone, making it an effective new path to prosperity for fishermen. Advantages of integrated fish-and-goose farming: geese are fully automatic, energy-saving and highly efficient aerators for fish ponds. When fish and geese are raised together, farmers need not worry about oxygen depletion in the water caused by weather changes, because in low-pressure weather geese will rush to jump into the water, bathe and chase each other, churning up the water
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Practical methods for rejuvenating weak fish fry in autumn
Due to the hot summer climate, aging water quality, and feeding management issues, many farmers' fish fry are in poor condition. If these weak fish fry are not rejuvenated promptly when the autumn weather turns clear and cool, it will not only be detrimental to their overwintering but will also greatly affect next year's production. Therefore, doing a good job of autumn rejuvenation of weak fish fry is very important. The methods for autumn rejuvenation of weak fish fry are introduced as follows: transferring ponds and clearing ponds. After the high-temperature seasons of spring and summer, water quality generally ages, natural organisms decrease, and harmful pathogens increase, which is extremely unfavorable for fish
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