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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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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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Things to Keep in Mind When Selecting Fish Fingerlings in Winter and Spring
1. Pay attention to whether the fingerlings are uniform. If the fingerlings in the same pond vary in size, have relatively straight belly lines, thin and elongated tails, and slender bodies, then after being placed in a fish cage for 30 minutes they will show weak, sluggish movement, and some may even show symptoms of disease. Such fish cannot be stocked into ponds, nor are they suitable for long-distance transport; you may reduce the stocking density or move them to fertilized water for rearing. If they are indeed diseased, timely treatment is also needed. 2. Pay attention to the body length of the fingerlings. Whenever seining exercise is carried out, the fingerlings jump vigorously
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Detailed Explanation of the Fishing Techniques and Methods for Protosalanx hyalocranius
1. Introduction In 1995, after the Ministry of Agriculture and the Ministry of Water Resources jointly issued the "Notice on Accelerating the Promotion of Icefish Transplantation and Proliferation Technology," a nationwide upsurge in large icefish transplantation was set off. Over the past decade, the transplantation and proliferation of large icefish has been widely developed in northern regions, especially in Inner Mongolia, and good transplantation results have been achieved in both lakes and reservoirs. When the large icefish in the transplanted waters have reached fishery effectiveness, that is, when the large icefish have formed a high-quantity and relatively stable population, become naturalized
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What is milkfish belly? An article to help you get to know it
Ingredients: 1 milkfish, 1 piece ginger (shredded and grated), a little mustard, a little rice wine, a little soy paste. Method: 1. Scale and remove the head of the milkfish (the head is edible, do not discard it); cut from the belly at the vent, cut through to the backbone, slice the belly along the backbone, then remove the internal organs. 2. Bring water to a boil, add the shredded ginger and fish belly, cook for about 5-8 minutes, then scoop out. (Dipping sauce: grated ginger plus soy paste; adding mustard makes the flavor even better.) Method for preparing mustard: mix mustard powder with rice wine until even, cover and seal, and let it steam for 5-
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Key points for fishery management in the southern region in November and December
In November and December, the weather gradually turns cooler and water temperatures drop. The cultured species have grown to commercial size and meet market requirements, so fishery production should revolve around harvesting the cultured species for market and preparing for next year's production. Centering on the harvesting of cultured species for market, fish, shrimp, crabs and soft-shelled turtles that have reached commercial size should be harvested rationally and their marketing scheduled, with part supplied to the current market and part kept for the New Year's Day, Spring Festival and next year's spring shortage period. For the fish, shrimp, crabs and soft-shelled turtles kept for the festivals and the spring shortage period, after harvesting begins in November, those meeting market size should be concentrated and
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How to judge the severity of fish gasping at the surface
To judge the severity of fish gasping at the surface, the main criteria are the time when the fish begin to gasp, the location of the gasping, the size of the water surface area where they gasp, and the species of fish gasping. 1. Dark gasping. This generally occurs when it is already daylight but the sun has not yet risen; the fish move about on the water surface in the center of the pond and on the upwind side, and bursts of splashing water can be seen. At this time the dissolved oxygen content of the pond water is 2-3 mg/L, which is normal gasping. 2. Light gasping. This mostly occurs at dawn; the fish are on the water surface in the center of the pond and on the upwind side, while wild trash fish gasp at the pond edge.
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Pollution-Free Fish Disease Prevention and Control Methods and Technical Key Points
Animal-Plant Symbiosis: Aquatic plants and fish coexist in the same pond, and the fish rarely get sick. The aquatic plants planted in the fish pond are rice or lotus root, oriented east-west, with a wide row spacing (greater than 33 cm), occupying no more than 50% of the total water area, so that the lighting effect is good. The water depth depends on the water tolerance of the aquatic plants; rice is generally within 30 cm, while lotus root can generally reach over 50 cm. The farmed fish can be conventional or famous, special, and excellent new varieties. The farming method can be fry rearing or grow-out fish farming. Because residual bait, fish feces, and other matter deposit at the bottom of the pond, ferment, and rot, not
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Steamed Snakehead Fish in a Clear Broth: Recipe and Techniques Explained
Main ingredients: 1 snakehead fish (weighing 1 jin, about 600 g), 2 stalks each of lemongrass and scallion, 1 sprig of cilantro, 2 slices of ginger, 1 liang (about 40 g) of celery, 2 liang (about 80 g) each of napa cabbage and pork loin, 2 bird's eye chilies. Seasonings: 1 tbsp each of fish sauce and doubanjiang, 1 tsp of sugar, 3/4 tbsp of dark soy sauce, a pinch each of pepper, sesame oil and Shaoxing wine, the juice of 1 lime, 2 cups of water (or stock). Method: 1. Scale the snakehead fish, clean it, and along the dorsal fin
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How do you make braised fish with dried bean curd sticks and glass noodles so that it tastes really good?
[Ingredients] 500 g large fish belly, 250 g dried bean curd sticks, 150 g glass noodles; a little each of scallion, ginger, and garlic; a little salt and sugar. [Method] 1. Wash the dried bean curd sticks and glass noodles, cut the dried bean curd sticks into sections, and soak in water. 2. Wash the fish, rub with salt and marinate for about 15 minutes, then let it dry. 3. Heat oil in a pan and fry the fish over low heat until golden brown. 4. Remove the fish and set aside. Pass the dried bean curd sticks through hot oil and remove them; then heat oil with ginger slices and garlic slices in the pan, put the fish and dried bean curd sticks into the pan, then add water until it just covers the dried bean curd sticks and fish.
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