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How to use high-polymer iodine when disinfecting fish fry
Winter is the peak season for fish saprolegniasis, so disinfection of fish fry must focus on preventing and treating saprolegniasis. After the specific drug malachite green was banned, high-polymer iodine is a relatively ideal drug for preventing and treating saprolegniasis. The full name of high-polymer iodine is compound S high-polymer iodine. It has an extremely strong killing effect on bacteria, viruses, and fungi, and its bactericidal capacity is more than 10 times higher than that of povidone iodine. In addition, high-polymer iodine contains a relatively high proportion of traditional Chinese medicine ingredients, and for fish fry injured by net-pulling operations and long-distance transport, it has the function of healing wounds extremely quickly. High-polymer iodine
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What are the precautions for keeping butterflyfish?
1 Avoid keeping butterflyfish of the same species and the same size together. Butterflyfish of different species and genera do not have this concern. Butterflyfish that have been kept in the aquarium for a longer time do not like new fish moving in, and they will ram and attack each other. In such cases, attention must be paid to isolation. Places for the fish to hide must be set up in the aquarium. 2 Beginners and people who are busy with work are not suitable for keeping butterflyfish of a size that is too large or too small. Because small butterflyfish have small mouths and eat slowly, their food is often snatched away by larger fish or fish that eat quickly. For small butterflyfish under 3cm, they must be fed fine food several times a day.
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Removing fish scales is very simple; three little tricks get it done easily.
Removing scales with vinegar: Before scraping the fish scales, you might put a little vinegar into a basin of cold water, then soak the fish in the basin for a while, or directly rub the vinegar over the fish several times. After that, use a tool to scrape the scales and it will feel much easier. Removing scales with rice wine: Besides vinegar, ordinary rice wine can also help scrape off fish scales. Just soak the fish in a basin of cold water beforehand, then add an appropriate amount of rice wine to the cold water. After waiting patiently for a while, take the fish out.
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Detailed Explanation of Three Fish Feed Formulas and Their Mixing Methods
(1) Grass carp feed formula (1) Rice bran 40%, wheat bran 38%, soybean cake 10%, fish meal 10%, yeast powder 2%. The feed conversion ratio of this formula is 1.9; if green fodder is added separately, the feed conversion ratio is 2.2. This formula was provided by the Pearl River Fisheries Research Institute. (2) Rice straw powder 80%, soybean cake 10%, rice bran 10%. This formula was provided by the Yangtze River Fisheries Research Institute, with a feed conversion ratio of 4.9. (3) Corn meal 70%, fish meal 10%, soybean cake powder 15%, wheat bran 5%. Its additives and binders are: sweet potato 12%
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How to Give First Aid to Fish Fry That Have Fainted During Transport
During transport, fish fry often faint and "turn belly-up" because excessive jolting drains too much of their strength, and if they are not rescued in time this can very easily cause their death. Here is an effective and simple bare-handed first-aid method: when you find that the fry have fainted and turned belly-up, immediately place them in clear water at a temperature of 10°C--20°C, in a wind-sheltered, sunny spot, and frequently splash water into the water body so that the spray falls evenly on the fish's belly, which can restore the fry to normal. The splashing frequency should be close to the breathing rate of the fry.
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Fish Head Rice
Take fresh monkfish heads and arrange them in a salted stack or place them in a vat (tank) with 5-7% salt. After about 15 hours, wash and brush them, drain the water, first blanch them in boiling water to make the muscles contract, then steam them in a steamer basket. After about 1 hour they are ready to come out of the pot (judged by how easily the flesh separates from the bone). After removing from the pot and cooling, pick the flesh off (the fish bones, after being sun-dried and crushed into fish bone meal, are used as feed). Tear larger pieces of flesh into small pieces by hand, spread them out on mats to sun-dry, and after drying they become fish head rice, which can be packaged in small plastic bags. The finished product is pale yellow in color, with uniformly sized pieces of flesh
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Brief Introduction to the Processing Technology of Fish Chikuwa
Fish rolls (fish chikuwa) are a type of surimi product. They were rarely seen on the Chinese market in the past; they are a product introduced from Japan. In Japan, grilled fish rolls are called "chikuwa", and fish meat rolls are called "Date-maki". They can be eaten directly, or cut into slices and processed into other fancy varieties or eaten as a side dish. Nowadays this kind of aquatic processed product is sold in large supermarkets across China. 1. Process flow: surimi -> grinding and kneading -> forming -> grilling. 2. Main steps: 1. The production of the raw surimi is the same as for other surimi products; its
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Detailed Explanation of Processing Methods and Making Techniques for Flavored Dried Fish
Using fish such as rays, white eels, and sea catfish, which inherently have an off-odor, as raw materials, a dried fish product is made that has advantages including good appearance, little fishy odor, resistance to mold, good storability, good surface color after heating and preparation, and a strong fish aroma. The production method involves taking fish meat with the head, internal organs, etc. removed and seasoning it by methods such as immersion in a 0.1-0.5% (by weight) xylose aqueous solution (or a mixed seasoning liquid containing 0.1-0.5% xylose). Then it is sun-dried or hot-air dried at 60°C or below to make the dried product.
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What fish and shrimp are good to farm in the Year of the Pig? Recommended farming species
In the blink of an eye, it is time to release fry again. Which aquaculture species look promising this year? According to relevant information, the American crayfish, that is, the red swamp crayfish, is an important edible shrimp species and also an important bait for fishing. The annual demand for freshwater crayfish in European and American markets is 120,000-160,000 tons, with self-supply capacity less than 30%. Vigorously developing the farming and processing of freshwater crayfish at present offers very broad prospects in the international market. In the domestic market, freshwater crayfish consumption is extremely hot; in Nanjing, Jiangsu Province alone, from June to September each year
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How Fish Bone Structure Affects Boneless Fillet Processing Technology
Different fish species have different fish bone structures, which directly affect the thawing, deboning, and filleting processes in boneless fillet processing. This article classifies various fish in actual production according to fish bone structure, and discusses the optimal deboning, filleting, and thawing processes for each type of fish, providing reference for actual production. I. Classification of Fish Bone Structure 1. Vertebral spine type (1) Fish with longitudinal fish bones connected to the spine: This type accounts for the majority, and currently common ones in aquatic product production and processing include redfish, flounder, red drum, tilapia
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