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Prevention and treatment methods for common intestinal diseases in fish
I. Viral intestinal diseases: enteritis. Harmful targets: grass carp, black carp. Symptoms: the diseased fish has a darkened body color, red and swollen anus, and in severe cases congestion at the base of the fins, red spots on the abdomen, and inflammation of the intestinal tract, which appears red or purplish red. Prevention and treatment methods: ① Before stocking fingerlings, bathe them in 10 ppm bleaching powder. ② During the epidemic season, splash 1 ppm bleaching powder over the whole pond once every half month, or feed sulfonamide medicated bait. ③ Garlic treatment. Use 250 g of garlic per 250 kg of fingerlings, mix it into the bait, and continue for 3 days to 6 days.
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What are the prevention and control methods for infectious fish hemorrhage disease?
(1) Pathogen Grass carp hemorrhage disease is a fish disease caused by a virus, specifically a reovirus. (2) Symptoms In grass carp, various organs and tissues inside and outside the body show speckled or patchy congestion. Congestion appears in the mouth, operculum, fin base, muscles, intestines, liver, spleen, kidney and other organs, presenting a "red muscle type". In grass carp fingerlings of 10-15 cm or more, congestion mainly occurs in the intestines, fin base, operculum and mouth, presenting a "red fin and thin operculum type" or "intestinal type", but muscle congestion is milder or absent. One-year-old
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Processing Methods and Technical Key Points for Smoked and Roasted Fish Products
I. Smoked Fish The raw materials for smoked fish are mostly medium-sized fish such as black carp and grass carp, but carp, silver carp, pomfret and others can also be used. Through processing, they are made into tasty convenience foods. The production method is as follows: 1. Splitting and cutting After selecting the fish, wash them clean with fresh water, scrape off the scales, trim off the fins, slit open the belly and remove the internal organs, but do not puncture the gallbladder, as this would give the flesh a bitter taste. Then use a cloth rinsed in hot water to wipe away the blood and dark membrane inside the abdominal cavity, then cut open the fish head so that the fish body becomes a flat piece. For larger black carp, after removing the head
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Detailed Explanation of Processing Methods and Technical Key Points for Small Mixed Fish
I. Raw materials: 1. Main ingredient: small mixed fish. A body weight of 150-200 grams is preferable. 2. Auxiliary ingredients: glutinous rice, filled lean pork, goji berries, coix seed, carrots, sweet corn, shiitake mushrooms. 3. Seasonings. Sugar, refined salt, soy sauce, yellow rice wine, ginger, star anise, cinnamon, etc. II. Process flow: raw small mixed fish → skinning → removing head and viscera → washing → stuffing → cooking in seasoning sauce → heat preservation → cooling → vacuum packaging → quick freezing → boxing and storage. III. Processing technology 1. Preliminary processing.
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How to Raise Silverfish? Detailed Guide to Feeding Methods and Key Points
Silverfish are photophobic insects, and most of their growth and development throughout their lives takes place at night. Their living places and food sources are closely related to human living environments. Brick-and-wood structures, lime-earth floors, relatively damp old-style dilapidated dwellings, and warehouses are their suitable habitats. Therefore, when collecting breeding insects, one should choose the above-mentioned places, and even more so make use of their habit of hiding in crevices due to their flat bodies, as well as their characteristic of greedily eating worn-out clothes, paper, and greasy foods, to make collection tools. A. Preparation and use of traps
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What fish preservation techniques are there? A full breakdown of practical methods
1. Wet paper on the eyes. Place soaked paper over the fish's eyes, because behind the nerves inside the fish eye there is a death line, and once this line leaves the water it breaks and the fish dies very quickly. After applying it, the fish can be kept alive for five hours. 2. Hot water soaking. Place the fresh fish in hot water at about 88°C, soak for two minutes, then take it out and put it in the freezer compartment of the refrigerator for quick freezing. Treated this way, the bacteria on the surface of the fish have been scalded to death, and freezing then prevents bacteria from multiplying. After three days, take it out and cook it, and the taste is the same as a freshly killed fish.
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Method of feeding pigs a diet containing fish products
Australian scientists have found a way to reduce the fat content of pork: feeding pigs a diet containing fish products. They claim that pork from pigs fed a diet containing fish products is rich in omega-3 fatty acids, and this pork can help prevent heart disease. These acids can break down triglycerides and lower the fat content in the blood. Advantages: Alison Coates, a researcher in southern Australia, said that eating this pork is very beneficial for people. This research
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How do you prevent the fish skin from breaking when deep-frying fish? Sharing practical methods
If you can't master the essentials when making fried fish at home, you'll often damage the fish skin, which not only burns the fish flesh and affects how tender and fresh it is, but also ruins the fish's appearance. Now, please listen to the experience of the chefs. 1. Before pouring oil into the wok, take a piece of fresh ginger, cut it into thin slices, rub it all over the inner wall of the wok, then add oil and heat. 2. Decide how much oil to use based on the size of the wok and the size of the fish. If the wok is small and the fish is large, it is best to cut it into pieces before frying, and the amount of oil should at least cover the fish.
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Detailed Explanation of the Processing Technology of Ready-to-Eat Pickled Pepper Plumfish
Plumfish, also known as plum croaker, belongs to the family Sciaenidae and the genus Sciaena. It is an important species in China's marine fishing, with a large yield and a low price. Therefore, plumfish is generally used together with other low-value fish as a raw material for surimi processing. 1. Auxiliary materials: red chili peppers, Sichuan peppercorns, old ginger, garlic, refined salt, pepper powder, star anise, cinnamon, white granulated sugar, peanut oil, etc. 2. Processing flow: cleaning → descaling, gill removal, gutting → cleaning → soaking → seasoning → precooking → cleaning and cooling
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List of 32 Banned Fish Drugs, Aquaculture Needs to Pay Attention
How to prevent and treat fish diseases and correctly use fishery drugs is very important. If fishery drugs cannot be 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, stated that some fishery drugs are banned by the state. If used, they will lead to very serious consequences. It is hoped that aquaculture farmers will never use banned fishery drugs. There are 32 types of banned fishery drugs in total, which are: phorate, benzene hexachloride (BHC), lindane, toxaphene, dichlorodiphenyltrichloroethane (DDT), calomel, mercurous nitrate, mercury acetate, carbofuran, chlordimeform, amitraz
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