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Correct preparation and use of fish body disinfectant solutions
1. Bleaching powder solution: prepare at a concentration of 1 gram of bleaching powder per 100 kg of water. At a water temperature of 10-15°C, soak the fish for 15-30 minutes; this has a good effect on preventing bacterial fish diseases. 2. Copper sulfate solution: prepare at a concentration of 0.8 grams of copper sulfate per 100 kg of water. At a water temperature below 15°C, soak the fish for 20-30 minutes; this can kill various parasites such as gill trichodinids, trichodinids, and chilodonella. 3. Potassium permanganate solution: prepare at a concentration of 1 gram of potassium permanganate per 50 kg of water.
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How to rescue fish from toxic water? Three methods for treating fish
Excess dissolved oxygen toxic water syndrome: Excessive dissolved oxygen in the water body can cause eutrophication of the water, leading to gas bubble disease and various other conditions in fish. Many small bubbles adhere to the fish gills, causing the fish to float up or lose balance when swimming. There are white bubbles in the fish intestines, or relatively many bubbles are attached to the fish body surface, fin rays, and gill filaments, and the fish body floats on the water surface; in severe cases, it can cause fish to die in batches. When bubbles appear in the fish pond, first, clean water should be injected quickly while discharging part of the pond water; fish with mild symptoms can expel the bubbles in clean water; second, use 400-60 per mu of water surface
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Detailed Explanation of Summer-Fry Rearing Techniques for Jiang Yellow Catfish
1. Pond Conditions The pond area should preferably be 1-3 mu, with a water depth of 1.0-1.5 m, rectangular, oriented east-west. The bottom silt should not exceed 10 cm, the pond embankment should be firm and not leak, and its height should exceed the highest water level by 0.3-0.5 m. The pond bottom should be flat and sloped toward the drainage outlet, with ample water supply and convenient water intake and drainage. 2. Preparation Before Fry and Fingerling Stocking 20-30 days before fry stocking, drain the pond water and sun-dry the pond, remove weeds and debris from the pond, and clean up the bottom silt. About 15 days before stocking, add water
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What measures can improve the efficacy of fish medications
Because fish medications are used in an aquatic environment, there are many limiting factors, and it is often difficult to achieve the ideal effect. To improve the effectiveness of medication, attention must be paid to application techniques. 1. Choice between external and internal medications. When disease occurs in a fish pond, the disease must first be diagnosed accurately and quickly. For common bacterial diseases such as red skin disease, gill rot, and white skin disease, external medications applied by splashing are preferable; calculate the water volume accurately and splash the whole pond continuously 1 to 2 times. For diseases such as enteritis and liver disease, internal medications are more effective. When parasitic diseases are found, internal and external medications should be used together; before using internal medications, first apply an external water disinfectant and bactericide once.
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Detailed Explanation of Systematic Prevention Methods for Fish and Shrimp Diseases
Systematic prevention of fish and shrimp diseases refers to taking preventive measures from the fry stocking stage until before the adult fish are harvested, consistently controlling the occurrence and development of fish diseases. The occurrence of fish and shrimp diseases is the result of the combined action of the organism and external factors, among which infection by pathogenic microorganisms is an important factor leading to fish and shrimp disease. Since the aquaculture water environment contains pathogenic microorganisms such as viruses, bacteria, fungi, and parasites, once the environment deteriorates and the resistance of the fish and shrimp organism declines, pathogenic microorganisms will massively invade the fish body, causing disease outbreaks. There
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Detailed Explanation of Key Techniques for Autumn Fish Fingerling Rearing
Autumn water temperature generally fluctuates between 20°C and 30°C, making it a good period for fish growth. It is especially the fattening season for smaller, weaker fingerlings, so farmers must effectively strengthen fingerling rearing. Disinfect and clear the pond. For old fish ponds converted to new ponds for fingerling rearing, after several months of rearing in spring and summer, water quality gradually deteriorates, dissolved oxygen and natural food organisms decrease, and pathogenic microorganisms increase, which can stunt fingerling growth. Grass carp fingerlings in particular are more prone to disease in such old ponds. At this time
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How to Make Delicious Fish Head and Tofu Soup with Sheet Jelly Noodles
Cuisine: Sichuan cuisine. Ingredients: 2 fish heads, 50 g each of shiitake mushrooms and winter bamboo shoots, 100 g tofu. Instructions: First deep-fry the fish heads briefly; then add a little doubanjiang (fermented broad bean paste), scallions, ginger, and minced garlic, add broth and bring to a boil, then skim off the solids, add the shiitake mushrooms, sliced winter bamboo shoots, tofu, soy sauce, salt, MSG, pepper, and cooking wine; once the fish heads are cooked, add the sheet jelly noodles, and when the soup comes to a boil, thicken with a cornstarch slurry and sprinkle with green garlic. That's it.
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Soft-Fried Fish
Ingredients: 150 g cleaned fish fillet, 15 g chopped scallion, 15 g chopped ginger, 10 ml Shaoxing wine, 2 g refined salt, 3 g MSG, 3 g sesame oil, 50 g old sourdough starter, 100 g dry flour. Method: (1) Cut the fish fillet into large slices three-tenths thick, then cut into strips two cun long and three fen square, put them in a bowl, add the chopped scallion, chopped ginger, Shaoxing wine, refined salt, MSG and sesame oil, and marinate well; (2) Put the old sourdough starter in a bowl, dilute it with water, add the dry flour and an appropriate amount of clear water, stir into a thick batter, and ferment at 30 degrees Celsius. When the batter has risen
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Home-style Method and Tips for Steamed Wuchang Fish
[Dish flavor]Fresh and savory [Ingredients involved]Fish [Characteristics]1. "Wuchang fish" refers to freshwater fish produced in the Wuchang area. Varieties include bream, chub, grass carp, silver carp, etc., among which the Fankou bream produced in Liangzi Lake in Wuchang is the most precious. Fankou bream also includes varieties such as Changchun bream, triangular bream and blunt-snout bream, among which the blunt-snout bream is unique to Wuchang. 2. "Wuchang fish" had already won fame north and south of the Yangtze River as early as more than 1700 years ago during the Three Kingdoms period. The most renowned is Wuchang Dazhonghua Restaurant. Representative
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Introduction to Common Drugs for Farmed Fish, Part Two
This article continues to introduce the commonly used disinfecting and sterilizing drugs bleaching powder concentrate, dichloroisocyanurate, trichloroisocyanurate and chlorine dioxide. (2) Bleaching powder concentrate [Properties] Bleaching powder concentrate is a white powder with a chlorine odor, easily soluble in water with a small amount of sediment. It contains few impurities. It is relatively stable and not easily decomposed by moisture. Its aqueous solution is alkaline. The active ingredient of bleaching powder concentrate is the same as that of bleaching powder, with available chlorine content reaching 60-65%, more than twice that of bleaching powder. [Action] Bleaching powder concentrate is also a broad-spectrum disinfectant, with the same mechanism of action as bleaching powder. It also produces
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