How are bass fry cultivated? Sharing bass farming techniques

Bass fry can be cultivated in ponds, or in cement tanks, fiberglass troughs, canvas troughs, or in cages. There are many people in China who farm bass, because bass has few bones and is therefore deeply loved by people.

Bass fry cultivation methods for bass farming

1. There are no strict regulations on the specifications of cement tanks used for cultivating bass fry. Small ones are generally 5 cubic meters to 30 cubic meters, with a water depth of 0.7 m to 1.3 m; while large tanks are generally 50 cubic meters to 200 cubic meters, with a water depth of 1.5 m to 2 m.  

The tank shapes are diverse, including rectangular, square, circular, oval, polygonal, etc. From the perspective of cultivation results, small tanks are more convenient for control and operation management than large tanks, and the survival rate of fry is higher, but the operation is more troublesome; large tanks are more suitable for industrialized large-scale production and can achieve higher total output, but control and management are more difficult, especially when disease is prevalent. As for the shape of the tank, circular and octagonal are better. Productive fry cultivation in China is mostly carried out in cement tanks.  

2. If cultivating in ponds, a pond area of 600 sq m to l300 sq m and a water depth of about 1 m is best, requiring sufficient water sources, good water quality, and convenient drainage and irrigation.  

3. When cultivating in cages, the cage specifications are preferably 2 m×2 m×3 m or 3 m×3 m×3 m, that is, covered cages with an area of 4 sq m to 9 sq m and a depth of 3 m. The mesh is knotless mesh, double-layered, with a mesh size of 0.6 cm to 1 cm. Cages can be set up in sea areas or freshwater lakes, reservoirs and other water bodies, as floating cages.  

As the water body or facilities used for cultivating bass fry, strict disinfection must be carried out before the fry are stocked. Commonly used disinfectants include quicklime, bleaching powder, trichloroisocyanuric acid, etc.  

Pond cultivation generally uses quicklime for disinfection. The specific method is: about 10 days before stocking the fry, spread 20 kg to 25 kg of quicklime per 100 sq m of water surface over the whole pond. Cement tanks, other types of troughs or cages are mostly disinfected with bleaching powder or trichloroisocyanuric acid.

Key points for selecting sea bass  

High-quality bass:  

1. Around 750 g is best in size; too small means not much meat and insufficient growing time, too large means the meat becomes coarse.  

2. The fish body is smooth and natural, without injury, and swims agilely. The body is somewhat bluish, and the scales are glossy and translucent.  

3. If it is sea bass, it may have a slight seawater smell or seaweed smell.  

4. If it is a dead fish, the gills are bright red, the skin and scales have not fallen off, it is elastic, the eyes are clear and transparent rather than cloudy, with no red streaks, and no signs of injury.  

Low-quality bass:  

1. If one eye or both eyes have partially or completely cloudy corneas, it is a fish with eye damage.  

2. A red tail indicates that the fish's body is damaged and it will soon die after being taken home.  

3. If the fish body is slender with a slightly rounded look and the belly is too swollen, it means the seller fed the fish too much feed before selling, and it will soon die.  

4. For frozen fish pieces, if the meat color is dull, the texture is soft and lacking elasticity, and there is no gloss, it is not fresh.  

5. Note: Sea-produced bass belongs to “coral fish” and likes to grow near coral clusters. Because there may be a toxic substance called “ciguatoxin” on coral clusters, when eating sea-produced bass, one must not eat its internal organs, fish head and other parts. Bass often carries parasites, so it is best not to eat it raw.

The economic value of bass  

Bass has very high economic value. Its meat is firm, white, tender and smooth, with a delicious taste and rich nutrition. According to analysis, every 100 g of fish meat contains 17.5 g of protein and 3.1 g of fat, and also contains ash and components such as calcium, phosphorus and iron. It is a precious seafood for restaurant banquets and also a precious exported aquatic product. Especially mature bass in late autumn and early winter is particularly plump and delicious, and the nutrients accumulated in the fish body are also the richest, so it is the best season to eat bass.  

Among bass, Songjiang bass is the most famous. Together with Yellow River carp, Yangtze River shad and Taihu Lake silverfish, it is known as one of China's four famous fish. Bass also has relatively high medicinal value, with effects of tonifying the liver and kidneys, benefiting the spleen and stomach, and resolving phlegm and relieving cough, and it can treat restless fetal movement, insufficient milk after childbirth and other symptoms. According to records in medicinal books, its meat is sweet and warm in nature, has the function of nourishing and regulating the stomach and intestines, can treat edema and indigestion in children, and can also calm the fetus, so bass is a precious seafood product excellent for both medicine and food, and is deeply welcomed by consumers in the mainland and Hong Kong, China, Macao, China and other places.

The nutritional value of bass  

1. Protein  

Like other fish, bass is rich in protein, which is very helpful for our body's development and nutritional supplementation, and bass protein is high-quality protein. It contains a variety of amino acids needed by our body, and these amino acids can participate in the metabolism of fat and protein in our body, thereby enhancing our physique. At the same time, the amino acids contained in bass can also nourish our brain cells and are very helpful for brain supplementation. Especially for elderly friends, eating more bass can prevent Alzheimer's disease.  

2. Vitamins  

In addition to the above nutrients, bass is also rich in vitamins, among which vitamin B and vitamin A are the most abundant. Vitamin A can not only promote our body's development, but is also very helpful for our eyes. Research shows that vitamin A deficiency can lead to a series of eye diseases such as nearsightedness and night blindness. Therefore, people who use their eyes too frequently, such as office workers facing computers and students studying, can protect their eyesight by eating more bass. Vitamin B plays a vital role in regulating our body's metabolism, so people with poor stomach and intestines should eat more bass.  

3. Promoting lactation and calming the fetus  

Bass also has the effect of promoting lactation. Pregnant women eating bass can not only supplement nutrition, but also promote lactation. It has a good improvement effect on insufficient milk after childbirth. Moreover, bass is a low-fat, low-cholesterol nutritious food, and eating it often will not cause symptoms of excessive nutrition such as obesity and high cholesterol. Clinical evidence also shows that eating bass during pregnancy has a good fetus-calming effect, can treat fetal movement, and also has a certain preventive effect on fetal malformation and difficult labor, so bass can be said to be most suitable for expectant mothers.  

4. Medicinal value  

Bass is not only delicious, but also rich in medicinal value. Medicinal dishes made with bass can treat indigestion, edema and other conditions. Moreover, traditional Chinese medicine believes that bass can also relieve cough and tonify the liver and kidneys. However, note here that although bass is good, the liver of bass cannot be eaten, as eating bass liver may cause poisoning. Therefore, when handling bass, it is advisable to remove the liver first. Also, do not drink milk before or after eating bass, otherwise it will cause nausea and diarrhea.

From the above analysis, we can know that bass not only has certain nutritional value, but also has very high economic value. Therefore, for bass farmers, its farming profit is very high, so bass has great room for development.