What are the crayfish farming techniques and methods?
In recent years, China's crayfish consumption has continued to grow, output value has kept expanding, and more and more farmers are raising crayfish. As temperatures rise, the golden season for crayfish to hit the market is approaching, so what are the crayfish farming techniques? What are the methods for preparing them?
1. What are the crayfish farming techniques?
1. Construction and disinfection of the farm
Crayfish are suited to growing in environments with clean water quality and no surrounding pollution; generally, ponds, rice paddies and ditches are good farming sites. After choosing the site, build a pond of suitable size according to the number being farmed; the pond area is generally around 10-50 mu. After building it, enclose the surroundings with anti-escape netting, and seal the bottom tightly with soil to prevent escape. In addition, according to the climate, some aquatic plants can be planted in the pond, such as Elodea, hornwort, and hydrilla, covering about 30% of the pond's total area. Also, before releasing the seedlings, disinfect the farming pond with 150-300 kg of quicklime water per mu.
2. Releasing the seedlings
Before release, spread about 250 kg of fermented manure per mu. If the pond water is not fertile after 3 days, splash fermented organic fertilizer water several times in small amounts to bring the pond water to a suitable fertility. The water transparency should be 25-35 cm, preferably clear green. When the water temperature reaches above 15°C, go to a specialty fishing store to buy healthy seedlings and release them into the pond. Generally, for crayfish seedlings with a body length of 1.5-2.0 cm or more, release 50-80 kg per mu.
3. Daily management
(1) Feeding
Crayfish are omnivorous animals and can eat soybeans, pumpkin, wheat, corn, sweet potato, hornwort, animal offal, miscellaneous fish, etc. Generally, the daily amount of dry feed is roughly 5-10% of the body weight of the young crayfish. Feeding needs to be done at fixed times, fixed locations, with fixed quality, and fixed quantity.
(2) Water quality
In the early stage, focus on fertilizing the water, with transparency of about 25 cm. In the middle and late stages, change and add water frequently, preferably changing or adding water once every 3-5 days, keeping water transparency at about 40 cm. According to actual conditions, turn on the aerator appropriately to maintain a relatively high oxygen content in the water. In high-temperature seasons, aquatic products die easily, so remove them promptly. Splash microbial preparations regularly, once every half month over the whole pond, which can effectively improve water quality.
4. Disease control
Crayfish have strong adaptability, but they may still be infected with diseases during farming, so the water body should be disinfected regularly with quicklime to kill pathogens. Once disease occurs, identify the cause and use the right medicine. Deal with it quickly to avoid causing large losses.
2. What are the methods for preparing crayfish?
1. Oil-blasted crayfish
Ingredients: 500 g crayfish, 100 g dried chili peppers, 30 g dried green Sichuan peppercorns, salt, ginger slices, garlic slices, chicken essence, MSG, sesame oil, cooked sesame seeds, cooked peanut kernels, scallion sections, baijiu, salad oil.
Method:
(1) Remove the shells and internal organs of the crayfish, wash them clean, put them into a pot of hot water, add a few drops of baijiu, drain the water, then marinate with salt and oil for 1 minute.
(2) Put plenty of salad oil in the pot; when the oil is hot, add the crayfish and fry until crisp outside and tender inside, then remove.
(3) Put a small amount of oil in the pot, add ginger, garlic slices, dried chili peppers, dried Sichuan peppercorns, and salt, and stir-fry until the spicy and numbing aroma is released and stings the nose, then add the fried crayfish and stir-fry together, add MSG powder and chicken essence, drizzle in sesame oil, and add sesame seeds and peanut kernels, then remove from the pot and plate.
2. Spicy crayfish (flavor shrimp)
Ingredients: 500 g crayfish, 20 g dried chili peppers, 20 g Sichuan peppercorns, 2 scallions, 4 slices ginger, 4 bay leaves, 5 garlic cloves, 1 star anise, 1 piece cinnamon bark, 45 ml light soy sauce, 15 ml dark soy sauce, 8 g brown sugar, 5 g salt, 30 ml high-proof baijiu.
Steps:
(1) Wash the crayfish clean, chop the scallions, ginger and garlic, and cut the chili peppers into pieces.
(2) Add a little more oil to the pot than usual for stir-frying, heat to 30% hot, add the chili peppers, Sichuan peppercorns, scallions, ginger and garlic, and stir-fry until fragrant.
(3) Add the washed crayfish and stir-fry evenly, then drizzle in the baijiu, light soy sauce, and dark soy sauce, add white sugar and stir-fry until fragrant.
(4) When the crayfish curl up, add the bay leaves, star anise, cinnamon bark and other spices, add 200 ml of clean water, cover the pot and simmer over medium heat for 8 minutes, finally add an appropriate amount of salt for seasoning, and finally turn the heat to high to reduce the sauce.
During the cooking process of crayfish, note that they must be cooked thoroughly to kill E. coli. In addition, the head of the crayfish is the part where parasites most easily accumulate and is not suitable for eating.