How to Select Crayfish Fry in Spring? Keep These 3 Selection Tips in Mind

As temperatures rise in spring, preparations for crayfish farming should also begin one after another, and the work of selecting fry before starting farming is also important. So when raising crayfish in spring, what are the methods for selecting crayfish fry? Keep these 3 points in mind and you can't go wrong!

1. Method for selecting crayfish fry: look at the region

Because different regions differ to some extent in management methods, farming methods, and water quality conditions, this leads to differences in the quality of fry from different regions, with good and bad among them. Local shrimp fry have a phenomenon of multi-generation reproduction, which leads to the disadvantages of parent stock degeneration and a high incidence of inherited diseases in crayfish. Therefore, it is recommended that farmers choose to obtain fry from nearby regions with a relatively high level of farming technology, and at the same time avoid the practice of obtaining all fry locally. This is the same reasoning as not putting all your eggs in one basket.

2. Method for selecting crayfish fry: look at the size grade

When purchasing fry, pay attention to ensuring the uniformity of the fry size grade; the difference should not be too large, otherwise in the early stage of farming, when the amount of feed given is relatively small, large-grade fry may attack small-grade fry and cause losses, with more harm than good. At the same time, try as much as possible to choose larger-grade fry (of course, this increases costs), which significantly helps with early market listing in later farming as well as improving stress resistance and disease resistance.

3. Method for selecting crayfish fry: look at body color

The quality of fry can also be judged by differences in body color. It is generally believed that high-quality shrimp fry are blue-green in the early stage, so when obtaining fry, try to avoid choosing red-shell shrimp. Of course, it is unavoidable that you cannot fully guarantee obtaining all blue-green-shell shrimp; at this time, ensure that the proportion of blue-green shrimp fry is as large as possible. During farming, blue-green-shell crayfish fry molt and grow faster than red-shell crayfish fry.

4. Method for selecting crayfish fry: look at organs such as the intestine and liver

The intestine and liver organs directly determine the subsequent feeding and growth of crayfish fry. If there are problems with the intestine and liver, it will directly lead to unsatisfactory feed intake and slowed growth in crayfish, and in severe cases will cause enteritis disease in crayfish and even lead to death. The manifestations of high-quality shrimp fry in the intestine and liver are: the intestine has no broken segments and no empty intestine or empty stomach, and its overall color should be the color of the feed, while the liver is best when close to golden yellow.

A good beginning is half the success. Only when farmers select shrimp fry meticulously can they ensure the quality of crayfish and thereby improve economic benefits.