What Varieties of Warm-Water Fish Are There? An Introduction to Common Warm-Water Farmed Fish

There are many types of fish; some can be eaten, some can be kept as ornamentals, and some are both ornamental and edible, with very high nutritional value. By species they can be divided into more than 20,000 kinds. So what varieties of warm-water fish are there?

1. What varieties of warm-water fish are there?

Warm-water fish include grass carp, common carp, crucian carp, loach, silver carp, bighead carp, blunt snout bream, and Japanese eel. Their survival water temperature is 0.5-38 degrees, the suitable water temperature is 20-32 degrees, the optimum temperature for breeding is 22-26 degrees, and the optimum temperature for feeding and growth is 25-32 degrees. Below 10 degrees, food intake decreases and growth is slow; above 15 degrees, food intake gradually increases; above 20 degrees, food intake and growth rate increase markedly.

2. What kinds of fish are commonly eaten day to day?

1. Crucian carp: has functions such as benefiting qi and strengthening the spleen, promoting urination and reducing swelling, clearing heat and detoxifying, and unblocking collaterals and promoting lactation. Stewing fresh crucian carp with pig trotters and eating it together with the soup can treat insufficient milk in postpartum women. Crucian carp oil is beneficial to cardiovascular function and can also reduce blood viscosity and promote blood circulation.

2. Common carp: has functions such as strengthening the spleen and opening the appetite, promoting urination and reducing swelling, relieving cough and calming asthma, calming the fetus and promoting lactation, and clearing heat and detoxifying. Stew a large common carp with the scales left on and the internal organs removed, then eat it in portions to treat jaundice. Cook soup with live common carp and pig trotters and eat it to treat insufficient milk in pregnant women. Boil common carp with a little fritillaria powder into a soup and take it to treat cough and asthma.

3. Silver carp: has functions such as warming the middle and benefiting qi, warming the stomach, and moistening the skin. It is a health food that warms the middle and tonifies qi.

4. Black carp: has functions such as tonifying qi and nourishing the stomach, resolving dampness and promoting urination, and dispelling wind and relieving restlessness. Its trace elements such as zinc and selenium help fight cancer.

5. Snakehead: has functions such as tonifying the spleen and promoting urination, removing blood stasis and generating new tissue, clearing heat and dispelling wind, and tonifying the liver and kidneys. Cooking snakehead with ginger and red dates and eating it has an auxiliary effect on treating pulmonary tuberculosis. Stewing snakehead with brown sugar and taking it can treat nephritis. Eating steamed snakehead can promote lactation and enrich the blood in postpartum women.

6. Cuttlefish: has functions such as nourishing the liver and kidneys, tonifying qi and blood, and clearing the stomach and removing heat. It is a health food for women, with functions such as nourishing the blood, improving eyesight, promoting menstruation, calming the fetus, aiding labor, stopping bleeding, and promoting lactation.

7. Grass carp: has functions such as warming the stomach and harmonizing the middle, calming the liver, and dispelling wind. It is a health food that warms the middle and tonifies deficiency.

8. Hairtail: has functions such as warming the stomach, tonifying deficiency, moisturizing the skin, dispelling wind, killing parasites, and tonifying the five viscera. It can be used as an auxiliary treatment for persistent hepatitis and chronic hepatitis. Patients with hepatitis can steam fresh hairtail and take the upper layer of oil; taking it over a long period can improve symptoms.